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  1. The effect of food stylists
  2. Chart re: dry vs. wet weights?
  3. Feedback please!
  4. Insomnia Eats
  5. Perogies
  6. Chili too Sweet - What to do
  7. Do you think the meals we cook today are different to years ago?
  8. Looking for white creamy pasta recipe - don't know what its called, can only describe
  9. ISO Info on Doughnut Pan
  10. Back to basics - hot pan?
  11. Not the Olive Oil - Say It Ain't So
  12. Feedback please about Culinary Arts Institute
  13. My chicken is never good...
  14. ISO - Turkey Salad Recipe
  15. Pics from my Turducken: Better late then never
  16. Sea salt: Is it better?
  17. Chicken pieces question
  18. Whole bone-in pork loin butchering advice please!
  19. Beef Stew Too Winey
  20. Healthy Snacks for Church
  21. SOS -- Gateau de Crepes a la Florentine
  22. Wing sauce won't stick to the wing?
  23. Tofu--can I freeze it?
  24. Canned Cornbeef
  25. Can't make gelatinous chicken stock
  26. What? No Turkey For Christmas Dinner??
  27. Bone-in pork loin roast, can I make the chine go away?
  28. Wegmans - Tell Me About It
  29. Plating idea for chicken fried steak
  30. Kidney Suet vs Lard?
  31. Ham Brining - Need Quick Answer
  32. Gift ideas for my wife (who likes to bake)
  33. Hunting for a cold summer sausage salad recipe
  34. How many slices of bread for bread crumbs?
  35. Baking a cake...