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  1. Ingredients safe for dogs and cats
  2. Crispy/crunchy NY style pizza crust...
  3. Baking Meringues
  4. What to do with leftovers?
  5. How do they do it and what am I doing wrong?
  6. Bread machines
  7. Does ANYONE really know how to cook for 2?
  8. Egg holder
  9. Cupcakes in a ice cream cone quick question
  10. Really Crispy Duck Breast
  11. Country style ribs, best way to cook them?
  12. Is it ok to reserve & use seasoned flour for gravy making AFTER dredging the meat in?
  13. Cooking with lemon - white part - bitter or not?
  14. Ideas for a successful high school cooking class
  15. Tri-tip Sale today only, 9-1-11
  16. Lentils with...?
  17. How can I get that grill taste... without the grill?
  18. Risotto--to buy acquarello rice? (Y,N)
  19. Curry is too tangy/sweet
  20. The things we learn
  21. Rhetorical post - my makeshift doubleDecker crockpot
  22. Easy canned oyster recipes?
  23. Why is my borscht bright red and not purple?
  24. Canning plum grannys
  25. Whipped cream
  26. Hurricane Irene
  27. Questions for the Chefs...
  28. Carrot tops or greens
  29. ISO the term for a plating technique
  30. Help!
  31. Dinner of appetizers
  32. Making Balsamic Glace or Glaze ..... know the difference?
  33. Cured, fermented, dried or smoked meats and sausages.
  34. Homemade sauce?
  35. What's your favourite Junk Food?