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  1. I don't want soggy cannolis
  2. What does "cook for 4 hours at a low temperature" mean?
  3. Miso Sauce
  4. King Arthur Italian Style Flour for Pizza?
  5. Burger patty keeps falling apart
  6. Mix Time
  7. Tortilla Shells - Favorite things to fill them with?
  8. Which recipe for yellow cake is better?
  9. San Marzano Tomatoes worth a try?
  10. Marinating for more than 24 hours
  11. Does this look bad?
  12. Hard to Stretch the dough
  13. Dough Rising, umm NOT!
  14. Where is apple cider in the market?
  15. Rhubarb won tons
  16. TNT Tips - I tried...
  17. Cast Iron Pizza
  18. "00" flour?
  19. How do you cook swiss chard?
  20. Chinese Marinaded Cuttlefish
  21. Cooking for GERD
  22. Hungarian meat-filled doughnut question
  23. Favorite Way to Make Poutine?
  24. How long can I keep my Balsamic Vinegar?
  25. ISO savory rhubarb ideas...
  26. Your ideas for using anchovies & paste, please
  27. Boiling water in a teflon pot...BAD??
  28. Crispy fish in a non-stick pan?
  29. The church breakfast/brunch
  30. Need tempura help
  31. Yeast in a double batch
  32. Any experts on Chipotle Mayo?
  33. Crazy about spaghetti and meatballs!
  34. Homemade Yogurt
  35. Problem with fresh garlic?