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  1. What temperature would be considered medium heat?
  2. What cooking "rules" do you regularly break?
  3. Why Do You Cook?
  4. Hard kidney beans in chili
  5. Help - is it safe?!
  6. Mayo making failure
  7. Heating dairy-based sauces
  8. Having trouble with the sweet & sour sauce recipe
  9. Don't ever make this mistake!
  10. Fun finds at TJ Maxx
  11. Turmeric Spices Found Heavily Contaminated With Lead ( Article)
  12. Olive oil prices soar in Europe because of bad weather
  13. Storing baked beet chips???
  14. Healthy Eating - not!
  15. Question about substitution in baking
  16. Silly little cooking tips
  17. Cool bones :wink: Don't look if you're squeamish
  18. Semi-technical Q regarding choice of fat to cook in
  19. Street food
  20. Om Nom Nom
  21. Just ordered Corn Smut (huitlacoche, cuitlacoche) - Now what??
  22. Potatoes defy cooking
  23. Regular spoon to measured tablespoon conversion
  24. Truffle Storage Question.
  25. Sauce for rotini and chicken?
  26. Why Does My Bread Get Too Brown?
  27. Baked Chicken Sauce
  28. Rye crackers
  29. Uh oh frozen veggie oil...
  30. Beef/Chicken Base
  31. Fry rather than Deep Fry Chicken
  32. What's with bread twist ties?
  33. How to decorate a deviled egg platter?
  34. Fresh green beans
  35. 12 course meal Fanny Farmer show