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  1. When to flip when sauteing or pan-frying?
  2. Freezing lemon curd?
  3. Does anyone have any verrines recipes?
  4. Dulce de leche - what is it for?
  5. Pop underbaked cake back into oven?
  6. Rotisseries for ovens
  7. Making waffles, egg replacement?
  8. Best thing you ever ate?
  9. Fresh picnic ham
  10. Frying with oil question
  11. My Mexican Lasagna is missing something?
  12. "Base," what does it mean?
  13. How do I make flour tortillas floppy?
  14. Slow Cooker Meat sauce with Tortellini
  15. The Pastry you are expert in
  16. Mexican rice
  17. No One Makes This Better Than Momma
  18. Could I add food coloring to this cake?
  19. What do they teach someone at culinary school?
  20. Deviled Eggs - Question! :)
  21. ISO Pastry help..Please
  22. Marinades - sanitary practices?
  23. Braising large quantities
  24. Cooking Blueberry Syrup
  25. Cons of Storing Oil in Fridge?
  26. Mock duck meat question
  27. Spicy Sugared Pumpkin Seeds
  28. Prime Rib
  29. Appetizer Ideas
  30. Bar Mitzvah luncheon
  31. Truffles
  32. Confit de canard in a can
  33. Having trouble with some yeast (insert bad joke here)
  34. Am I turning into a vegetarian?
  35. Chocolate Pancakes and Other Things