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  1. Evening classes
  2. I need a truly outstanding tofu recipe.
  3. Reconstituting rice?
  4. Raw carrot or cooked carrot?
  5. What's the difference between sago and Tapioca??
  6. What's the reason for taking out the foamy stuff in chicken stock?
  7. How bad is MSG
  8. How to use fresh corn tortillas?
  9. Dredging idea?
  10. To make a softdrink glaze?
  11. Pain & Strain of Cooking...
  12. Fish Question?
  13. "Cool place!" What is meant exactly?
  14. MOM'S COOKING: What did you love your mother to cook for you?
  15. Onions - Purchase secrets
  16. Anybody out there have a bad back? Yes, this is a cooking question.
  17. Looking for a little advice...
  18. Who are professional chefs here? Who are just cooking junkies?
  19. Scotch ... In here please.
  20. math question
  21. New to the cake decorating thing
  22. For Chicago area meat lovers
  23. Grits? "I'm confused"
  24. Pizza Burger ideas
  25. Tom Yum Kung--Thai traditional food for you!
  26. HELPPPP - emulsifiers
  27. Recreating Cheesecake
  28. Need professional help
  29. Boiling Chicken Broth why does it explode?
  30. Olive oil toxic when heated?
  31. Subway's Ranch Dressing
  32. Blending/mixing error - avoid this one!
  33. Chefs' & food fans' (etc) 100 easiest recipes ever in the Guardian
  34. AMC cookware
  35. Help with cooking a fish fillet that has crispy skin