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  1. Olive oil and foodnetwork...
  2. Popcorn-How Do You Make It?
  3. How to cut in butter without a pastry cutter?
  4. ISO advice using salt in long marinations
  5. How do I cut thin New York deli-style lettuce?
  6. Do you prefer to follow recipes or experiment?
  7. ISO flavorwave turbo oven - rice recipes
  8. Saltpeter
  9. What have I done?
  10. Children and cooking with wine
  11. Is it difficult for anyone else to find short grain rice?
  12. Freezing bananas?
  13. What is chicken/beef stock really?
  14. Substituting Salts in bread recipe - need help
  15. ISO Salsa/Sauce for steamed Plaice
  16. Bacon wrapped pork loin looking PALE
  17. How long will refrigerated sesame oil last?
  18. How should I store Olive Oil?
  19. ISO Marinated onions recipe
  20. Want to know some new modern dishes
  21. Secondo piatto
  22. Freezing Chicken
  23. Remove garlic smell in jar lid?
  24. What do you do with used oil from a fryer?
  25. What is your cooking "base?"
  26. How well do you like your steak?
  27. Cherry Tomato & Basil tart - Help, what did I do wrong?
  28. ISO help/tips making eggplant parmesan
  29. Determining amount of fat in each burger
  30. Gumbo file'
  31. Meatless Meals
  32. ISO hash recipe
  33. Does anyone know where I can find Rose Water?
  34. Potato sprouting with flowery buds
  35. Too many chilis - how to cool it down?