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  1. Problem with my sauces
  2. Cooking Contest help, molecular gastronomy
  3. Fresh vs. Frozen Sea Scallops
  4. Something suitable to keep in the fridge and use next day
  5. Butter - Shortening
  6. Alcohol "Cooking Off"
  7. Good recipes for a Mandoline slicer?
  8. Butter vs. margarine
  9. Garlic in a jar
  10. Refrigerate French toast prior to cooking
  11. Condensed soup..add hot or cold water?
  12. Nylon khaman dhokla?
  13. Cornish game hen and crock-pot
  14. When dining out...
  15. Kosher salt
  16. The thing about chillies (in need of substitution)
  17. Pork Roast
  18. Ontario Foodies
  19. Substitution for Ricotta
  20. Replace Heavy Whipping Cream With FF 1/2 & 1/2?
  21. I've got soupy pie!
  22. Imitation Krab Newburg?
  23. Low calorie frosting...
  24. Newbie Has A Question!
  25. Leftover from beans and rice
  26. Liquid Smoke
  27. Pork Butt
  28. What was your greatest cooking achievement of 2010?
  29. How to Cook Shrimps (need easy recipe)?
  30. Should the cake have risen more?
  31. Any other forums you all frequent for cooking other than this?
  32. What's Missing?-Bean Salad
  33. Chili Help
  34. ISO: Secret to "turkey" tasting turkey stock
  35. Electronic cookbooks? Suggestions?