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Top Questions
11
votes
Make the purpose and function of SE sites clear: Put it on the page
feature-request
user-interface
new-users
stackexchange-2.0
design
asked Aug 13 '10 at 17:43
meta.stackoverflow.com
10
votes
SE 2.0 UI: distinguish “bounty” graphics and “closed-question” graphics
feature-request
status-declined
user-interface
stackexchange-2.0
design
asked Aug 11 '10 at 13:13
meta.stackoverflow.com
8
votes
What food additives or chemicals do you use in your cooking at home?
food-science
molecular-gastronomy
pantry
asked Aug 5 '10 at 2:09
cooking.stackexchange.com
7
votes
Why don't all bugs and feature-requests have moderator status tags?
discussion
status-bydesign
meta
asked Aug 11 '10 at 5:09
meta.stackoverflow.com
7
votes
Searching multiple StackExchange sites: Build it into the UI
feature-request
status-completed
search
user-interface
stackexchange
asked Aug 19 '10 at 8:49
meta.stackoverflow.com
7
votes
How long will a fresh herb paste last?
food-safety
spices
storage-lifetime
herbs
food-preservation
asked Jul 27 '10 at 21:02
cooking.stackexchange.com
7
votes
What technique best infuses spices into a dish?
preparation
spices
flavor
asked Jul 28 '10 at 14:21
cooking.stackexchange.com
7
votes
A steak story: dry crust
grilling
please-remove-this-tag
steak
asked Aug 3 '10 at 9:48
cooking.stackexchange.com
5
votes
Consequences of multiple minor edits?
discussion
editing
moderation
asked Aug 4 '10 at 22:03
meta.stackoverflow.com
Top Answers
34
Cooking an egg without oil or butter
cooking.stackexchange.com
22
Tips for a small kitchen
cooking.stackexchange.com
18
I inherited a can of chick peas. What should I do with them?
cooking.stackexchange.com
15
How do I sweat onions?
cooking.stackexchange.com
14
How safe is steak tartare?
cooking.stackexchange.com
13
Is sushi so difficult?
cooking.stackexchange.com
12
What is the point of a salt mill?
cooking.stackexchange.com
12
What foods/preparations demonstrate the flavor difference between sea salt and table salt?
cooking.stackexchange.com
11
How much salt should I add to a dish?
cooking.stackexchange.com
11
What are the fundamental sauces that every cook should know how to make?
cooking.stackexchange.com
10
How do you cook a steak like those found in fine steakhouses?
cooking.stackexchange.com
10
Is it safe to eat a cooked steak that (briefly) touched the plate that was holding the raw meat?
cooking.stackexchange.com
9
How long do black olives last once opened?
cooking.stackexchange.com
9
Is it safe to use plastic wrap in boiling water?
cooking.stackexchange.com
9
What is a cheap but good cut of beef for grilling?
cooking.stackexchange.com
8
Is there a problem with defrosting meat on the counter?
cooking.stackexchange.com
8
How can I tell when chicken thighs are sufficiently cooked to eat?
cooking.stackexchange.com
7
Ways to learn to season food correctly?
cooking.stackexchange.com
7
Why would you Parboil Some Vegetables Before Stir-Frying them?
cooking.stackexchange.com
7
How to suppress bad breath after eating garlic or onion
cooking.stackexchange.com
7
What mammals' milks are drunk by humans?
cooking.stackexchange.com
7
Why did my coppa get spicier after being microwaved?
cooking.stackexchange.com
6
Red apples safety
cooking.stackexchange.com
6
What's the best way to defrost ice-cream/sorbet quickly?
cooking.stackexchange.com
6
Resources for a beginner learning to cook
cooking.stackexchange.com
6
Cues to a reliable or unreliable recipe?
cooking.stackexchange.com
5
What's the best order to add ingredients to a Stir Fry?
cooking.stackexchange.com
5
What's the best way to season a cast iron skillet?
cooking.stackexchange.com
5
Can red wine vinegar replace white wine vinegar?
cooking.stackexchange.com
5
How should I clean my propane grill?
cooking.stackexchange.com
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