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66
Why add salt to the water when cooking pasta?
cooking.stackexchange.com

23
What is the purpose of creaming butter with sugar in cookie recipes?
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15
What cookbooks do you always come back to?
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14
Are there any reasonable substitutions for lemon juice?
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13
How do you remove garlic smells from your fingers?
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13
What is the difference between butterscotch, caramel, and toffee?
cooking.stackexchange.com

13
What are some good substitutes for salt for those on low sodium diets?
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12
Is there any difference between chopped and crushed garlic in cooking?
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12
What's the white liquidy substance that can appear when cooking salmon?
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12
Can agave nectar be substituted for honey in baking?
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12
What are the differences between the grades of maple syrup?
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12
How does salmonella get into eggs?
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12
What is the butter for in a jam recipe?
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12
What factors lead to rich crema on espresso?
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12
Is copper cookware really better than stainless steel?
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11
How do you decide what temperature to bake at?
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11
Why do things smell good while cooking but have little flavour when finished
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10
Can mushrooms be re-heated safely?
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10
What are the basic ratios for making a chutney
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9
How to soft boil an egg
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9
What role do eggs play in baking?
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9
What happens to the flavour of meat when you cook it Star Anise with Onions?
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8
Can I use any sort of pumpkin for pumpkin pie?
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8
When baking, is it better to use a gas or electric oven?
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8
What are alternative gelling agents to gelatine? And what are their properties?
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8
How can I measure the performance of my stovetop pots and pans?
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8
Tiramisu tips tricks and variants
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8
Is there any way to remove stains (e.g. from curries and pasta sauces) from plastic containers?
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8
Cups v. weighing scales - is there an historical explanation?
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8
Can evaporated milk be converted to sweetened condensed?
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