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Top Questions
35
votes
Did people use to marry much younger during the last millennium?
europe
social-history
demography
marriage
family
asked May 21, 2015 at 18:01
history.stackexchange.com
28
votes
Do pan "pores" exist, what are they, and what are their effects?
food-science
cookware
non-stick
seasoning-pans
asked Dec 7, 2014 at 15:48
cooking.stackexchange.com
25
votes
What temperature does the Maillard reaction occur?
temperature
maillard
asked Jan 9, 2013 at 17:44
cooking.stackexchange.com
22
votes
Any reason to put cornmeal/semolina on hot pizza stone or steel?
pizza
pizza-stone
asked Mar 23, 2016 at 18:11
cooking.stackexchange.com
18
votes
How risky is it to eat raw flour, as in uncooked dough?
food-safety
dough
flour
raw
asked Jul 1, 2016 at 20:44
cooking.stackexchange.com
16
votes
Does keeping a fridge/freezer full significantly help energy efficiency?
freezing
temperature
refrigerator
water
storage
asked Jun 2, 2015 at 17:48
cooking.stackexchange.com
16
votes
Science of fast (high heat) vs. slow (low heat) scrambled eggs and omelets
eggs
food-science
heat
omelette
scrambled-eggs
asked Nov 20, 2014 at 19:41
cooking.stackexchange.com
14
votes
Are there advantages to an unlined copper jam pan?
food-safety
food-science
jam
copper-cookware
asked Jan 25, 2018 at 23:16
cooking.stackexchange.com
13
votes
How to clean and maintain cast iron lids
equipment
cleaning
cast-iron
maintenance
asked Jan 8, 2013 at 17:31
cooking.stackexchange.com
11
votes
Suggestions for easy peanut butter clean-up
cleaning
peanut-butter
asked Nov 14, 2016 at 17:06
cooking.stackexchange.com
1
2
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Top Answers
86
Is it safe to put hot food in the fridge?
cooking.stackexchange.com
65
What qualities to look for in a cut of beef destined for "well done"?
cooking.stackexchange.com
55
Who originated the dangerous avocado-pitting technique?
cooking.stackexchange.com
55
Why use baking powder instead of yeast?
cooking.stackexchange.com
50
Milk instead of water in bread
cooking.stackexchange.com
45
What is the correct plural of "octopus"?
english.stackexchange.com
42
Why wooden sticks for ice cream bars?
cooking.stackexchange.com
39
Why is a doubling of frequency called an octave?
music.stackexchange.com
39
Why don't all humans have absolute pitch?
music.stackexchange.com
35
Why do most piano teachers dislike the idea of students playing by ear and arranging songs on their own?
music.stackexchange.com
33
What temperature does the Maillard reaction occur?
cooking.stackexchange.com
33
Room temperature "rest" for fresh mayo?
cooking.stackexchange.com
31
Does adding water back into an over-reduced sauce lose flavour?
cooking.stackexchange.com
30
What does play with feeling mean?
music.stackexchange.com
30
Pronoun question: referring to inanimate objects as 'he' or 'she'
english.stackexchange.com
30
Would there be a difference between boiling whole black peppercorns or fine ground black pepper in a stew?
cooking.stackexchange.com
28
Why does steak change colour after seasoning?
cooking.stackexchange.com
27
Left Hander forced to learn ukulele and guitar right handed
music.stackexchange.com
25
What were the reasons for making Prohibition a constitutional amendment?
history.stackexchange.com
23
How to keep a high hydration bread loaf from becoming flat
cooking.stackexchange.com
23
Why doesn't milk create gluten when combined with flour?
cooking.stackexchange.com
23
How much time and temperature do I add when making 140% of a quick bread recipe?
cooking.stackexchange.com
23
in what form did William the Conqueror write the date of his own coronation?
history.stackexchange.com
23
What is the purpose of the rules in counterpoint composition?
music.stackexchange.com
23
How do you preserve fresh ginger?
cooking.stackexchange.com
22
Is a borosilicate glass pot safe to use on a gas burner stovetop?
cooking.stackexchange.com
22
What ensures big holes in my bread?
cooking.stackexchange.com
22
How Does Wine Enhance Flavor?
cooking.stackexchange.com
22
How does adding baking soda to soaking beans/lentils reduce the gas they make you have?
cooking.stackexchange.com
21
Finishing pre-cooked prime rib, day-of?
cooking.stackexchange.com
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