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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

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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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