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Top Questions
34 votes

Did people use to marry much younger during the last millennium?

europe social-history demography marriage family asked May 21 '15 at 18:01
history.stackexchange.com

26 votes

Do pan “pores” exist, what are they, and what are their effects?

food-science cookware non-stick seasoning-pans asked Dec 7 '14 at 15:48
cooking.stackexchange.com

22 votes

What temperature does the Maillard reaction occur?

temperature maillard asked Jan 9 '13 at 17:44
cooking.stackexchange.com

20 votes

Any reason to put cornmeal/semolina on hot pizza stone or steel?

pizza pizza-stone asked Mar 23 '16 at 18:11
cooking.stackexchange.com

15 votes

Science of fast (high heat) vs. slow (low heat) scrambled eggs and omelets

eggs food-science heat omelette scrambled-eggs asked Nov 20 '14 at 19:41
cooking.stackexchange.com

15 votes

Does keeping a fridge/freezer full significantly help energy efficiency?

freezing temperature refrigerator water storage asked Jun 2 '15 at 17:48
cooking.stackexchange.com

14 votes

How risky is it to eat raw flour, as in uncooked dough?

food-safety dough flour raw asked Jul 1 '16 at 20:44
cooking.stackexchange.com

12 votes

Are there advantages to an unlined copper jam pan?

food-safety food-science jam copper-cookware asked Jan 25 '18 at 23:16
cooking.stackexchange.com

11 votes

Suggestions for easy peanut butter clean-up

cleaning peanut-butter asked Nov 14 '16 at 17:06
cooking.stackexchange.com

10 votes

What are the advantages of vanilla sugar?

flavor sugar vanilla extracts asked Feb 8 '15 at 3:00
cooking.stackexchange.com

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Top Answers
66
Is it safe to put hot food in the fridge?
cooking.stackexchange.com

64
What qualities to look for in a cut of beef destined for “well done”?
cooking.stackexchange.com

52
Why use baking powder instead of yeast?
cooking.stackexchange.com

39
What is the correct plural of “octopus”?
english.stackexchange.com

39
Why wooden sticks for ice cream bars?
cooking.stackexchange.com

30
Does adding water back into an over-reduced sauce lose flavour?
cooking.stackexchange.com

29
Room temperature “rest” for fresh mayo?
cooking.stackexchange.com

28
What temperature does the Maillard reaction occur?
cooking.stackexchange.com

27
Why does steak change colour after seasoning?
cooking.stackexchange.com

25
Pronoun question: referring to inanimate objects as 'he' or 'she'
english.stackexchange.com

23
What were the reasons for making Prohibition a constitutional amendment?
history.stackexchange.com

21
in what form did William the Conqueror write the date of his own coronation?
history.stackexchange.com

21
How to keep a high hydration bread loaf from becoming flat
cooking.stackexchange.com

20
Can/should I use baking soda when cooking beans?
cooking.stackexchange.com

18
What ensures big holes in my bread?
cooking.stackexchange.com

18
How should I keep the vegetables from flying off the board when I cut them?
cooking.stackexchange.com

17
Reusing pickle brine
cooking.stackexchange.com

16
Why won't my beans soften?
cooking.stackexchange.com

16
How does adding baking soda to soaking beans/lentils reduce the gas they make you have?
cooking.stackexchange.com

16
How prevalent was foodborne botulism before stricter food safety guidelines?
cooking.stackexchange.com

15
Is Salmonella from eggs a US-only problem?
cooking.stackexchange.com

15
Does keeping a fridge/freezer full significantly help energy efficiency?
cooking.stackexchange.com

15
What is the fastest way to cool hot soup?
cooking.stackexchange.com

14
why does doughnut powdered sugar seem cool?
cooking.stackexchange.com

14
Can I substitute decaf coffee for espresso
cooking.stackexchange.com

14
Using cast iron pans only
cooking.stackexchange.com

14
Where does the @ symbol come from?
english.stackexchange.com

13
Why should I soak beans before cooking?
cooking.stackexchange.com

13
How should one prepare beef heart?
cooking.stackexchange.com

13
Why isn't glass ideal for the fermentation of sauerkraut?
cooking.stackexchange.com

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