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Top Questions
135
votes
Do bacteria die of old age?
bacteriology
reproduction
senescence
life-history
asked Sep 8 '14 at 8:01
biology.stackexchange.com
96
votes
Does every species get around a billion heartbeats on average?
physiology
animals
asked Aug 11 '11 at 8:36
skeptics.stackexchange.com
71
votes
How to turn a vector into a matrix in R?
r
vector
matrix
asked Jan 30 '13 at 22:19
stackoverflow.com
68
votes
Is there a word for a non-geek?
single-word-requests
nouns
nonsubjective
asked Dec 6 '11 at 15:03
english.stackexchange.com
66
votes
Do people think in a language?
psychology
language
asked May 3 '11 at 19:55
skeptics.stackexchange.com
49
votes
How to order a data frame by one descending and one ascending column?
r
sorting
dataframe
asked Oct 17 '11 at 11:48
stackoverflow.com
37
votes
How to simulate a full outer join in Excel?
microsoft-excel
worksheet-function
asked Jan 7 '16 at 16:52
superuser.com
35
votes
Can you help me identify a short story about mandatory suicide?
story-identification
dystopia
time
asked Aug 17 '11 at 7:42
scifi.stackexchange.com
31
votes
What gear should I carry along for winter emergencies?
hiking
survival
winter
asked Dec 13 '18 at 19:10
outdoors.stackexchange.com
30
votes
Who benefits from the anonymity of the peer review process?
peer-review
anonymity
asked Jun 13 '14 at 17:17
academia.stackexchange.com
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Top Answers
200
How should I respond to absurd observations from customers during software product demos?
workplace.stackexchange.com
85
When I'm separating egg whites, how much does it matter if a little yolk gets in?
cooking.stackexchange.com
77
Any benefit to buy high-quality meat for a mediocre cook?
cooking.stackexchange.com
69
How do you make a cake lift equally and minimize doming?
cooking.stackexchange.com
69
How to ensure international logo can be ethnically neutral enough so it won’t be offensive?
graphicdesign.stackexchange.com
64
Will spoiled food always make you sick?
cooking.stackexchange.com
59
Could coconut cream be used to create a non-dairy ganache for whipping?
cooking.stackexchange.com
59
What are things like Bread, Rice and Cereal collectively known as?
cooking.stackexchange.com
58
Why do Chinese grocers advise cutting and discarding flowers in Chinese vegetables?
cooking.stackexchange.com
55
Our 3½ yo girl is frustrated by not being able to colour within the lines
parenting.stackexchange.com
51
Can something have more sugar per 100g than the percentage of sugar that's in it?
cooking.stackexchange.com
51
If I burn my food, will I consume less calories as I have already burnt them?
cooking.stackexchange.com
50
Why are quiches baked in fluted tins?
cooking.stackexchange.com
49
Is it safe to eat smoked bacon without grilling?
cooking.stackexchange.com
47
Our words are too complicated. Let's make them simpler!
meta.stackexchange.com
46
I used olive oil to finish my salad serving utensils - now what?
cooking.stackexchange.com
46
I never succeed in thickening sauces with pasta water. What am I doing wrong?
cooking.stackexchange.com
42
Likelihood - Why multiply?
stats.stackexchange.com
41
I believe I have solved a famous open problem. How do I convince people in the field that I am not a crank?
academia.stackexchange.com
40
Conjectures (or intuitions) that turned out wrong in an interesting or useful way
math.stackexchange.com
40
Incorporating fruits in creme brulee
cooking.stackexchange.com
39
Is there no use for high temperatures in ovens?
cooking.stackexchange.com
38
Fix for Greasy Pulled Pork?
cooking.stackexchange.com
37
What makes egg whites and almonds a good combination
cooking.stackexchange.com
37
Why store food in an airtight container when it's in the fridge?
cooking.stackexchange.com
37
How to dissolve salt into mashed potatoes
cooking.stackexchange.com
36
What is the alternative to a vine ripened tomato?
cooking.stackexchange.com
36
How much should you buy for your child to keep up with their peers?
parenting.stackexchange.com
35
How to respond to, “How long will this take?” when in a new job position
workplace.stackexchange.com
35
Is there a Scoville scale for “coldness” (e.g. mint)?
cooking.stackexchange.com
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