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Top Questions
Top Answers
196
How should I respond to absurd observations from customers during software product demos?
workplace.stackexchange.com

79
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

66
How do you make a cake lift equally and minimize doming?
cooking.stackexchange.com

60
Will spoiled food always make you sick?
cooking.stackexchange.com

54
Our 3½ yo girl is frustrated by not being able to colour within the lines
parenting.stackexchange.com

53
Could coconut cream be used to create a non-dairy ganache for whipping?
cooking.stackexchange.com

47
Our words are too complicated. Let's make them simpler!
meta.stackexchange.com

45
Is it safe to eat smoked bacon without grilling?
cooking.stackexchange.com

44
I never succeed in thickening sauces with pasta water. What am I doing wrong?
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

38
Conjectures (or intuitions) that turned out wrong in an interesting or useful way
math.stackexchange.com

36
What is the alternative to a vine ripened tomato?
cooking.stackexchange.com

36
Likelihood - Why multiply?
stats.stackexchange.com

35
How to dissolve salt into mashed potatoes
cooking.stackexchange.com

34
How much should you buy for your child to keep up with their peers?
parenting.stackexchange.com

34
How to ask what my salary will be for German PhD position
academia.stackexchange.com

33
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

31
Is cheese seasoned by default?
cooking.stackexchange.com

30
A Moose, Some Silly Putty … And A Desperate Plea For Help
meta.stackexchange.com

30
Incorrect reasons for rejection, what next?
academia.stackexchange.com

29
How to respond to, “How long will this take?” when in a new job position
workplace.stackexchange.com

29
What's that scum at the sides of my home-made burger when I cook it?
cooking.stackexchange.com

29
Why do some powders clump in hot water?
cooking.stackexchange.com

28
Why doesn't chocolate go bad?
cooking.stackexchange.com

27
Are these worms in my black eyed peas/beans?
cooking.stackexchange.com

27
I bought Mainland's vintage cheddar, it tastes… stale?
cooking.stackexchange.com

27
Which foods are certain to never cause food poisoning?
cooking.stackexchange.com

27
If you 'caramelize' an onion, does an onion contain sugar?
cooking.stackexchange.com

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