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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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