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Is the yellow skin of a raw chicken indicating that it has been dyed?
Why is my red cabbage suddenly turning blue when cooking, while it never did so before?
Can German potato salad be served cold?
What kind of teaspoon is this?
"Red Pepper Flakes" for German-style Doener Kebab
Sheet pan/baking tray convention outside the US?
Is there a known 'lifehack' to facilitate the picking back up of the bay leaves after cooking with them?
How to reduce the taste of tomato in a tomato sauce?