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Top Questions
27
votes
How do I get better at tasting?
tasting
asked Jun 29, 2020 at 9:17
cooking.stackexchange.com
17
votes
Recreating images from a source
citations
graphics
asked Oct 21, 2015 at 9:29
academia.stackexchange.com
8
votes
Citing a 'co-student's Bachelor's thesis
citations
thesis
asked Jun 5, 2014 at 11:54
academia.stackexchange.com
7
votes
Does saturated fat result in crispier fried food?
food-science
oil
frying
deep-frying
asked Jun 21, 2020 at 16:52
cooking.stackexchange.com
7
votes
First impressions: CV or research statement?
application
cv
statement-of-purpose
asked Mar 31, 2016 at 14:34
academia.stackexchange.com
5
votes
Different subsection format if no title is given
sectioning
formatting
asked Feb 9, 2016 at 15:57
tex.stackexchange.com
5
votes
How to roll pasta thinly by hand
dough
pasta
rolling
asked May 13, 2020 at 10:52
cooking.stackexchange.com
Top Answers
53
Why does pistachio ice cream not taste like pistachio nuts?
cooking.stackexchange.com
40
Is there ever an advantage to using a light-bottomed pan?
cooking.stackexchange.com
36
Adding a smoky flavour without adding spiciness
cooking.stackexchange.com
34
What is this sauce-making technique called?
cooking.stackexchange.com
14
Old bread-slicing tool
cooking.stackexchange.com
13
Poisonous Escoffier recipe?
cooking.stackexchange.com
12
Mild chili powder?
cooking.stackexchange.com
11
Baking bread without yeast
cooking.stackexchange.com
10
What's the trick to seal sous vide foil if liquid contained
cooking.stackexchange.com
10
Which meringue is safe to eat without baking?
cooking.stackexchange.com
8
Notes in Beamer document class: lonely \item
tex.stackexchange.com
8
What is the real temperature to caramelize sugar?
cooking.stackexchange.com
8
What's 香茜 or 芫荽 in English?
cooking.stackexchange.com
7
Is using commercially available yeast to create a sourdough starter effective?
cooking.stackexchange.com
7
Sour dough using unbleached all purpose flour is very wet during the preshaping
cooking.stackexchange.com
7
Should I stir my sourdough starter before measuring?
cooking.stackexchange.com
7
Keeping meat dry after salting it
cooking.stackexchange.com
7
Can you handmake sushi with regular chives or scallions?
cooking.stackexchange.com
7
What exactly is the salt for when making oatmeal porridge?
cooking.stackexchange.com
6
Can I boil a full chicken for several hours?
cooking.stackexchange.com
6
Are gas stoves preferred in a commercial kitchen due to having a constant heat source
cooking.stackexchange.com
6
Is there a term for "mildly scrambled" eggs?
cooking.stackexchange.com
6
Pasta machine rolls dough wider than machine
cooking.stackexchange.com
5
How does this microscope graph with 3 axes prove that a knife became buckled and bent?
cooking.stackexchange.com
5
What is a stem pan?
cooking.stackexchange.com
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