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Top Questions
8
votes
Can I save any of this orange harvest? (probably under-watered tree)
fruit-trees
watering
citrus
asked Oct 15 '15 at 22:38
gardening.stackexchange.com
5
votes
Why did my tiramisù cream become grainy?
texture
whipped-cream
egg-whites
mascarpone
asked Nov 9 '15 at 18:38
cooking.stackexchange.com
Top Answers
68
Is it plausible to have two written forms of one spoken language that are so different as to be indecipherable?
worldbuilding.stackexchange.com
12
How do I ripen unripe oranges and grapefruits?
cooking.stackexchange.com
10
Is it dangerous to go to the USA as a Russian now?
travel.stackexchange.com
10
Which spices should be bought whole vs. ground?
cooking.stackexchange.com
9
Backyard mint too grassy
cooking.stackexchange.com
9
Forgot to add spices to curry
cooking.stackexchange.com
8
Kind of Russian pierogi
cooking.stackexchange.com
7
Does toasting and grinding whole spice really improve curry flavor?
cooking.stackexchange.com
7
When to use “sein” or “haben” as an auxilliary verb?
german.stackexchange.com
7
Do Ice Wands have an advantage over a homemade solution?
cooking.stackexchange.com
7
Why do we dimple a focaccia?
cooking.stackexchange.com
7
How to pick good clementines and mandarins at the supermarket?
cooking.stackexchange.com
6
How to make hard candy with only fruit as a sweetener
cooking.stackexchange.com
5
Backpacking Through Rain
outdoors.stackexchange.com
5
US vs central European bear advice
outdoors.stackexchange.com
5
What can I substitute for tomato juice?
cooking.stackexchange.com
5
How to tell if cheese is vegetarian?
cooking.stackexchange.com
5
Why are home canning jars made of glass and not metal?
cooking.stackexchange.com
5
How to get rid of raw taste of Extra Virgin Olive oil?
cooking.stackexchange.com
5
What can I use instead of Sriracha if I only want to make a dish non-spicy, but similarly flavorful?
cooking.stackexchange.com
5
Differentiate between past and present just by pronunciation when word is followed by d- or similiar sound
english.stackexchange.com
5
How do I thicken tomato-based pasta sauce without adding starch?
cooking.stackexchange.com
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