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45
Is it okay to measure flour by weight by converting from volume?
cooking.stackexchange.com

30
Can olive oil be substituted for vegetable oil in a box cake mix?
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18
Identify a round kitchen tool with perforated and hinged metal leaves
cooking.stackexchange.com

17
How can I be more frugal with salt when cooking (dried) pasta?
cooking.stackexchange.com

15
What does "stay in vegetables" mean?
english.stackexchange.com

13
How Can I Spread Crepe Batter Before It Cooks?
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8
Creme brulee cooking temperature
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8
what difference does slow cooking onions with/without broth make?
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7
Chicken Stock - Absorbed all water?
cooking.stackexchange.com

6
How to get the texture of commercial ketchup?
cooking.stackexchange.com

6
Why do potatoes discolour when peeled?
cooking.stackexchange.com

6
Convert weight of Confectioners sugar to caster sugar
cooking.stackexchange.com

6
What makes cake a Sponge Cake? And what doesn't?
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6
Sourdough starter gone wild
cooking.stackexchange.com

5
Does "the military" refer to any military?
english.stackexchange.com

5
Pretzel burger buns: how to make soft crust?
cooking.stackexchange.com

5
Why does the shrimp stick to the shells?
cooking.stackexchange.com

5
Is 'honey in crystallized form' the same as 'raw honey'?
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5
What makes pie dough sticky?
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5
What is this strange tea?
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