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83
How do you peel garlic easily?
cooking.stackexchange.com

74
Cooking away alcohol
cooking.stackexchange.com

69
Can't rename columns in PostgreSQL views with CREATE OR REPLACE
dba.stackexchange.com

54
Why is it faster to reheat something than it is to cook it?
cooking.stackexchange.com

50
What knives are "required" for a serious home kitchen?
cooking.stackexchange.com

48
Why wooden sticks for ice cream bars?
cooking.stackexchange.com

47
Why would you elect to apply a refund to next year's tax bill?
money.stackexchange.com

46
Is pad thai actually Thai?
cooking.stackexchange.com

45
What effect does closing a lid in some recipe do?
cooking.stackexchange.com

44
Why do North American Chinese restaurants advertise "We use 100% Vegetable oil"?
cooking.stackexchange.com

39
What's the proper way to dispose of used fats & oils?
cooking.stackexchange.com

37
Real-world examples of more "obscure" geometric figures
matheducators.stackexchange.com

35
Why don't modern spacecraft use nuclear power?
physics.stackexchange.com

35
What oil or fat to use for different purposes?
cooking.stackexchange.com

35
How can I politely get the attention of a coworker who is listening to music?
interpersonal.stackexchange.com

35
What are the names and purposes of these six kitchen knives?
cooking.stackexchange.com

34
What's the purpose of clarifying butter?
cooking.stackexchange.com

33
What is a "roux" and what are its uses?
cooking.stackexchange.com

32
Can you store frozen dinners in the refrigerator for up to a week before eating them?
cooking.stackexchange.com

31
How can I move a database from one server to another?
dba.stackexchange.com

31
When is it necessary to cover food with aluminum foil during baking/roasting?
cooking.stackexchange.com

30
What does "Massage with salt" mean in a recipe?
cooking.stackexchange.com

30
Why do grape-flavored foods taste different than actual grapes?
cooking.stackexchange.com

30
Once a month cooking
cooking.stackexchange.com

29
Translating cooking terms between US / UK / AU / CA / NZ
cooking.stackexchange.com

29
Alternative to low calorie spray for frying sausages?
cooking.stackexchange.com

28
The secret to hash browns / home fries / breakfast potatoes
cooking.stackexchange.com

28
Pizza stone made out of multiple pieces
cooking.stackexchange.com

28
What to do with 10 liters Heinz BBQ sauce?
cooking.stackexchange.com

28
I’m doubling lemon juice in a no-bake pie recipe to make it extra sour. What can I add to make it less goopy?
cooking.stackexchange.com

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