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Top Questions
199
votes
Translating cooking terms between US / UK / AU / CA / NZ
language
cultural-difference
vocabulary
asked Jul 12, 2010 at 20:53
cooking.stackexchange.com
62
votes
Why do we peel carrots?
food-safety
peeling
carrots
asked Aug 12, 2010 at 2:42
cooking.stackexchange.com
31
votes
What should I use for old recipes that call for 'buttermilk'?
substitutions
language
buttermilk
asked Dec 14, 2016 at 18:03
cooking.stackexchange.com
24
votes
Is there a good way to run a trigger for each record in a postgres table?
postgresql
trigger
plpgsql
asked Jan 3, 2011 at 21:28
dba.stackexchange.com
22
votes
Switches after finishing Splinter Group
borderlands-2
asked Sep 25, 2012 at 1:28
gaming.stackexchange.com
19
votes
Guides for PostgreSQL query tuning?
sql
postgresql
performance
asked Oct 8, 2009 at 22:30
stackoverflow.com
19
votes
What are the practical limits of releasing open data via bit torrent?
releasing-data
big-data
distribution
bittorrent
asked May 12, 2013 at 15:49
opendata.stackexchange.com
16
votes
Good breads for evening cooking?
bread
retarding-bread
asked Apr 20, 2011 at 17:46
cooking.stackexchange.com
13
votes
Advice for gingerbread houses?
baking
asked Oct 8, 2010 at 0:39
cooking.stackexchange.com
12
votes
How can I get up to the Sheriff of Lynchwood?
borderlands-2
asked Oct 4, 2012 at 14:18
gaming.stackexchange.com
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Top Answers
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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