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75
How do you peel garlic easily?
cooking.stackexchange.com

68
Cooking away alcohol
cooking.stackexchange.com

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

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

48
What knives are “required” for a serious home kitchen?
cooking.stackexchange.com

46
Why would you elect to apply a refund to next year's tax bill?
money.stackexchange.com

44
Can't rename columns in PostgreSQL views with CREATE OR REPLACE
dba.stackexchange.com

44
Is pad thai actually Thai?
cooking.stackexchange.com

37
What's the proper way to dispose of used fats & oils?
cooking.stackexchange.com

35
Real-world examples of more “obscure” geometric figures
matheducators.stackexchange.com

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

33
What oil or fat to use for different purposes?
cooking.stackexchange.com

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

33
What's the purpose of clarifying butter?
cooking.stackexchange.com

30
Why don't modern spacecraft use nuclear power?
physics.stackexchange.com

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

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

29
How can I move a database from one server to another?
dba.stackexchange.com

29
Once a month cooking
cooking.stackexchange.com

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

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

27
Is there a reason for storing ground spices separately (unmixed)?
cooking.stackexchange.com

27
'Sweet milk' substitute in an old recipe
cooking.stackexchange.com

27
What is the word for “to put something on a skewer”?
english.stackexchange.com

27
When is it necessary to cover food with aluminum foil during baking/roasting?
cooking.stackexchange.com

26
Translating cooking terms between US / UK / AU / CA / NZ
cooking.stackexchange.com

26
Do I need to worry about differences in produce in foreign recipes?
cooking.stackexchange.com

25
When you cook spaghetti, do you add olive oil to the boiling water?
cooking.stackexchange.com

25
How do cooks prepare risotto in a restaurant?
cooking.stackexchange.com

23
How do I pound chicken (or other meat) without making a mess?
cooking.stackexchange.com

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