Hotline Topics
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Passover Cake Meal vs. All purpose flour
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Can you save Gravlax that appears to be frozen?
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Rice flour - which type and which brand?
Recipe Question For: Nan-e Berenji (Persian Rice Cookies) -
Raw hamburger meat mixed with cream of mushroom
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Accidentally drop pieces of plastic in stew.
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Hey y'all , I need a substitute for tamari
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Dry mustard - whole seeds or ground?
Recipe Question For: Classic Prime Rib -
A 1970's Bon Appetit recipe for chocolate mousse cake - I always struggle with getting the cookie crumb to stick to sides of pan? Any suggestions
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Apple butter instead of apple sauce?
Recipe Question For: Homemade Red Wine Barbecue Sauce -
Apple butter vs apple sauce in a bbq sauce recipe?
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I'm baking a lemon bundt cake on Sunday and bringing it to a dinner party the following Saturday. Should I freeze it or refrigerate it?
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How long should it cool before removing it from the cake pan?
Recipe Question For: Squidgy White Chocolate Flourless Cake (Kladdkaka) -
How do you cool an angel food cake in a spring bottom pan?
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Help! I made Boeuf Bourguignon with a Beaujolais wine and it is much too acidic. What can I add to it to correct the flavor?
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I don't know what I can make, please help
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Can you freeze already dressed pasta salad?
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Adjust baking time for half a lava cake recipe?
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Omg I have been thawing a stuffed butterball in the sink for hours. Flipped it over again and just noticed it says don't thaw
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How to know if I over-salted my turkey with a dry brine?
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Cooking a turkey crown. Can I reheat it after its cooled for 3 hours
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