Hotline Topics
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heavy-bottomed saucepans?
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How do you avoid white chocolate seizing?
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Speaking of pickles... lifetime addiction... would love to collect some recipes for quick pickles.
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I just got some coconut oil and heard it can be whipped into a buttercream-like frosting...has anyone tried?
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How is freshly ground mace used to best advantage in Indian cooking?
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Any tips for a rank amateur food photographer?
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I put too much sambal oelek in my noodles- how can I make them less spicy?
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Can I substitute duck fat for butter when thickening a sauce with a roux?
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Mashed potatoes with white cheddar, kale and garlic from the Green Room (Ottawa) Vegetarian Cookbook. Delicious-eve
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I need a recipe for the Harissa Sauce? Please advise.;
Recipe Question For: Moroccan Carrot Salad with Harissa -
A question about a recipe: Broccoli Rabe in Lemon Cream-- What should be considered when substituting creme fraiche for heavy cream?
Recipe Question For: Broccoli Rabe in Lemon Cream -
Recipes highlighting cheddar cheese please?
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What are your favorite olive oils for drizzling? Thanks in advance for taking the time to answer.
Recipe Question For: Artichoke Dip (Which You Could Make into Tapenade by Adding Capers) -
Tomato Paste: How long does it last in the fridge once opened from a can? (I transfered it to a glass airtight container.)
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@Foodpickle I need to use up a Camembert, any quick easy tips!?
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Other than their color, what if any is the difference between brown masoor dal and red masoor dal?
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something with quorn?
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I need a quick and hearty vegan recipe for a 15 yr old girl thats not tomato based. help please
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What is the shelf-life of marcona almonds?
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How can I make ahead a stew containing rice. I don't want the rice to absorb the liquid and get gummy.
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