14:59

Why does dough break when kneading, and how to prevent/ameliorate it?

22:33

How to poach an egg without vinegar?

17:42

Is it possible to have a good crust without prebaking a quiche?

01:13

How does dried cilantro relate to fresh?

02:41

How do I use whole fresh tamarind?

02:08

Papadum sauces - making my own

02:20

Why would IQF shrimp say "do not force thaw under running water"?

01:41

Water in the microwave to reheat pizza better

16:58

What can I substitute for Cointreau

13:49

Eggnog to Spirit ratio?

11:24

How to store homemade pasta without freezing

19:46

How to cook a fish to make its bone as soft as those in sardines?

02:07

Why do baking recipes call for instant coffee instead of fresh ground coffee?

04:35

Reusing pickle brine

21:41

Is there an easy way to tell if a pan/pot is oven-safe?

01:33

The difference between green, red and yellow bell peppers

01:14

How can I get more flavorful jasmine rice?

04:27

Is it true cooked food cannot be left in room temperature for longer than 4 hours?

03:36

Baking in gas oven does not brown the top

01:50

How long can I store soaked beans before cooking?

04:58

Is gelatin vegetarian?

03:29

Rinse the salt off a steak before cooking?

01:04

Can you reuse marinade used with raw chicken?

01:39

Can I make risotto without wine?

02:21

What makes a good vessel for storing sourdough starter?

02:55

How much water does pasta absorb when it is cooked?

01:23

How long will a sourdough starter last between feedings?

39:49

How to make thick and fluffy pancakes?

38:32

Are rare burgers safe?

02:04

Can I let my bread dough rise in the mixer bowl?

01:58

Why is there a watery run-off after cooking my bolognese?

01:02

Preventing white sugar from clumping in the canister

26:53

Why doesn't chocolate go bad?

01:37

Sesame Oil vs Toasted Sesame Oil

03:38

How to keep fresh-made soft pretzels from getting soggy or stale?

06:14

Glass Dish Baking Temparature

00:52

UK alternative to corn syrup?

01:59

How to salt and roast pistachios?

02:04

What to do when too much liquid added to flour mixture?

08:52

Does cooking wine go bad like regular wine?

20:06

Never ending soup; is it actually safe?

01:44

What's the US equivalent of double and single cream?

02:20

What are the differences between an induction stove and a regular electric stove?

01:27

How to clean cauliflower?

11:57

Cold / cooked pasta safe to eat?

10:57

Should I cover food while reheating it in a microwave?

02:56

How do I keep soup from being bland?

02:56

How to make puffed/popped rice?

01:52

When boiling water without any other ingredients in it, why start from cold?

29:40

What am I doing wrong with my pressure cooker?

02:19

What can be substituted for vinegar in sushi rice?

01:17

How to store a banana that was cut in half to preserve the other half?

02:45

"Acetone" smell on bread

01:17

refrigerating meat after cooking

00:41

How can I pan fry zucchini without making it soggy?

00:52

Is cooking beans or any other food in metal cans safe?

00:44

What does vanilla extract add to a recipe?

02:04

What kinds of milk are low in carbs?

02:25

How to prevent a cookie from becoming spongy like a cake?

03:55

How long to cook pork ribs in the oven?