Past Weeks' Questions: " What can I do about bitter eggplant? " " How is fish different from other meat, and how does this difference affect fish when it's cooked? " " How do eggs affect the consistency of cupcakes and what does baking soda do to brownies? " " What is a "bain-marie"? " " Is it safe to thaw and refreeze meat? " " How can I make muffins without traditional leaveners? " " How does adding baking soda affect persimmon bread? " " How can I tell if a pear is ripe and ready to eat? " " Why is my angel food cake such a flop? " " Why does the meat I cook in liquid taste dry? " " Does alcohol disappear when it's cooked? " " How can I keep my cheese fondue from clumping? " " Why won't my cranberry sauce gel? " " Why did my bottle of sherry become slushy? " " What happens to potatoes when they're cooked? " " Do you have an ideas for gluten-free recipes " " How long should a roasting turkey be covered with foil? " " What's really happening when you churn butter? " " What is the difference between baking and roasting? " " When you beat egg whites, does denaturation occur? " " How can I cook pork that is juicy rather than dry? " " What is the difference between sauteing and "sweating" onions? " " What is the purpose of salt in cake recipes? " " How does cornstarch work? " " How do I make a good pizza dough? " " How can I find out how much pectin is in fruit? " " What can you tell me about preserving mulberries? " " Why are baked potatoes soggy sometimes? " " How can I keep chicken tender? " " Can you get salmonella from raw eggs? " " For how long should I boil corn on the cob? " " Why are my jars of canned pears exploding? " " Can you give me basic home-canning instructions? " " What's the difference between rye and pumpernickel? " " Why does wine pop its cork in the freezer? " " Can you leave out the baking soda in a muffin recipe? " " Why does cooked shrimp turn pink? " " What does redness near the bones of a cooked chicken mean? " " What is a legume? " " What's the brown stuff in the bottom of my pot? " " How do different fats affect the texture of cookies when I bake them? " " What causes the flavor of vegetables to change when cooked? " " How can I reduce the sugar in preserves and have them still turn out? " " Why are the ends of asparagus tough, and how can I keep it green? " " What is the science of baking a pound cake? " " Why does leftover coleslaw turn bitter? " " Can I use whole wheat flour exclusively without adding white flour when making bread? " " What is filo dough and how can I make it? " " Can braising work well for vegetables too? " " Why steam bread when you bake it? " " Why do roux sauces get thicker when liquid is first introduced during cooking? " " What does salt do to a meringue mixture? " " What is the difference between a pressure cooker and a slow cooker? " " Why do hotdogs plump when you cook them? " " What makes cakes fall? " " What can be substituted for eggs when cooking? " " How can I get my cookies to turn out the way I want them to? " " What do you mean, "Punch the dough"? " " I have some whey vanilla powder, can you tell me how to use it? " " What exactly makes light veal turn into dark beef? " " How does fat affect gluten development? " " What difference does altitude make in jam-making? " " Can I substitute ground ginger for crystallized ginger in a muffin recipe? " " Can I use honey to prevent my candies from crystallizing? " " Why do recipes recommend a pinch of cream of tartar and a dash of vinegar in toffee? " " What's the best way to store holiday cookies? " " Are the products in our home freezer actually at different temperatures? " " What is the exact difference between tough and tender meat? " " Why do organic foods taste more pungent? " " Help! My bread is either too hard, or too sour, or doesn't rise at all. " " Is it okay to leave eggs un-refrigerated? " " Why is my lemon meringue pie mushy? " " How does the way it is prepared affect garlic's flavor? " " Why salt that eggplant? " " How does meat gets its flavor? " " Why does my melted chocolate seize up? " " How does the size and shape of the cooking utensil affect cooking? " " What keeps the meat so pink after cooking? " " Is the poison sac in the squid dangerous enough to kill you? " " What is 'Dutched cocoa' and how does it differ from other cocoas? " " When a recipe says to cream fat and sugar until fluffy, how long does that take? " " How can you tell when a steak is done? " " How do baking powder and baking soda work? " " Does a green potato=poison? "
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