What is the advantage to crushed garlic over minced garlic beyond texture?
60119
Is there any difference between chopped and crushed garlic in cooking?
149078
What oil to use when cooking steak, and what difference does it make?
118631
Optimum Bone To Water Ratio For Pork and Beef Stocks
68472
How to get a smooth paste from ground chickpeas?
45400
What's the best way to strain stock?
74899
Is there a way to tell if a pumpkin is going to be good for cooking?
153701
Vacuum sealing vs. water displacement method when doing longer sous vide cooking
132209
Substituting table salt or sea salt for kosher salt?
43105
How much dried herb to use when substituting for fresh herbs?
4713
Is there any truth to the idea that you shouldn't multiply seasonings when multiplying a recipe?
34557
How much minced garlic is one clove?
32361
Kosher alternative for butter as emulsifier
156532
Stock vs Broth - What's the difference in usage?
31932
Asking which way is better
24152
Design of Experiments for Baking
71993
How do you peel garlic easily?
126568
Garlic turned to black powder?