When microwaving oatmeal, why does it boil over so easily and are there any tricks that'll keep it in the bowl?
Using a technique I'd never heard of before, you can make your automatic drip coffee taste much better. But at what cost?
When canning food, such as fruit butters, for long-term storage, safety is critical. Is sugar a factor in that safety?
How does wheat go from being a plant to being an ingredient, and how do the changes affect it? Are all of the changes good?
Often, spaghetti that is reheated tastes even better than it did the first time around. Why is this?
Some recipes give flour by weight, and some by volume. Why the difference, and what is better?
What's the hardest part of altering recipes? In some cases, it's coming up with ideas, but in others, it's being methodical.
A gluten-free wedding cake isn't getting quite enough lift. What can be done?
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