How do you keep pasta from clumping?
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How do you know if wine has gone bad?
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How do you keep herbs fresh?
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How do you keep from crying when cutting onions?
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How do you know if eggs are fresh?
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How do you know if cheese has gone bad?
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Which part of the green onion (scallion) do you use?
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Is there an easy way to peel garlic?
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Can you substitute baking soda for baking powder (and vice versa)?
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What’s the difference between a boil, a rolling boil, and a simmer?
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How do you keep your cookies from spreading too thin?
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What’s the best way to measure dry ingredients?
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Wars have been fought over the best way to measure dry ingredients (and the hardcore get around it by weighing their ingredients rather than measuring by volume). The bakers I know prefer the spooning method (using a separate cup or spoon to shovel flour into the measuring cup) to the pouring method or the scooping method. Do not pack the ingredient down. Level with the flat edge of a knife.