Tags
A tag is a keyword or label that categorizes your question with other, similar questions.
Mooo! Questions about this dairy substance need not be limited to cows but should be about the handling of milk as a primary aspect of the question.
351 questions
Questions about selecting, identifying, storing, preparing, replacing or cooking with potato (aka potatoes or spuds) as an ingredient. Questions about dishes which include potato, but are not focused on potatoes, should not use this tag.
328 questions
A dairy product made by churning milk to separate the butterfat from other milk components. Questions may involve butter either as an ingredient or as a final dish.
328 questions
Desired chemical breakdown of a food by a microorganism (bacteria or yeast), and occurs when making foods such as bread, yogurt, sauerkraut, kimchi, or wine.
314 questions
Questions about the cooking-time in general. It should not be used for specific recipes.
314 questions
Yeast is a one-celled organism that provides the leavening (rise) to breads. It is usually sold dry, in small granules, and must be activated with water and heat. Yeast is also used to ferment wine and beer: it consumes sugar, and produces alcohol as a byproduct.
313 questions
Questions about food being preserved into glass jars, metal cans, or other air-tight containers using a variety of heat treatment steps to ensure a reasonable level of pasteurisation and/or sterilisation
300 questions
Questions with this tag should be about traditional ingredients, preparations or dishes from India - such as curries, naan, chaats, chutneys and desserts. Questions about ingredients common to Indian-style cooking, but which aren't about a specific Indian dish, should not use this tag.
283 questions
Covering cooking with a microwave, selection of appropriate cooking times and powers, cooking from fresh and re-heating, differences and techniques for microwave cooking.
278 questions
Questions regarding baking and working with wild yeasts and starters (also known as levains or chefs).
277 questions
Questions about the storage of food ingredient in cold environments both before and after preparation and cooking.
276 questions
Questions around preparing or cooking with tomatoes, along with selecting appropriate varieties
272 questions
Questions around slower, normally lower temperature cooking methods. Covers preparations, techniques, risks, advantages and equipment.
271 questions
Questions about storing food both before and after they have been processed or cooked.
254 questions
For questions about identifying, choosing, and using kitchen vessels for preparing food such as pots, pans, and dutch ovens and includes containers such as cake/muffin tins and other bakeware. These come in a wide variety of materials including cast iron, stainless and carbon steel, copper, aluminum, ceramic and glass, and stone. This tag should not be used for questions about cooking utensils like whisks or ladles.
251 questions
Questions should deal with preparation of a dessert - typically sweet but anything that would be served at a dessert course should qualify.
248 questions
Questions about selecting, identifying, storing, preparing, replacing or cooking with beans as a main ingredient.
248 questions
A dry heat cooking method using direct heat, most often from open flames or charcoal embers. For the UK/AU usage describing cooking with the upper element of an oven, use the broiling tag.
238 questions
Roasting is a cooking method using high direct heat typically from above the food. Most of the questions in this tag should be regarding this method to include roasting of meat & vegetables, but can include roasting coffee & tea.
232 questions
Questions about preparing, baking and troubleshooting pies (sweet or savory). Pies are a baked dish of a flaky pastry crust surrounding a filling. They vary greatly in size.
231 questions
Use this tag for questions about selecting, identifying, storing, preparing, replacing or cooking with onion as a star ingredient.
217 questions
Questions about the hot (spicy) members of the pepper family, whether fresh, dried, or ground. These are the fruits of plants belonging to the genus Capsicum. Alternate spellings include chilli, chiles, chilies.
208 questions
Questions about selecting, identifying, storing, preparing, replacing or cooking with garlic as a main ingredient.
207 questions
When you can provide photos or description of a food you've seen or heard of but don't know its English name.
203 questions
Yogurt, yoghurt, or yoghourt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang.
202 questions