Does vitamin C in vegetable soup get destroyed or dissolved into the water?

Where did potatoes come from?

How cheaply could I make one normal size (30 cm diameter) pizza with sauce, cheese and some other topping?

How fast does alcohol evaporate from a cooking dish?

What healthy food can 2 people buy for about 100$ which they can both eat every day for 2-3 weeks in Canada?

Where can I find a fantastic recipe for paneer gravy?

Is it possible to make Mickey Mouse waffle using a Belgian waffle maker?

Which is more effective & versatile, a straight side saucepan or a curved wall one? I plan to use it for cooking grains, oats, beans & to reheat food.

What are the international rules of cooking hygiene?

What are examples of continental dishes?

How do I make Korean rice cake sauce?

Do microwaves stay inside a microwave oven after it turns off and keep cooking? Is this why they say to leave the food in the microwave after cooking?

Are toaster ovens silent while cooking aside from the beeping from the timer? Is there a fan noise?

What’s the best kind and type of salt for cooking, marinating and baking?

Is it safe to eat a cooked rodent or not?

How do I make pizza healthy yet remain cheesy and tasty?

What are some good rice syrup substitutes?

How do I cook rhubarb?

What are the dimensions of the “square, burners” & overall size of the average United States stove? I’m trying to purchase the right size cookware.

Why do Delhi-NCR momo sellers add cabbage, which makes them taste terrible (unlike the tasty momos of Dehradun)?