Given the background description of some cooking related query, summarize the question into a title
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Question: I've been looking at a number of kim chi recipes and they all call for 'Korean chili powder'. My visit to the local Asian grocer only yielded 'Asian' chili powder and other nondescript chili powders.Is there a particular chili powder that is Korean? Can I simply use cayenne pepper or crushed red pepper flakes?

Answer: How does Korean chili powder differ from "US" chili powder?

Question: I love to make chicken stuffed with pesto. I cut the chicken breast in half, and then fill them with pesto and make a roll of it. I first bake the chicken in a frying pan to give them a nice color, and then put them in the oven to cook until it's done.However here comes my problem, I want the chicken to be totally done, because I am very afraid to eat raw chicken. However, I now cook them too long to be sure it is not raw anymore. I cook them for at least 20 minutes on 175 degrees Celsius. I was wondering, can anybody tell me how long I should cook them in the oven on which temperature to be sure it is not raw anymore, but not cook them overdone?

Answer: cooking time for chicken-pesto in the oven

Question: How long does fresh parsley stay good if kept in a refrigerator?

Answer:
How long does fresh parsley keep in the fridge?