Q: I've been making my own chicken broth for years. After cooling and straining, I fill old spaghetti jars (leaving room for expansion), put them in the freezer (lids off), then put the lids on after they're frozen solid. And yet, I've broken more jars than I can count. Help! How do I prevent this?

Sent by Jen

There's nothing more refreshing than a glass of cool lemonade on a warm day.  Sure there are those cartons of pre-made stuff and cans of concentrate, but if you'd like to avoid preservatives and flavor enhancers, then there's nothing easier than making your own.  It's really not that hard, and if you keep a supply of simple syrup in the refrigerator, it's actually quite fast.  Read on for our classic lemonade recipe, plus five easy and delicious variations.

Q: My husband and I are planning a kitchen remodel and we're debating the merits of a warming drawer. We love to entertain, but are wondering if the double wall ovens we've already decided on will be sufficient for our needs. Any advice or thoughts are appreciated!

Sent by Danielle

Q: We had an unopened bottle of extra-light olive oil in a cool dark place. When we went to use it, we noticed many small white beads clinging to the inside of the bottle. Does this mean the oil had gone bad or is this just fat deposits from sitting so long? There is no expiration date on bottle.

Sent by Kathy

If you've ever read our About page, you know we say The Kitchn is a site for people who like to get their hands dirty while they cook. One way to interpret that is quite literally — as in, "dirty" from digging in the dirt! As home cooks, we know that growing herbs, fruits, and vegetables is a natural extension for many of you. So we want to know: if you live and cook in a small space but still manage to grow things in pots or containers, what advice would you give to a fellow home cook and newbie gardener who wants to try his or her hand at it?

Q: I got a pound of frozen trout in my CSA this week. I'm a single lady on a tight budget, so I don't really want to share my one pound of meat for the week! The trout is pretty frozen so I can't separate the fillets. Any ideas or recipes that will use the whole pound? Ideally something that can be frozen afterwards?

Q: A coworker recently complained that it takes him a long time to prepare his lunches and dinners for the week. It's the same thing every day: a hash of onions, garlic, cilantro and ground chicken, served over rice. He currently chops everything by hand and cooks it in batches using a frying pan, but wants to find a quicker method. Any ideas?

Q: I live in NYC and regularly buy fresh pasta from specialty shops. I love bucatini but have never seen bucatini sold fresh. Is there a reason why bucatini cannot be sold fresh or is there a place I can go to buy some that I have not thought of?

Sent by Mike

Q: I saw acorn starch at my local Asian market. I'm curious to try it out but I know nothing about it. What is it and what can I do with it?

Sent by Traci

Do you crave cookies with perfectly crispy edges and soft, chewy middles, whether you're making oatmeal raisin or mega-dark chocolate chip? The chefs at America's Test Kitchen say that all we have to do is give our cookie dough a break — as in a 10-minute break. Could it be so easy?