A few weeks ago after peeling and slicing a butternut squash, the skin of my hands became tight and red, and started peeling a little. It went away within 24 hours and I didn't think about it again, until I happened to read the comments on a recipe for roasted butternut squash pasta from several years ago. Many readers mentioned experiencing the same symptoms after cutting up butternut squash, which led me to some answers about this strange condition, including the best way to manage it. More

Q: I'm allergic to mushrooms and have always had a difficult time trying to find a substitute in recipes where mushrooms aren't the star player, but figure prominently in the dish. Is there anything with a similar earthy flavor or meaty texture? I've heard that mushrooms have no equal. Please tell me it isn't true! More

My future mother-in-law is allergic to yeast. I'm talking full-on, debilitating allergic, which totally sucks, because before she developed the allergy she really, really liked bread. And being a huge space cadet, I am always shoving a new yeast-laden recipe I developed into her face (yes, even Irish car bomb cupcakes are guilty, too), which she always so gracefully declines, while I stand there wanting to smack myself for forgetting for the umpteeth time.

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Q: My mom accidentally brought home Lactaid whole milk instead of Lactaid 2% and so now I'm trying to find a way to use it up. Can I use Lactaid whole milk in any baking recipe that calls for whole milk or does the fact that it's Lactaid change its composition enough that it can't be used the same way? More

Dairy products are an excellent source of calcium, but they aren't the only game in town. You might have heard that leafy greens like collards and kale are high in calcium, but did you know edamame, okra and broccoli are too? From a dandelion and fig salad with almonds to skillet-roasted okra, here are nine tempting (and dairy-free!) recipes with calcium-rich vegetables. More

Q: Help! I'm having my friend and his girlfriend over for dinner, and he is allergic to all fruits and vegetables (seriously, I know it's weird) while she's vegetarian! What do I make?

Sent by Sarah More

We've been talking eggs (eggs, eggs, eggs!) this week at The Kitchn, but we realize that not everyone loves eggs. And not everyone can eat them. Vegans and those with egg allergies often become expert in substitutions for eggs and their binding properties. What about you? Do you work with egg substitutes? What are your favorites? More

Q: I'm gluten and oat intolerant (yes, even gluten-free oats), so no wheat, barley, rye or oats. But I really miss muesli/granola-type breakfasts. Can I make muesli or granola with buckwheat? Anybody have a gluten-free cereal recipe that also doesn't contain oats?

Sent by Alison More

Q: Coconut showed up as a "moderate intolerance" in a recent allergy screening. We have a lot of allergies and intolerances in our house (gluten, soy, peanuts, and dairy), and I've been relying on coconut flakes, oil, milk, and butter for a lot of my cooking. Any substitution ideas?

Sent by Kristin More

Q: A friend's husband is about to start chemotherapy and I want to stock their freezer with food for them and their two toddlers. The diet restrictions are no chicken or dairy, no beans, and no squash or couscous. Bland foods are also better with the chemo side effects. Any ideas?

Sent by Marit More