It's satisfying to make things in your own kitchen for several reasons, but often just knowing that you can is all the satisfaction you need — gaining that new cooking merit badge for your sash is enough on its own. Recently, I had the chance to make the hibiscus-laden drink jamaica, and even though it ultimately cost more to make than to buy, when the zombie apocolypse comes, I'll be sipping pretty. 

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?

Q: I am able to purchase either a side or quarter of beef. How many roasts, flank steaks, etc. do you get out of a side? How do I decide which cuts to order to get my money's worth? I don't want to have expensive cuts ground up, but don't want any to get freezer-burned if I can't use them right away.

Sent by Sherri

I spent a little longer than usual strolling the aisles of the grocery the other day killing time while waiting for an appointment. Initially I was pleasantly surprised to notice so many whole-grain products — we're used to seeing whole-grain breads, crackers and baking mixes, but potato chips and sandwich cookies? I went home and did some research on the regulations for labeling a product "whole grain" and it turns out the rules are pretty darn loose. So how can a consumer know if a product is truly a whole-grain food?

 Recipe: Nobu's Miso-Marinated Black Cod

Happy weekend, everyone! What's cooking? I am getting ready to whip up some desserts and sandwiches for my sister's bridal shower tomorrow, not to mention a big jar of strawberry margarita. (Yum!) What about you? Are you cooking for just yourself this weekend, or do you have guests coming over? Tell us what's cooking on this fine spring weekend in your kitchen. 

Q: What can I do with Adzuki beans? I bought a stockpile of them from the bulk section for no other reason than that they were new and unfamiliar. After getting home, I realized that they're the base for the red bean paste I know and love in Chinese and Japanese desserts, but I have far more than can be consumed through desserts alone.

Have you heard that brown rice has been found to contain trace amounts of arsenic? As a brown rice lover, all of the varying reports have been a bit confusing and tough to unpack. Some news sources are saying to avoid it at all costs while others are saying it's not a serious situation. Last week, The New York Times came up with the perfect description: "the arsenic conundrum." So how serious of an issue is it, really? 

Q: I have been given tons of beef jerky. As much as we like to it, there's only so much beef jerky one can eat. Does anyone have good ideas on how I could cook with it? Or other ideas for using it?

Sent by Wee

Don't be scared off by the word "bitter" here. This ESB is a seductive, honey-sweet brew with just enough of a bitter edge to keep things interesting. It's a classic British ale and for a good reason: it's just that good. 

Q: My husband and I got a bottle of port late in the winter. We haven't used much, and now the weather is quickly warming up. Neither of us likes to drink port in warmer weather. What else can I do with it? Are there any cocktails with port? What about food recipes for the spring and summer?

Sent by Alison