Q: My husband and I are living in a furnished apartment in LA for three months. During our short stay there, we'll also be doing a lot of traveling. I'm worried about our eating habits. What are some short-term living kitchen tips I could use? More

Q: I'll be giving post-operation TLC to someone next week will have undergone nasal surgery. I need suggestions for easy to chew, simple foods to buy or prepare.

"Soft" foods that aren't thermally hot or heavily seasoned are recommended, and I figure there's only so much Jell-O this guy will be willing to eat. Smaller, more frequent meals as opposed to three square meals a day are suggested to combat nausea and fatigue.

Sent by Joey More

Q: At the cottage this weekend, I found little white worms and dead moths in my pantry! Yuck! According to my research on the web, what I have is an infestation of pantry moths. Can we discuss the different pantry pests and ways to destroy them?

Sent by Susan More

Q: Now that it's the holiday season, many people will be traveling away from home to celebrate with family and friends.

How can someone plan ahead and maintain a diet of healthy foods if your travels send you to a food desert with nary a vegetable in sight?

Sent by Marlene More

Q: I'm hosting a birthday party for a co-worker who is gluten-free and sugar-free and I have no idea what to make. The only thing I've come up with so far is a cake-shaped meatloaf with mashed potato frosting!

Sent by Britt More

Q: Help! My boyfriend needs to eat a high calorie (3000+ per day), high sodium diet for health reasons. In the past, he's mostly relied on ice cream and baked goods to get his calorie counts up. Unfortunately, he was recently diagnosed with a digestion issue that makes him miserable after eating sugar or anything in large portions. He's losing scary amount of weight as a result.

What do I make him that will be high calorie, low sugar, and easy to divide into smaller portions? Also, something that will fill me up, or that I could modify for myself (I am NOT on the 3000+ calorie a day diet!).

Sent by Sarah More

Q: This weekend I am attending a holiday brunch and I am stumped for what to make. There will be both vegan and celiac people present and I would like to make something everyone can eat. Potatoes, pancakes, frittata, and fruit salad are already being made by others. I have done some gluten-free baking before but am pretty amateur in that realm.

Any ideas of a festive, fresh, and hopefully fairly simple, dish?

Sent by Ferron More

Q: I know The Kitchn has featured several "Good Questions" regarding cooking or baking freezable meals for new moms. I am going to be doing this for a mom-to-be who is expecting her second child. Her first child had an allergy to a protein in cow's milk until he was 4 months old. This allergy meant that the breastfeeding mom could not eat any dairy products. So many make-ahead meals include cheese or creams. Besides stir-fry kits (of which I am making a few) and empanadas (of the beef variety, which I am also making) are there any suggestions out there for dairy-free freezer-friendly meals?

Sent by Julia More

Q: I keep seeing articles pop up that warn against rinsing raw poultry, as that actually spreads the bacteria instead of getting rid of it. And yet, every recipe I see for roasting or baking a whole chicken first instructs me to rinse the raw chicken and pat dry before cooking.

So, what's the verdict? Should I just skip the first step of all these recipes when they tell me to rinse the chicken?

Sent by Anna More