It feels unnecessary sometimes to take something that's so good in and of itself and change it in any way — a little over the top, or just a waste of time. That is not the case, however, with frying an avocado. It will always be worth it. Here's why:

Artichokes, man. I really want to like them. And I do...mostly. I just didn't grow up with artichokes and so never developed a taste for them — either the big globes that are in season right now or the trimmed hearts that can be found in the freezer or canned food sections. So help me out: what are your most beloved dishes with artichokes?

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

Miso is often seen as more of a savory ingredient — mixed into salad dressings, rubbed on salmon or chicken, stirred into a soup, or used as a simple sandwich spread. But how about adding it to some of your favorite desserts instead? 

I'll grant you that we've become a little coconut obsessed lately, what with the coconut chips and the coconut cooking spray and all the reasons we love coconut water. But before you declare coconut overload, you have to give this coconut sugar a try. For starters, I bet you'll never guess what part of the coconut it's made from!

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

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

Watercress is a sneaky little green. Oh, sure, it looks like an innocent bunch of tender, bright green leaves, but two bites in and KAPOW! You're hit with a peppery spiciness that could rival any radish. And that is precisely why I love it.

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.

We all have one: a love affair with a common kitchen ingredient. For some, it's good cheese. For others, it's imported olive oil or fancy butter. For me, I gravitate towards flat-leaf parsley.