Q: I've been helping my mother clean up her kitchen. Because her kitchen was so disorganized before, she would buy groceries she already had. For the most part, I've been able to use up all the excess, except for one ingredient: powdered sugar. 

Q: My mom, who is no longer here to ask, planted an herb a couple of years ago that I can't identify. It has a fresh scent and a flavor that I don't totally recognize. Can anyone help solve the mystery? 

Sent by Tessa

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Q: I'm an experienced baker branching out into nut flours and other gluten-free flour baking. When I bake with wheat flour, I use the Ina Garten method (fluff, scoop, level). But with these other flours, I don't know how I'm supposed to measure. 

Q: I recently purchased some fresh chamomile from the farmers market. The flower buds are present and the greens and roots are also still attached. They smelled so amazing I couldn't resist. I can only find recipes for making tea with the flowers. Any ideas for using the whole plant?

Sent by Laura

Q: I have a fabulous go-to butternut squash soup recipe that is really simple: onions, spices, stock, and squash softened in a deep pot and pureed with a hand blender. However, as summertime looms, it's tough to find good squash at the grocery store. What spring/summer vegetables would you suggest using in this type of simple soup?

Q: I live in Uganda, where we have plenty of bananas. I am interested in making wine, and wonder if I can make fruit wine with ripe bananas. Any ideas for how I could do this?

Sent by Godfrey

Q: As kids in the early 30's, we used to pick seaweed at the North Shore in Massachusetts. Our mother would use it to make tapioca pudding. I have no idea what seaweed it was and no one seems to remember. Has anyone ever done this or know anything about it? I'd love to trace its history!

Sent by Daphne

Q: I've never cooked with saffron before because of the cost. What would be the best recommendation for a first-timer?

Sent by Meghan

Q: I've found myself with leftover mascarpone cheese — maybe 1/4 of my 8-ounce tub. I have a feeling I could turn it into a delicious pasta sauce for ravioli but I didn't want to experiment with mascarpone and ruin it. It's just too creamy and delicious! I'm open to lots of suggestions. What are some ideas for using mascarpone?

Q: My boyfriend is in love with quinoa and I am too. I'd like to expand our horizons and get him a quinoa cookbook for his birthday; does anyone have recommendations? If it includes desserts or baked goods, all the better.

Sent by Marla