Q: Help! I have a bottle of Campari that is gathering dust, and I would like some ideas for incorporating that into more recipes, especially into food. I am exhausted after countless Campari-sodas and Negronis.
Q: My husband received a bottle of fancy citrus habanero olive oil as a gift. It is incredibly spicy, far too spicy to use as a finishing oil or vinaigrette, and we don't want to just dump it into chili or something. How can we take advantage of the flavours in the oil without burning our mouths?
Q: I was cleaning out my cupboard and came across some old tea, one bag of loose Pure Assam black tea and a large bag of flavored decaffeinated black tea bags. Both have lost a lot of flavor and aroma. It seems like a waste to just dump this tea, even if I'm not going to drink it.
Q: My roommate is allergic to corn, which while sometimes inconvenient, has been a great motivator to get us to learn to cook our own food. However, I have some recipes I'd like to try that contain cornstarch, like puddings and stir fry recipes. Are there other starches I can substitute?
Q: I have a recipe that asks for four sheets of phyllo dough. However the brand I buy is frozen, and in order to get four sheets, I have to let it all thaw. Can I put it back in the freezer, or do I now have to use it up? Is there a way to just get a few sheets out of the package? Thanks!
Q: Recently, I've been fermenting my own fruit vinegars: apple, pineapple and habanero, blueberry. They taste wonderful splashed on a salad or over a piece of fish. However, I'm looking for more ways to highlight the unique taste of these vinegars. How can I use them as more than a background note?
Q: I made a soup last week with lentils and split peas, but I don't know how old the split peas were. They smelled musty, but I only realized it was the legumes after I had started cooking the soup. Were my lentils or peas bad? Will I get sick if I eat the soup?