Q: Are there any recipes calling for coconut cream (like Coco Loco) that aren't cocktails? We have an opened can and don't know what to do with it.

Sent by M More

Q: I've come across numerous recipes over the years for different types of bread. Some have asked for bread flour and I've always substituted all-purpose. What's the difference between the two? Is using AP flour in place of bread flour causing my bread to be heavy and dense?

Sent by Anne More

Q: This leafy green was labeled "Red Leaves" at my grocery. There are no other identifying markings except the name of the farm (Felix Chac Chuo Farms), and Google just comes up with a Faulkner story and pictures of Japanese maple trees. What is this weird green and what can I do with it?

Sent by Emily More

Q: Is baker's sugar interchangeable with granulated sugar? Also, can you taste the difference between baker's sugar and granulated in, say, a cookie recipe?

Sent by Nicole More

Q: On a recent trip down south, I picked up a bottle of "authentic" North Carolina Moonshine. Now I don't know what to do with it! Do you, or your readers, have any recipe suggestions, cocktail or otherwise, that I could use it in?

Sent by Elizabeth More

Q: I have dried figs to finish before I leave for a couple of months of summer holiday. What can use them for? Not very keen on eating them as they are.

Sent by Isabella More

Q: I recently found out I'm allergic to safflower in addition to my nut allergy. It's becoming quite the trend for high-heat cooking. Got a suggestion for an alternative?

Sent by Emily More

Q: I recently took a trip to India and brought tons of spices back home. I stumbled across something that I thought was saffron, but when I got home, it did not smell like real saffron. How do I tell the difference between real and synthetic saffron? Could there be geographical variations?

Sent by Isabella More

Q: I will be traveling to Thailand next week. Can you recommend any Thai ingredients and cookware that I should buy?

Sent by Retty More

Q: What can I do with leftover meringues? I bought a lot and now they don't seem very appetizing just as is. Do you know any recipes in which I could use them? Thank you!

Sent by Ana More