Q: My supervisor recently gave me a smallish container (maybe a cup total) of maple sugar he bought on vacation, saying that I'm the baker in the office so he thought I would know what to do with it. I've never seen maple sugar before, but I'd like to feature it in a dish, preferably a baked good, so I can bring it to the office to share. Any ideas?
Q: What's the deal with the white flakes in my soy milk? I'm on my third fresh carton in a row that has had very fine white flakes, which settle at the bottom of a glass. They would probably be very subtle in a glass of soy milk, but in my iced coffee, they are quite obvious and there's some texture there.
Q: I received a bottle of sweet red wine as a gift, and while I do love red wine, I usually prefer the dry and spicy types. I don't want to throw it out but I'd really rather not drink it. Are there any recipes, food or beverage, that could use this sweet wine without being too...sweet?
Q: I love to bake and I bake all the time. Invariably, when I use recipes that call for only baking soda or a mix of baking soda and baking powder, the cookies, muffins and cakes turn out terrible. They expand far too much and taste soapy. I have tried the very same recipes with only baking powder and they turn out great. What am I doing wrong?
Q: Would it be feasible to take canned tuna from the can, remove the water and re-pack in a vacuum sealed pouch? We used to buy tuna in pouches, but it's no longer available in our area and we want to take it backpacking. How long would it last if we did this?
Q: I made a big batch of roasted tomatoes from Andrew Weil's True Food cookbook. I needed only 1/3 cup for one of his recipes. I'm looking for recipes for what to do with the rest. I can freeze some, but do your readers have any other ideas?