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?

Sent by nerdy

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!

Sent by Suzanne

Q: What's the deal with Cara Cara oranges? I've seen them pop up everywhere and in a lot of magazine recipes. How should I use them?

Q: I received several jars of hot pepper jelly and jalapeno jelly for Christmas presents. Does anyone have any good ideas for how to use it up besides cream cheese and crackers?

Sent by Deb

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?

Sent by Charlotte More

Q: I have a quart of heavy whipping cream that I need to use up. Any ideas on what to make besides, you know, whipped cream?

Sent by Kathy More

Q: I've been making homemade yogurt for a while and I've had lots of success with breakfast recipes, mostly sweet ones. I also use yogurt to make sauces to accompany curry dishes. I'm looking for more ways to use yogurt in savory meals. How can I eat my yogurt for dinner?

Sent by Sarah More