Q: I plan on making demi-glace next weekend, but I don't want to use veal. I know it has more collagen than beef bones, but I don't eat veal. Any thoughts on recipe modifications? The recipe calls for 10 lbs of veal bones, so I'm thinking of using 13-15 lbs of beef bones.

Sent by Brooke More

Q: I recently started a new job cooking dinner for a family five nights a week. I have worked as a cook in a vegetarian kitchen before, but I find that I'm a little intimidated because of a new foray into slightly uncharted territory: meat. More

Q: I recently picked up a small eye of round roast, and everything I read about cooking this cut involves slow-roasting at some point. However, I don't have an oven. Is there a way to do it in a crock-pot?

Sent by Laura More

Whether due to a particularly abundant CSA delivery, an impulse buy at the supermarket, or unexpected leftovers after a party, we've all been there: staring down at a pile of ingredients we don't quite know what to do with. But we can always count on our readers for guidance and a ton of great ideas. Here are 20 ingredients that stumped cooks this year — which you responded to with (literally) hundreds of smart suggestions. More

Q: I received a great set of nice vanillas, a Mexican, Tahitian and Madagascar, for Christmas and I'm thrilled! Now I'm wondering what recipes I could try out that would really highlight the vanilla. I'm looking for something more than your basic cookie recipe with a teaspoon of vanilla. More

Q: My husband was recently diagnosed with Type 2 diabetes, so all of this year's Christmas cookies need to be sugar-free. I've never baked with sugar substitutes like Splenda or stevia before, and I am dubious of their claims that they can be used one-for-one as a sugar substitute. More

Q: I am starting to experiment with different types of flours for baking. I purchased some soy flour and I am not quite sure what to do with it. I haven't found any interesting recipes and was wondering how to incorporate it into a recipe or substitute it for regular or whole wheat flour. Any suggestions? More

Q: When a recipe calls for "mint," should I use spearmint or peppermint? Is the mint extract at the store spearmint- or peppermint-flavored? I'm asking because I really don't like the flavor of spearmint, but could eat peppermint all day long; however, to me, peppermint seems like an odd flavor for savory dishes. What do your readers think? More

Q: We usually eat eggs and a breakfast meat in the morning, and would like to add more veggies to our diet. What vegetables do your readers like to keep on hand for breakfast?

Sent by Debbie More

Q: I was so excited to see that Trader Joe's carried white chocolate chips without hydrogenated oil that I bought 3 bags — but now I realize I should probably use them up before they go bad. What can I make besides cookies, white chocolate drizzle, or white chocolate buttercream? More