Q: I recently started baking — nothing fancy, just cakes and muffins — and was really starting to get into it when my husband was diagnosed with lactose intolerance. Most cake and pastry recipes I've come across require butter. Is there a non-dairy alternative I can use? Please help! More

Q: I typically use a Greek olive oil from a local gourmet foods store that is pure, unfiltered, and has low acidity. It is delicious, unlike any olive oil I've had before, but it is meant more for finishing or using as a dip. What do your readers use as their main cooking olive oil?

Sent by Chelsea More

Q: While clearing out my refrigerator, I discovered a whole tub of gojuchang which I had picked up earlier for bibimbap. I love the hot-peppery taste but don't know what else to make with it. Any suggestions?

Sent by Amit More

Q: Garlic powder seems to turn into fossilized lumps in just a few weeks after I open the container. Any ideas how to avoid this?

Sent by Ben More

Q: I bought a huge amount of quail eggs yesterday at the farmer's market, but each time I think of what to do with them, the quail-egg-eating scene in "The Tudors" pops into my mind and I go eat hot dogs instead. Could you tell me about them and if there are any specific, awesome uses? More

Q: We went to a pick-your-own farm and came back with a bounty of small, fist-sized purple peppers. I'm not sure what to do with them, especially after cutting into one and finding it too bitter to eat. I'm hoping the whole batch doesn't taste similarly. What can I do with them?

Sent by Kelly More

Q: Since I am a single gal, I tend to open a bottle of wine, have a glass or two, and then the rest of the bottle goes to waste. Is there a recipe to use up that last half a bottle? I've seen the tricks such as making vinegar or freezing it, but was hoping to find a more interesting recipe.

Sent by Jenna More

Q: What's the best way to slice balls of fresh mozzarella cleanly and neatly? I'm usually able to get a few clean slices with a knife, but then the soft cheese start squishing. Any advice?

Sent by Jennifer More

Q: Every time I buy fresh herbs, they wilt almost immediately, especially basil. Do you have any suggestions on how to preserve them longer?

Sent by Linda More

Q: I bought a box of cake flour to make muffins, and now I have a whole bunch left over and no idea what to do with it. Are there any good recipes out there I can use?

Sent by Tori More