Q: We had a house fire recently and all of our belongings were destroyed. The rebuild is super slow and I am daydreaming about cooking in that future kitchen. I had hundreds of cookbooks, and used to read them like novels. I don't even remember which ones I had, and am not going to amass such a large collection again.
Q: I'm looking into buying some little oven-safe handled bowls so I can finally make French onion soup at home. What else can I use these bowls for? I've found they aren't cheap, and I'm curious about what other dishes or recipes they can be used for so I can get my money's worth!
Q: Can we talk about the best wooden cutting boards for carving cooked meat? Mine was ancient and had developed a split, so I chucked it — there was no way I could carve a chicken or other cooked meat on it without juices leaking all over my counters.
Q: Maybe it's a silly question, but why can't I find just plain olive oil in the grocery store? All I ever find is extra virgin! I need something a little less expensive and flavorful for everyday cooking needs.