Q: We had an unopened bottle of extra-light olive oil in a cool dark place. When we went to use it, we noticed many small white beads clinging to the inside of the bottle. Does this mean the oil had gone bad or is this just fat deposits from sitting so long? There is no expiration date on bottle.

Sent by Kathy

Q: I live in NYC and regularly buy fresh pasta from specialty shops. I love bucatini but have never seen bucatini sold fresh. Is there a reason why bucatini cannot be sold fresh or is there a place I can go to buy some that I have not thought of?

Sent by Mike

Q: I am able to purchase either a side or quarter of beef. How many roasts, flank steaks, etc. do you get out of a side? How do I decide which cuts to order to get my money's worth? I don't want to have expensive cuts ground up, but don't want any to get freezer-burned if I can't use them right away.

Sent by Sherri

Q: I live in a humid first floor apartment with poor ventilation and I cannot keep potatoes good for any amount of time. They sprout incredibly fast and get really mushy. Right now I keep them in a paper bag with a few holes punched in. The paper bag is in a wicker basket with onions. 

Q: I'd like my household to be completely plastic- and foil-free — and the freezer seems to be the last holdout. It isn't an issue for hot meals because we use glass but I'm struggling with how to package items like breakfast sandwiches, bagels, and burritos to freeze without plastic wrap or foil or freezer bags.

Q: I'm getting ready to move into a new home and am devastated that I'll be leaving my gas stove behind! There's no possibility of installing a gas stove in the new house as there aren't any gas lines in the neighborhood, so I'm looking for advice on the best substitute. 

Q: My boyfriend and I are trying to bring our lunches to work more often. I was wondering if your readers can recommend lunch-specific cookbooks or cookbooks with recipes that transport well? We both have refrigerators, microwaves and toasters at our respective offices.

Q: My husband and I just bought our first house and in the kitchen (a very old kitchen) I found this "tool." It has an inscription on the side that says "ASTUGRID," and a series of numbers. Does anyone know what this is? 

Q: Can you recommend a good champagne vinegar?

Sent by Mary

Q: A friend of mine gave me a bottle of dark cocoa balsamic and I have no idea what to do with it. I've tasted it on its own, and while it isn't an overpowering cocoa taste, it is definitely there. Any ideas?

Sent by Elizabeth