Q: The combined kitchen and living room space of my little (sunny, south facing) apartment in Philly can get quite hot in the summer — sometimes high 80s or even 90s. What food items absolutely have to go in the fridge or even freezer at that point, besides the obvious like chocolate?
Q: I'm in the early stages of planning a kitchen remodel. Instead of the standard tall refrigerator, I'm considering separate under-counter refrigerator and freezer drawers to open up much needed counter space. I'm curious as to any pros or cons readers have experienced. Will this concept will hold up over time?
Q: I have light colored wood kitchen cabinets. They have a film of dusty cooking grease on them. What is the best product or way to clean them? I have tried soap and water with a non-scratching scrubber, but the results weren't satisfactory.
Q: I am heading to Pittsburgh this weekend from Toronto. After hearing so much about Trader Joe's from your readers, I've decided to make it one of my must-see destinations. What are the best products that I should buy? (Keep in mind that I have to cross the border again, so I can't buy dairy or produce.)
Q: I have been making my own caramel coffee syrup and keep it out on my coffee bar, but would like to have a nicer looking label than an empty bottle that holds brown liquid. Any ideas on an easy labeling method that looks good enough to keep out?
Q: I ordered black knobs and pulls for our newly painted cabinets. However, after decorating above the cabinets I'm liking the clean, simple look. My question: hardware or no hardware? I would appreciate any help.