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.
Q: My family and I live overseas. I'd like to buy a meat grinder attachment for my KitchenAid to help diversify the ways we prepare chicken. We tend to stick to bone-in or boneless breasts, as we prefer the leaner cuts, but I'd love some other ideas on how to mix it up a bit more to ensure that dinner won't be too dry.
Q: I was looking for some suggestions on freezer staples — the items I can buy for those nights I get home late and just don't have time to cook dinner. As someone who enjoys cooking quality meals, the options are limiting, and processed food in general turns me off.