Q: I have several cast iron pans, and this problem exists with all of them. I do everything right, with the possible exception of occasionally using liquid dish soap. When I apply that thin coat of oil recommended before putting it away, the pans smell.
Q: Both my blender and my food processor have died in the last few months. I only have the means to replace one right now. Dear Kitchn readers, which should be a priority to replace? Is one more useful than the other?
You've probably encountered ingredients in recipes and other food products that sound really similar and have wondered what their differences are. What's the difference between pinot gris and pinot grigio? Are polenta and cornmeal just really the same thing in different languages? Here are 25 common food mixups that we've demystified so that you're armed with the right information.
Q: I have been infusing vodka with raspberries — the raspberries have been in the vodka for a year. I have strained the vodka and it looks okay. The raspberries were brown and I discarded them. Is the vodka safe to drink?
Q: Help! I am planning on making bottles of Thai Sweet Chili Sauce for Christmas gifts this year, but my local grocer didn't carry red jalapeños or serrano peppers, so I bought a ton of Chile de Arbol chiles thinking the dark red color would work great. As it turns out, these things are able to set everything they touch on fire.