Q: I just made an apple pie using King Arthur Gluten-Free Flour. I had a terrible time trying to roll the crust out. It kept sticking to the floured paper and tore when I tried to get it off the paper. Can you suggest a way to alleviate this?
Q: I'm fairly new to vegetarian cooking and recently made French onion soup, subbing vegetable stock for the beef stock in the recipe. The soup turned out... meh. My vegetarian (and very supportive) boyfriend said it was great, but as an omnivore it was missing that beefy OOMPH.
Q: I'm an American student currently studying in St. Petersburg, Russia. Because I'm not living with a host family, I've been cooking for myself, but so far I've been finding it difficult to make cheap, nutritious meals.
Q: I recently moved to Europe and our oven has two dials, one for temperature. But the other one I'm not quite sure how to use. Is this a convection oven? What setting would I use if I'm cooking a US recipe with a typical US oven?
Q: My boyfriend and I are starting the process of converting an old school bus into a tiny house in which we'll travel around the country. We'll have a full kitchen and full plumbing, so no limitations there, but the entire thing will only be 210 square feet. Not a whole lot of room for kitchen stuff!