Q: I received this wok as a gift in high school, and it has now finally made it to my adult apartment. Is it ruined? What is the proper way to clean this guy? The black parts have tiny chunks of very, very burned-on stuff, and it needs an intense clean!
Q: I have a dark glass stovetop. The oven vent is in the middle. When you cook something that splatters while the oven is on, it gets baked on the cooktop. How can I get this off? I have tried the milky white glass stovetop cleaner from the appliance store, but it doesn't touch it.
Q: I love Alfredo sauce and have mastered it (in my opinion!), but I'd love to make a healthier version. I've never made a yogurt-based sauce ... is there a healthy, cheesy, yogurt-y sauce I can toss with pasta?
Q: I am supposed to purchase or make veggie trays for a reception of 185 people. Realistically, how much should I make? Sam's Club veggie trays are four pounds, which should feed 16 people. I just have no idea how many to buy?
Q: My CSA keeps giving us lots of green bell peppers every week. I'm not a huge fan, but I hate wasting food and it makes me sad to throw them away. I have been trying to eat them in salads and as snacks, but I've finally reached the point of green pepper fatigue. What meals can I make that feature them?
Q: I'm desperately seeking a kitchen designer and installer for IKEA SEKTION cabinets in the Minneapolis area. I love these cabinets, but I need help. Do you have any ideas, or can you recommend someone? I'm only finding a few that admit to it via Google!