Q: I recently purchased a Cuisinart springform pan for my first cheesecake. The ring is dark and the bottom is light, so do I have to adjust the temperature lower by 25 degrees so it does not burn or overcook?
Q: I received a beautiful butcher block for Christmas. I've been taking care of it, following the directions to the letter — oiling it frequently, never soaking it, using a small amount of water or just a damp dishcloth to wash it — and yet, in only a few weeks, there are already cracks in it.
Q: I just had my first kitchen fire! Thankfully, I had my handy fire extinguisher nearby, so disaster was averted. But now, there is yellow fire-retardant dust everywhere —countertop, stovetop, floor, cabinets, and every nook and cranny in between.
Q: I have a Romertopf 1 1/2-quart clay baker and I have just noticed that there is a very faint crack in the lower (baking) part. Is there any safe way to repair this or do I just continue baking bread and hope that it doesn't worsen?
Q: I love juicing and making smoothies. However, I loathe bananas, which seem to appear in all smoothie recipes. Is there any ingredient that could replace bananas? Or, any great smoothie recipes without bananas?
Q: I have a Presto 23-Quart pressure cooker that is too tall for my stove. I would like to use a portable induction cooktop for canning. Is it possible to do this? Will it hold the weight for the time it takes to cook food safely? My countertop is ceramic tile.