Q: A couple weeks ago I was stacking dirty dishes and two of my Pyrex bowls got stuck in each other. I poked around on the internet for suggestions on how to get them apart. One suggestion was to spray Pam around the rim of the bottom bowl — no luck.
Q: I love cinnamon in coffee, but even when I add cinnamon to the coffee after brewing, I still end up with a gunky mess in the cup and not much cinnamon flavor! I have not found an answer to how I can add the cinnamon during brewing and not have a gummy mess?
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?