Q: My family and I live overseas. I'd like to buy a meat grinder attachment for my KitchenAid to help diversify the ways we prepare chicken. We tend to stick to bone-in or boneless breasts, as we prefer the leaner cuts, but I'd love some other ideas on how to mix it up a bit more to ensure that dinner won't be too dry.
Q: I was looking for some suggestions on freezer staples — the items I can buy for those nights I get home late and just don't have time to cook dinner. As someone who enjoys cooking quality meals, the options are limiting, and processed food in general turns me off.
Q: I was recently in Prague and impulse-bought some "dried venison ham" on my last day. Now I've realized that I don't have a good sense of what venison tastes like and have absolutely no idea what to make with it.
Q: Can you recommend an oven-safe cooling rack? I got stumped at the store trying to decide if cooling racks were oven-safe or not. The store clerk suggested all cooling racks were oven-safe, but I'm unconvinced.
Q: What's the best way to store alcohol? I made it a New Year's resolution to get better at making cocktails so I've been buying more booze. I don't use it that often (maybe once a month). I know some people store it in the freezer, but I don't know if that's the best way to do it.