Q: My boyfriend and I are trying to bring our lunches to work more often. I was wondering if your readers can recommend lunch-specific cookbooks or cookbooks with recipes that transport well? We both have refrigerators, microwaves and toasters at our respective offices.

Q: Have you ever heard of a recipe for pecan, almond or cashew sorbet? Where the nuts make the sorbet taste like ice cream?

Sent by Christy

Q: I love caramelized onions, but too frequently I go from deliciousness to burnt onions. I don't know if it's the heat level, time on the stove, sugar, olive oil vs. butter. What are your suggestions to make amazing caramelized onions without turning them into little burnt crisps?

Sent by Lindsay

Q: My husband and I like to entertain, but we have a small apartment and an even smaller dinner table. We can only formally seat four people total. If we have more over, we usually do a casual dinner in the living room. Any ideas or recipes for meals that don't need to be eaten at a table?

Sent by Lindsay

Q: I recently bought a pound of Trader Joe's bittersweet chocolate with almonds on accident as I did not see the mention of almonds on the label. This didn't work for the recipe I was making, and I'm not sure what else I can cook or bake with it? 

Q: I am baking some cakes, cupcakes, muffins, and brownies for an event. This is a 2-day event and I need to start baking in advance. How can I store the products if I start baking three days prior to the event? How long will frosted cupcakes and cakes stay for? I will be using whipped cream and buttercream frosting. 

Q: I bought some tamarind to use, but didn't get the concentrate — it is "wet tamarind," which is basically just a big chunk of fruit, seedless, in the package. I tried to use it in a sauce and it was just a gooey, sticky mess. How do I use this ingredient?

Sent by Chris

Q: My husband and I just bought our first house and in the kitchen (a very old kitchen) I found this "tool." It has an inscription on the side that says "ASTUGRID," and a series of numbers. Does anyone know what this is? 

Q: I use hoisin sauce in stir fries and in a dipping sauce for Vietnamese spring rolls. Are there other ways for me to use this tasty ingredient?

Sent by Zaboo

Q: Can you recommend a good champagne vinegar?

Sent by Mary