Q: I like to use honey to sweeten my morning smoothie, but it never seems to completely dissolve. Are there any tricks to make it dissolve more completely, or types of honey that dissolve better than others?
Q: I don't own a slow cooker and don't want to purchase another kitchen gadget. I do have a pressure cooker, though, and use it often. I've seen a lot of really great recipes for slow cookers and am wondering if there's a good, or formulaic, way to make a conversion from slow cooker to pressure cooker.
Q: I am searching for a griddle that does not have a grease drip hole. One that can do hamburgers, waffles, pancakes, paninis, bacon, and fried eggs, but that will also allow for the cooking of scrambled eggs.
Q: My wonderful parents bought me a wok for my birthday, seeing as how I've developed a love for cooking. I'm very excited to dive in, and have been reading about how to season and get started with my wok. Although I love Asian-inspired food and look forward to stir-frying, I would like to know: What else my wok can be used for?
Q: My daughter is away at college in Northern California (I live in Southern California), and I want to send her a batch of my lentil soup. What's the best way to package the soup for shipping? It will travel for about three days via FedEx.