Q: I've had an issue with tomato-based recipes in my beloved slow cooker: they all seem to get that burned tomato aroma and flavor (like when you leave spaghetti sauce on the stove too long or too high).
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: My wife's childhood was riddled with stomachaches. After moving away and cooking for herself, she realized that onions were the cause. We've been onion- and shallot-free (and stomachache-free) for almost 20 years. We don't miss the flavor, but I can't help but think that the recipe step of sautéing onions is important.