Q: Lately my husband and I are trying to make healthier versions of foods that we like to eat in order to improve our diet without giving up everything we enjoy. One of our horrible addictions is Totino's Party Pizza, mostly because the crust has such a unique texture and flavor. 

Q: I am preparing to take an all-day exam and will have to bring enough food to get me through eight hours of testing without the need for refrigeration or a microwave. Also, I need to avoid feeling sluggish or sleepy. Do your readers have good ideas for food that can be eaten at room temperature and keep my brain energized all day? 

Q: I'm an experienced baker branching out into nut flours and other gluten-free flour baking. When I bake with wheat flour, I use the Ina Garten method (fluff, scoop, level). But with these other flours, I don't know how I'm supposed to measure. 

Q: I recently returned from a trip to Turkey, along with 250g of Turkish coffee (about 2 cups). I have an ibrik and love making Turkish coffee, but wondered if there was anything else I could do with it considering how finely ground it is. Thoughts on recipes?

Sent by Hillary

Q: My boyfriend’s cottage has the sweetest vintage stove I’ve ever seen. The only problem is that the oven is limited to two settings: high and off. The only way to regulate the temperature is by opening the door until the oven cools down, and then closing it until it gets too hot again. 

Q: I recently purchased some fresh chamomile from the farmers market. The flower buds are present and the greens and roots are also still attached. They smelled so amazing I couldn't resist. I can only find recipes for making tea with the flowers. Any ideas for using the whole plant?

Sent by Laura

Q: My friends and I recently went on a 3-day kayaking-camping trip. We didn't have room for coolers so we had to get creative with meals.  Our stand-by is PB&J, fruit, and mac & cheese, but we'd like to class it up a little! Any ideas for meals or ingredients that keep well on a multi-day camping trip?

Q: I have a fabulous go-to butternut squash soup recipe that is really simple: onions, spices, stock, and squash softened in a deep pot and pureed with a hand blender. However, as summertime looms, it's tough to find good squash at the grocery store. What spring/summer vegetables would you suggest using in this type of simple soup?

Q: I live in Uganda, where we have plenty of bananas. I am interested in making wine, and wonder if I can make fruit wine with ripe bananas. Any ideas for how I could do this?

Sent by Godfrey

Q: I've been trying to figure out how to recreate gyro meat at home. Most recipes seem to bake it like a meatloaf, but it doesn't have the right texture. So my question is: How can you make gyro meat at home?

Sent by Veronica