Q: I'm trying to make whipped chocolate ganache in an attempt to re-create my grandmother's family-famous yellow cake. For the second time, I've come up with a result that's too stiff to be spreadable. I try to fix it, but I can't diagnose the problem — seized up, has just spent too much time in the fridge, or something else?
Q: What's your question? I've just been prescribed a high-fiber diet. I've already started featuring lots of apples, whole grains, and all-bran cereal in my meals, but I'd like to find some high-fiber recipes that taste good enough for me to feed to guests/roommates.
Q: I am about to be doing a LOT of traveling. I'm beginning a 10 month work assignment where I will be in a hotel room Sunday night through Friday night. Any readers out there have experience with hotel room cooking and/or long term travel eating logistics?
Q: I have an etiquette question. I'm seeing lots of seasonal drinks with balls of melon, slices of cucumber, whole strawberries, and wedges of fruit. How do I drink these? Is there a polite way to fish the fruit from the bottom of your glass? Do I try to drink the chunks with my beverage? (I'm envisioning all sorts of spillage there!)
Q: I almost always have a package of small frozen salmon filets (about 4 ounces each) in my freezer. They're a quick and healthy protein to have on hand. But I struggle to find the perfect method of cooking them, and I am in need of some simple ideas for toppings, sauces or marinades that I can use to spice up the plain filets.