Walking into Boston's Flour Bakery is a bit like walking into an inner room at Willy Wonka’s Chocolate Factory. Homemade doughnuts sparkling with sugar beckon from beside the chalkboard. Cookies the size of your hand are perfectly fanned on a cake stand nearby. The display counter is covered with plate after plate of pop-tarts oozing jam, croissants stuffed with chocolate, pillowy mounds of lemon cake, sticky buns that leave puddles of sugar when they’re lifted away - it’s completely and wonderfully overwhelming.

And this cookbook? This long-awaited compendium of all that is sugary and good? This cookbook is like winning the Golden Ticket. More

Q: In our home we try to give the kids healthy food. They are really picky eaters and some things do not work at all — but we managed to make chicken nuggets from real chicken, and homemade hot dogs and other neat stuff which we all enjoy. But the only pasta they touch is the commercial mac and cheese dinner — no matter which recipe I try from the internet, none look or taste even remotely close to the "original". How can I re-create that unique "cheese sauce"?

Sent by Moshe More

Last spring I was lucky enough to indulge in the best hot chocolate I've ever had. At Café Angelina in Paris, the rich hot chocolate is served in its own pitcher alongside a small pot of fresh and perfect whipped cream. Have you been there? Why is it so good? More

Q: Living outside of the US, I usually tend to spend quite a few hours in supermarkets every time I visit, strolling between the aisles, looking for products which cannot be easily found abroad. Being on a low-fat diet, I found that Betty Crocker has quite a few low-fat baking mixes - especially the fudge brownie and the muffin mixes, which proved to be quite successful, compared to other low-fat recipes I've tried in the past.

Since I'm not able to bring a few months supply of those every time I visit the US, can you help me with recreating the recipes for those mixes?

Sent by Sagi More

Q: On my last trip to the US, my friend made me discover those wonderfully addictive Martha White Honey Bran Muffins. I'm not usually a fan of batter mixes, but that one just blew my mind (stomach?). I brought back a few bags of it but have now ran out and can't find that mix or anything remotely close to a bran muffin in the UK.

Would you have any similar-ish recipe to recommend, or tips on how to recreate those muffins? My breakfasts aren't quite the same without warm muffins with honey and salted butter spread on them.

Sent by Adeline More

Q: I've been searching for ages for a German soup recipe. I was introduced to it by a former roommate, the son of an Army chaplain who grew up in Germany, but sadly I never learned the name for the soup, much less the recipe. It involved lots of onions, garlic, bacon, mushrooms, and beer, and it was served with large sourdough bread dumplings cooked in the soup near the end.

I would love to try again, but all my book and internet searches for recipes have come up fruitless. Does anyone know what this is called, and where I can find a recipe?

Sent by Megan More

Q: I recently bought the Finax Swedish rye bread (rågbröd) mix in a quart milk carton from IKEA and tried it out, not expecting much. However, I loved it and can't figure out how to recreate it at home!

It must be easy — can you help? Otherwise it's back to IKEA to stock up.

Sent by Chana More

Q: Went to my favorite sushi spot the other night, and as a starter they served us the yummiest glazed sweet potato. I think it was called Daigakuimo. I've searched a few places for recipes, but none seem to be quite what I'm looking for.

Do you (or other readers) have any good recipes for these yummy little morsels??

Sent by Aimee More

Q: I was recently at a delicious Lebanese restaurant in Ottawa, Canada, where they served a very unusual and refreshing iced tea flavored, I think, with rose water.

I wonder where I could find a recipe for such a thing so that I could recreate it at home.

Sent by Adrie More

Q: I just returned from Heidelberg, Germany, where I had many wonderful salads that I would love to recreate. There were many variations but the basic theme was lettuce (green, like butter or leaf), shredded carrots, sometimes cherry tomatoes, and two little mounds of shredded veggies — one white and one dark purple-red.

I am mystified by the last two veggies — cabbage? Beets? The dressing was generally a vinaigrette (not creamy, lots of herbs). I should have asked while I was there but I didn't really realize how much I liked the salads until I left! I am hoping that someone who either lives or has traveled in that area of Germany can help me out.

Sent by Kate More