If you have a carton of leftover cream in your fridge and are wondering what to do with it, you are in luck. Tender cream biscuits, the creamiest scrambled eggs, strawberry panna cotta and salted coffee caramel sauce are just a few of ways you can solve the "problem" of leftover cream.

Annie Shannon knows all about vegan baking substitutions. The food blogger and author of the upcoming Betty Goes Vegan cookbook spent the last couple years cooking her way through the all-American, decidedly omnivorous Betty Crocker Cookbook, transforming every recipe into a vegan version of the original. Hundreds of cupcakes later, she has a few recommendations for the best vegan substitutions for common baking ingredients.

Q: I am one of those "can't boil water" people who never really cooks. I want to learn, but I'm not sure where to start. I'm finally moving into my own place this summer and I don't have any tools of my own. What do I need and what are some easy recipes that I can start learning with?

Food Guide Towel from Uncommon Goods

• $15
• Uncommon Goods

Get more insight into the nutrients in your food with this smart, gorgeous tea towel that lines up foods by the vitamins inside. 100% cotton. Made in England.

Not quite wine and not quite vinegar, verjus settles Goldilocks-style somewhere in between. It's made from the pressings of young, unripe grapes cut at the beginning of the grape season to allow other vines more room to grow. Verjus isn't fermented, so there's no alcohol, and the flavor is a gentler, sweeter version of vinegar — though definitely still tart. So, do you drink it? Do you cook with it? Let's discuss.

Be Good Dish Brush by Full Circle Home

• $6.34
• Full Circle Home

I've written about Full Circle Home's lovely washing up tools in the past. I was a devotee of their Laid Back Dish Brush but this Be Good brush is my new favorite. I bought it because I liked how beefy the handle was, and it's very nice indeed to hold and use. But the best thing about it is the angle of the brush; it gets into the corners of pots so well!

From ras el hanout to herbes de provence, herb and spice mixes are essential to many cuisines around the world. Bringing these blends into your own kitchen can lend authenticity to international dishes and provide creative inspiration for your everyday cooking. Ready for this trip across the globe? No passport required!  

True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Home by Emma Christensen

• $15.97
• Amazon.com

This has been an exciting spring for books from The Kitchn. Not only did we just turn in a book for The Kitchn itself, but my own book, Bakeless Sweets, came out last week, and THIS week we have our own Emma Christensen's brand-new gorgeous book: True Brews!

True Brews has everything you need to get started brewing fermented drinks. There's beer but so much more, too: wine, kombucha, fermented (fizzy!) sodas, sake, and cider. We'll give you more of a peek into this book next week, so stay tuned!

I find shopping at a farmers market relaxing: the colors, the smells, the tables spilling over with fresh, seasonal fruits and vegetables. It is a feast for the senses. Shopping at the grocery store, on the other hand, is usually anything but relaxing. Is there a way to shop only at the farmers market and skip the weekly trip to the supermarket? Sure! Here are my strategies for making it happen.

OK.  So we've made our peace with our cookbook addiction.  Now, how are we going organize all those precious volumes in a way that is attractive, useful, and practical?  Read on for a few hints.

A reader recently expressed her frustration with the available selection of ugly, plastic cake keepers. She wanted something pretty she could display on her countertop, but also something with a lid to keep things fresh. Well, there are plenty of options that marry those two functions! Here are 10 lovely places to start:

Q: I bought a rather expensive hunk of cotija cheese for our Cinco de Mayo tacos. What else can I do with it besides add to salads?

Sent by Diane

Bok choy was not even on my radar before it started showing up in my first-ever CSA a few years back. At first I was baffled. What was this crunchy bulb-bottomed vegetable with its tender greens? But then me and bok choy? We hit our stride. Oh, boy, did we.