What is the shelf life of yeast?

If you had to say, what do you think is the best vegetable to serve with Thanksgiving dinner—barring Brussels sprouts.” Mary B.

About Shokupan, Japanese “Milk Bread.” Photo from Tuyền Nguyễn on pexels.

“How do you rip the leaves off the stem for kale?”

Only imported Italian wines “contain sulfites,” right?

They’re both just salt, so how can Morton Kosher Salt taste “saltier” than Diamond Crystal Kosher Salt? Huh?! Photo from Aaron Louie on flickr

May I substitute canned beans for cooked dried beans?

What is your secret to cooking edible lentils at altitude? Mine end up either mushy or chewy/crunchy.

Any soup recipes for those of us who should not and cannot have "tomatory" foods?”

“I picked up a flat of peaches from a grandson’s fundraiser. Any ideas or inspiration for preparing them for friends?”

Asking after wines that have levels of “alcohol by volume” below 13 percent.

You may freeze store-bought or homemade sauerkrauts both.

Markets in Colorado where you may buy sustainably-caught tinned tuna (and other fish).

Several suggestions for dishes to bring to serve six—with more than six criteria.

To soak beans ahead of cooking them—or not? Only the boss knows.

Simple? Perhaps not. Photo from Dimitri on unsplash.

Best practices concerning rinse water and raw chicken.

A super-cool tool for slicing and grating cloves of garlic. Plus more advice.

“Where are some heart-healthy recipes featuring vegetables? I could use some.” How about 23?—for starters!

Garlic is but one member of the vast family, Allium.