We love hearing from our community, and there’s nothing better than sparking real conversations around your questions. This week: Neglected starters, grilling fuels, and (not) eating barracuda.

We love hearing from our community and can’t think of a better way to get a conversation going than by answering your questions. This week: Mark’s favorite scrambled eggs, how to use dried lupini beans, and a happy bread baker.

We love hearing from our community and can’t think of a better way to get a conversation going than by answering your questions. This week: What to do with leftover coal from the grill, the best use of garlic scapes, and coconut milk that doesn’t suck.

We love hearing from our community and can’t think of a better way to get a conversation going than by answering your questions. This week: Chia seeds WTF, the unimportance of washing mushrooms, and a well-loved book.

We love hearing from our community and can’t think of a better way to get a conversation going than by answering your questions. This week: freezing your cobbler, freezer burned food, and non-reactive cooking​

We love hearing from our community and can’t think of a better way to get a conversation going than by answering your questions (or, as we’re doing today, sharing your thoughtful comments). This week: salting to taste, organizations worth supporting, and gluten-free baking.

We love hearing from our community and can’t think of a better way to get a conversation going than by answering your questions (or, as we’re doing today, sharing your thoughtful comments). This week: how to make a carrot cake-like oatmeal—and should food be political?

Meals in bed, bread baking and salt, and less-income cooking.

Bread problems, pollutants in bivalves, and good—but not expensive—knives.