Past Weeks' Questions:

" What can I do about bitter eggplant? "
" How is fish different from other meat, and how does this difference affect fish when it's cooked? "
" How do eggs affect the consistency of cupcakes and what does baking soda do to brownies? "
" What is a "bain-marie"? "
" Is it safe to thaw and refreeze meat? "
" How can I make muffins without traditional leaveners? "
" How does adding baking soda affect persimmon bread? "
" How can I tell if a pear is ripe and ready to eat? "
" Why is my angel food cake such a flop? "
" Why does the meat I cook in liquid taste dry? "
" Does alcohol disappear when it's cooked? "
" How can I keep my cheese fondue from clumping? "
" Why won't my cranberry sauce gel? "
" Why did my bottle of sherry become slushy? "
" What happens to potatoes when they're cooked? "
" Do you have an ideas for gluten-free recipes "
" How long should a roasting turkey be covered with foil? "
" What's really happening when you churn butter? "
" What is the difference between baking and roasting? "
" When you beat egg whites, does denaturation occur? "
" How can I cook pork that is juicy rather than dry? "
" What is the difference between sauteing and "sweating" onions? "
" What is the purpose of salt in cake recipes? "
" How does cornstarch work? "
" How do I make a good pizza dough? "
" How can I find out how much pectin is in fruit? "
" What can you tell me about preserving mulberries? "
" Why are baked potatoes soggy sometimes? "
" How can I keep chicken tender? "
" Can you get salmonella from raw eggs? "
" For how long should I boil corn on the cob? "
" Why are my jars of canned pears exploding? "
" Can you give me basic home-canning instructions? "
" What's the difference between rye and pumpernickel? "
" Why does wine pop its cork in the freezer? "
" Can you leave out the baking soda in a muffin recipe? "
" Why does cooked shrimp turn pink? "
" What does redness near the bones of a cooked chicken mean? "
" What is a legume? "
" What's the brown stuff in the bottom of my pot? "
" How do different fats affect the texture of cookies when I bake them? "
" What causes the flavor of vegetables to change when cooked? "
" How can I reduce the sugar in preserves and have them still turn out? "
" Why are the ends of asparagus tough, and how can I keep it green? "
" What is the science of baking a pound cake? "
" Why does leftover coleslaw turn bitter? "
" Can I use whole wheat flour exclusively without adding white flour when making bread? "
" What is filo dough and how can I make it? "
" Can braising work well for vegetables too? "
" Why steam bread when you bake it? "
" Why do roux sauces get thicker when liquid is first introduced during cooking? "
" What does salt do to a meringue mixture? "
" What is the difference between a pressure cooker and a slow cooker? "
" Why do hotdogs plump when you cook them? "
" What makes cakes fall? "
" What can be substituted for eggs when cooking? "
" How can I get my cookies to turn out the way I want them to? "
" What do you mean, "Punch the dough"? "
" I have some whey vanilla powder, can you tell me how to use it? "
" What exactly makes light veal turn into dark beef? "
" How does fat affect gluten development? "
" What difference does altitude make in jam-making? "
" Can I substitute ground ginger for crystallized ginger in a muffin recipe? "
" Can I use honey to prevent my candies from crystallizing? "
" Why do recipes recommend a pinch of cream of tartar and a dash of vinegar in toffee? "
" What's the best way to store holiday cookies? "
" Are the products in our home freezer actually at different temperatures? "
" What is the exact difference between tough and tender meat? "
" Why do organic foods taste more pungent? "
" Help! My bread is either too hard, or too sour, or doesn't rise at all. "
" Is it okay to leave eggs un-refrigerated? "
" Why is my lemon meringue pie mushy? "
" How does the way it is prepared affect garlic's flavor? "
" Why salt that eggplant? "
" How does meat gets its flavor? "
" Why does my melted chocolate seize up? "
" How does the size and shape of the cooking utensil affect cooking? "
" What keeps the meat so pink after cooking? "
" Is the poison sac in the squid dangerous enough to kill you? "
" What is 'Dutched cocoa' and how does it differ from other cocoas? "
" When a recipe says to cream fat and sugar until fluffy, how long does that take? "
" How can you tell when a steak is done? "
" How do baking powder and baking soda work? "
" Does a green potato=poison? "