Spanish-style chorizo is usually somewhat drier than Portuguese linguiça, the name for Portuguese sausage made of pork in the “chorizo-style.” Linguiça also tends to contain more garlic in the interior mix.

My mom-in-law gave me her Crock-Pot a month ago so I’ve done my first dishes in it. Pretty cool! If you have slow cooker tips, I’m all ears.”

“Telling us the amount of dry herbs (such as basil or parsley) to replace fresh herbs would be appreciated.”

Oy, what would a St. John know from the latke? Well, “dayenu,” enough.

Sauternes (the wine, named after the district in Bordeaux, France, from which it comes) is expensive because it is very expensive to produce.

My steaks are tough enough to pull out my fillings. What am I doing wrong?

How do you make the white topping?

Prosecco is from Italy, northern Italy in fact, the region called [the] Veneto.

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.