Is it possible to over-marinate meat, especially chicken? The timing is just wrong for this recipe I want to make. I can either do it with practically no marinating time, or I would have to leave it for almost 12 hours, which is longer than the recipe calls for. Which would be better? ...more

October 25, 2009

A light and refreshing way to serve fish. ...more

June 16, 2009

Take it from me, this is oh so delicioso! ...more

March 24, 2009

I'm considering trying to make some strawberry jam. I read the directions in the package of pectin and I'm curious; it says to crush the berries before measuring. Wouldn't it be quicker to just chop them in a food processor? Wouldn't doing it quickly keep them brighter red? ...more

March 15, 2009

A collection of consumer questions about kitchen- and food-related issues. ...more

March 11, 2009

An intriguing new study by the University of Tokyo found that foods high in water content "promote satiety and decrease subsequent intake, thus possibly working to prevent obesity, when (the water is) consumed as an integral component of a food, but not when consumed alone or alongside a food." ...more

February 28, 2009

At the State Fair, there was a booth about home canning. One sign said that we should add lemon juice when we can tomatoes at home. I've never done that! What's the reason for it? ...more

February 22, 2009

A nutritionist answers readers' question about kitchen- and health-related issues. ...more

February 16, 2009

Bruce F. Fallender of Sun City Center has not been to Germany in more than 15 years. Whenever he wants to relive the time he danced to German music in a bus aisle on the way to Munich, Fallender heads over to Old Castle Tavern. ...more

January 7, 2009

How do I substitute honey for sugar in baking recipes? For each cup of sugar called for, use 3/4 cup of honey and reduce the other liquid in the recipe by 1/4 cup. In equal measures, honey is sweeter than sugar, so you'll have the same sweetness level. Be aware that not all recipes take kindly to honey. It browns more rapidly, so keep an eye on the batter while it bakes. If bread or cake looks like it is browning too rapidly but is not done, you can lay a sheet of foil loosely over the pan to protect the surface while it finishes baking. And store the final product carefully. Honey tends to draw moisture, so baked goods such as sweet breads can actually get beads of moisture on them, which make them look spotty. ...more

January 4, 2009