Dear Lynne, Is marinade reusable, and if so, for how long? My standard base is just wine and soy sauce. I use it for most meats and fish. –David from Madison
If wine glasses are so important why do the Italians and French drink their wine from glasses that look like jelly jars or something you use for orange juice?
Dear Lynne, My mother passed away last year. I miss her and want to try her recipe for custard. It was my favorite when I was a kid. The recipe calls for “scalded milk.” What is this? –Mary from Scranton
Dear Lynne, What is the trick to making a pizza crust golden brown? Mine is always pale and more like cardboard than bread. I use a pizza stone and have tried several recipes. Nothing helps. Is it my oven? –Linda in Seattle
I'm writing because I was watching an infomercial for the YoshiBlade knife. My sister and I were wondering if it actually works as well as they advertise. Does it stay sharp as long as they say? -Marie in Argusville
My new apartment has a couple of tables/movable kitchen islands with wooden butcher-block tops. I've never used wooden cutting boards before. Are they sanitary? How do you clean them?
Dear Lynne, We are organizing our annual Thanksgiving buffet. My cousin is being a pain. She says we have to have hot plates to keep the turkey and my sausage stuffing hot. I think they are safe at room temperature for a couple of hours. Who is right?
