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1. When I hard boil my eggs for 10 minutes, the shell sticks to the egg whites so they are very hard to peel. What is the secret to hard boiled eggs?

Ah, the old egg question! Everyone has his or her own method of hard-boiling eggs — and that's just fine. As with many kitchen tasks, there is not just one "correct" way. But since you asked, I'll tell you how I do it. This is the method I was taught in culinary school and, if timed properly, it always results in eggs that have bright yellow centers with no dark gray ring around the yolk. Here's how you do it: Place eggs straight from the refrigerator into a saucepan and fill with enough water to cover by 1 inch. Bring to a boil. When the water begins to boil, reduce the heat so that the water boils only gently and begin timing the eggs. They need to boil for 10 minutes—exactly. No more, no less. Once they've boiled for 10 minutes, drain them in a colander and run under cold running water so that they cool quickly. Peel as soon as the eggs are cool enough to handle and refrigerate until needed. It's that simple!

2. How do I get the onion smell off of my hands after cutting onions? The smell drives me crazy!

If rubbing a little lemon juice on your hands doesn't do the trick, try this: simply rub the back of a stainless steel spoon all over your hands while holding both under cool running water. Something about the makeup of the spoon interacts with the chemicals causing the sulfurous onion smell, and the smell simply washes away.

3. I've been told that dried spices do not have a shelf life of more than one year. Is that true, and if so, does that also apply to bottled dried spices that have been stored in a cool, dark cupboard? Can dried spices be frozen and used effectively thereafter?

That is true. In fact, most dried spices in powder form will start to lose potency and flavor very quickly, within 6 months. It is advised that you buy spices by the weight in small amounts to ensure that freshness and flavor are optimized. There are a few on-line retailers, as well as larger gourmet groceries such as Whole Foods, which sell spices by the weight. I would not recommend freezing spices because they may pick-up flavors from the freezer.

4. What can you tell me about grapeseed oil? Is it healthy as an all-around oil?

Known and used by European and Middle Eastern chefs for centuries, grapeseed oil is made from the seeds of grapes left over after the grapes have been pressed in order to make wine. It is quite healthy, and has a very high smoke point, around 475°F, which makes it the cooking oil with the highest smoke point. Grapeseed oil can be used in all aspects of cooking and baking, and is very healthy for you. Studies suggest that it can even increase your bodies HDL levels, which act to lower the LDL (bad) cholesterol levels in the body. It has a very mild, almost neutral flavor, which makes it suitable for vinaigrettes and mayonnaise. Grapeseed oil is starting to gain popularity in professional kitchens as the cooking oil of choice.

5. How do I unclump clumped brown sugar?

In a conventional oven, preheat the oven to 200 degrees F. Place the hardened sugar in a roasting pan, and in the pan with it, place a small baking dish or ramekin filled with water. Cover the pan tightly with aluminum foil and bake for 20 minutes. Remove from the oven, unwrap, and use the softened sugar immediately, as it will re-harden as it cools. In a microwave, place the hardened sugar in a microwave-safe dish. Add an apple wedge, cover tightly with plastic wrap, and microwave on High for 30 seconds. Let stand for 30 seconds, unwrap carefully, then use.

6. Is there some way to determine which watermelon is best for purchasing?

I'm sure that you are aware that there are countless varieties of watermelons but in the United States, the most popular is the long oval-shaped melon that has a variegated skin. There are also the dark green, more round watermelons that are favored in the South. If the skin has blemishes or dark spots, steer away from that. And the melon should just barely yield to pressure. And if you slap the melon with you hand and there is a hollow thump sound — that melon should be a winner.

7. Is it a good idea to remove meat from the refrigerator and allow it to reach room temperature before cooking?

Before I answer that question, I'd like to stress a few important facts to remember about cooking meats. First, always defrost meat fully wrapped in the refrigerator, not at room temperature, and placed inside a container to catch any drips. Second, always keep raw meat away from other raw ingredients, such as fresh vegetables, to avoid cross-contamination, and use separate platters and cutting boards. And third, wash everything, including your hands, with hot, soapy water, before proceeding to the next cooking step. That said, yes, it's not a bad idea to bring meats to room temperature before cooking, as this allows the meat to cook evenly to temperature, particularly if you like your meat a little rare. Keep in mind that you shouldn't leave it out at room temperature for more than 30 minutes; after this time, it must be cooked.

P.S. GET BETTER BREATH WITH YOGURT

"Yogurt intake may improve oral hygiene, namely tongue-coating bacteria and halitosis," study author Dr. Kenichi Hojo of Tsurumi University in Yokohama, Japan told Reuters Health. He and his colleagues found that study participants who consumed 90 grams of yogurt twice a day for six weeks tended to have lower levels of hydrogen sulfide and other volatile sulfide compounds that contribute to bad breath.

Previous studies have also pointed to the benefits of regular yogurt consumption. One report found that women who ate yogurt at least three times a week were less likely to have recently developed a urinary tract infection than women who ate such pro-biotic bacteria-containing foods less than once a week. Other studies have found that yogurt plays a role in the prevention and management of bowel disease and other gastrointestinal conditions. Furthermore, another study showed that people who eat yogurt regularly may have a lower risk of cavities.

During the first two weeks of Hojo's study, the 24 participants were told to maintain a diet free of yogurt as well as cheese, pickled vegetables and any other products that might contain streptococci and lactobacilli. The participants then consumed sugar-free yogurt fermented with streptococci and lactobacilli twice daily — between breakfast and lunch and between lunch and dinner — for six weeks.

Afterwards, the investigators analyzed samples collected from the study participants' saliva and tongue. They found that (80 percent of the study participants identified as having halitosis had lower levels of volatile sulfide compounds after eating yogurt every day compared with the earlier two-week period when they did not eat any yogurt. These study participants also had significantly less plaque and gingivitis as a result of their eating yogurt, according to Hojo and his team.

These findings suggest that yogurt intake may reduce the components leading to halitosis and harmful bacteria, they report. Whether the grocery-store variety of sugar-free yogurt would be just as beneficial, however, remains to be seen. "I do not know that just any sugar-free plain-flavored yogurt would have the same effect," Hojo said.

~ Excerpted from www.Emerils.com/cooking and Reuters Health News

Contrary to what the evening news would have us believe, there is far more beauty, peace, joy and love in the world than its opposite, the following is one example. To lift your spirits and shine a little light into your life, here's a collaborative piece from Inspiration Line and Rick and Patricia at HeartInspired.com. Regardless of how busy you are, or how tired you may be, please give yourself permission to sit with this for just a short 4 minutes — and we believe you will find it well worth the time:

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