Tim asks: is cheese in Japanese cuisine? Traditionally no, but dairy consumption in the land of the rising sun is increasing and cheese is no exception.
Paul wants to eat healthy breakfast stuff, but wonders what is actually the difference between assorted boxes of seedy grainy stuff.
Ever wondered why mayonnaise that you buy form a shop is white while the stuff that you make at home is so much more yellow?
Katie wants us to settle an argument about whether green potatoes are safe to eat or not.
Mel from Essex has some gelatine based questions she wants ‘set’ straight. Luckily, Auntie has the answers!
Sara asks ‘What is lard?’ The simple answer would be ‘amazing’ but Auntie gives her not just one but three whole answers.
Vera has some issues with cling film (plastic/saran wrap) and frankly who doesn’t? Auntie does have at least one answer though!
What is the difference between waxed and unwaxed lemons, is the wax dangerous, can you clean it off and are the different types better for different things?
Sam asks, what does an ostrich egg taste like and how should she cook it?
Q. How do you cut onions without crying?
A. You find a way to stop the gas emanating from the fresh cuts from reaching your eyes.