Ask a Foodie: A new series that answers your questions about food, cooking, nutrition and more

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By: Ann Elise Taylor
ataylor@flavor574.com

Jennifer Shephard/The Elkhart Truth

I have a confession to make: Although I’m approaching 30, I’ve rarely embarked on a cooking endeavor that didn’t end in a frantic, what-the-hell-do-I-do-next call to my mother.

The woman is a cooking goddess. She was a caterer for years, then attended culinary school. She flits around the kitchen, tasting little bits of this and that, tossing spices into pots and stirring dishes into what inevitably results in gourmet perfection.

I did not inherit this trait.

I’ve burnt scrambled eggs more times than I care to admit. Once, I accidentally put a few cups of salt into cookie dough instead of sugar. Generally, my advice for improving a meal amounts to, “Well, I guess you could, like, put some more cheese on it.”

I’m no cook — that’s clear. And I have a lot of questions about how to do it right, as I’m sure you do too.

That’s why Flavor 574 is starting a new series called Ask a Foodie.

Each week, we’ll invite you to send in your questions about cooking, nutrition, food production and more. You’ll be able to vote for the question that piques your curiosity, we’ll find local experts to answer the winning question and then we’ll report back to you on Flavor 574.

So, if you’ve ever wondered if it’s really necessary to sift flour for recipe X, we can figure that out for you. Need to know what this whole gluten-free thing is about? We’ll explain it for you. Too embarrassed to ask a real, live person where that quinoa stuff comes from? No worries — we’ve got you covered.

What’s your question you’d like to ask a foodie? Fill out the questions in the box below, and you just might get yours answered.

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