Cooking

I am trying to decide whether to buy clear glass or colored dishes for baking to just chilling jello, make casseroles, etc. Is clear glass safer? What about stone?, from Leidy.

How do I use aluminum foil for cooking? Someone said I need to wrap the food with the shiny side in, from Helen, CA.

How do you cook lobster? I've been told you need to cook it alive. From Lucybon, TX.

I have been given some goose eggs. How do I use them for cooking? Does anyone have recipes?

Can you hard boil a egg in the same water with lets say pasta at the same time will it affect the pasta?

Can you give me pasta recipes without tomato sauce? My children are sensitive to tomatoes and they are bored of macaroni cheese

From: Jane Doe.

Do you know of any good food preserving ebook?

Do we really need to use eggs in cakes? Why? What can I use instead of eggs if I don't have them?

How can I prevent my cookies from spreading out when I bake?

My spaghetti sauce turned out way too hot and spicy tasting... is there anything I can do to reduce the spiciness in it?