Food Q&As with readers

Food

Have questions about dining out? Ask our food critic.

Washington Post food critic Tom Sietsema entertains your dining questions, rants and raves.

Voraciously
Advice

Cooking chat: Do bay leaves actually have any flavor?

Every Wednesday at noon Eastern, Aaron Hutcherson and Becky Krystal answer your cooking questions.

Voraciously
Advice

Cooking chat: How do I use my oven’s convection feature?

Every Wednesday at noon Eastern, Aaron Hutcherson and Becky Krystal answer your cooking questions.

Food

Dining chat: I’m non-Asian and I use chopsticks. Is that cultural appropriation?

Washington Post food critic Tom Sietsema entertains your dining questions, rants and raves.

Voraciously
Advice

Cooking chat: I’m disabled, and my husband won’t cook or hire help. Now what?

Every Wednesday at noon Eastern, Aaron Hutcherson and Becky Krystal answer your cooking questions.

Food

Dining chat: Why can’t some restaurants offer substitutions on their menus?

Washington Post food critic Tom Sietsema entertains your dining questions, rants and raves.

Food

Dining chat: Why don’t restaurants answer their phones?

Washington Post food critic Tom Sietsema entertains your dining questions, rants and raves.

Voraciously

Cooking Q&A: Should I use salted or unsalted butter for spreading?

Every Wednesday at noon Eastern, Aaron Hutcherson and Becky Krystal answer your cooking questions.

Food

Dining Q&A: My credit card has twice been compromised at the same restaurant. What to do?

Washington Post food critic Tom Sietsema entertains your dining questions, rants and raves.

Voraciously
Advice

Cooking Q&A: How do I make crispy roasted vegetables?

Every Wednesday at noon Eastern, Aaron Hutcherson and Becky Krystal answer your cooking questions.

Food

Dining Q&A: Should I have complained about my tiny sandwich?

Washington Post food critic Tom Sietsema entertains your dining questions, rants and raves.

Voraciously
Advice

Cooking Q&A: How do I scale down recipes and cook for one?

Every Wednesday at noon Eastern, Aaron Hutcherson and Becky Krystal answer your cooking questions.

Food

Dining Q&A: Is the cheapest dish on a menu also the best?

Washington Post food critic Tom Sietsema entertains your dining questions, rants and raves.

Voraciously
Advice

Cooking Q&A: How do I cook without garlic and onions? And more vegetable tips.

Every Wednesday at noon Eastern, Aaron Hutcherson and Becky Krystal answer your cooking questions.

Food

Dining Q&A: How do you include diverse perspectives in your reviewing process?

Washington Post food critic Tom Sietsema entertains your dining questions, rants and raves.

Voraciously
Advice

Cooking Q&A: How do I keep pork from drying out?

Every Wednesday at noon Eastern, Aaron Hutcherson and Becky Krystal answer your cooking questions.

Food

Dining Q&A: A reader wonders if the myriad restaurant fees are ‘fancy fraud’

Washington Post food critic Tom Sietsema entertains your dining questions, rants and raves.

Voraciously
Advice

Cooking Q&A: Should I wash produce before peeling?

Every Wednesday at noon Eastern, Aaron Hutcherson and Becky Krystal answer your cooking questions.

Food

Dining Q&A: How much should I tip on takeout?

Washington Post food critic Tom Sietsema entertains your dining questions, rants and raves.

Voraciously

How do I scale up a microwave snack? Your cooking questions answered.

Every Wednesday at noon Eastern, Aaron Hutcherson and Becky Krystal answer your cooking questions.