Q: Can you explain the difference in onions? I use yellow onions in everything because I don't really know the differences.

A: Onions fall into two categories: dry and green. The yellow onions you use fall into the "dry" category since they're covered with a papery skin. There are several varieties of dry onions, including Bermuda, Spanish, Vidalia (my favorite!), Maui, Walla Walla, Rio Sweet, red, and pearl. Many of these yellow varieties have a sweet flavor and are named for the regions where they are grown. Yellow onions are a great all-purpose choice for recipes. Green onions, sometimes called scallions, are young onions with a strong, bright flavor. The term scallion can also apply to leeks and the green tops of shallots. Green onions can be cooked in dishes or used as garnishes.

Q: I made a lemon icebox pie, and my meringue was a little tough. What did I do wrong? What do you suggest?

A: Meringues are very temperamental, and there are many variables that can affect the finished product. For a tough meringue, it's likely that over-baking was the culprit. A meringue should only be cooked until it is light brown and dry to the touch. And a good rule of thumb is to be sure to only attempt making meringues on dry days. Humidity will almost always give you problems when it comes to meringue.

Q: Is there a difference in vanillas?

A: While all vanilla varieties can be used interchangeably, there is a slight difference in taste. Varieties from different geographic areas (such as Mexican or Indonesian vanilla) have different tastes and aromas due to the different climate and soil where the vanilla beans are grown. The differences in premium brands versus less-expensive brands of vanilla extract have to do with the type of bean used and how it is produced. Top-shelf vanillas will use only the highest quality beans and will age the extract naturally, using fewer additives. Folks who bake a lot will tell you, using a higher-end vanilla really will make a difference in the taste of your baked goods. So while using a less expensive vanilla won't detract from a good recipe, a high-end vanilla will take it right over the top! That's why I always think a bottle of a nice high-end vanilla makes a great gift for a cook; it will help all of their sweets recipes be the best they can be.

Q: What is gray salt? I thought it was salt and pepper but was told it wasn't.

A: Gray salt is a "moist," unrefined sea salt usually found on the coastal areas of France. The light gray, almost light purple, color comes from the clay found in the salt flats. The salt is collected by hand using traditional Celtic methods. Gray salt has gained popularity in the mainstream culinary world in the last few years and is considered by many to be the best quality salt available. It is available in coarse, fine, and extrafine grain.

Q: Do you use salted butter or unsalted butter in your recipes?

A: I usually use salted butter. If a recipe calls for unsalted butter, I'll make a note of it in the ingredients list. In all of my cookbooks and magazine, I use salted butter. You can, of course, use unsalted butter, but for the desired taste, you'll have to adjust the amount of salt in the recipe.

Q: I have to cut out all salt from my diet. But that is really hard. What can I use in place of the salt? I can't use salt substitute either.

A: The following will spice up your food without adding any sodium: basil, bay leaf, celery seed, chili powder, cumin, curry powder, dill, marjoram, mustard, oregano, paprika, pepper, rosemary, sage, tarragon, and thyme.

Q: There is one ingredient commonly used in your recipes that I can't find in my country: buttermilk. Please let me know how I can prepare it.

A: No buttermilk? How do you live? Lucky for you, there are a couple different ways to fake buttermilk. My preferred method is to add 1 teaspoon of distilled white vinegar to 1 cup of fresh milk, then let it sour for 5 minutes. You can substitute lemon juice for vinegar, if necessary. Another method is to add 1 3/4 tablespoons of cream of tartar to a cup of milk and allow to sour. Mix and use as you would buttermilk.

Q: When baking pound cakes in mini-pans, how do you adjust the baking time when the recipe calls for an hour or hour and a half?

A: Since mini pans can vary, it's hard to give you a straight answer. Usually, I cut the recipe's baking time in half. Then I begin checking for doneness with a wooden pick inserted in the center of the cake. When it comes out clean, the cake is done! If the surface starts to get brown but the cake isn't cooked through the center, cover it with aluminum foil. That will keep it from getting too brown while it finishes baking.

Q: Is there a good, all-purpose substitute for mayonnaise in cooked and uncooked recipes?

A: It is hard for me to imagine not liking mayonnaise, but I guess it's just a case of different strokes for different folks. You can substitute plain yogurt, sour cream, or pureed cottage cheese for mayonnaise in cold recipes, such as chicken salad or coleslaw. Sour cream is a good substitute for mayonnaise in hot dips and casseroles.

Q: What can you use in recipes if you don't drink liquor?

A: If a recipe calls for wine, substitute the same amount of another liquid for the wine. Depending on the recipe, apple juice and chicken broth make good substitutes. And for flavored liqueurs, use extracts instead. Since extracts are concentrated, you won't need as much. For example, if a recipe calls for 2 tablespoons Grand Marnier (orange liqueur), use 1/2 teaspoon orange extract and add 5 1/2 teaspoons water to equal 2 tablespoons. You may have to experiment to get a flavor you like.

Q: Where do you get the large cast-iron Dutch oven that you fry chicken in?

A: Frying chicken calls for a serious pot. The Dutch oven I use is from Lodge Cookware. They have a wide selection of great cast-iron cookware. To find a Dutch oven for your kitchen, visit www.lodgemfg.com.

Q: What is the best way to flip an omelet so that it won't fall apart?

A: My guess is you either needed to use a larger spatula or let the eggs cook longer before adding the filling and trying to fold the omelet. Either way, omelets are pretty tricky. So here's how I make a perfect omelet:

First, pour eggs into a hot, nonstick skillet. As eggs begin to cook, push the cooked portions toward the center of the pan, so the uncooked portions can reach the hot pan surface. Tilt the pan, if necessary, to get uncooked egg off of the cooked bottom. When the top of omelet has thickened and no liquid remains, sprinkle with desired toppings. With a large pancake turner, fold half of the omelet over, and let it cook several minutes. Then slide it onto a plate, and enjoy your fabulous omelet!