Do your souffles fall flat?
Are you having trouble telling the mortar from the pestle?
And just what is so special about balsamic vinegar, anyway?
You have cooking questions, SAVEUR—specifically, Kitchen Director Liz Pearson—has answers. In this brand-new eNewsletter feature, Liz will tackle select reader queries every month. So whether you're confounded by confits or vexed by vichyssoise, send your question to AskTheSaveurKitchen@saveur.com today!
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