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Every Wednesday at noon Eastern, <a href="https://www.washingtonpost.com/people/aaron-hutcherson/?itid=lk_inline_manual_2" target="_blank">Aaron Hutcherson</a> and <a href="https://www.washingtonpost.com/people/becky-krystal/?itid=lk_inline_manual_2" target="_blank">Becky Krystal</a> provide practical cooking advice that you can’t find on Google. They answer questions like <a href="https://www.washingtonpost.com/food/2023/11/08/questions-recipe-cooking-advice/" target="_blank">“Do you need to rinse rice?”</a> and <a href="https://www.washingtonpost.com/food/2023/10/04/questions-recipe-cooking-advice/" target="_blank">“Is it safe to leave butter at room temperature?”</a>

But there’s more! Often, your excellent questions inspire us to write full-length articles. Recent posts have covered <a href="https://www.washingtonpost.com/food/2023/01/27/broth-vs-stock/?itid=lk_inline_manual_4&itid=lk_inline_manual_4" target=_blank>broth vs. stock (and whether it really matters)</a>, <a href="https://www.washingtonpost.com/food/2023/01/09/how-to-cook-fish/?itid=lk_inline_manual_4&itid=lk_inline_manual_4" target=_blank>foolproof ways to cook fish</a> and <a href="https://www.washingtonpost.com/food/2022/12/16/carbon-steel-cookware/?itid=lk_inline_manual_4&itid=lk_inline_manual_4" target=_blank>a look at carbon-steel pans</a>.

Aaron and Becky both write and test recipes for <a href="https://www.washingtonpost.com/food/" target=_blank>Post Food</a>, our team dedicated to helping you cook with confidence. We’re hoping this weekly chat will be a lively conversation<b> </b>where you can figure out any issues in the kitchen and identify new recipes for you to try.

<b>Send us your question below. </b>The question box includes a space for your name, but this is optional. Your question may be edited for accuracy and clarity.

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Want more recipes and tips? Check out our <a href="https://www.washingtonpost.com/linksets/free-range-on-food-live-discussions-with-post-food-section-staff/2010/07/06/AB2ds7D_linkset.html?itid=lk_inline_manual_16">past chats</a>, catch up on recently published recipes with our weekly <a href="https://www.washingtonpost.com/newsletters/recipes/" target=_blank>Recipes newsletter</a>, or <a href="https://subscribe.washingtonpost.com/newsletters/#/bundle/veatvoraciously?method=SURL&location=CHAT">sign up for the Eat Voraciously newsletter</a>, in which Julia Turshen  shares one quick, adaptable dinner recipe every Monday through Thursday.

Saveur Blog Award nominee, 2019

Washington University in St. Louis, BS in Systems Science & Engineering

Washington University in St. Louis, MS in Finance

French Culinary Institute, Classic Culinary Arts

Aaron Hutcherson is a writer and recipe developer for Post Food at The Washington Post. He is a culinary school graduate and has worked professionally in the food and media worlds in various capacities since 2012.

Aaron Hutcherson

University of Virginia, BA in English

Becky Krystal is the recipes editor for Washington Post Food, following a six-year stint as a staff writer and recipe developer. She came to The Washington Post in 2007 to work for TV Week and Sunday Source. Her time at The Post also includes five years in the Travel section.

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Can you use bagged shredded cheese in recipes? Answers to reader cooking questions.

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Cooking chat: Why not use bagged shredded cheese in recipes?