How would you like to work at the Canadian Living Test Kitchen answering peoples' cooking questions?
They've posted many of them (plus answers) here.
My husband is a vegetarian and I'm lactose intolerant. Can you recommend some books that can get us away from stir-frying?
How long does vinegar keep?
What is couscous and what salads can it be used in?
What is the difference between the many olive oils? Extra-virgin, virgin -- I thought a virgin was a virgin!
Any tips for cooking with low-fat cheese?
Ho do I store my homegrown chives?
What exactly is Canadian bacon?
What do they mean when they ask you to cut lamb crosswise?
And my personal favourite:
Are there any recipes specific to buffalo or do I use beef recipes and substitute the meat?