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Ask Carb Diva: Table of Contents for the Q&A's

Linda explores food facts, folklore, and fabulous recipes one ingredient at a time.


You Asked

I have been asked if it would be possible to compile a list, a table of contents, of all of the questions and answers that I've answered to date in my weekly series. Your waiting is over. Here it is, my friends.

This is not a static document. As you ask new questions, I will add them (and a key to the location of the answers) in this article.

I WILL keep this up-to-date. Bookmark it.

Alphabet Soup


An index to each of the recipes presented in this A to Z series.



Hot drinks, cold drinks, alcoholic, or alcohol-free.

Breads and Baking


Questions about bread can cover a myriad of topics—pancakes, tortillas, questions about baking techniques, or information on specific ingredients (salt, yeast, baking powder).

Casseroles and One Dish Meals


In my personal dictionary, a casserole is just about any meal you can cook in one dish. One-dish meals are my favorite.

Desserts: Cakes, Cookies, Pies, Puddings, Frozen Treats


Just about everything sweet fits into this category

Scroll to Continue

Diet, Nutrition, Food Safety


We are becoming more aware of the need for proper nutrition, food safety, and perhaps the need to introduce new food options into our diets. Here's where to look for the questions (and answers).

Dried Beans, Pasta, Grains, and Rice


Beans, pasta, grains, and rice are an important part of a healthy, balanced diet. Here are the questions that have been asked, and your reference to where the answers are given.

Eggs, Cheese, Dairy, and Non-Dairy


Questions about storing and cooking eggs, questions about dairy products, recipes that feature eggs or cheese, and non-dairy options. Look here.

Fish, Seafood, and Poultry


Humans have been catching, cooking, and eating birds of the air and fish of the sea for eons, but we still have questions.

Fruits and Vegetables


Fruits and vegetables—there are hundreds, perhaps thousands of choices, and 10 times as many questions.

Herbs, Seasonings, and Spices


Herbs and spices—how to grow them, store, use in recipes and select the best.

Meats: Beef, Pork, Lamb, Veal, Variety Meats


Here is the time for a confession—I cannot promise that I will ever address a query about organ meats (otherwise known as offal). Thusfar, I have not been asked "how to cook liver" but if that day does come, I will do my best.

Potpourri (It Doesn’t Fit Anywhere Else)


OK, sometimes I get a question that does not fit anywhere. If you have an off-the-wall question about food, the answer just might be here.

Salads, Soups, Sauces, and Side Dishes


Soups and salads could be an accompaniment to a dinner, a light brunch or lunch meal, or a satisfying main meal at the end of the day.

Side dishes are somewhere in-between. They aren't salads, not soup, but they are also not the main dish (star of the show). Sometimes potatoes, grain, or a vegetable. Stay tuned.

Special Helps: Kitchen Tools, How To's, Canning/Freezing, and Meal Planning


Kitchen Tools and Equipment:

How To:


Meal Planning and Special Helps:


If you have ideas on organization or how to improve this article I would love to hear your feedback.

© 2018 Linda Lum


Linda Lum (author) from Washington State, USA on August 06, 2019:

Denise, in all honesty, this was actually a self-serving tool to help ME remember where things are. If it helps you too, I'm a happy camper.

Denise McGill from Fresno CA on August 06, 2019:

What a great idea. I'll need this when I go searching for something and... as I often do... forget where I found it. Thanks



Linda Lum (author) from Washington State, USA on September 06, 2018:

Eric, that's a good question. I'll include it in #49.

Eric Dierker from Spring Valley, CA. U.S.A. on September 06, 2018:

Can I just use a pot for meatloaf?

Ann Carr from SW England on September 06, 2018:

Will do, LInda!

Linda Lum (author) from Washington State, USA on September 06, 2018:

Ann, thank you so much for your kind words. By the way, if you should ever notice that I have NOT updated this article (it must be done every Monday to include the newly-published Q&A), please kindly give me a kick in the posterior. I made a promise and I intend to keep it.

Ann Carr from SW England on September 06, 2018:

What a good idea to do this! Instant reference is exactly what I need as I hardly ever have inspiration in the kitchen. I can think 'salad', then look it up here - it's on my screen now.

I've just noticed that the last item on your list, at the top of my screen as I write this, is 'What to Cook When You Don't Feel Like Cooking' - perfect, as that applies to me most of the time! Thank you!


Linda Lum (author) from Washington State, USA on August 31, 2018:

Eric, I was doing some weeding in the garden this morning and heard some noise in the trees. I just assumed it was one of the local black-tail deer. So, in reality, it was you?! LOL

You are so kind and your words mean a great deal to me.

I don't know how to be any other way than the way that I am.

Eric Dierker from Spring Valley, CA. U.S.A. on August 31, 2018:

Linda I went about stalking you a bit ago. Something struck me as strange about you. You are too upbeat and encouraging and uplifting to others (is that possible? I queried and set to research) The result was clear as a bell, nobody can fake it that well ;-)

This article just shows that fact off. How kind and generous of you to do this work for us, and so well to boot.

You know all of us followers bookmarked it. Though I cannot smell it or taste it necessarily, your good food fills our hearts.

manatita44 from london on August 30, 2018:

Not good at it but you seem to be doing well. Any librarians here? Don't know. Do as you are doing. Add something in between. Could be a cooking aphorism on a topic. "By the sweat of thy bow thou shall eat bread."

Linda Lum (author) from Washington State, USA on August 30, 2018:

Mary, I purposely ignored your question about liver and hoped you would forget (LOL). OK, I will find some other ideas for you, but will NOT test them out.

As for your question about soft bread and selecting fruit for a fruit salad I will address those in #49.

Thanks for your kind words and support.

Mary Wickison from USA on August 30, 2018:

Oh this is fantastic! So pleased it all came together. I have bookmarked it and will use this as my go to page for cooking tips and ideas.

I do have one issue with it..... I did ask you about cooking liver! You said we may have to part ways, as you hated it. LOL

I tend to just fry it, and then serve it with cooked onions, and mashed potatoes and gravy. I would love another way to make a simple dish using it.

If I may, I also have two more questions. Feel free to spread them out across your Q & As.

The first is regarding soft bread. I make my bread using my bread machine. I tend to only use the dough program, and then bake it as rolls. I use all purpose flour and they taste good but are quite dense. I would like to make bread that is lighter. Is it the ingredients or do I need more kneading?

My second question is about fruit for the fruit salad. How do I buy it to make sure it is all ripe at the same time to be used in a fruit salad? I tend to shop once a week.


Linda Lum (author) from Washington State, USA on August 30, 2018:

Shauna, thank you so much. Once I got rolling it went pretty well. Windows 10 (which allows you to have two Chrome pages open side-by-side) really helped.

Shauna L Bowling from Central Florida on August 30, 2018:

Linda, this must have been a very time consuming undertaking for you. Kudos for pulling it off! It's very well-organized. Consider this page bookmarked!

Linda Lum (author) from Washington State, USA on August 30, 2018:

Mary, I hope this will prove to be of help to you. I will look into zinc in the diet and will information in next Monday's Q&A. If there is a wealth of data on the topic I might turn it into an article.

Mary Norton from Ontario, Canada on August 30, 2018:

I have saved this for future reference. My husband is the cook in the family but these days, I am slowly taking over so these hubs are very useful. Manatita mentioned that maybe you can help in putting together a zinc rich diet. I will look forward to your hub on this.

Linda Lum (author) from Washington State, USA on August 30, 2018:

Thanks Bill. I DID think of you as I was assembling this. I pretty much just used a cookbook format. I honestly don't know where you would begin. And to organize the questions from over 200 articles? Not gonna happen.

Bill Holland from Olympia, WA on August 30, 2018:

Well aren't you an organized, busy beaver? Thank goodness nobody asked me to do that. It would be the first time on the Mailbag I would refuse to answer. LOL Good job, Linda!

Linda Lum (author) from Washington State, USA on August 29, 2018:

Rinita, thank you for your support. I'm always happy to hear from you. Blessings.

Rinita Sen on August 29, 2018:

This is great! Thank you for doing this. Will bookmark.

Linda Lum (author) from Washington State, USA on August 29, 2018:

Flourish, doing this has made me so happy! I WILL maintain it every week. (And, if you should see me lapse, you are welcome to give me a kick in the pantaloons).

Linda Lum (author) from Washington State, USA on August 29, 2018:

John, it took a bit of thought, but once I had the scheme, the execution was pretty easy. A big thank you to Mary (Blond Logic) for the inspiration.