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This Week's Question

What do you mean by "good" olive oil?

From Paul W. - Miami, FL

By "good" olive oil I mean buy the best oil that your budget allows. It certainly doesn't need to be the most expensive! I use Olio Santo olive oil from California because it's flavorful, fruity and not heavy.

I would like to cook just half a filet of beef instead of the whole thing as there are only two of us in our household. Do I proceed as the recipe says, at 500 degrees F, and cook it for the same amount of time as a whole filet?

From Gramcrackergran - Santa Rosa, CA

Half a filet of beef will cook at exactly the same temperature and for the exact same amount of time as a whole filet of beef.

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How far in advance can I make your deviled eggs?

From Frank R. - Portsmouth, New Hampshire

For deviled eggs, I think you could make them a day in advance, cover them tightly with plastic wrap, then serve them at room temperature.

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What brand of chocolate chips do you use?

From Debbie D. - Pittsburgh, Pennsylvania

I use Nestle's or Hershey's chocolate morsels and chunks.

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Is there anything Jeffrey won't eat?

From Pam J. - Sarasota, Florida

Happily, there is nothing I've cooked that Jeffrey won't eat, but then, I try to make things I know he will like!

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I always get nervous when making chicken that it's going to be undercooked. How do you know when it's done?

From Tony P. - New York City

The best way to know if the chicken is done is to cut between the leg and the thigh. If the meat is no longer pink and the juices run clear, it's done. However, it's really important to let meat rest after it comes out of the oven. Cover the pan with aluminum foil and allow the chicken to rest for 15 minutes. The reason you don't want to overcook a chicken is because it will keep cooking under the foil and the juices will get back into the meat.

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