A quick reminder: if you're asking about a recipe you saw on-air, please don't forget to include the station and/or Web site in your e-mail. If you're asking about a Mr. Food recipe, it can most likely be found at www.mrfood.com.

Q: My girlfriend and her sister are always arguing over this and I would like an answer to stop the bickering: What is the difference between a dry measure and a liquid measure (For instance, 1 dry cup of ?? or liquid cup of ?? Is there a difference and if so what is it? Thanks. --Sam

A: If we'd just go metric in our measurements, we wouldn't have these problems, but don't get me started there.

The only basic difference in the English measurement system is the method of measurement, and that only applies when you get above the tablespoon stage. Dry measure is done in cups calibrated to the sizes needed (¼, ½, etc.) and the quantities measured are leveled off in the requisite cups. Liquid measure is done in measuring pitchers, by pouring the liquid into the pitcher until it reaches the needed level.

Q: I purchased chocolate, chocolate chip muffins from local grocery store. My husband said they weren't muffins they were cupcakes. I asked the bakery department. They didn't know difference, but said what I purchased was muffins. What is the difference between muffins and cupcakes? --Maureen

A: The quick-and-dirty answer on this is that cupcakes have frosting, whereas muffins do not. However, in researching, I found an excellent formulaic definition of the difference courtesy of Diana's Desserts: "A basic formula for muffins is 2 cups flour, 2-4 tablespoons sugar, 2 ½ teaspoons baking powder, ½ teaspoon salt, 1 egg, ¼ cup oil, shortening or butter and 1 cup milk. When the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level."

Q: You have offered me great advice before, so I thought that I would ask you another question. I like to make homemade bread and would like to make homemade dinner rolls, too. I was wondering if I could not bake my dinner rolls and freeze them. Then I could pop them in the oven when I needed them. Is this possible? If so how could I do it? Thanks again for your time! -- Nicole

A: What a great make-ahead idea, Nicole! You can freeze your dinner rolls, unbaked, for up to a month. Just shape the rolls as you wish and put them on cookie sheets in the freezer until frozen, then put them in freezer bags. Before baking, let them stand at room temperature for four to six hours until fully thawed, then bake as usual.

Q: I always buy 1 percent milk for my cereal but I keep half-and-half or cream on hand for cooking. How do I determine how much half-and-half or cream to add to my 1 percent for those times I need a little whole milk for a recipe? -- Ken Guhse

A: Whole milk has about 4 percent fat, and you can mimic it by adding one part half-and-half to three parts 1 percent milk. Or you can do what I do and buy a pint of whole milk. Use what you need for your recipe and then enjoy the rest of the creamy goodness straight. Yum.