Q: Does it matter what type of milk I use when the recipe doesn't specify? I only keep skim milk at home.

A: Although I drink lots of skim milk, I don't recommend cooking with it. It's missing a key ingredient -- fat! -- that affects the flavor and texture of a dish. If the recipe doesn't otherwise specify, use whole milk: It will make baked goods moist and sauces silky. – Tracey Seaman, test kitchen director Rachaelraymag.com

Q: Any advice on how to keep dishes warm and get everything on the table at the same time when you're cooking for a big group?

A: If I'm expecting a crowd, I take the stress off myself by serving some room-temperature or cold dishes, like roasted veggies or salads. Any hot dishes that won't dry out (mashed potatoes or a pasta bake, for example) go in a warm oven or in a double boiler on the stovetop (a good option if you don't have a lot of oven space); this lets me focus on items that need to be served piping hot, like gravy. Also, put empty plates (if they're oven-safe) in the oven for a few minutes before dinner. Food stays hot longer on a warm plate! – Tracey Seaman, test kitchen director Rachaelraymag.com