Houston finally got it's first Trader Joe's. I am braving the miserably small parking lot today to check it out. What's good, what's great? What's avoidable?

I had a very expensive and truly amazing sorghum and sea salt ice cream made by a local ice cream company and a fantastic local chef. It is incredible. I was going to try to recreate, but was wondering how to go about the recipe. This was not a swirly ice cream, but in fact a creamy fully flavored base. Anyone have any suggestions as to how to go about creating this recipe. Wondering too about sugar vs sorghum.

I've been reading some of the more "fringe" discussions about grains and their overall negative impact on health. A lot of them are pseudoscience rantings, but there does seem to be (forgive me) some wheat amongst the chaff. I do have gluten sensitive and celiac friends, so understand and respect their reasons for avoiding grains... I guess I just wonder what you all think. Are grains bad for you in general? Do you have personal experience or real science to support?

Thought this topic particularly appropriate as Kenji is going vegan for the month.

I keep thinking I do, but don't want one more useless device in my kitchen. I have a magic bullet, but it's non functional for large batches of soup. What else does one use the immersion blender for?

I am a southern girl and have heard countless "foul proof" ways to make iced tea.... I'm still not sold on one consistent method. Tell me how you make it and why.

I have made arroz con pollo countless times, but each time it turns out poorly. I try doing it in one big cast iron pot, slow cooking in the oven - but the rice comes out poorly cooked - undercooked or overcooked - and i'm annoyed that what should be an easy dish defeats me every time.
can you help?

Ed made front page yahoo blurbs.
But I really do want to know more about Canola oil.
Can you all fill me in on why it is bad?

I want to cook a yummy butternut squash risotto for company tomorrow night, but as it will be an early dinner, I was hoping to get it at least halfway done early. Any suggestions? I know It's a sin, but worth a shot.

I adore beet greens in pasta, but was wondering what else I could do with them. Do you treat them as kale or spinach? Any good ideas?

I've got a gigantic Virginia Country Ham that needs to be cooked. How long do I soak it? How do I cook it? Where do I find a container large enough to do these things? Your help would be appreciated!

Going to Houston next week, and need recommendations for interesting and fun restaurants... Tex Mex and everything else! Thank you!