A reader has asked: My ground cinnamon is fading. Is there any way to perk up the flavor? I hate to throw it all away.

A reader has asked: Do you pack confectioners’ sugar like brown sugar when measuring it?

A reader has asked: I know ingredients for baking should be at room temperature, but I never know how long that will take. How long does it take for an egg or a stick of butter to come to room temperature after you remove it from the refrigerator?

A reader has asked: I ran out of brown sugar the other day, and I was tempted to mix some regular white sugar with molasses, but I didn’t. Would that have worked?

A reader has asked: I keep my yeast in the freezer. Are there other ingredients I should store in there as well?

A reader has asked: This has always nagged at me: Why do so many sweet baked goods—all of them really—call for a little salt?

A reader has asked: How long will baking soda and baking powder stay active once opened?

A reader has asked: What’s the maximum amount of whole wheat flour that I can use in whole wheat bread?