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Yesterday, one of our copy editors approached me to ask how to toast almonds, as he wanted to try a recipe his mom had given him.

Somehow I've become the food expert in the newsroom now that I do the blog -- which is fine, but I don't really think I know any more than the next person. I just like to write about discoveries, experiments, successes, and failures in the kitchen. Most of you have them, I know you do -- the only difference is I put mine in a public forum.

In any case, like I said, I don't mind answering questions when I can, or finding the answers when I can't. I have toasted almonds in the oven before, but I had to google to get exact temperatures for him.

There are a few methods -- the pan method, the microwave method and the oven method. There might be more, but these are the ones I'm aware of.

The reasons to toast almonds? It gives them a more intense flavor, which I knew, and toasted nuts are less likely to sink in cake and bread batters, which I didn't know. Thanks, Homecooking.

Oven method:
Spread almonds on an ungreased cookie sheet -- you can use almond halves or slivers. Place in 350 degree F oven and bake 5 to 10 minutes or until almonds are light brown, stirring once or twice to ensure even browning. The almonds will continue to brown slightly after removing from oven.

Pan method:
Place your almonds in a heavy, ungreased pan. Stir over medium heat until golden brown.

Microwave method:
Place 1/2 cup of slivered almonds and 1 tablespoon of butter in a microwave-proof pie plate or shallow dish. Microwave on high, stirring every minute until brown, for 4 to 5 minutes.