Q: Prepare the meringue while the lemon filling and crust are baking in the oven. When you take the bottom portion of the pie out of the oven, wait a few minutes for the lemon filling to cool slightly to avoid overbaking the meringue. The heat from the filling will begin to cook the meringue, making it less likely to shrink or weep Use a spoon or spatula to distribute the meringue over the top of the pie. Around the edge, press the meringue outward slightly to make sure it’s touching the crust all the way around the pie, which “seals” the meringue to prevent weeping. It may be easier to use a toothpick or a fork to spread the delicate meringue around the edges. Just be careful not to stick the toothpick all the way into the pie before it’s baked, which can cause the lemon filling and meringue to mix. At the minimum baking time, pull the meringue out of the oven to check if it’s done. If it is, let it cool and chill. If not, put it back in the oven for increments of 2-3 minutes at a time to finish baking.  On a pie, a cooked meringue will have a slight brown tint but still be soft and fluffy.  If you begin to see small drops of water on the meringue when you take it out of the oven, stop baking the pie immediately.
A: Add the meringue to the pie 10 minutes after you take it out of the oven. Spread the meringue across the pie so that it’s touching the crust. Watch the pie while it’s in the oven to avoid overbaking.

Q: Most modern laminate flooring does not require you to tap or pound it into place. Instead, they use a system of locks that "click" together. If you hammer planks together that use this system, you may break the edges, and your floors will not lock correctly. As the laminate is being installed, look at the laminate planks and edges to ensure they are the right pattern and don't have any visible defects. Replacing just one piece of installed laminate is difficult once surrounding pieces have been installed. Manufacturers will not cover defective pieces once they have been installed. While you want to prevent laminate flooring from expanding, there is no way to avoid it completely. To accommodate this unavoidable problem, it is important to leave a small amount of space around the edges of the room you are installing laminate flooring. If you do not leave expansion clearance, the floors may warp and buckle not that long after installation. Be sure to leave about 1/2" of space along the edges of the room. To be safe, check with a professional to figure out what the best amount of space to leave is for the room type and climate. Most quality laminate flooring is made with grooves and other designs that allow the pieces to lock together. This helps to prevent gaps. Pieces that do not get locked together properly will drift apart over time. The gaps will show as dark lines which are actually open expanses. You can correct these spaces with a rubber mallet. Tap the pieces back together as soon as you notice the problem.  If gaps are left unattended, moisture or debris will fall into the spaces and make it hard to fit them snugly back together. If you don't have a rubber mallet, find a tool that is durable enough to move the laminate but won't scratch or harm the laminate surface.
A: Follow the manufacturer's installation directions carefully. Inspect each piece of laminate. Allow room for expansion. Watch for gaps between pieces.

Q: Coriander (and curry, incidentally) should be added before cooking. Everything else can be added during or after. There are a plethora of ways you can prepare artichokes, too. Try wikiHow's article on the different methods of artichoke preparing to see if one strikes your fancy.  Grilled artichokes? Yes, please. Risotto with Artichokes? Definitely worth a try. Have you tried artichokes with a lemon aioli or even barbecued? There's lots to experiment with when it comes to this veggie. Chives and tarragon are good, too. Use these herbs and spices to flavor your butter and then give your asparagus a nice herbed sauté. You can steam asparagus, roast asparagus, blanch asparagus...the list goes on. But a tried and true recipe favorite? Bacon-wrapped asparagus. Mmm. All of these herbs and spices go well with the under-appreciated beetroot and can be placed nicely into a soup, stew, salad, or dip. Need some ideas? Try a few of these wikiHow favorites:  Make Beetroot Soup Make Beetroot Dip Make Beetroot Salad Pickle Beetroot Ah, broccoli. The veggie you don't appreciate until you reach adulthood. This versatile veggie goes well with tons of herbs and spices and can be made spicy and savory or creamy and cheesy. With this one, it's pretty hard to go wrong. Broccoli is a great veggie for almost any diet. If you're watching your calories, try it steamed. Watching your carbs? Even broccoli cheese soup is low in carbohydrates. And in almost any recipe, broccoli will gladly welcome whatever spice you choose. Brussels sprouts certainly get a bad rap, but prepared the right way will make you wonder why you spent years avoiding them. Use these herbs and spices to lessen the strong taste of this veggie. Have you ever tried Brussels sprouts with maple syrup? Delicious. But if you're looking for a more basic recipe, you can boil, saute, roast, or braise them with some herbs and that should do the trick. Sometimes cabbage needs a bit of help – and if you do it right, it can transform this veggie into a memorable dish. Herbs are a must with cabbage – the above ones are great, but you could also keep it simple with just a bit of pepper and butter. Bacon never hurts either. This is especially helpful for the cabbage soup diet. It gets pretty boring, so you'll need herbs and spices to gladly come to the rescue in this situation. Or if you're looking to go a little more exotic, they can also pair with coconut and curry, cinnamon and nutmeg, or ginger. You knew you could make carrot soup and make carrot cake, but did you know you could make carrot pancakes? And if you're not looking to bust out the slow cooker or your baking skills, a simple roasted carrot dish goes nicely with just about any meal. Cauliflower is great in an onion/dijon/bacon combination, too. Actually, cauliflower is great with most things because it's able to take on just about every flavor. With a little olive oil, it does well with thyme, tarragon, and parsley, too. There's hardly a spice you could go wrong with when it comes to this versatile veggie. Cauliflower is a savior for those avoiding starchy vegetables and carbohydrates. You can make mashed cauliflower that tastes just like potatoes, make cheesy cauliflower breadsticks, and even cauliflower gratin. Zucchini (or courgette) is a very basic vegetable that only needs very basic spices. It's similar to cauliflower in that it can be used in many different ways and as a substitute for other, less healthy ingredients. Here are a few ideas to challenge your zucchini skills:  Make Fried Zucchini with Meat Make Quinoa Zucchini Boats Make Stuffed Zucchini Make Zucchini Noodles Make Baked Zucchini Strips Cucumber likes to stay light and refreshing, so pair it with more light and refreshing herbs and spices. A healthy go-to recipe that should be in your arsenal is a simple cucumber salad. You could also try frying cucumbers or turning them into a cucumber and cream cheese sandwich.
A:
Pair artichokes with parsley, bay leaves, coriander, and paprika. Prepare asparagus with dill, marjoram, nutmeg, rosemary. Combine beetroot with pepper, coriander, thyme, dill, chives, ginger, cloves, and sage. Match broccoli with sage, chives, oregano, thyme, rosemary, garlic, marjoram, and nutmeg. Pair Brussels sprouts with rosemary, parsley, caraway, nutmeg, oregano, or marjoram. Try cabbage with bay leaves, lemon, garlic, curry, marjoram, nutmeg, chives, and parsley. Eat carrots with parsley, basil, curry, chives, sage, or thyme. Prepare cauliflower with basil, dill, ginger, curry, nutmeg, oregano, coriander, or mint. Try courgette (or zucchini) with garlic, basil, parsley, and oregano. Match cucumber with rosemary, dill, mustard, pepper, basil, or chives.