Q: What is kirsch? - Connie Coughlin, White Lake, Mich.

A: Kirsch, also known as kirschwasser, is a fiery clear cherry brandy used in both savory and sweet cooking. Its most common savory use is stirred into cheese fondue toward the end of the melting process. It also can be served, generally in small shot glasses, alongside fondue. (Its 80-proof power helps cut through the rich oiliness of the cheese, or at least feels like it does.) You'll also find it in the creamy filling of Black Forest cake or flambéed as part of cherries jubilee.

Q: What is the easiest way to cut cake layers in half without a lot of crumbling? - Ed Rach, Perryopolis, Pa.

A: The easiest way to cut cake layers is by first letting the cake cool, then using a long, serrated knife in sweeping, back-and-forth strokes. Use toothpicks to guide the knife; insert toothpicks horizontally, just below where you want the cut to be, at 12 o'clock, 3 o'clock, 6 o'clock and 9 o'clock, and use them to guide your cuts. The fewer strokes you use, the smoother your layers will be. If you're convinced your layers will be uneven, notch the cake gently on a vertical axis on the outside and use that mark to re-align the layers when you're putting them back together to keep them even.