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Food Network stars answer your burning questions in the July/August issue of Food Network Magazine.

Sunny, what is the perfect rub for slow-roasted pork butt and ribs?

John R. Verdensky via Facebook

The butt, or shoulder, is my favorite thing to slow-roast. Pork accepts flavor really well, so it's fun to tailor the seasoning blend to your meal. The easiest is my grandma's recipe, which is just Old Bay, sweet paprika, garlic and onion powder. I also like pumpkin pie spice blends or curry blends with plenty of salt and pepper. For ribs, I'm a daughter of the Carolinas, so I lean toward vinegar in my sauce. Or try rubbing the ribs with a blend of chili powder, lime juice and honey.

—Sunny Anderson

Aarón, what's the best way to introduce dishes with heat to non-adventurous eaters?

Daren McDougal via Google +

With people who aren't adventurous with food, you have to slowly build up the heat. Start with something like pureed chiles topped with a sweet fruit like mango and work your way up to hotter dishes.

—Aarón Sánchez
Kelsey, why do potato salad leftovers become watery the next day?
Kathy Hildebrand from Rochester, N.Y.

The primary ingredients in traditional potato salad — potatoes, celery, onions — contain a lot of water. When salt is added to season the salad, it makes the problem even worse by drawing the water out of these ingredients. I think the best way to combat this is to make and eat the salad the same day. The longer it sits, the more watery it will become.

—Kelsey Nixon

Ron, what is your favorite confection to make at home?

Melody Durham via Facebook

I love to bake yeast cakes, such as kugelhopf (similar to a Bundt cake) and babka (a Ukrainian sweet bread). And my braided challah is as elaborate as some of my cakes: Try the recipe.

—Ron Ben-Israel

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