All your pressing questions answered.

GOOD LIVING

Ask Martha

To get real high- quality Parmigiano- Reggiano like this, look for the full name stamped on the rind.

What’s the difference between ParmigianoReggiano, Grana Padano, and Pecorino Romano?

—Janet Iredell, Roanoke, Va. Three factors differentiate these hard Italian cheeses, says Living assistant food editor Riley Wofford: the milk source, where they’re made, and the aging period. Time of year affects all of them. “Flavors from whatever the animal eats are imparted,” explains Riley. “The cheeses from spring grazing taste grassier, and in the colder months they’re creamier and richer.”

PA R M I G I A N O - R EG G I A N O

Made only in five northern Italian provinces, from fresh cow’s milk aged for at least a year, this king of cheeses is prized for its sharp, nutty flavor and granular texture. It’s our go-to finisher for pastas and meatballs, and for shredding over salads. It’s also a delicious snack or appetizer in chunks on its own.

G R A N A PA DA N O

Like Parm, this cheese, which is aged a minimum of nine months, comes from cow’s milk. But it’s milder and slightly sweeter. “It’s great in dishes where it isn’t the heavy hitter,” says Riley, such as mixed with ricotta in lasagna layers, stuffed shells, or ravioli filling.

P ECO R I N O RO M A N O

A bit stronger and saltier, it’s made from tangy sheep’s milk and aged for 5 to 12 months. In its native central Italy, it’s traditionally used in cacio e pepe; Riley adds it to pasta carbonara and other rich, fatty dishes, “and sauces that lean to the sweet side, like Bolognese.”

J UAN M O N IN O/G E T T Y IMAG ES

DEE PER CL E A N

WITH FEWER INGREDIENTS*

*vs. original ARM & HAMMER™

CERT IFIED SAFER FOR YOU AND YOUR FA M ILY

GOOD LIVING ASK MARTHA

What is dishwasher rinse aid, and do I really need to use it?

—Wendy Harvel, Vieques, P.R. The liquid, which goes in that little slot next to the detergent compartment, contains a surfactant that prevents water from forming into droplets. The resulting thinner layer of water evaporates more quickly, which means no marks on your glasses and less hand-drying after a load. Citric acid, another ingredient, also collects deposits often found in hard water, which otherwise linger around dishes and create spotting, explains Alona Wells, senior category manager of dish care at Bosch. So while you don’t have to use a rinse aid, there are certainly good reasons to.

S M O OT H M O V ES

It’s such a drag when wellcared-for floors get scratched. To keep hers pristine, Martha uses super-sticky syntheticfiber EZ Glides on the feet of her f urniture. On carpets, try Magic Sliders, which come i n both na i l-on a nd screw-in varieties.

K ATE S E ARS (D IS HWAS H ER); RYAN M ESINA (PADS); JASO N DO N N ELLY (S N E AK ERS)

| CLEANING |

Pristine Kicks

To keep your sneakers looking sharp through the fall, give them regular touch-ups. “Spot-cleaning every few wears, rather than only when they get dirty, will help them last longer,” says Jeff Esquillo, co-owner of the Jersey City, New Jersey, sneaker-restoration shop Sole Fresh. His pointers: 1 2 3

HAND-WASH GENTLY Use a solution of mild dish soap (such as Dawn) and water with a soft-bristled brush for mesh, and a medium or firm one for canvas and synthetics, as well as for all shoe bottoms; Esquillo recommends the Reshoeven8r 3-Brush Pack ($25, reshoeven8r.com). Pat dry with a microfiber cloth.

MIND THE INSIDES They bear the brunt of sweaty feet. To eliminate both odor and bacteria buildup, remove the insoles, flip up the tongue, and scrub them both with the same soap solution you used on the outsides, and the stiffer brush.

AIR THEM OUT Rotate pairs on alternate days (or allow a day between wears), so the clean ones always have a chance to dry out fully. And store all your sneaks on a shoe tree to properly maintain their shape.

Suede and leather sneakers need special treatment for cleaning; get those details at marthastewart.com/shoecare.

BACK TO School SNACKS IN YOUR UPDATED Kitchen!

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