A: High-quality milk and white chocolates are excellent choices. And if you like more intense flavor, dark or bittersweet kinds provide a welcome contrast to the strawberries. Wash and dry the berries before coating them in melted chocolate, because even a drop of water can cause clumps to form. Once dipped, lay the coated fruits on parchment, and refrigerate them in an airtight container for up to two days.

If the confections won't be eaten right away, you may want to temper the chocolate to prevent "blooming" - white spots that sometimes appear, over time, on the surface. Bloomed chocolate is edible, but it is not as visually appealing. Chocolate that contains additives or fats other than cocoa butter may not temper properly. In general, the fewer ingredients the chocolate has, the better. For detailed instructions, go to marthastewart.com/tempering.

Dear Martha: What is the difference between vanilla extract and vanilla beans?

A: Vanilla is available in many forms, including pastes and powders, but the most common is liquid extract. Naturally derived extract is amber in color, with a robust, nuanced taste, a rich composite of more than 200 flavor compounds in vanilla. Imitation extract contains chemically synthesized vanillin, the primary flavor compound. Because the other compounds are missing, the artificial version lacks complexity and has a bitter aftertaste. Vanilla is used in small quantities and has a long shelf life, so it is worth buying the real thing. Look for bottles labeled "pure vanilla extract."

Although extract is suitable in most dishes, vanilla beans lend a purer taste. Use beans in foods where vanilla is the defining flavor, such as custard and ice cream. (For these and other recipes, go to marthastewart.com/ vanilla-recipes.) Split the pod lengthwise, and scrape the seeds into a dish; the contents of one bean are equivalent to about 1 tablespoon of extract. Use the emptied pod to infuse sauces and other liquids.

Dear Martha: How can I learn about my old home's storied past?

A: If your home was built before 1930, you might find information online at preservationnation.org, the Web site of the National Trust for Historic Preservation. This site is especially helpful if your home is on the National Register of Historic Places. For newer homes, you may have to do local legwork.

The best place to start is your town's archives or records division, which is most likely located in the county seat (the county's administrative hub; to find yours, go to naco.org). There you can search for deed records to determine the previous owners of your home and look at census data to put together even more puzzle pieces.

Check with your local historical society to see if photographs and documentation of your residence exist. Older city directories in local archives can also be a gold mine for details about the neighborhood and its residents.

Once the research is fleshed out, contact the historical society to see if it would like a copy. Also, leave another copy in the house so that future dwellers will know its history without having to embark on the same search.

Dear Martha: I have lush Montauk daisies in East Hampton, N.Y. When should I prune them so they'll bloom in summer? Last year, I pruned them in fall.

A. The Montauk daisy is a beautiful, sturdy and bushy white flower with a yellow center. It performs best when it's cut back almost to the ground in spring. From now on, leave them in the garden after they bloom. But I understand: You were just trying to clean up the garden.

Questions should be addressed to Ask Martha, care of Letters Department, Martha Stewart Living, 601 West 26th St., 9th floor, New York, NY 10001. Questions also may be sent by e-mail to: mslletters@marthastewart.com. Please include your name, address and daytime telephone number.)