Corn flakes

Pour the milk over just before eating, rather than leaving the flakes to soak. If you like them especially crisp, serve the milk on the side and dip each spoonful.

Yes. Crush them into coarse crumbs, dip the pieces in beaten egg and press on the crumbs, then bake until cooked through and crisp. For chicken, check the thickest part reaches 75 °C; thin fish fillets usually cook much faster, so keep an eye on them.

Melt chocolate gently, stir in corn flakes until coated, then spoon the mixture into paper cases. Chill until set; adding the flakes while the chocolate is hot can make them lose their crunch.

Fold the inner bag closed or transfer the flakes to an airtight container, then keep them in a cool, dry cupboard. Moisture makes them lose their crispness.

There is little benefit: freezing can introduce moisture when the flakes thaw and soften them. Keep them sealed in a dry cupboard instead.

They are usually made from milled maize, often in the form of corn grits, which are cooked, flattened into flakes and toasted. They are not simply slices of fresh sweetcorn.

Yes, especially for a crunchy coating on fish, chicken or vegetables. Crush them to the texture you need; they are less suitable than fine breadcrumbs for a smooth, compact filling such as meatballs.

Maize itself is gluten-free, but some corn flakes contain malt extract made from barley, or may be affected by cross-contact during production. Check the ingredients and allergen information if you need to avoid gluten.