Author: Jim Stonos

Some pans are stickier than others. However, with good technique, you can fry meatballs without them sticking badly to the pan.

Should you sear steak before or after cooking it sous vide? Join us as we explore why there isn’t a hard and fast rule for this.

The best pan in the world for frying up eggs and fish fillets. As long as, that is, you don’t use it over high heat.

If you want to spice things up, match your pan to your cooking method. Dry-heat cooking isn’t suitable for every type of cookware.

Pizza crispers. Pizza stones. Neither is stone cold, that’s for sure. So which one offers more value for money?

Gas stove giving you trouble? No, there isn’t an app for that. But the color of the flame can tell you plenty.

Lard is making a comeback, and it ain’t just for biscuits anymore. But how does it compare to butter?

No, it isn’t black magic. Here’s what gives cast iron skillets their distinctive color, and why it even matters.

The great mystery of black residue on cast iron skillets, solved. Here’s what it is, why it appears, and what to do about it.

Just follow the Use & Care Instructions. We’re kidding. Here’s how to use your T-fal frying pan for the first time (and in general).

Iodized salt is a staple in every pantry. But few recipes and cookbooks mention it. Does that mean you can’t cook with it?

No cast-iron skillet? No problem! This foolproof way helps you cook juicy, flavorful steak in any pan, every time.

Having trouble with your omelets always breaking and busting on you? Learn the secrets of the flip, and if and when you need it, only here.

When life gives you canned corn, drain it and turn it into something delicious. We show you how.

Sometimes, you do. Other times, you don’t. When the recipe isn’t explicit about what to do, here’s how to decide.

Chickpeas make up the base and the most important part of your hummus recipe. It’s the one thing you definitely want to get right.

Learn how to identify spoiled cans of food, and how to properly dispose of any contaminated items.

Gas stoves are great, especially when it comes to saving on electricity. But what do you do when the power is out, and you have no pilot light?

Your eggs started to spoil, and you don’t know what to do with them? Here’s how to dispose of spoiled eggs safely.

When life gives you spoiled milk, dispose of it properly. Here’s what to do, and what to avoid.

From the freezer to your morning coffee, with no ice crystals. Learn how to defrost milk like a pro.

That cheese is giving you trouble? Let’s talk about what makes cheese melt, or not, when cooked in the oven.

You can spice up your condiments, but you can’t “condiment up” your spices. Here’s why.

The only thing worse than uncooked bacon is gray bacon. Here’s what to do when it happens to you.

Browning brings out the aromas and flavors in your chicken. So here’s how to brown your chicken to perfection every single time.

To keep yourself and your family safe from food-borne illnesses, watch out for these signs of spoilage.

Look for these signs of spoilage. If you’re still unsure, toss the bread out for safety reasons.

Milk needs refrigeration. But that’s not why you’re here. So let’s talk about how long it can survive without it.

These five signs will help you determine if your chicken broth has gone bad or not.

These are the unmissable signs that your turkey bacon has gone bad. Don’t ignore them.

For the most part, heavy cream is consumable without fear of spoilage. Watch out for these signs because they tell you otherwise.

Telling when fish is fresh and when it isn’t doesn’t have to feel like muddy waters. Here are the signs to look for.

Found yourself in a watery Hamburger Helper situation? Here’s how to make it thick, rich, and hearty.

Room-Temperature Meat + Heat Control + Patience = Evenly-Cooked Burgers. Here’s why.

Can you bake cookies on aluminum foil? Let’s finally put this debate to bed.

We all want it to last forever. But, for the most part, it doesn’t.

What’s meant for tying up meat isn’t meant for eating. Still, it can (and it does) happen to everyone.

Get the beans out with the water or drain them and worry less? It comes down to your personal preferences—and your dietary requirements.

Wood isn’t as tough as you think. Here’s why wooden cutting boards split—and what to do about it when it happens.

On a good frying pan, the handle will give you the right balance between style, durability and safety.

If your steak is raw in the middle, it’s not cooked evenly. Here’s why, how to fix it, and how to never have it happen to you again.

German mett, a preparation of raw minced pork, is anything but your regular meat.

When asked about cookware, chefs often say that stainless steel is the way to go. So I spoke to them to understand why.

Broiling and braising are two cooking methods for preparing meat. The similarities between them, however, end there.

Risotto, a dish that’s quick to go bad, shouldn’t be left to sit out for more than an hour or two.

You’re in the market for a new skillet. To get the best value for your money, you want to know which size gives you the most utility.

One of the most popular Swiss cheeses, Emmental deserves a permanent place in your fridge, and on your cutting board.

It keeps raw meat fresh for longer and yields a superior bark during smoking. Plus, all the cool pitmasters you follow have it.

Most induction-friendly pans and pots can indeed be used on a gas stove. As long as you follow these ground rules.

They conduct heat, carry flavors, and keep your food from sticking. Here’s why—and what else you should know.

There’s more to not burning the food in your frying pan than not turning away from the stovetop, and it starts with your choice of cookware.

Seared steak and melted butter are a match made in heaven. Here’s how to get it right every single time.

Yes, there is a difference between dark-colored and light-colored pans, and knowing it can make or break your baked goods.

Wondering between grilling or pan-frying a package of bacon? Here’s how to decide, along with our best tips for cooking it perfectly either way.

While you can cook chicken in a frying pan with no oil, there’s a better way to do it that won’t dry it out.

So you’re wondering about the differences between ground meat and minced meat? As usual, we’ve got you covered.

Sure, you can eat cold pasta the next day (as long as you stored it properly). Here’s everything you need to know on the topic.

Tired of that leftover risotto in your fridge? We asked foodies for their best recipes. They’re so good, you’ll keep wanting to make them on repeat.

Wondering which skillet to whip out of your cabinets for cooking on the outside grill? That stainless steel pan may, or may not, be a good choice. Here’s why.

Both broiling and roasting are dry-heat cooking methods that, when applied properly, yield the most scrumptious and succulent red meats, birds, and fish in your oven.

Wondering whether you should throw that steak in a hot pan or put it under the broiler?

A wood cutting board is a perfect surface for cutting, slicing, and chopping meats, cheeses, herbs, vegetables, and fruit. Unfortunately, it can also get real smelly, real quick.

So a package of meat spoiled in your fridge before you could cook it. You can tell because it’s a day or two past the expiration date printed on the package, the meat has a foul, rotten smell, and its surface has a slight grayish to greenish hue to it.

Whether you’re grilling burgers on the backyard grill or pan-frying them in the confines of your kitchen, knowing how to keep the patties from shrinking is a must to avert a “Where’s the beef?” kinda situation.

So you bought an artisanal jar of pickles from a stand on the side of the road or, a while ago, pickled a few cukes yourself. You stored them—as you always should—in the root cellar, pantry, or a dark cupboard.

Whether you’re just getting started in cooking or you consider yourself a seasoned home cook, you probably know that, more often than not, your choice of cookware can make or break a dish.

Whether you’re equipping a brand new kitchen or simply replacing a dated frying pan, the vessels made by Swedish home improvement store IKEA and French cookware manufacturer T-fal are two perfectly good and relatively affordable options.

So you fried fish in your cast iron skillet and, as delicious as it came out, you’re now wondering what to do about the strong fishy odor that’s left lingering on the cooking surface?

You’ll find that wax paper is a staple supply for every kitchen. It’s been an essential part of cooking since the 20th century, and there’s no wonder why: wax paper has a myriad of uses, from wrapping up leftovers to lining baking pans. Here’s everything you need to know about it.

One of the selling points of stainless steel frying pans is that they’re protected from corrosion and rust, and, unlike their carbon steel and cast iron counterparts, they don’t require you to season them.

When it comes to cooking meatballs in sauce, there’s a fine line between cooking them fully through and having them come out soggy and mushy. Suppose you’re cooking for a crowd, like a long-overdue family gathering or your daughter’s 2nd birthday party. You want to prepare meatballs in sauce, whether that’s canned tomatoes, gravy, or…

A favorite of restaurant chefs and home cooks alike, stainless steel pans and pots can cook just about anything, go from stovetop to oven, last for a lifetime, and, thanks to the fact that they can safely go in the dishwasher, are nothing short of a breeze to care for.

Cooking yields the best results when your food comes into sudden contact with something hot.

There’s nothing like having a peppery plate of Pasta alla Carbonara in the hustle and bustle of a chilly autumn day in Rome or savoring a light and aromatic serving of Spaghetti alle Vongole on a lazy summer’s day somewhere along the Mediterranean sea coast in Campania.

Compare the pans and pots you cook your food in to what your great granny used to use, and it won’t take you long to come to a definite conclusion: they sure don’t make them like they used to.

Fiore Sardo (pronounced [ˈfjo.re ˈsar.do]) is a hard Italian cheese made from whole sheep’s milk and curdled with lamb or goat rennet. A member of the Pecorino family, Fiore Sardo is close to, but not to be confused with, Pecorino Sardo.

Taleggio (pronounced [taˈleddʒo]) is a semi-soft Italian cheese made from cow’s milk and named after Val Taleggio, an Alpine valley spanning 80 km2 (31 mi2) in the Bergamo province of Northern Italy’s Lombardy region.

Scamorza (pronounced [skaˈmɔrtsa]) is a South Italian semi-soft, stretched-curd cheese made from pasteurized cow’s milk, though variations with buffalo’s milk or sheep’s milk also exist.

Are all stainless steel pans the same? If you’re not into stainless steel cookware, you may think that all pans and pots made of this metal are give or take the same. But the reality is a little different than that.

Cast iron skillets heat evenly and retain heat exceptionally well. Yet not all pans are created equal. Here’s what you need to know.

So you bought a non-stick pan and, before you get cooking with it, you want to be sure you know how to use it right?

Two things almost always take first-time induction range owners by surprise. First, they are really, really powerful. I mean burn-your-food-if-you-go-too-high powerful. Second, they make a lot of noise, whether that’s humming, hissing, or buzzing.