Category: Questions

Brown soup: why is it happening, how to avoid it, and what, if anything, can you do about it?

If you’re craving a creamy risotto but keep ending up with a crunchy mess, here’s how to turn it around.

Baking a loaf of bread shouldn’t be rocket science. As long as you know why it’s burning, that is.

Here’s what those numbers on Barilla boxed pasta mean. And how you can use them to choose the best pasta shape for any recipe.

Proofing dough in the fridge makes it easier to work with and gives it a deeper flavor. Here’s how to do it.

Extra, extra, read all about it! These cooking oils are the secret to super-crispy fries.

Stringy bread: why is it happening, should it be happening, and what, if anything, can you do about it?

Looking for a way to salvage overly spicy kimchi? These tips and tricks will help you get it back on track.

A mushy meatloaf is a meatloaf leftover. If it happens to you, here’s how to avoid and salvage it.

Is your risotto missing that rich, creamy flavor? Discover the top reasons behind a bland risotto and how to add a touch of flavor to your dish.

A good pea soup should be homogenous, not separated. Let’s stir the pot rightly and serve up the fixes.

Lentil soup should be comforting, not grainy and gritty. Join us as we explore what causes this culinary mishap and how to prevent it.

When your soup feels more like a stew, it’s time to thin things down. Let’s dish out the tips to get that perfect consistency.

Ever wondered why water doesn’t dance to a rolling boil in the oven? Let’s break down the science behind this question to find out why.

The heartbreak of torn bread has happened to all of us. Let’s sift through the causes and talk about how to prevent it.

A bubbly gravy is sure to raise eyebrows in the kitchen. If you’re wondering what’s going on, we’ve written this guide to help.

Taste-testing your gravy only to make a face? If bitterness took over, let’s go over why and how to sweeten the deal.

No bread lame in your drawer but eager to score your loaf? We’re kneading in some handy alternatives to help you out.

Stumped by the difference between jus, jus lié, and gravy? Let’s lift the lid and pour out the facts on this saucy subject.

If your meatballs turned out more “Meh” than “Mamma Mia!,” we’ve got a few ideas on where things went wrong—and how to make it right.

The battle of the breads: split-top versus round-top. Which one takes the cake? Let’s find out.

Added too much liquid to your recipe? Here are 5 ways to thicken sauces, soups, and stews in the slow cooker, even when they’re really runny.

Butter in a cast iron skillet — sounds simple enough, right? Well, it’s not always a clear-cut “yes” or “no.” Here’s the full scoop.

A broken roux can leave any home cook in panic. But don’t toss it just yet—it’s easier than you think to turn it around.

Taking your induction cookware from stovetop to oven might be tempting for a one-pot meal. But is it safe? Let’s find out.

Broth or stock? They may seem similar, but each brings its unique twist to the table. Find out which one you should be using.

Wish your meat had more flavor? We’ve all been there. Our guide to fixing bland meat will help you turn things around.

The rule of thumb has always been to use plenty of water for pasta. But some are challenging this notion. Here’s why.

Found expired frozen food in the freezer and not sure if it’s safe to eat? Here’s everything you need to know.

Need to boil a liquid and wondering if you should put a lid on it? We’ve got you covered! Let’s figure it out.

Need to pan-fry a steak but don’t have butter? You’re in the right place. Let’s go over your other options.

Struggling with curdled mac and cheese? We’re here to help. Let’s go over the reasons and get you back to creamy goodness.

From spoons to cups: learn the story of the origins of America’s measuring system.

Heating up the issue: Can cast iron cookware safely be used on electric stoves with coil tops?

Overdid the cornstarch? These steps will help you bring your dish back to balance and turn it from gluey to silky once more.

Storing leftovers safely: Let’s talk about the ins and outs of using disposable aluminum pans for storing food.

It’s time to separate myth from fact when it comes to olive pits: Find out the hard truth about olive pits and their safety.

To wash or not to wash? Here’s what you need to know about cleaning aluminum pans before using them in the kitchen.

If you opened a carton of yogurt and there was a watery substance on top, don’t worry. The yogurt is safe to eat. Here’s why.

Mixing raw chicken and raw beef: a safe move or a recipe for disaster? Here’s what you need to know before trying it.

Dreaming of that perfect, creamy cacio e pepe but keep getting clumps? Been there. Let’s figure it out together.

Found expired rice cakes in the back of your pantry? Here’s what you should know before putting them in your mouth.

Griddle vs. skillet: Which one will make your meals tastier and easier to cook? Let’s break it down and help you figure it out.

Fishy-smelling mushrooms: Are they a culinary quirk or a cause for concern over food safety? Here’s the full scoop.

Did your carbon steel pan get rusty? You can fix it in just a few minutes using common kitchen items that everyone has.

Searing your steak: You know it needs to be done. But by the time you’re done reading, you’ll also know why and how to do it.

Are you puzzled by the plume of smoke rising from your empty pan? Let’s crack this sizzling mystery wide open.

Found yourself with a batch of fresh salsa on your counter, questioning its fate? Should it stay or join the perishables in the fridge?

Wondering where the seaweed wraps in the grocery store are? We’ve written this guide to help you out.

Looking for sauerkraut in the grocery store? We’ve got the scoop on where to find it and how to select the best.

Hearts of palm are like spears of flavor for your salads, stir-fries, and appetizers. But where do you find them in the supermarket?

Let’s navigate your local grocery store together and find the secret spots with the best sun-dried tomatoes.

Ever had a bad reaction to tuna? It might be a type of mild food poisoning—learn all about it in this article.

Puzzled over what to do with that remaining pot of minestrone soup on your stove? Is it okay to let it be, or should it hit the cold storage?

From fridge to freezer, we’re helping you learn how to keep your potato soup at its best, safe, and ready for your next spoonful.

From the fridge to the deep freeze, here’s all you need to know about keeping your pea soup delicious, safe, and ready for your next meal.

From the fridge to the deep freeze, we’re telling you all about how to keep your mushroom soup tasty, safe, and ready for your next cravings.

From refrigeration to freezing, we give you the scoop on how to keep your French onion soup savory and ready for when your cravings strike.

From pantry to icebox, we’re serving up the scoop on how to keep your tomato soup warm, rich, and ready for those cozy nights in.

Ever found yourself wondering what to do with that leftover chili on your stove? Should it stay or should it go to the fridge?

Is your freezer a mold-free zone? Can food ever get moldy if stored inside a properly functioning freezer?

Staub cookware and induction stoves: a power duo in your kitchen? We’ll tell you all about it!

Your mini fridge is giving off heat? Don’t worry, it’s not having a meltdown—it’s most probably just doing its job!

Technically, a foil pan is a disposable cooking vessel. So, is it okay to use a foil pan for stovetop cooking?

Want to get the most out of your pork leftovers? Our guide teaches you how to safely enjoy those leftovers for the best flavor.

Short on time and need a quick snack? Grab that can of carrots—they’re perfectly safe to eat without any additional cooking!

In a pinch for time but need a quick bite? Grab that can of garden peas—they’re perfectly safe to eat without any extra cooking!

Hungry and in a hurry? Reach for that can of sweet corn—it’s perfectly safe to eat without cooking!

When the grill’s away, the stovetop or oven will play! Learn how to grill up the tastiest, crispiest hot dogs inside.

From tabletop to fridge to freezer, we’re dishing up the scoop on how to keep your borscht fresh and ready to chow down on.

From fridge to freezer, we’re dishing up the lowdown on how to keep your lobster bisque fresh and ready for when you’re craving it.

From fridge to freezer, we’re dishing up the lowdown on how to keep your corn chowder fresh and ready for when you’re craving it.

From fridge to freezer, we’re dishing up the lowdown on how to keep your clam chowder fresh and ready for when you’re craving it.

From fridge to freezer, we’re dishing up the lowdown on how to keep your lentil soup fresh and ready for those cold autumn days.

From fridge to freezer, we’re dishing up the lowdown on how to keep your chicken soup fresh and ready for those cold winter days.

Why did the rice cross the pot? To boil over on the other side! Our editor reveals how to keep your grains grounded.

Got garlic sauce? Get the lowdown on keeping it fresh, flavorful, and most importantly, safe for your next garlic-infused feast.

Stumped by induction stovetops? We’re giving you the inside scoop on the right pots and pans to use when cooking with induction.

Cooking conundrum: adding water to hot oil. Our editor serves up the answers with a dash of dumpling wisdom.

Don’t let missing lettuce halt your burger night! These substitutes for lettuce will bring a fresh spin to your favorite burger recipe.

From pantry staples to unexpectedly good alternatives, these cornstarch substitutes will help you turn a baking mishap into the most delicious experiment!

When life doesn’t give you lemons, don’t fret. This list of lemon juice substitutes for your apple pie is sure to help.

Bacon lovers, rejoice! Discover how bacon grease can be used as a substitute for vegetable shortening in your beloved recipes.

Whether you’re a pescatarian looking to try something new or a vegan seeking flavorful alternatives, these clam substitutes will help you get the job done.

Out of bacon? No worries! Explore our guide to bacon substitutes for clam chowder and elevate your dish with unique twists, meat- or plant-based.

In need of a salt substitute for your baking recipe? Find out the best options in our guide! From sea salt to coconut aminos, we have the alternative for your baking needs.

Out of rum or looking to bake alcohol-free? Explore how to substitute rum in baking with our top alternatives.

Protein powder in baking isn’t your only option. Check out our list of alternative protein sources to elevate your baked goods and fuel your body.

Looking for applesauce substitutes in baking? Learn how to swap applesauce seamlessly and create moist, delicious baked goods every time.

Salad storage made simple: Learn all about the shelf life of salad, and how long you can expect your salad to last in the fridge.

Ran out of milk? Or looking to spice things up with your next cornbread? Our list of milk substitutes in cornbread’s got you covered.

Are you ready to laugh your socks off? These baking puns are the yeast you can do to bring laughter into the kitchen.

Is your leftover fish safe to eat? We give you the lowdown on keeping cooked fish fresh and safe to eat.

Olive oil and vegetable oil, a dynamic duo or oil disaster? Dive into this slippery subject with our editor and find out!

Onion dilemma in the kitchen? Discover the power of powder and the grandeur of granules!

Do you ever find yourself with crunchy rice? We’ve got the answers!

Is eggplant skin edible, or are you supposed to peel it before cooking? We’ve done the due diligence so you can focus on the cooking.

That white stuff on your burger patties has you scratching your head? Here’s why it probably isn’t a big deal—and what to do about it.