Category: Questions

As you stroll the aisles of your local grocery store, the tantalizing aroma of roasted chicken wafts through the air and draws you like a magnet towards the deli section.

The sour truth about lemons is that they sooner or later go bad. Here’s the lowdown on when and how.

Perhaps you’ve held onto those grapefruits a tad too long. Or maybe you discovered their less-than-ideal state as you unpacked them at home.

Let’s dish about everyone’s new favorite citrus fruit: the blood orange.

While we all have a role to play in reducing food waste, here’s why you probably want to discard meat if it smells like vinegar.

It’s Sunday morning. After a leisurely brunch with family or friends, you find yourself with a surplus of scrambled eggs.

Have you ever eagerly bitten into a freshly cooked batch of burgers, only to be taken aback by the pinkness within?

There are many varieties of potatoes in the supermarket, and some are more suited for boiling than others. Which are best for soups and stews?

Thawing frozen sausages can be tricky, but fear not—we’ve got some tips that will help you defrost sausages quickly and safely every time.

No, stainless steel pans don’t have a non-stick cooking surface. But if you know how to use them, you can keep food from sticking to them.

So, you found yourself wondering if you can eat cinnamon sticks as a snack? In short, yes. Here’s why you still don’t want to do it.

Just how long can you leave meat out before they are no longer safe to eat? Here’s what food safety experts have to say on the matter.

Wondering how to store onions and how long they last? We’ve put together a guide that covers everything you need to know about onions and their storage.

What I’ve learned about making sausages for 20 years of home cooking—and how it can help you make perfectly cooked sausage every time

Are you worried that the pink pork chops you just made may be undercooked? Here’s everything you need to know about pork safety.

Freezing blue cheese can extend its shelf life, helping you prevent food waste and save money. Here’s how to do it properly.

Are you a proud owner of an induction cooktop, but you’re undecided if cast iron cookware is the right fit for your kitchen?

Ever wonder about the meaning behind the storage instruction found on every canned and packaged food? Fear not, we’re here to shed some light on the subject.

Tomato paste is a pantry staple for many home cooks, a real boon for adding depth of flavor to a wide variety of dishes.

It’s no secret that sriracha sauce has taken the food community by storm, captivating foodies from every corner of the country. And it’s not hard to see why.

The answer is not as simple as it seems. Before you put your stainless steel frying pan in the oven, here’s what you need to know.

You cooked more chicken than you and your family can eat in one sitting. But instead of storing it in the fridge, you let it sit on the table or accidentally left it out overnight. Now, you’re wondering: can you still eat it?

Have you ever professed your love for a perfectly cooked medium-rare steak, only to be met with a skeptical friend or family member who warns you about the potential risks of eating undercooked meat?

So, you know how sometimes we think that certain foods last forever just because they seem so? Pickles fall into that category for many of us.

Learn how to reconstitute soups and stocks like a pro! Don’t let congealed fat ruin your delicious broth or dish.

The recipe says to discard the water you boiled the beets in. But can’t you make use of it by drinking it instead?

Rice rules: Get the lowdown on how to cook 1 cup rice like a boss. We give you all you need to know and leave the B.S. to others.

Hot dogs, cold cuts, and everything in between: it’s time to talk about why you should always reheat pre-cooked sausages.

Olive oil: here’s why olive oil’s calorie count stays the same, no matter if it’s hot or not.

Say goodbye to gamey ground turkey! These tips and tricks will help you make that ground turkey meat irresistible.

Don’t let stinky scallops ruin dinner! Learn why scallops smell like ammonia, if they’re safe to eat when they do, and how to avoid it.

Bored of bacon? Why don’t you try ham-ming it up instead? Here’s how to cook ham like bacon: crispy, smoky, and delish.

Wondering if your fancy new induction pan will work on your trusty ceramic stove? Wonder no more! We’ve got the answers.

Cook once, eat twice! Freezing cooked ham and beans is a meal prep game-changer. Here’s how to do it.

Stainless steel cookware isn’t non-stick. But you can still keep food from sticking to it, as long as you use this technique.

Avocado, soybean, sunflower, and canola oil are best for searing steak in. But you can still finish the steak in butter. Here’s why (and how).

Don’t clean your baking sheets in the dishwasher. Clean it by hand with soapy water instead. Here’s how to get rid of more stubborn stains.

Looking for inspiration for tonight’s diner? Or for educational and entertaining videos about cooking on YouTube? Check these channels out.

The secret to making great steak is to season it with salt and pepper and let it rest for at least 1 hour before cooking. Here’s why.

Here’s how to cook fresh pasta and dry pasta to perfection every single time. And the top tips for cooking pasta I’ve learned from Italian chefs.

From fresh pasta’s delicate chew to dried pasta’s toothsome al dente texture, take a tour of the pasta universe.

Wondering why capers are so salty? Dive into this post and find out the century-old secret behind these little buds of wonder.

Join us as on a journey through the history, variations, and significance of the beloved hero sandwich. Bonus: Learn how to make it at home.

If you don’t clean your knife after every use, you risk to transfer bacteria from one food item to another.

Ready to roast your way to flavortown? This pork and lamb combo is like a symphony of flavors that will take your taste to the opera.

Time to talk about why induction cooktops get hot to the touch and dispel some of the myths about how these bad boys work.

Find out which oils can stand the heat and which ones will go up in smoke with our list of smoke points.

Find out once and for all if you can use your T-Fal pan in the oven, with tips and tricks for getting the most out of your pan along the way.

Say goodbye to mediocre chili and hello to thick, hearty perfection with these three no-B.S. thickening techniques.

Cast iron pans are the ultimate heavy-duty cooking vessels. But can they go in the oven? Here’s everything you need to know.

Don’t let a lack of cornstarch ruin your gravy game. Try these ingenuitive methods for thickening up your sauce without it.

Keep finding yourself in a, “Hon, why is the steak so tasteless situation?” Here’s how to cook steak that’ll make your taste buds jump for joy!

Are you tired of biting into a steak only to be hit with a livery surprise? Look no further. Here’s why and when this happens—and how to avoid it.

Wondering how to cook steak so it doesn’t come out tasting all bloody and metallic? We have the answers you’re looking for.

Between 2.7oz (80ml) and 4.39oz (130ml) depending on size, but not all oranges are the same. There are some ways to get a bit more juice.

Grated over pasta, sliced in salads, or eaten on its own. Find out how to buy, store, and enjoy Grana Padano cheese.

Why do bagels have holes? We asked the same question, then set out to find the answer. Join us and read on.

If your burgers keep coming out raw in the middle, you’re probably cooking them at too high a heat. Follow these tips to cook them like a pro!

Why is your burger red? It could be undercooked, have come into contact with air, or have been seasoned with paprika. Read on to learn more!

Not sure what size rice cooker to get? Check out our guide to find out how to choose the right size for your needs.

If your rice cooker keeps burning the rice, check the guide below and see if you’re making one of these common mistakes!

If you forgot there was rice in your cooker and it’s now moldy, don’t panic! Here’s how to clean it up.

It’s one of those problems the owner’s manual doesn’t address. Here’s why it happens, and what you can do about it.

Find out how to preheat your new favorite cooking vessel so it doesn’t stick as much and isn’t as prone to warping.

Should rice be cooked with the lid on or off? It’s life’s little question. So here’s the answer.

Did your pasta turn out sticky and slimy? Avoid these four mistakes and learn to cook dried pasta like a pro!

A braise is a pot roast’s better half… literally! Here’s everything you need to know about these combination cooking methods.

Forgot a carton of eggs in the trunk, did you now? No need to scramble! Here’s everything you need to know to decide what to do with them.

Life’s too short for sticky, bland pasta. When in doubt, cook pasta in so many liters of water and so many grams of salt.

So you want to cook rice, but you don’t know how to do the math? We’ve done the numbers for you so you can concentrate on the cooking.

Ran out of ice? As always, we have your back. We made a list of places that sell bagged ice, so you won’t have to.

That pastrami sandwich in your fridge? It won’t keep forever. Here’s all you need to know about the shelf life of this Jewish deli staple.

Kosher salt is better for most cooking processes and sea salt is best sprinkled after cooking. Neither offers a health advantage.

Do you want to know how to heat up kebab meat so it tastes the same as when you bought it? We tried all the methods so that you won’t have to.

Refreezing salmon. You know you want to. But before you do, here’s how to tell if you can.

It’s called cooking wine for a reason. Here’s why it isn’t a good idea to drink from that bottle of cooking wine in your cupboard.

They say if at first you don’t succeed, try again. Does that also apply to boiled eggs? We answer your questions—and the ones you hadn’t thought of asking.

How many times can you turn frozen hot dogs into… hot dogs? Here’s what you need to know about refreezing hot dogs safely.

Pastrami. Roast beef. Is there a difference? By the time you’re done reading this guide, you’ll wonder whether there are any similarities.

Wondering how to make queso blanco cheese melt? To make a long story short, its melting point is Pointless. Read on to find out why.

Learn to measure shredded cheese like a boss. We did the math for you so you can focus on the cooking.

Stick margarine: how does it differ from tub margarine? And which is the healthier option for you? We’ve scoured the Internet for answers so you don’t have to.

Margarine. It’s not butter. So can you leave it out? Read on and you will no longer have to wonder.

Soak shrimp in milk for up to 30 minutes to remove the taste of iodine but note that changing the taste won’t remove the iodine.

Two hours at 40°F and one hour at 90°F whether it’s opened or unopened. Sour cream needs to be cool—keep it in the fridge.

Yeast needs food, warmth, and moisture to make your doughs rise. But yeast cells are fussy about temperature.

There’s a big difference between andouille and kielbasa. Find everything you need to know about these two sausages in this article.

To cook like a pro and make your carbon steel pans and post last, you need to know the following about cooking with acid.

Sour cream is the king of tang but can’t beat heavy cream in thickness. Sour cream is a little healthier, but both are high in fat content.

So you suspect that the venison in your kitchen is spoiled? Don’t try it. Instead, look for these unmissable signs.

No wine? No problem! These are the next best ingredients to whine wine for your sauces, soups, and braises.

Figure out how high your range hood needs to be before it’s too late. (And what to do if it’s already too late.)

Knowing how to open the can is half the battle. Here’s how to store leftover black beans, and how long they’ll keep.

Wondering how long that birthday cake will last? We did the research so you can do the eating. Or not.

Marinate or brine then cook in an air fryer, oven, grill, or skillet. The best thin pork chops are juicy inside and crispy on the outside.

Everyone says that grapeseed oil is one of the better cooking oils in the grocery store. But does that mean you can use it for frying?