Category: Questions

The chuck roast: can you load it in the slow cooker or braise it overnight? Let’s find out.

Which cooks faster, beef or pork? The longer short is, “you decide.” Keep on reading to find out why.

Finally! Frozen chicken wings that come out as crispy when thawed as they did when you first took them out of the oven.

Cullis is a rich, hearty gravy that comforts the soul and stirs up nostalgia from simpler times. Here’s how to prepare it.

The mystery of flaky fish, unraveled. Understand why fish flakes when cooked and what that means for how you prepare it.

How much rice is there in a single bag? We solve equations you never even knew existed.

What happens when the perfect dish becomes no longer safe to eat? All you need to know about the safety of ribs left out overnight.

Hosting a party and want to do the heavy haul ahead of time? Here’s how to do it in a way that keeps your food delicious—and safe to eat.

Feeding a hungry crowd? Here’s how to have two roasts cooking away without compromising on the end result.

The best roasts are made in the oven. With that settled, the only question left to answer is “how.”

Eat delicious pizza tonight! Here’s how to cook frozen pizza to perfection, and whether to use the broiler or oven setting.

Whoops! You left the fries out overnight. Do you throw them out or do you pop them back in the freezer?

There’s conflicting information out there on the Internet. Here’s what you need to know, and how to tell fact from fiction.

Popular science for the home cook. Find out whether or not baking soda dissolves in water (and why it matters in the first place).

The great mystery of sweet potatoes resolved. Find out what makes this potato variety sweet—and how to make the most of it.

Meatballs broke apart mid-cooking? Fret not! Learn the secrets to unbreakable meatballs, guaranteed.

Thawed milk is milk that’s left undranken. Take a gander below to find out why.

Freezing your pasta with cream sauce is possible but you need to follow certain tips to make sure the leftovers are good.

What’s the difference between doughs and batters? We help you find out and give you the keys to success with every recipe.

Discover ways to tell if your homemade ice cream is done churning in this easy-to-follow guide.

No matter the stove, here’s how to make sure your cooking experience is spot-on.

When it tastes better, that’s because it is better. Here’s why and how cooking improves the aroma and flavor of our food.

Wondering how to rescue a runny mac and cheese sauce? Find out how to thicken it up in a pinch with this easy-to-read guide.

For the taste. For the memories. For the moments that matter. Here’s how to enjoy danishes, the fine product of Austrian-Danish baking tradition.

Don’t be fooled by their sweetness: Dried dates need to be washed, as they can carry a lot of surprises.

Stainless steel isn’t a good conductor of heat. And yet it’s great for making cookware out of. Here’s why.

Cooking doesn’t have to be hard. When you know the basics, like when to add salt, whipping up delicious home-cooked meals gets easy.

Made more batter than the crust can handle? Happens to the best of us! Unless you’re up for a second cheesecake, here’s how to store it.

New to the Mason jar world? Read our practical guide on whether brand new Mason jars need to be washed.

Tired of scalding your hands while washing dishes? Wash them without hot water, no matter what your grandma’s always told you.

Discover why some cheese knives have holes and get an in-depth look at different types of cheese knives and when to use them.

To wash or not to wash, that is the question! Learn all you need to know about safely storing, cooking, and eating garlic.

Got stale chips? Make them crispy again with these methods—or transform them with a few dishes that are sure to become your new fave.

The only thing that’s better than cheese is melted cheese. We give you our best tips for getting there with your burgers.

Is your rice perfect? How to cook and eat rice like a connoisseur, whether you’re about to make sushi, risotto, or Spanish rice.

Thick oats for every oatmeal lover. Here’s a practical guide to the fool-proof ways to thicken oatmeal.

Firm yet creamy, arborio rice is no ordinary rice. Here’s what else to use it for when you’ve had enough of risotto.

Now we’re cooking with gas, baby! All you need to know about the temperature of the flame from your gas stove’s burner.

Cook like a pro, even when you’re camping. Here’s what you need to know about using a skillet over a campfire.

Get the right pan for spaghetti sauce to prevent it from getting imparted with a metallic aftertaste. Here’s why this is important and how to choose.

Finally, a no-sugar cheesecake you won’t say “no” to! These substitutes give you all the cheesecake with none of the sugar.

A burrito that doesn’t fall apart when bitten into is easier to achieve than you think. These four tricks will help you get there without hassle.

If you’re not putting cheese on your tacos, you’re missing out. Check out our round-up of the best types of cheese to top your tacos with right now.

They say an onion a day keeps the doctor away. But that’s only true if you wash and handle it right.

No one likes hairy pork belly, certainly not in their mouth. If the butcher did a sloppy job, you can make up for it at home.

The secret to keeping lettuce crisp, as it turns out, is in doing the opposite of what people on the Internet tell you.

According to food safety experts, you should only be eating lamb cooked medium or more. Here’s why.

We’ve got your potato covered. Here’s how to have them fall apart in the cooking liquid only when they’re meant to.

Is it a bruise or a sign of something more troubling? No matter what the potato tries to tell you, don’t believe it.

The seasoning on your skillet takes time to build up. It also requires you to cook the right kind of foods and avoid cooking others.

Trim off the fat, sear the meat, and finish at lower heat in a braise or stew for the most wonderful dinner. We explain to you how.

Why won’t store-bought diced tomatoes cook down? Because they have a secret ingredient.

Just found yourself in a green-blueberries situation, and you’re wondering if the pancakes or muffins are safe for y’all to eat?

The explosive truth behind what makes sausages burst. And the simple solution that will help you prevent it.

Make better breakfast than the neighbors. Here’s how to take sausage from ordinary to extraordinary, one step at a time.

With the knowledge bomb that we are about to drop on you, you will never overcook ground beef again.

For best results, trim the fat on the frontside and remove the membrane on the back. We explain to you how.

New cooking techniques for the oven you already have. From the Home Cook World editorial team.

They say you shouldn’t use metal in metal. But is that necessarily true?

Give your sauerkraut a little brown, impart with it a lot of flavor. Here’s why—and how—this works.

Heavy frying pans are heavy for a reason. Here’s why you need one in your kitchen cabinets.

When you reach for the right kind of saucepan or pot in your cabinets, deep frying becomes easy. Here’s what you need to know.

Satisfy your cravings for culinary knowledge with the best comparison between burgers and meatballs on the Internet.

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?

Life’s too short to run out of beans. When you have leftovers, here’s how to store them safely.

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.

To make your food taste the way it’s supposed to, avoid cooking with wine or vinegar and get your skillet’s seasoning right.

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).

To flip or not to flip burgers when preparing them in the oven? That is the question!

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.

Cook it twice, eat it once: When you need to plan ahead or feed a crowd, pre-cooked sous-vide steak can be a boon.

We discuss the right—and the wrong—ways to dispose of soup that has spoiled. So that you won’t have to with your plumber.

There’s a right and a wrong way to store your groceries in the fridge. How cool is that?

The right flipping technique can literally make or break your home-baked fish. We tell you everything you need to know on the subject.

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

Freeze your spaghetti with the sauce so that they’re ready for you to thaw, reheat, and eat whenever you’re hungry and short on time. Here’s how.

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.

Discover how to safely dispose of spoiled raw meat so that it doesn’t get you sick or stink up your kitchen.

Learn if it’s safe for you to keep cooked pasta in your refrigerator—and when you should throw it out.

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

A cutting board is a kitchen essential, but it doesn’t last forever. Here’s how to tell when it’s so stained that it can’t be salvaged.

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