Frequently Asked Questions

You don't need many tools to start! Essential items include: a good chef's knife, cutting board, non-stick pan, pot with lid, wooden spoon, and measuring cups/spoons. As you gain confidence, you can add more specialized equipment. Check out our Kitchen Tools Guide for more details.

A simple test: hold your hand about 6 inches above the pan. If you can feel heat radiating, it's getting warm. For cooking, sprinkle a few drops of water on the pan - if they sizzle and evaporate quickly, it's ready. For very hot pans (searing), the water should form dancing beads.

Both use dry heat in an oven, but roasting typically refers to cooking meat or vegetables at higher temperatures (400°F+) to create a browned exterior. Baking usually refers to breads, cakes, and casseroles at moderate temperatures. The terms are often used interchangeably for vegetables.

Most cooked leftovers are safe for 3-4 days when stored properly in airtight containers. Always refrigerate within 2 hours of cooking. If something smells off or looks questionable, it's best to throw it out. Check our Food Storage Guide for specific items.

Chicken should be cooked to an internal temperature of 165°F (74°C) measured with a meat thermometer in the thickest part. The juices should run clear, and the meat should no longer be pink. A meat thermometer is the most reliable way to check doneness.

No, it's not recommended. The safest methods are: thawing in the refrigerator (takes longer but safest), in cold water (change water every 30 minutes), or in the microwave if cooking immediately. Never thaw at room temperature as bacteria can multiply rapidly.

Garlic has very little moisture and burns quickly. Add it after other ingredients have started cooking, cook it over medium (not high) heat, and keep it moving in the pan. If a recipe calls for garlic and onions, add the garlic after the onions have softened a bit.

Use plenty of water (at least 4 quarts for 1 pound of pasta), make sure the water is at a rolling boil before adding pasta, stir occasionally during cooking, and don't add oil to the water. Oil can prevent sauce from adhering to the pasta. A quick stir when you first add the pasta is most important.

It means to add salt, pepper, or other seasonings according to your personal preference. Start with a small amount, taste the food, and add more if needed. It's easier to add more seasoning than to fix over-seasoned food. Always taste as you cook!

Use low heat, add a splash of milk or cream, don't overcook them (remove from heat when still slightly wet), and stir gently rather than constantly. Whisking the eggs well before cooking also incorporates air. Check out our Perfect Scrambled Eggs recipe for details.

Yes! The general rule is to use 1/3 the amount of dried herbs compared to fresh, since dried herbs are more concentrated. For example, if a recipe calls for 1 tablespoon fresh basil, use 1 teaspoon dried. Add dried herbs earlier in cooking and fresh herbs near the end.

For cooking, olive oil or vegetable oil work well. For baking, options include coconut oil, applesauce (for some recipes), or margarine. The substitution depends on what you're making - butter adds flavor and texture that might be important to the recipe.

The water test: place the egg in a bowl of water. Fresh eggs sink and lay flat on their side. Slightly older eggs stand upright on the bottom (still good to eat). If an egg floats, it's gone bad and should be discarded. Always check the expiration date too.

Common reasons: not enough salt (salt enhances all flavors), under-seasoning (add spices, herbs, garlic, etc.), or adding seasonings too late. Season in layers throughout cooking, taste as you go, and remember that a squeeze of lemon or splash of vinegar can brighten flavors at the end.

You're likely overcooking them. Most vegetables cook faster than you think. Use high heat for quick cooking (stir-frying, roasting), don't overcrowd the pan, and remove them when they're still slightly crisp. They'll continue cooking a bit after you remove them from heat.

It's challenging, but try these: dilute by adding more of the other ingredients, add a peeled potato to absorb salt (works for soups/stews), add acid (lemon juice or vinegar) to balance, or add a small amount of sugar. Prevention is best - always add salt gradually and taste as you go.