Questions

That package of bacon in your fridge has an expiration date, even if you can’t remember when you bought it

That lemon on your counter contains somewhere between “not enough” and “way too much” juice. Let’s fix that.

Skip the breast and thighs — the gizzard rewards patient cooks with deeper flavor and a fraction of the cost

There are 1-2 tablespoons of juice in your lime. Without these extraction techniques, you’re wasting half of it.

That pink-striped “crab” in your California roll has a secret — and it’s swimming 1,000 miles from the nearest crab pot

The humble hard-boiled egg can survive a week in your refrigerator, but only if you follow these rules

Sprouted spuds aren’t necessarily destined for the trash — learn when to salvage and when to start over

The line between perfectly tender and sadly waterlogged is minutes thin — here’s how to never cross it

Iron, carbon, and heat: what you need to know before your next pan purchase

There’s a reason professional kitchens don’t choose between butter and oil for frying eggs — and breakfast will never be the same once you understand why

Skip the thaw, keep the flavor: my secrets for frozen meatballs done right

Meatball anxiety is real — this guide to portion planning means you’ll never run short (or waste) again

When your “ruined” cast iron skillet deserves a second chance — and when it’s truly done

The pasta shape could be sabotaging your sauce — what Italian grandmothers have always known about good pasta-to-sauce pairing

Stop drowning your rigatoni or leaving your linguine parched — your pasta deserves better than guesswork

The secret to perfect pasta isn’t in your pantry — it’s in the water you’re pouring down the drain

The difference between dinner disappointment and restaurant-quality pasta is but a tablespoon of salt away

Egg carton claims are mostly marketing noise. Here’s what actually matters when choosing eggs worth your money.

Before you crack that next egg for your omelet, consider this: the perfect number isn’t universal — it’s personal

Bacon and eggs have always been breakfast companions, but this technique turns them into soulmates

The humble boiled egg is so simple, and yet so easy to get wrong — until now.

If you set out to make Pasta Carbonara but ended up with scrambled eggs, excess heat is the culprit. Our editor explains.

If there’s one ingredient that can make or break your Pasta Carbonara, it’s the cheese. Our editor weighs in with advice.

The quick answer? Spaghetti. But there’s more to a good pasta carbonara than meets the eye — learn why technique trumps pasta shape.

This traditional Italian pasta dish can be safe or unsafe depending on its preparation method. Here’s what you need to know.

It’s immensely satisfying when you get the creamy, dreamy sauce for Pasta alla Carbonara right. Our editor offers guidance.

The bitter truth about Pasta alla Carbonara? It’s the type of pasta dish that’s surprisingly hard to get right.

Let others worry about cleaning cast iron cookware with soap. Here’s why it’s okay — and how to do it properly.

No cast iron skillet? No problem! Try using these alternatives instead.

No, it’s not the metal coming off — it’s the seasoning. Let’s talk about why that’s happening, how to fix it, and how to prevent it.