Questions

Induction cooktops and cast iron pans and pots are a match made in heaven — as long as you don’t do these two things.

When it comes to the kitchen, Ikea sells more than just furniture. But is the Swedish giant’s cookware worth your money?

Streaky bacon and bacon rashers are both bacon, but they’re also an ocean part. Here’s how they differ.

Yes, hot dogs are pre-cooked. Here’s why you should boil or grill them regardless.

Yes, you can use butter in a cast iron skillet (or Dutch oven). The real question is, when should you?

Those little numbers on your Barilla pasta box aren’t just random digits — they’re a thickness code

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.

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

That crispy, spicy medallion curling at the edges of your pizza is more than just a mystery meat

What to do when your hand becomes collateral damage in the kitchen

And why there’s no reason to worry about them

That awkward moment when you realize the “before or after heating” oil debate doesn’t actually matter with cast iron

These tiny fishy in your pantry might last forever unopened, but once that tin is cracked, you’re in a race against time

The secret isn’t in fancy ingredients or chef-level skills — it’s in having the patience to let a tough cut of meat give in to the effects of time and heat

Turns out the difference between a decent steak and one that makes you close your eyes and forget to chew isn’t just about the cut

Rinse your fish under cold running water before cooking it — it’s the difference between dinner that tastes like the ocean and dinner that tastes like, well, fish

There’s something oddly satisfying about watching steam escape from my uncovered pot — coincidentally, it’s also the best way to reduce and thicken whatever’s simmering inside

The onion powder versus granulated onion debate isn’t worth the tears — they’re basically siblings with different haircuts

Eat cooked cod, for your safety. Let’s take some time to talk about why eating raw cod in sushi can cause problems.

If you didn’t use up the entire can, don’t throw away the tomatoes. Here’s how long canned tomatoes stay good after opening — and how to properly keep them.

That moment when you realize your bacon doesn’t have to taste like you’re licking a salt block

That gorgeous $400 Dutch oven won’t destroy your glass cooktop — but it will test your self-control not to drag it around

That metallic taste in your cast iron cooking isn’t a dealbreaker — it’s your pan’s way of telling you it needs more love and less tomato sauce

Andouille and kielbasa might share the same sausage family tree, but they’re distant cousins who grew up on opposite sides of the ocean

That forgotten cheese on your counter: Is it still edible or does it belong in the trash? Our editor has answers.

The dance between raw chicken and a hot pan creates magic that boiling never could. Here’s how to make it happen.

That half-empty jar of pasta sauce isn’t destined for a moldy retirement in the back of your fridge — freeze it in portions before it goes bad

This isn’t just culinary semantics — it’s the difference between a burger that holds together and a meat sauce that falls apart in all the right ways

That leftover fish fry is playing Russian roulette with your gut while you debate whether three days in the fridge is pushing it

Copper pans look gorgeous, but how do they stack up in the kitchen? Before you splurge on one, this is everything you need to know.