Questions

Can’t make up your mind between butter and oil? Ready to take your steak from bland to grand? Let’s do this.

Why that “cool, dry place” on food labels is probably not where you’re storing things

Accidentally left a carton of eggs in your car’s trunk? The answer’s as scrambled as your breakfast plans.

If you left beef stew out on the stovetop overnight, don’t eat it. At best, your stomach won’t forgive you. At worst, you might end up in the ER.

When a pot or bowl of chili is left out overnight, it becomes the world’s most flavorful petri dish. Here’s why you shouldn’t eat it.

Find out which oils can stand the heat and which ones will go up in smoke with this chart of cooking oil smoke points

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

Scrambled eggs are a game of beat-the-clock — two hours on the counter, four days in the fridge, and, somehow, they last forever in the freezer

Thinking about switching to an induction cooktop? Here’s the scoop on what’s good and what might give you pause.

Turns out the whole “perfect rice” drama boils down to a ridiculously simple ratio

When your shiny new induction cooktop arrives, it’s like getting a Tesla only to realize your garage has a gas pump instead of a power outlet

Your induction cooktop’s humming and buzzing isn’t broken — it’s just your pans doing their thing

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

Those dusty canned tomatoes lurking in your pantry’s dark corners aren’t necessarily plotting your demise

That lonely chunk of post-tea ginger doesn’t need to meet the compost bin just yet — it’s got at least three more rounds in it

The short answer? Oil doesn’t burn, but butter adds flavor. Here’s how to make the best of both worlds.

A carbon steel or stainless steel pan works just as well. If you only have non-stick, here’s what to do.

Whether you accidentally left a tub of margarine out on the kitchen counter or the electric grid failed, we have answers.

If your rice is crunchy, you probably made one of these mistakes. Here’s the fix.

Soup comes together easily — until it doesn’t. Here’s what to do when your soup borders on stew territory.

Yes, you can bake with expired yeast, but there’s a catch. This test will help you find out if the expired yeast you found in the pantry is still alive.

Wondering what the deal is with bronze-cut pasta? Tastyble editor (and pasta fanatic) Dim Nikov has answers

It’s a tough question, but there’s science to the answer, which itself isn’t as clear-cut as it may seem

So tonight’s pork chops came out pink in the middle. Are they actually safe to eat? Our editor has the answer.

If you left cooked chicken out for too long, here’s why it’s probably a good idea to throw it away

As with any good question, the answer isn’t as clear-cut as it may seem. Here’s everything you need to know about the shelf life of pickles.

Is your gas stove giving you trouble? No, there’s no app for that. But the color of the flame tells you plenty.

It seems obvious, but it isn’t. Here’s how to tell if your cutting board — wooden, plastic, or glass — needs replacing.

There are ways to reduce food waste. This isn’t one of them.

Steak isn’t supposed to taste like liver. So why do some steaks have that flavor? An editor for Tastyble explains.