Cooking Tips — little secrets from the pros
Why does rice turn out fluffy, why won’t dough rise, why does meat get tough? 2163 tips tested by chefs and the community — sorted into categories and explained one by one.
All Tips
2,163 tips listed
Can Two Different Dishes Bake in the Oven at the Same Time?
Two different dishes can bake at the same time when their temperature difference is 20°C / 36°F or less. Choose a midpoint temperature and track each cooking ti...
How to Use a Clay Pot in the Oven
If it is unglazed, soak the clay pot in water before using it; water absorbed into its pores slowly turns to steam in the oven and keeps the food moist. Clay co...
Which Oven Rack Should You Use?
Most dishes bake on the middle rack, where heat from above and below is most balanced. Pastries that should crisp on the bottom go on the lower rack; dishes tha...
How Hot Can Parchment Paper Get?
Most parchment paper is made for use up to 220–240°C / 430–465°F, but the limit printed on the package is what matters, and it varies by brand. Above that limit...
What Is Confit, or Slow Cooking in Oil?
Confit is a method of slowly cooking food while fully submerged in oil, well below its boiling point; the oil is a medium for transferring heat evenly, not for...
Should You Leave Food in the Oven After Turning It Off?
Food left inside after the oven is turned off continues to cook because the oven walls and the food itself keep transferring heat. This resting period is intent...
Why Does the Bottom of Baked Goods Stay Undercooked?
The bottom of börek (Turkish savory pastry), pide (Turkish flatbread), and tarts stays undercooked when enough heat does not reach the dough from below; the bak...
When Should You Use Low-Temperature, Long-Cooking Methods?
For long cooking, follow a safe recipe suited to the food. Cook poultry in an oven set to at least 163°C / 325°F and verify an internal temperature of at least...
How Do Wheat Flours Differ, and Which Should You Use?
Protein content is the main feature that distinguishes wheat flours: the higher the protein, the stronger the gluten network formed with water and kneading, and...
Why Does Food Take Longer to Bake Straight from the Refrigerator?
Baking time covers the distance between the food’s starting temperature and the temperature it needs to reach. Food taken from the refrigerator at 4°C / 40°F st...
Why Should an Oven Mitt Be Dry?
A wet or damp oven mitt quickly transfers heat to your hand and can cause a burn. Air trapped in the pores of dry fabric slows heat transfer, while water fillin...
What Should Never Go in the Oven?
Do not put plastic containers, pans with plastic or wooden handles, plastic wrap, ceramics with cracked glaze, or glass containers not labeled oven-safe in the...