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
Why Does a Cracked Egg's Yolk Fall Apart?
When an egg is cracked and its yolk spreads out and breaks apart, it's because the vitelline membrane holding it together has weakened. This thin membrane is ti...
How Many Minutes Should Yufka Dough Rest Before Rolling?
Yufka dough should be covered with a damp cloth and rested at room temperature for 30-45 minutes after kneading; that rest lets the gluten relax, making the dou...
Why Does Rice Stick to the Bottom of the Pot?
Rice pilaf usually sticks to the bottom of the pot when the heat is higher than necessary, the water ratio is too low, or the rice is stirred while cooking. Sta...
What to Serve with Fish
Light, slightly tangy sides are usually a good choice with fish. Lemon slices, green salad, roasted vegetables, and boiled potatoes are among the most common pa...
How to Fix Crystallized Sugar When Making Caramel
If sugar suddenly turns into a white, grainy mass while making caramel, lower the heat, stop stirring, add a few spoonfuls of hot water, and wait for the sugar...
How Many Calories Are in a Handful of Cashews?
A handful (about 30 g, 18-20 pieces) of raw cashews contains roughly 160-165 calories. That comes from cashews' high fat content, though most of that fat is mon...
How to Fix Lumpy Béchamel Sauce?
Lumpy béchamel or Turkish milk pudding may be improved by whisking or passing it through a fine sieve; the result depends on the size of the lumps and the condi...
How Can You Tell If Ground Meat Has Gone Bad?
Do not use ground meat that smells unpleasant or has a sticky, slimy texture. Color alone is not a reliable safety measure; the interaction between meat pigment...
How Many Calories Are in One Serving of Pasta with Tomato Sauce?
The calories in pasta with tomato sauce depend on the pasta, sauce, oil, cheese, and portion size. “One plate” is not a fixed measure; do not confuse cooked and...
How to Choose Materials for Pots and Pans
The most important factor when choosing pots and pans is the type of cooking: cast iron or thick-bottomed stainless steel is suitable for quick searing over hig...
Why Soak Dried Legumes Before Cooking?
Dried legumes are soaked to replace the water they lost during drying, helping them cook faster and more evenly. Chickpeas or dried beans cooked without soaking...
How to Choose Dil Cheese (Turkish Braided Cheese) and Pull It into Strands
The clearest signs to look for when choosing dil cheese (Turkish braided cheese) are an ivory-white color and a surface that looks slightly moist but is not sti...