DID YOU KNOW?

Searing Meat Doesn’t “Seal In” Juices
It does create flavor (hello, Maillard reaction), but the juices were never trapped like tiny hostages.
Salt Doesn’t Make Water Boil Faster (In Any Meaningful Way)
You’d need an absurd amount of salt to matter. What it does do is season food better.
Fresh Isn’t Always Better Than Frozen
Frozen vegetables are often picked and frozen at peak ripeness. Fresh ones may be… emotionally fresh only.
You Can Over-Mix Pancakes Before They Even Hit the Pan
Lumpy batter = tender pancakes. Smooth batter = regret.
Your Pan Might Be Too Clean
Those browned bits (fond) aren’t mistakes. They’re the whole point.

Brown Sugar Is Just White Sugar With a Tan
It’s white sugar + molasses. That’s it. The mystery ends here.
Resting Meat Is Non-Negotiable
Cut too soon and the juices run for their lives. Resting lets them calm down.
Alcohol Doesn’t Always Cook Off
That “just a splash of wine” can hang around longer than your dinner guests.
Acid Brightens Flavor More Than Salt Sometimes
A squeeze of lemon can wake up food better than another pinch of salt.
Steam Is Hotter Than Boiling Water
Which is why steam burns are extra rude.

You’re Probably Salting Eggs Too Late
Salting before cooking makes them creamier. Yes, really.

Oil in Pasta Water Is a Waste
It floats. It doesn’t help. Save it for the sauce.

A Dull Knife Is More Dangerous Than a Sharp One
Because slipping beats slicing every time.

You Don’t Need High Heat for Everything
Medium heat exists for a reason. Drama is optional.

Spices Don’t “Go Bad,” They Just Get Sad
They lose potency, not safety. Smell test beats expiration dates.
Honey Basically Never Spoils
Archaeologists have found edible honey in ancient tombs. Let that sink in.
Egg Shell Color Means Nothing
Brown, white, blue—same egg, different chicken wardrobe.
Tomatoes Aren’t Vegetables (But Your Sauce Doesn’t Care)
Botanically fruit. Culinarily… mind your business.
Butter Absorbs Smells Like a Sponge
Which is why uncovered butter tastes like the fridge’s personality.

In the Kitchen