We crack eggs on the edge of a bowl

To avoid having pieces of eggshell in your food, don’t crack the egg on the edge of the bowl. Instead, crack it on the surface of it.

We load dishes in the dishwasher the wrong way

When we put plates in the dishwasher, we just put them in one after another, but this doesn’t allow all the plates to be washed very well. Scientists decided to find out what the problem is and created a plan of how you should ideally load the dishwasher.

• You should place plates in a circle because this is the direction the water goes.
• Place the plates with any foods containing carbohydrates in the center (like cereal and pasta).
• On the sides, place the plates that had protein on them (like any meat products).

This way, the washing will be very effective and you won’t have to wash the plates again.

We don’t use all the functions of a spaghetti spoon

A spaghetti spoon can help you measure how much spaghetti you need before you put it in the boiling water. It’s so convenient, right?

We heat food up in the microwave oven the wrong way.

Many people note that the plate and food on the dish’s sides are heated more in a microwave oven. And, even if the dish is quite hot, the meal in the center is frequently chilly.

As a result, arrange the food in the shape of a donut, leaving the center unfilled. This ensures that all of the food is heated evenly.

We use cheese knives the wrong way

Almost every kitchen has a cheese knife but only a few people know about its true purpose. This knife was created for cutting cheese. And the tip is supposed to separate thin slices.

You can also use it to cut fruits and vegetables with tender pulp and elastic skin, like tomatoes and ripe plums.

We whip cream the wrong way

Experienced housewives warn us that if you don’t prepare the mixer properly, the cream might be not as good as you want. Fortunately, it’s quite easy to prepare the appliance.

All you need to do is cool down the bowl and the whisks in the freezer. This will make the cream come out way better.

We don’t use toaster settings correctly

Many of us establish the settings of a toaster when we first get it, and that’s it. Such an approach is good only if you use one kind of bread of the same thickness all the time.

But if you use different kinds of bread, you should change the settings every single time you use the toaster because the quality of the toast depends on the kind of bread, its thickness, and the cooking mode.

We control automatic cooking appliances

Even when we decide to use a multicooker or some other “smart” device, we can never relax, and always look inside to check on the food. We ruin the result by doing this.

Every time you open the lid, you cool down the temperature the device needs to cook the food properly.

We overcomplicate work when using a garlic press

Most of us still peel garlic before putting it into the press. The peel won’t be in your food even if you don’t get rid of it in advance.

We fry eggs the wrong way

In order to make your fried eggs look beautiful, you should follow a simple rule. First, fry the egg white for about a minute, then add the yolk on top. This way, you can get the best results. The egg white will be more prepared than the yolk which is considered the tastiest way to eat eggs.

We hope that our recommendations are useful for you. Tell us in the comment section below if you make these common mistakes in the kitchen!

Shellfish

Besides potentially stinking up your slow cooker, there’s another good reason you should avoid putting shellfish in the appliance. Chef and recipe creator Jessica Randhawa explains that shellfish “cooks really quickly, which is the opposite of what a slow cooker is designed to do. When slow-cooked, the fragile shellfish meat tends to disintegrate.”

Although regular fish is a bit heartier, she also recommends keeping it out of the slow cooker, because it’s still fairly delicate and “tends to break apart when slow-cooked easily.”

Frozen meat

The U.S. Department of Agriculture (USDA) warns against placing any frozen meat in your slow cooker. “Always defrost meat or poultry before putting it in the slow cooker,” the agency says. “If you place frozen meat or poultry in a slow cooker, it can spend too much time thawing, allow bacteria to multiply, and make you sick.” Using defrosted food will also ensure that your meal cooks evenly and all the way through, the USDA notes.

Hot chiles

While popping a handful of hot chiles into your slow cooker may seem like a simple way to add some flavor to your dish, it could backfire on you. Randhawa warns that this added spice should be used with caution, because “the capsicum tends to disperse over the entire pot over the extended slow cooking process.” Since it’s nearly impossible to remove excess heat, she suggests, “If you are unsure about how hot certain chili peppers are, it’s better to go light if the recipe calls for them initially and add more towards the end of the cooking time if you still want more heat when taste testing.”

Dry beans

Beans are a key ingredient in many beloved slow cooker recipes, from chilis to soups. However, the U.S. Food and Drug Administration (FDA) warns against tossing beans in your slow cooker without properly preparing them first. In the FDA’s “Bad Bug Book,” the agency explains that beans contain toxins called lectins, and slow cookers don’t get hot enough to destroy them.

Before pouring beans into your slow cooker, you need to break down the toxins. The FDA cites a U.K.-based study that says beans should be soaked in water for at least five hours. Then you should swap the water for fresh water and boil the beans for at least 30 minutes. Once this process is complete, you can safely add the beans to your slow cooker.

Milk

Plenty of recipes call for milk to help make your dish a bit creamier. However, experts say you should avoid using milk in a slow cooker—and if you must, you need to be strategic about the amount and timing of the addition. “Milk and other dairy products should not be slow-cooked because the slow, prolonged cooking could cause them to separate and curdle,” says food science expert Divya Raj.

Chef and recipe developer Devan Cameron suggests that, “If you really must add dairy to the slow cooker, add it at the end of the cooking.” If you add it too soon, it’ll make your dish chunky with curdled milk.

Wine

Cooking with wine is a common practice when preparing food on the stovetop or in the oven. However, if a recipe calls for wine in a slow cooker, you may want to avoid it. “Any recipe calling for wine shouldn’t be slow-cooked,” Raj wants. Unlike a stovetop or oven where alcohol can burn off or reduce, “The alcohol won’t have an outlet when it evaporates. So, your dish will taste funny.”

Water-based vegetables

Vegetables often help fill out a recipe, but some veggies won’t hold up well in a slow cooker. Experts warn against putting water-based vegetables, such as cauliflower, eggplant, zucchini, or broccoli, in one of these devices.

Recipe connoisseur Laura Ritterman says that if you must put them in the slow cooker, you should add them later on, so they spend less time stewing. “These vegetables cook quickly, and if heated for the majority of the day, will become mush,” she says.

Not using seasoning

You may be afraid of making steak too salty or overpowering it with spices, but trust us: Caution doesn’t pay when it comes to seasoning. Since you can’t season the steak’s interior, playing it too safe will deprive you of rich flavours and a bold crust.

What to do instead: Season the meat heartily on both sides about 35 to 40 minutes before cooking. Another mistake? Not knowing how to grill each specific cut of meat.

Cooking steak cold

When it comes to steak, it can be hard to be patient, but you never want to pull steak straight from the fridge to throw on the grill. Plan ahead, giving the meat time to reach room temperature. A cold steak will cook unevenly, potentially causing the outside to burn while the inside remains undercooked.

What to do instead: Depending on the cut, allow a half-hour to two hours for the meat to sit on the counter.

Getting the wrong cut

Choosing a steak isn’t as easy as grabbing it from the cooler and heading to the checkout. There are plenty of varieties, and not all of them should be cooked the same way. For instance, T-bones thrive on the grill, but a boneless ribeye does best in a frying pan (thanks to the fat running through it). Treating all steaks the same can deprive you of the best possible flavour.

What to do instead: Learn your cuts and preferred cooking style. If you forget which cut you like, remember that the higher the price point, the more likely it’s meant to be fried. (Any good butcher will be happy to provide answers and advice!)

Choosing a lean cut

There’s a time and place for lean cuts, but steak night isn’t one of them. Lean cuts tend to be tough and dry since fat is what provides most of the flavour.

What to do instead: Pick out a steak with a healthy amount of marbling (the fat which shows up as white flecks and lines). It may be more expensive, but the tenderness and juiciness will be well worth it.

Turning the steak only once

It’s a common misconception that the best way to keep a steak tender and juicy is to flip it once. While you may get photo-worthy grill marks, your steak won’t be any more delicious. In fact, with this method, you may be drying out the steak. There’s another surprising reason you actually don’t want to have a steak with grill marks.

What to do instead: Get into the habit of turning your steak multiple times as it cooks, especially when the heat is high. Extra flips allow the steak to cook more quickly (up to 30% faster than the one-flip method.) This is what will give you a juicier steak. You’ll also find that this method helps the meat cook evenly, without much curling along the edges.

Sticking to the supermarket selection

It makes sense to purchase meat with the rest of your groceries, but if you want to cook a knockout steak, go the extra mile. To cook like a pro, trust a pro to help get you started.

What to do instead: Head to a local butcher. They’ll be able to help you figure out the best cut and introduce you to lesser-known options. A butcher will also be able to answer any cooking questions you have and offer their own suggestions.

Cutting into it too soon

A freshly cooked steak is almost too tempting but resists the urge to dig into it right away. Like lots of other foods, steak needs time to relax, as do the fibres within it. While the meat cooks, its fibres shrink, emitting moisture and making the steak juicy. Cutting into the meat right away will cause that hard-earned moisture to spill out onto the plate, leaving a drier, less flavourful dinner.

What to do instead: Cover the meat in foil and let it rest after cooking – five minutes for thinner cuts and up to 15 minutes for heartier pieces. The fibres will then have time to expand and reabsorb the juices.

Skimping on a meat thermometer

No matter how expert your grilling skills, you probably can’t accurately tell when a steak is ready simply by looking at it. Visual cues can be deceiving: The exterior may look tantalising while the inside is still too raw. If you tend to test how it’s progressing by poking it with a fork, you’re releasing some of those flavours and juices that make the meat delicious.

What to do instead: Wielding a trusty thermometer, aim for internal temperatures of 60–65°C for medium-rare, 65–70°C for medium, and 70°C for medium-well steaks, respectively. (P.S. If these temperatures are lower than you’re used to, it’s because we’re factoring in a process called “carryover cooking.” Once the steak is removed from the grill, its internal temperature will rise several degrees as it rests.)

Using an oil with a low smoke point

Extra virgin olive oil is lauded for its health benefits and for the flavour it adds to sauces and sautés, but when it comes to high-heat situations, leave that bottle in the cupboard. Its smoke point is a relatively low 160 degrees, and it emits unpleasant flavours and toxic chemicals when it passes this point. Because steaks are cooked at temperatures of up to 260 degrees, using dark olive oil risks a smoky kitchen and puts the meat’s flavour at risk, too. Butter’s smoke point is only 160 degrees, so we’d pass on that, too.

What to do instead: Generally, lighter oils have higher smoke points. If you plan to brush oil onto your steak, look for peanut, canola or extra light olive oil.

Not cleaning the grill

There’s nothing quite so tedious as cleaning a grill, but a dirty grill makes for subpar steak. Debris on the grate makes it sticky and causes the meat to adhere and tear. You’ve worked hard – don’t let a little neglect stand in the way of cooking a perfect steak.

What to do instead: Clean the grill each time you use it. When the coals are still hot, use a wire brush to clean the gunk off the grates. Top it with a small amount of oil, and the grill will be good for the next use.

1. Read up, Prep up

It’s easy to underestimate the importance of prepping before you start cooking, and you’ll be surprised to find out how much time you can save by following this tip. Before you start out, read your recipe carefully and make sure you have the ingredients and the kitchen equipment you need from start to finish. No more fumbling around the fridge or cupboards while your sauce boils over!

2. Pre-Heat Your Pans and Ovens

This tip applies to all kinds of cooking – pre-heating the pan seals the juices and gives it a nice brown sear from the moment it hits the pan. Not pre-heating your pan can result in soggy food or vegetables that take too long to turn tender. You can tell if your pan is ready if a few drops of water are thrown on the cooking surface “jump” and evaporate.

3. Size Matters

When you are preparing food, it’s important to make sure that there’s enough water for the food to “swim”, especially when it comes to curries. If there’s too much food and too little water, it turns clumpy and starchy. Likewise, take note of your pan size when you’re frying on a pan. Try not to add too many pieces of meat or vegetable that you have trouble flipping the food, which may not cook evenly.

4. Over-Mixing Doughs and Batters

Over-mixing doughs and batters can result in chewy, slightly tough cakes and muffins. Using a good kitchen machine or food processor is an easy way to make sure that you get the consistency you want – just follow the instructions for the right dough or batter texture.

5. Keep Tasting

If you’re attempting a dish you seldom prepare or have not cooked before, it’s probably a good idea to keep tasting your food every step of the way to avoid under or over-seasoning it. Taste early, and often. If you find that you’ve over seasoned your food, try to dilute it by adding a little lemon juice or vinegar to balance out the flavors.

6. Add Garlic at the Right Time

Burnt garlic will turn the most well-seasoned meat or vegetable dish bitter, so when you start sautéing your garlic is very important. If possible, try to use minced or smashed garlic, which is less likely to burn in the pan. If you’re attempting Western recipes, add the garlic close to the end of the cooking process. If you’re cooking Asian stir-fries, which often call for garlic to be sautéed in the beginning, watch carefully and make sure to add liquid or turn down the heat once it turns golden brown.

With these six tips on hand, get ready to pursue your culinary inspirations and impress your family with healthier and smarter cooking!

Using Hot Water in Your Garbage Disposal

It may seem counterintuitive, but hot water is no good for cleaning kitchen scraps from the sink. When running the garbage disposal to grind up food, use cold water instead. Hot water melts grease and fat, which only leads to clogged drains and mechanical damage.

Leaving Coins in Your Pockets

Check all your pockets for bills and coins carefully before putting pants in the washer. Loose coins can damage the drum and may work themselves into nooks and crannies, causing a jam—and an expensive repair. All the more reason to pinch your pennies.

Overfilling the Freezer

It’s true that a full freezer works more efficiently than an empty one. But there can be too much of a good thing. Overfilling the freezer can block air vents, restrict the flow of cold air, and overtax your refrigerator’s condenser, which could lead to a burn out.

Overloading the Washing Machine

It’s tempting to stuff the washing machine to the brim, especially when the laundry piles up. But don’t. An overloaded washing machine puts undo stress on the bearings, throws the drum out of alignment, and can lead to an appliance repair call.

Leaving Spills in the Oven

Spills are a natural by-product of cooking. But anything spilled in your oven needs to be cleaned up right away, or it may damage the heating coils. Tip: Line your oven rack (not the oven bottom) with foil, so spills are quickly and easily removed.

Letting Lint Build Up in Your Dryer

Remember to clear the lint trap in your clothes dryer after every single load. If you don’t, the efficiency of your machine will be drastically reduced. And it’s a safety issue, as well. Lint that gets clogged in the vent pipe can start a fire, and nobody wants that.

Using Soap to Clean Your Gas Range Burners

Avoid cleaning the burners of your gas range with soap. It can lead to corrosion. It can also clog the lighting hole, causing your burners to have a slow ignition, or fail to ignite at all. Read your manual and follow the manufacturer’s instructions for cleaning.

Using Cast Iron on Your Ceramic Range

The bottom of a cast iron pan is rough, which makes it easy to scratch your smooth ceramic cooktop. So, avoid using cast iron cookware that isn’t coated. With all pots and pans, be sure not to drag them on and off the stove top, but rather pick them up and lift them to and from the burners.

Sharp Objects in the Dishwasher

Avoid putting sharp objects in the dishwasher. If you must wash knives in the dishwasher, put them in a cutlery basket with the sharp ends pointing up to avoid dinging the racks. Any nicks in the vinyl coating of the racks will lead to rust, which will stain your dishes until you replace that dishwasher.

1. Allowing food to enter the temperature danger zone

Bacteria multiply between 40 and 140 degrees Fahrenheit, which is known as “the danger zone” when it comes to food safety. In fact, bacteria levels can double in just 20 minutes at this temperature, according to the U.S. Department of Agriculture (USDA).

How to fix it: Refrigerate cooked food within two hours. Keep hot food hot—rather than just lukewarm or room temperature—in a slow cooker or over a simmer. And keep cold foods chilled by serving them over ice.

2. Refrigerating hot leftovers

The danger zone isn’t just something that can happen on your table or outside. You can also cause your fridge to enter a heatwave if you place still-hot leftovers inside.

How to fix it: Allow hot food, such as stews, casseroles, and pasta, to cool on the counter or stovetop.

“The FDA recommends cooling foods to 70 degrees Fahrenheit within the first two hours after cooking and 40 degrees Fahrenheit within four hours after that,” explains Lisa McManus, executive tasting and testing editor at America’s Test Kitchen in Boston, Massachusetts. “We stay within these guidelines by cooling food on the countertop for about an hour, until it reaches 80 to 90 degrees Fahrenheit (food should be just warm to the touch), then transferring it to the fridge. A good investment is an instant-read thermometer, so you can quickly check for safe temperatures.”

And while you’re waiting for the big chill, label your leftovers by name and creation date (a strip of masking tape and a permanent marker are the perfect tools for the job). That way, you and your family are always well-informed about what’s safe to eat.

3. Setting your refrigerator temperature too high

The ideal temperature for your refrigerator is 40 degrees Fahrenheit, and your freezer should be 32 degrees Fahrenheit or below, McManus says.

How to fix it: “We recommend buying a fridge and freezer thermometer. Use it and check it often to guarantee your fridge and freezer are operating correctly and safely,” she says.

4. Washing chicken prior to cooking

Poultry doesn’t need a spa day. Actually, you can save time and your health by not washing chicken.

“I’m always amazed at how often I see people washing or at least rinsing meat,” says Beckman. “Chicken should never be rinsed, as it will spread the potential contaminants all around the sink area.”

How to fix it: Before preparing your chicken, grind pepper, select your salt, prepare the herbs and spices, and place them all into a small bowl for seasoning the raw meat. That way, you don’t need to touch the pepper mill or saltbox with contaminated hands.

Then, “just pat chicken—and other meats—dry with paper towels, and throw them away immediately,” suggests McManus.

Now you’re ready to season the meat, but be sure to “throw the rest of the salt and pepper away, wash the bowl and wash your hands and anything else you touched, using hot, soapy water,” according to McManus.

5. Prepping produce improperly

You also don’t need to re-wash pre-washed greens, but you should wash produce that hasn’t been cleaned yet.

“Pre-washed produce is likely to have fewer bacteria—or none at all—than your kitchen sink or counter, and washing the greens may actually introduce bacteria,” McManus says. “We took swabs from pre-washed lettuce straight from the bag and swabs from lettuce we re-washed in the test kitchen. The re-washed lettuce grew bacteria in a petri dish, while the untouched pre-washed greens did not.”

Alternatively, Ryan Pfeiffer, executive chef at Blackbird in Chicago, Illinois, says it’s important to wash produce that hasn’t gone through the wringer yet. “This is especially important for things that grow in or close to the ground, including root vegetables,” he says.

How to fix it: Use pre-washed produce as-is; otherwise, “strong washing should be done on potatoes and other root vegetables, like carrots and parsnips. Special care should be taken with berries as to not ruin them,” Beckman says.

When it comes to berries, rinse them gently and immediately before use. Generally, you should rinse all fruits before you cut them to avoid introducing contaminants on the skin to the flesh, limit the impact to the quality of the produce, and reduce the speed of oxidation.

6. Cracking eggs on the rim of a bowl

Feel free to get cracking, but do so away from the vessel that will hold all of your raw ingredients.

“Cracking the eggs on the edge of the bowl may get some shell in the recipe, thereby contaminating all the ingredients,” Beckman says.

Plus, you may spread some white or yolk residue onto the outside of the bowl that can drip down to the countertop.

How to fix it: Tap the egg on your counter, then open it into a small, separate bowl. Check egg for quality and add then add it to the larger bowl. Immediately sanitize the counter.

7. Contaminating your cutting boards

Using a large cutting board makes it easier to prep a lot of ingredients quickly and easily, but it can also be a recipe for cross-contamination.

How to fix it: Sanitize your cutting board before beginning any meal prep. Then, use hot, soapy water before and after each use, according to the USDA. Invest in one cutting board to dedicate to meat and another cutting board for produce.

“When people use flimsy thin cutting boards that are too small for the task, they tend to get a little lax with sanitation. Thin cutting boards can also lead to injury as they may slip more,” Beckman says. He suggests investing in a quality bamboo or wood board. And be sure to replace any overly worn cutting boards with deep, tough-to-clean grooves.

8. Defrosting food on the counter

Just because generations before us did it, doesn’t mean it’s a good idea.

“Don’t defrost food by leaving it out on the counter. And once it’s defrosted, don’t refreeze it,” McManus says.

How to fix it: The fridge is your friend. Most small pieces of food can be defrosted in the refrigerator overnight, Beckman says, although whole chickens and turkeys may take a few days to fully defrost.

“Transfer frozen ingredients to the fridge to let them gently and safely defrost. Before you do so, move the items into a pan, bag, or bowl to catch any drips,” McManus says. “Defrost everything on the bottom shelf so nothing drips onto other food.”

9. Allowing pantry staples to go bad

You’re well aware that fruits, vegetables, meat, and dairy products can spoil. But did you know that many items that are typically stored at room temperature can too? Often, the culprit is small amounts of fat that go rancid.

How to fix it: “Dry yeast should be kept in the freezer unless it is used every day. Instant and active dry yeasts can be kept in the refrigerator for up to a year with no detriment,” Beckman says. “Flour and nuts can also be kept in the freezer, as they have components that will go bad in a few weeks if kept at room temperature.”

10. Not washing your hands long enough—or properly

Scrub a dub-dub—your hands are likely covered in grub. So wash them early and often to avoid cross-contamination and foodborne illness.

How to fix it: “People don’t wash their hands long enough. Washing your hands is one of the best ways to stop the spread of foodborne pathogens,” McManus says. “Wash before and during cooking, especially after touching raw meat and poultry. The FDA recommends at least 20 seconds in hot, soapy water. Try singing ‘Happy Birthday’ once to time it out.”

11. Letting your sponge turn into a science experiment

You sanitized your cooking space, but when was the last time you sanitized your sponge? If you have to think about it, you’re likely spreading around germs when you think you’re “cleaning.”

How to fix it: Replace your sponge every two to three weeks, and in between, clean your sponge by dampening it and microwaving it for at least two minutes. Or run your sponge through your dishwasher with a heated dry cycle, preferably every time you do dishes, McManus says.

“Make sure to rinse and squeeze out the sponge before storing it where it can air-dry between uses,” McManus says. “Leaving bits of food stuck on a warm, wet sponge is an invitation to bacteria to grow.”

1. You’re not cooking the right potato

There are tons of different types of potatoes, and all work better for different cooking styles. “Russet potatoes are traditionally used for baking and steaming. Red potatoes and gold potatoes are more for roasting or sauteing. Don’t steam, boil or overcook the reds or the golds and you will avoid the glue-like texture,” says Executive Chef Joseph Rizza of Prime and Provisions, a Chicago steakhouse.

And in general, a good old russet is perfect. “I like a traditional russet potato, they are consistent and always yield a great finished product. The red potato and Yukon Gold are very waxy and starchy, so if they are not properly cooked you will be eating something that may taste similar to glue,” he says.

2. You’re bringing potatoes to a full boil

Don’t bring potatoes to a full boil unless you want to take a bite into a raw interior. “I see a lot of people boil potatoes at a full boil. Yes, it will cook them faster, but this is where you get the outside overcooked and the center of the potato still raw,” says Chef Kevin McAllister at Café Robey in Chicago.

To make them properly, simmer the potatoes in a pot of water, cut or uncut, for about 12-15 minutes. “The time varies on the size of the potato, and whether they’re cut or uncut. There is not a specific temperature for boiling or simmering, it really depends on the stove, and the pots you own,” he says.

You will know when the potato is done when you can pierce it with a fork, and it’ll easily go through and slide off the fork. This is a great technique for mashed potatoes, or for cooking potatoes ahead of time for dinner or a potato salad, he says.

3. You’re cooking mashed potatoes on high heat

Cook mashed potatoes low and slow to give them the perfect consistency. If you boil them fully, they will be watery and loose, says McAllister. And if you turn them off too soon, they will be raw.

Also, avoid a masher and go for a ricer, instead. “Mashers can be pointless when making potatoes. They create big chunks of potatoes that do not get mixed in with all of the salt and buttery greatness in mashed potatoes. Instead, use a ricer; doing so will produce some smooth mashed potatoes to enjoy,” says Rizza.

What’s more, if you do mess up your potatoes, you can fix them with some tricks. “A good secret ingredient to keep tucked away in your pantry is instant potatoes (yes, I said instant),” says McAllister. Sneak a few tablespoons in while no one is looking. Instant potatoes are cooked and dehydrated flakes made from real potatoes. You can also use the instant potatoes if you add too much milk or cream, as they will help stiffen your potatoes up, he says.

“If you go the other way and undercook parts of your potatoes, use a tamis or sieve. To remove the undercooked potato bits, press your mashed potatoes through the sieve and only keep what comes out the bottom,” he says.

4. You’re not salting or seasoning properly

“Salting the water not only seasons the potato, but it also allows it to boil to a hotter temperature. This, in turn, cooks the potatoes’ starch more thoroughly, resulting in a more creamy texture [for mashed potatoes],” says Sieger Bayer, Chef, and Partner at The Heritage.

“Cooking potatoes in unseasoned water prevents the starch from cooking thoroughly and creates a bland dense finished product. I would say not salting the water is like gifting a pair of shoes without laces. Or like offering guacamole without chips. All in bad taste,” he says.

Adding different herbs and spices can take a good potato to a mind-blowing potato. Salt, black pepper, bay leaf, and thyme can really bump up the “potato” flavor in any potato dish, he says.

5. You’re cooking fries from raw

Give potatoes a little boil before placing them on a tray in the oven to get nice and crispy, rather than plopping them raw on a tray with seasonings to begin the cooking process. “Some people like to toss the raw potato with all sorts of seasonings and what not, then put them on a tray and cook them in the oven. We think par cooking russet potatoes in seasoned water is a better way to get a crispy evenly cooked steak fry,” says Bayer.

You’re able to season the potato and create a fluffy inside with the prep. “After they’ve cooled you can cut, season, and bake them off,” he says. Great steak fries need to be crispy on the outside and fluffy in the middle, so boiling them beforehand is the key to perfect steak fries.

6. You’re making your sweet potatoes too sweet

Ditch the go-to sweet seasonings like marshmallows, pecans, honey, and brown sugar that often go atop sweet potatoes. They are already sweet, and all of those toppings add calories, fat, and sugar. Instead, get creative. “I’m guessing 99 percent of the time they’re cooked with sweet seasonings and pecans,” says Bayer. “That sweet/char combo and chimichurri or Italian salsa verde style sauce are perfect. You could also serve them in a Turkish, smoky, tomato-style sauce,” he gives, for example.

7. You’re scorching your spuds

If you are cooking them on a sheet pan or foil without salt, you might burn them. Yuck. “The process of cooking potatoes straight on the sheet is what causes the bottom to get overcooked,” says Bayer. Instead, add some salt and cook them atop a bed on the sheet pan. “The salt helps to ensure the potatoes cook evenly. The bed of salt prevents the potatoes from coming in direct contact with the baking sheet,” he says. To roast potatoes, use kosher salt (Diamond Crystal or Morton) and create a ¼- ½ inch layer on a baking sheet for a potato protector.

8. You’re not heating up your mix-ins

No one wants to cool down their potato with cold ingredients after it’s cooked. “Heat your cream and butter together in a sauce pot while your potatoes are cooking until the butter is melted. Keep it hot until you are ready to mix it with the potatoes,” says Rizza. Using cold cream and cold butter will work, but it will also make your potatoes cold, so it’s best to heat them.

9. You’re not steaming them

If you just can’t seem to get the boiling down, steam your taters instead. Steaming potatoes is super simple. “After washing your potato, place them whole either peeled or not in a steaming basket, you can buy that at any large grocery store in the cooking utensil aisle),” says Rizza.

In a pot large enough to fit the steamer basket, fill it with water, just enough to touch the bottom of the steamer basket. Cover the pot. Steam the potatoes on high heat until they are tender enough that a fork slides in and out. This will prevent your potatoes from sucking up too much water from over-boiling.

1. Choosing the wrong grilling method

Before you even start grilling it’s important to know the difference between gas and charcoal. Though gas is easier to work with (easy on and off, easy to read temperature controls, and a steady heat source), it steams more than it smokes, which may mean your chicken skin won’t get as crisp or flavorful. Charcoal takes a little more finesse and has the chance of flare-ups, but it also gives you richer, smokier flavors. So, what do you choose? That depends on the amount of work you want to put into dinner and the desired flavor result.

2. Grilling meat straight from the fridge

Before you throw your next rib, steak, or fish fillet on the grill, take the chill off of your meat. Pull your food from the fridge 15 to 20 minutes before grilling. Don’t try to cook cold meat. Though the flavor may be fine, the texture will be tough since the muscles won’t have time to relax before hitting the flame. Plus, meat that is the same temperature at the surface and core will cook evenly and quickly, compared to meat that is warm on the surface but still chilly inside.

3. Not soaking skewers

If you’re planning on making any kind of kebab or skewer, whether it’s meat or veggie, make sure to soak your wooden skewers for at least 30 minutes before threading them with food. Otherwise, you’ll end up burning away the skewer before the food is evenly cooked.

Bonus tip: Thread food onto two parallel skewers to keep food from spinning when flipping the kebab on the grill.

4. Not using tongs and turners

The more your slice, dice, pierce, poke, and puncture your meat, the drier it will become. Valuable juices are lost every time you poke your meat. So, toss out the prongs and forks and use tongs or turners instead. Also, avoid the temptation to poke, prod, and constantly flip meat on the grill. Set it and forget it for a few minutes so it can cook undisturbed.

5. Not using an instant-read thermometer

How do you know when your meat is done? A lot of people try to go by the look (warning: it may look cooked on the outside, but can still be raw in the middle), smell (everything smells good on the grill, though!), or feel (a good poke or two or three or four, but unless you’re a professional it’s hard to tell). The only way to ensure you’ve really cooked that chicken thigh or porterhouse steak to perfection? Invest in an instant-read thermometer, and use it.

6. Cross-contamination

Food safety is always important when cooking, but we often throw that out the window when grilling. Cross-contamination of raw and cooked foods is a big no-no during cookouts. Remember to use a new, clean plate for food that has been grilled, not placing it on the same plate you used to carry it out raw.

The same goes for tongs, forks, and sauce brushes. And, it’s always a good idea to split your sauces in half: Use half for brushing on the grill and the other half for serving, this way you won’t get raw meat juices in the ready-to-serve sauce.

7. Slicing meat before it rests

After you’ve been standing at the grill and smelling all of those delicious aromas, your first instinct might be to eat as soon as possible. Your stomach may be rumbling and your guests waiting, but it’s really important to let your meat rest for five to ten minutes before slicing and serving. This will let the juices redistribute throughout the meat, instead of being lost with the first cut.

8. Trying to spread your coals before they’re fully hot

Patience is one of the biggest keys to great grilling results, and this is particularly true when starting your fire. In this case, spreading the coals out before they’re completely ready can make the results far harder to predict and control. Bad flavors from improperly burning coals, inconsistent heat, and dramatic variations in cooking times are just a few of the problems.

9. Not cleaning your grill when it’s hot

Most folks wait until the grill is completely cool before they attempt to give it a good scraping. But, all those delicious drippings and not-so-delicious dusty ash actually are much easier to remove when the grill is super hot.

Use proper grill cleaning tools so you don’t get burned. Though those drippings are great on the food hot off the grill, the residue they leave behind can stick to future food, ruining the flavor and safety of whatever you serve next.

10. Cleaning your grill with a wire-bristle brush

Of course, you need to regularly clean your grill—but don’t use a wire-bristle brush. A 2016 study found that these brushes resulted in more than 1,600 emergency room visits since 2002. Researchers found that loose bristles can fall off during cleaning and wind up in the food you’re grilling, leading to painful injuries to the mouth, throat, and tonsils.

1. Reduce onion tears

No more crying! Before you chop onions, place the whole onion in the microwave for 45 seconds. By heating the onion before cutting it, you help break down the chemicals that cause your tears.

2. Bake a dessert

Craving something sweet but don’t want to sacrifice time—or wash all the dishes? Use your microwave to make a pan of oatmeal bars. You only need a handful of ingredients and about 10 minutes!

3. Cook scrambled eggs

If you’re in a pinch for a quick and delicious breakfast, zap some scrambled eggs. Simply beat two eggs, two tablespoons of milk, and a pinch of salt and pepper in a microwave-safe bowl. It only takes a couple of minutes to make an easy plate of scrambled eggs.

4. Peel garlic

Vampires, beware! Peeling garlic doesn’t have to be a daunting task. Pop a full bulb in the microwave for 20 seconds to soften it, making peeling effortless. The cloves will slide right out of their skins with no mess or sticky, smelly garlic juices.

5. Help bread dough rise

There are few greater joys in life than smelling (and eating!) freshly baked bread. But bread needs a warm place to rise, which can be a tricky feat in the cold-weather months. Here’s a quick fix: Try microwaving a bowl of water for two minutes, then place your bread inside the microwave with the warm bowl of water. Tada! It’s the perfect condition for your bread to double in size.

6. Make a foamy latte

Fancy a foamy latte? Be your own at-home barista, no frother necessary. Fill a glass jar halfway with milk and microwave for one minute until hot. Screw on the lid and shake vigorously for 30 seconds, pour the milk into a mug, add espresso and enjoy.

7. Squeeze more citrus juice

Get every last drop out of lemons, limes, oranges, and grapefruits. If a recipe calls for citrus juice, zap the fleshy fruit in the microwave for about 10 to 20 seconds. Then, slice it in half and squeeze it away. Easy-peasy-lemon-squeezy!

8. Revive stale bread

Make that bread good as new. Wrap stale bread in a damp paper towel, place it on a microwave-safe dish, and microwave on high for 10 seconds. You can also put a glass of water in the microwave with the bread for more softness.

9. Toast nuts

Nuts are toasted more evenly in the microwave than in the oven or skillet. Spread your favorite nuts in a single layer on a plate, then microwave them in one-minute intervals, mixing them each minute.

10. Steam veggies

Use your microwave to conveniently steam all types of vegetables—broccoli, carrots, asparagus, green beans, and even artichoke. You only need some water in a microwave-safe bowl and a microwave-safe plate to cover it all. Delish! Perfectly steamed vegetables.

11. Make hard taco shells

Magically transform a soft tortilla into a hard taco shell with the help of—you guessed it—your handy microwave. Simply place the tortilla inside a tall, microwave-safe cup, heat it up for about one minute, and… hello! A crunchy, crispy taco shell.

12. Cook crispy bacon

No more splattering bacon fat in the frying pan. With the help of some paper towels and a microwave-safe plate, you’ll be enjoying delicious, crispy bacon in your microwave in no time. Mmm… Bacon.

13. Decrystallize honey

Honey that has solidified can be brought back to liquid life. Just uncover the jar and heat on medium power for 30 seconds to one minute. After a quick zap in the microwave, the revived honey is ready to drizzle into tea or over cornbread.

14. Make potato chips

You want to make homemade potato chips. No deep fryer? No problem! Thinly slice a russet potato, drizzle the slices with vegetable oil and salt, and lay them out on a microwave-safe dish. Zap ’em for about five minutes until golden and crispy.

15. Cook beans

Instead of soaking beans in water overnight, place them in a large microwave-safe bowl, completely submerged in water, and heat for about eight to 10 minutes (or until the water is boiling). The beans should be ready to use in an hour or two.

16. Dry herbs

Instead of waiting to dry herbs in the oven or hanging them upside-down, microwave them! The electromagnetic radiation of your microwave quickly and efficiently evaporates water from the herbs, preserving the essential oils that give herbs their signature flavors and aromas.

17. Bake potatoes

Prick a clean and dry baking potato with a fork. Then, place on a microwave-safe plate and heat for about seven minutes. Once the potato has cooled a bit, cut with a butter knife and top with plenty of cheese, sour cream, chives, and butter!

18. Soften ice cream and frosting

If your favorite pint of ice cream or jar of frosting is hard as a rock, you can soften it in the microwave without melting it. Remove the lid and heat up in 15-second intervals until the desired softness of your sweet treat is reached.

19. Make corn on the cob

Corn on the cob in the microwave? We’re all ears! For one or two ears of corn, microwave on high for three minutes. Serve with plenty of butter, salt, and pepper. You can also finish the corn on the grill or under the broiler for extra color and toastiness.

20. Make pickles

Crunchy pickles are a staple ingredient in Chicago-style hot dogs, burgers, and potato salads. Pickled cucumbers have never been easier, thanks to the trusty microwave. Follow this simple recipe to get your pickle fix!

Unlike other culinary endeavors, making good coffee is more about technique than splurging on gadgets. A bold and delicious cup is attainable at home if you avoid these common coffee brewing mistakes.

1. Using water that isn’t hot enough

Many commercial drip brewers never reach the ideal temperature (195 to 205 degrees F) for perfect coffee. Water in this range extracts the most flavor from the beans. Switch to a French press or pour-over method (Chemex or a ceramic filter), where water just off a boil is poured over ground beans and steeped for three to four minutes.

2. Using beans that were ground a long time ago

Buying pre-ground beans are a no-no. The minute coffee beans are ground, they start to release their nuanced flavors. The longer you wait to brew, the more the flavor will have diminished. Grind whole beans in the grocery aisle or do it yourself at home: Invest in a low-cost blade grinder or spring for a burr grinder for an even finer grind. Power it up while the water is heating up.

3. Pouring into a cold cup

Think about it. If you pour hot liquid into a container of a lower temperature, it won’t stay hot for long, right? Prolong your sipping pleasure by pre-warming the cup. The best part is that the water is already on its way to boiling—just pour some of the water into the cup, leave it in there while the coffee’s brewing, and empty it before filling it with coffee.

4. Drinking from the wrong kind of cup

Those dainty china teacups you pull out for a tea party or the super-functional Corelle coffee cup you’ve had for years are going to drop in temperature quickly, leaving you with (gasp!) room-temperature joe. A thick-walled cup maintains the coffee’s steaming hot temperature for longer.

5. Using stale beans

This is getting into coffee geek territory… but again, who wants to drink subpar coffee? Ideally, you want to use beans that have been roasted within the last three weeks. The easiest way to ensure this is to know the roast date. Coffee roasters who sell their beans on-site will often label the bags with this info. If you grab a bag of local beans at your grocer or farmers market, check the bottom of the package—they often stamp the date there.

6. Eyeballing the measurements

Spooning you’re recently roasted and carefully ground beans into the filter by eye is a habit you’ll want to break now. Measuring grounds allows you to control the strength of the cup. A good rule of thumb is to use eight heaping teaspoons for a 34-ounce French press (standard size). This will result in coffee that is bold and assertive—but not as strong as espresso.

7. Not upgrading your sugar and milk

How one takes his or her coffee is a matter of personal choice, but we always recommend trying to get the most flavor for your sip. Many coffee shops have those little brown packets of raw sugar (also known as turbinado sugar). This sweetener simply tastes better than white sugar. In terms of milk, we like to splurge and use whole milk or half-and-half. Nonfat milk can water coffee down.

8. Using an incorrect coffee-to-water ratio

Ever taste a cup of coffee and think, wow, that’s really weak? Perhaps there is too much water—or not enough coffee—for the proportion to work. The convention is to start with two heaping tablespoons of coffee per cup and then modify future brews if needed.

9. Skimping on water quality

It’s tempting to use tap water because it’s free and you just flick on the faucet, but you really will taste a difference when you switch to filtered water or bottled spring water. That’s because these elevated waters are free of minerals and are not acidic. Otherwise, tap water’s impurities will affect the taste of your morning brew.

10. Leaving old grounds in the filter basket

If you’re only an occasional coffee drinker, make sure that you remove the used grounds directly after brewing. If they sit in the filter for a few days, they can get moldy and you’ll need to thoroughly clean the machine before using it again.

11. Storing your coffee in the wrong place

There isn’t one right place to store coffee. But you do want to find a spot free of humidity. This can mean using a container with an air-tight lid (such as a mason jar) or storing a bag or can of coffee on a shelf or back of the pantry (and, nope, not your freezer: it’s humid in there).

12. Forgetting to clean your machine

Like everything else in the kitchen, your coffee maker needs to be cleaned regularly. Wash the carafe, filter basket, and lids in soapy water after every use. And at least once a month run a brew cycle with equal parts water and vinegar.