Some of us can't even boil water, let alone put together a full meal. Whether you're a beginner or downright chef-like, try your hand at this fun quiz!
A byproduct of yeast feeding on sugar and starch is carbon dioxide. It is the carbon dioxide gas that causes bread to rise.
Adding salt to pasta water can help flavor it and it is said to help the pasta absorb the sauce.
Salmonella is a danger of handling any meat. Make sure that you wash your hands and surfaces after handling any meat - especially poultry.
Marinades can be used to flavor and tenderize meat.
Start with cold water to cook hard-boiled eggs. Start with boiling water for soft-boiled eggs.
Never add uncooked pasta to cold water. It could turn out gummy.
We will forgive you if you said breakfast. Who doesn't love an omelette for breakfast?
Cafe au lait describes coffee with milk, especially hot milk. The term is French.
Au jus describes meat that is served in its own cooked juices.
This is an easy-to-remember term - the cubes literally look like dice!
The words broth and bouillon are often used interchangeably.
Sugar and the sugar in foods (think onions) will caramelize when cooked. Caramelizing adds flavor.
Convection ovens use a fan to evenly distribute heat throughout the cooking process.
Al Dente means "to the tooth." Pasta should be cooked so that it's not too hard, but not too soft.
A dash is actually a non-specific measurement that is somewhere between 1/16 and 1/8 teaspoon.
A dollop is a glob. Dollops are typically something soft.
To dredge something is to coat it with something before cooking it.
Egg wash may be applied to many baked goods before baking. Egg wash is made from eggs beaten with water or milk.
Purees can be used as sauces, soups or even baby food.
The word saute is French. It means "to jump."
The actual temperature of a simmer is about 185 degrees.
Everyone should have a cast iron pan in their kitchen! It is great for cooking steak.
A roux is the basis of many sauces. It can be used as a thickener.
Blanching helps preserve the color, flavor and texture of foods.
Eggs should start out at room temperature for best results.
You actually don't need to add salt or oil to pasta water. Stirring is all you need to do to keep it from sticking.
Add just a bit of white or white wine vinegar. It will help hold the egg together.
Separating an egg does not require any fancy equipment, but you can buy a separator if you'd like.
Gluten is what makes bread dough stretchy and elastic.
Chili pepper flesh can be hot, but it's the white membrane that contains the real heat, in the form of capsaicin. Seeds don't have any capsaicin at all.
Brown your meat to create the Maillard effect, which is the flavor that comes from a browned crust. Contrary to popular belief, browning does not seal in juices.
Although the technical term is vinaigrette, we will forgive you if you were looking for salad dressing.
Avoid lumpy batter by using a whisk.
Avocados are high in beneficial fats, and they taste great, too!
Ideally, remove your steak from the refrigerator about 15 minutes before cooking, so it is room temperature. Also, heat your pan before adding the steak.