8 Cooking Facts and Myths

Searing a steak doesn’t really seal in juices. In fact some of the moisture is actually lost during the searing process. But it's still the best way to give a steak that coveted, almost caramelized exterior.

Recipe: Seared Strip Steaks with Horseradish-Root Vegetable Slaw

This one is an easy one to test. Try making two batches of pasta, one with salted water and one without, and taste the results for yourself.

Recipe: Spaghetti with Red Onion and Bacon

Nothing bad will happen to the food itself if you stick a container full of something hot into the fridge. It does, however, make your fridge work a little harder and could warm up some of the surrounding foods, so be thoughtful about what the container is sitting next to.

Recipe: Chipotle Chili with Avocado Sour Cream

The microwave is no different from any other heat source. Food must be brought up to a certain temperature to kill bacteria, and if it doesn’t reach 165 degrees F in the microwave, bacteria can still linger.

Recipe: Easy Microwave Tomato Risotto

Measuring spoons and cups can vary in accuracy. Plus, when you’re baking or cooking you won’t fill a tablespoon with exactly the same amount of flour every time. If you want to be precise, invest in a kitchen scale.

Recipe: Cakey Chocolate Chip Cookies

Avoiding opening the oven while baking is a good rule to follow to maintain the oven temperature, but if you absolutely have to peek in, don’t worry! Chances are your cookies, cake, etc. will survive. If you’re making something extremely finicky, like soufflé, however, opening the over door could adversely affect your treat.

Recipe: German Chocolate Cake

Pouring oil in with the boiling water doesn’t actually prevent sticking. The oil and water separate, so the oil won’t coat the pasta evenly. To avoid sticking just remember to stir!

Recipe: Healthier Spaghetti and Meatballs

Popping a lemon in the microwave won’t miraculously put more juice into the lemon, but it will help the juice pods rupture — effectively making it easier to squeeze juice out of the citrus fruit.

Recipe: Honey-Rosemary Lemonade