As a chemist, I can attest to this. I measure everything properly when I bake. I drive my husband crazy when I’m explaining how to cook something because I measure basically nothing.

My favorite shortcut is to smash a garlic clove under the flat of the knife before I chop it. The peel sloughs off easily, and guests are impressed by my (America’s Test Kitchen’s) skill. Also, unless I want perfect rings for burgers, I will cut an onion in half, then cut off the ends, then peel. Way faster than…

Lol. The article says you can skip the browning/searing step before slow cooking/braising. Horrible advice.

Smooth? The love is in the lumps, baby.

Adding to the chorus. With the exception of those dishes that benefit from oven-spring, preheating is just a waste of energy.

This is the correct take. Both styles can be delicious when executed well.

This is not a knock on your spelling, but I just had to mention, cleaning a bowel is verrrrry different from cleaning a bowl. :-)

It’s ok. He doesn’t have to say anything.

If potato skins weren’t delicious TGI Fridays would have been out of business 20 years ago.

I like my mashed potatoes either way. Creamy whipped cream consistency or something that looks like the dog already ate it. Depends on my mood I guess.

I normally skip sifting. With flour, I just stir it up in the container to lighten it a bit, then measure it with the dip-and-sweep method.

Yes, salt is definitely a to-taste item. You’ll learn with experience how to adjust recipes to your taste.

But do cut the green bits of potato out - and the sprouting roots. Both are poisonous. Peeling tends to remove these - if you just scrub, you need to use the sharp end of a potato peeler on the sprouting bits.

I disagree about the salad dressing one. You can easily end up with over or under dressed salad this way. And it’s worthless if people prefer differing levels of dressing. Also; you can’t save leftover salad or dressing. Plus, your salad will get soggy if you don’t do right before the meal when using non-hearty…

Im going to start saying chicken bird from now on.

Aldi's Savoritz Baked Cheese Crackers are SUPERIOR to brand named Cheese Nips!!

I think the "fish" is added so that it won't be confused with vagina.

Waits politely while they enter their PIN number, of course.

Pet peeve - Tuna fish is from the Dept. of Redundancy Dept. Is there any other kind of tuna? Is "fish" used along with any other kind of fish? You don't say "chicken bird" right? OK. I feel better now.

There are limits.