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Cooking SchoolBurning Questions

What’s the best way to make mashed potatoes?

Tips on how to make your mashed potatoes lighter, airier, thicker, or denser.

Jacob Dean

11/19/21 9:36AM

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Cooking SchoolBurning Questions

Why do cheese curds squeak?

And more importantly, why do people love squeaky curds so much?

Jerard Fagerberg

10/25/21 6:40AM

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Cooking SchoolBurning Questions

Why does butter explode in the microwave?

And how to avoid coating your entire microwave with the greasy aftermath.

Allison Robicelli

6/09/21 7:19AM

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Cooking SchoolBurning Questions

What are the best substitutes for brown sugar?

How to make light or dark brown sugar when you don't have it on hand.

Allison Robicelli

4/16/21 10:25AM

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Cooking SchoolBurning Questions

How do you reheat fried chicken? (And is it even worth it?)

Fried chicken is one of the best things in the whole wide world. Even at a fast-food joint, even if it’s tofu or…

Aimee Levitt

4/14/21 6:41AM

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Cooking SchoolBurning Questions

What’s the best substitution for buttermilk?

The recipe calls for buttermilk. You don't have any. What can you use instead?

Allison Robicelli

4/13/21 6:11AM

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Cooking SchoolBurning Questions

Do cakes “sing” when they’re done baking?

I mostly bake nowadays as a form of relaxation. Few rituals reset my head as reliably as hitting play on a long…

Dan Jakes

4/12/21 10:51AM

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Cooking SchoolBurning Questions

What makes horseradish spicy?

Recently, I’ve been on a massive horseradish kick. I got a squeeze bottle of Beano’s Heaveny Horseradish Sauce for…

Dennis Lee

3/25/21 6:32AM

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Cooking SchoolBurning Questions

What does “terroir” mean?

When it comes to wine terminology, there are lots of words that swirl around the tasting table: legs, appellation,…

ByThe Takeout

3/05/21 6:00AM

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Cooking SchoolBurning Questions

Is “processed cheese product” real cheese?

Look, no one is ever going to mistake a slice of American cheese for a product that came straight from the pastures…

ByThe Takeout

2/26/21 8:00AM

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Cooking SchoolBurning Questions

What’s the best way to keep coffee beans fresh?

Welcome to Burning Questions, The Takeout’s video series in which we answer all your culinary quandaries and…

ByThe Takeout

2/13/21 6:00AM

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Cooking SchoolBurning Questions

How can you tell if your spices have gone stale?

Welcome to Burning Questions, The Takeout’s video series in which we answer all your culinary quandaries and…

ByThe Takeout

2/05/21 6:00AM

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Cooking SchoolBurning Questions

What can I use as a tomato paste substitute?

Almost no one remembers to buy tomato paste. It’s one of those pantry items that you take for granted, assuming that…

Allison Robicelli

2/01/21 6:25AM

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Cooking SchoolBurning Questions

Is white meat chicken healthier than dark meat chicken?

Welcome to Burning Questions, The Takeout’s video series in which we answer all your culinary quandaries and…

ByThe Takeout

1/29/21 6:00AM

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Cooking SchoolBurning Questions

Why don’t we drink pig’s milk?

Welcome to Burning Questions, The Takeout’s video series in which we answer all your culinary quandaries and…

ByThe Takeout

1/15/21 8:17AM

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Cooking SchoolBurning Questions

How is decaf coffee made?

Welcome to Burning Questions, The Takeout’s video series in which we answer all your culinary quandaries and…

ByThe Takeout

12/18/20 6:45AM

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Cooking SchoolBurning Questions

Why is mint considered a holiday flavor?

Until I read the comments on our most recent Takeout fantasy food draft, I didn’t realize how much chocolate mint…

Aimee Levitt

12/16/20 6:53AM

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Cooking SchoolBurning Questions

What’s the deal with Certified Angus Beef?

I was 18 years old when I first started buying beef to cook for myself. At that time, the butchery section of the…

Jacob Dean

12/07/20 6:31AM

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Cooking SchoolBurning Questions

Is it safe to leave butter sitting out on the counter?

Welcome to Burning Questions, The Takeout’s video series in which we answer all your culinary quandaries and…

ByThe Takeout

12/04/20 1:19PM

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Cooking SchoolBurning Questions

How can I tell if my spices are fresh?

Let’s just cut right to the chase: your spices aren’t fresh. In fact, thanks to how the international spice trade…

Jacob Dean

11/30/20 6:38AM

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