Multiple Blue Rings


Not Prepping Ingredients Before Cooking

It may seem more efficient to chop vegetables and measure ingredients as you cook, but in reality, it's the exact opposite.

Blue Rings

Storing Tomatoes In The Fridge

Ever complained that tomatoes are mealy? Well, if you store in them in the fridge, it's partially your fault.

Blue Rings

Stirring Too Frequently

If you want to get a golden brown exterior on meat and veggies, the best way to accomplish that is just to let them cook on their own.

Blue Rings

Crowding Your Pan

All food contains water that gets drawn out during cooking. Leaving enough space between each piece allows the water to quickly evaporate.

Blue Rings

Cooking Steak Straight From The Fridge

You gotta give your meat a chance to come to room temperature before it hits the grill.

Blue Rings

Using Dull Knives

vNews flash: dull knives are actually more dangerous than sharp ones. Attempting to saw through a tomato with an unsharpened knife increases the risk of injury.

Blue Rings

Not Labeling And Dating Your Leftovers

Don't risk eating expired food. Don't let your leftovers turn into moldy mystery meals. Keep a roll of masking tape in your kitchen and just add a date.

Blue Rings

Buying Ground Black Pepper

Spices have aromatic oils that start to dissipate as soon as they're ground, and black pepper is no exception. The pre-ground stuff in the spice aisle is already lacking in flavor on the shelf.

Blue Rings

Grinding Your Own Salt

We're dying on this hill. Salt is a mineral, which means it doesn't lose its flavor when it's ground. Your salt mill may look fancy, but it doesn't do anything other than make your life harder.

Blue Rings