Opinion: 10 Embarrassing Things You’ve Definitely Googled About Cooking

Everyone’s had those “I should probably know this” moments in the kitchen. You’re halfway through making dinner, and suddenly you realize you’ve been guessing what “sauté” actually means for years. You’re hardly alone in these embarrassing episodes. Here’s a few of the most common ones people admitted to in a social media poll.

Woman in the kitchen with a phone in her hand.Photo byShutterstock.

How do I boil an egg without cracking it?

It seems like the simplest task, but let’s be real—half your eggs end up looking like they fought in a war. The trick? Start with cold water, bring it to a simmer, and let them chill before peeling.

What’s the difference between baking soda and baking powder?

Ah, the age-old mystery of the kitchen. One makes your cakes rise, the other makes them flat. Baking soda needs acid to activate; baking powder already has acid in it. Simple, yet so easy to mix up.

Can I substitute milk with water in recipes?

You ran out of milk, but that pancake craving is real. Sure, you can swap milk for water, but your pancakes might taste a little…blah. Try adding a bit of butter to make up for the creaminess.

How do I know if chicken is fully cooked?

No one wants to serve undercooked chicken (salmonella, anyone?), but cutting it open every few minutes isn’t ideal. Stick to a meat thermometer—165°F is the magic number for perfectly cooked poultry.

Roasted chicken.Photo byGina Matsoukas/Running to the Kitchen

What does “sauté” actually mean?

You’ve seen it in recipes a thousand times, but what does it even mean? Sautéing is just a fancy word for cooking food quickly in a bit of oil over medium-high heat. Now you’re officially fancy.

How do I keep pasta from sticking together?

You’ve boiled the noodles, drained them, and now they’re a sticky, starchy clump. The solution? Stir often while cooking and toss in some olive oil once they’re drained to keep them from clumping up.

What’s the fastest way to defrost meat?

You forgot to take the chicken out of the freezer again, didn’t you? Skip the microwave disaster and put your meat in a sealed bag under cold running water. It’s safe, quick, and won’t cook the edges.

Inside of a freezer.Photo byYayImages.

How do I cook rice without burning it?

It’s just rice, right? But somehow, you always end up with a scorched bottom. For perfect rice, use the right water-to-rice ratio, and once it’s simmering, leave it alone—lid on, no peeking!

Why does my garlic turn blue when I cook it?

No, your garlic isn’t possessed. When exposed to acidic ingredients or low heat for too long, garlic can turn blue due to sulfur compounds reacting with trace minerals. Weird, but safe to eat.

What does “al dente” really mean?

Every pasta recipe tells you to cook it “al dente,” but what does that actually mean? It’s Italian for “to the tooth,” meaning the pasta should be firm, with a bit of bite—not mushy or overcooked.