It can depend.

Will using metal cooking utensils ruin enameled cast-iron cookware.

Use these tips to easily and evenly roll out pie dough.

Can ancho chile powder, chipotle chile powder, and regular chili powder be substituted for each other in recipes?

Whether you crave the spicy burn of hot chile peppers or want to avoid it, it pays to know the ins and outs of chiles’ incendiary qualities.

Our grill-roasting recipes often call for a disposable pan filled with a specific amount of water to be placed inside the grill. Does it really matter how much …

How do you know which burner is the primary burner on your grill?

Does storing opened bags of potato chips in the refrigerator keep them fresher, longer?

Is it safe to cook acidic ingredients like as tomato sauce in a cast-iron pan?

Measuring semisoft ingredients such as mayonnaise and peanut butter can be a challenge. Should you use a dry measuring cup or a liquid measure?

What's the difference between dark brown sugar, and organic dark brown sugar in recipes?

Dried herbs can be more complex and flavorful than fresh. We use them in many dishes—and not just in a pinch.

We often call for shallots in our recipes. What size shallots should you be using?

It can be difficult to get long grain white rice to come out properly in a slow-cooker, here's our best method for getting good results.

What is the difference between green onions, spring onions, and scallions? Can they be used interchangeably?

Are there any nonalcoholic substitutes for sherry?

Can white and yellow cornmeal be used interchangeably in recipes? Do they taste the same?

What does it mean to cook an onion to soft or golden? How do you know when it’s there?

When recipes call for one garlic clove, what size should you be using?

Is it possible to bring leftover French fries home and reheat them?

When measuring fresh basil for pesto, should the leaves be packed?

What is the best way to toast whole almonds, and how does one know when they’re fully toasted?

Achieving the right consistency in a sauce, custard, pie, or jam takes a little knowledge . . . and some help from these common thickeners.

What’s the difference between “chopped” and “chopped fine” in recipe instructions?

Why does my honey bottle have a warning that it’s unsafe for infants? Is pasteurized honey ok?

Can you substitute fancy salt for kosher or table salt in cooking and baking?

Some jalapeños are hotter than others. When you get a superspicy one, is there a way to temper the heat?

What’s the difference between canned beef consommé and beef broth? Can they be used ­interchangeably?

What's the difference between using oven-dried bread and stale bread for stuffing? Why does stuffing made with stale bread turn out slimy?

When a recipe calls for finishing a sauce with butter, why must it be added off the heat?

Grilling chicken pieces without flare-ups as fat drips down into the grill can be a real challenge. Here are a few tips to help combat this problem.

If you don't drink much white wine, but need it for cooking once in a while, it may go bad before you finish the bottle. Is there a substitute that keeps better…

Foods are often labeled “low fat,” “reduced fat,” “fat free,” etc. What do these terms mean?