16 Cooking Questions You're Always Googling, Answered

It's tough to tell when chicken is fully cooked just by looking at it, because the center could still be a little bit pink. Chicken is fully cooked when it reaches an internal temperature of 165°F, or when the juices run clear, so it's helpful to have a cooking thermometer stashed in your kitchen.

Get the recipe: lemon pepper baked chicken breast

Scrambling eggs is one of the most basic cooking techniques, but it's also one of the trickiest. If you're tired of rubbery, overcooked, and underseasoned scrambled eggs, there are a few changes you can make to end up with soft, fluffy, and flavorful eggs every time. It's all in the temperature of the pan and the way you stir the eggs.

Get the recipe: perfectly scrambled eggs

The best way to ensure juicy steak with a crusty exterior is to follow the reverse-sear method: bake it in the oven until it's cooked through, and then finish it on the stovetop by searing all sides in vegetable oil.

Get the recipe: pan-seared steak

You'll stop buying boxed pancakes for good once you master this incredibly easy recipe.

Get the recipe: buttermilk pancakes

Chocolate chip cookies don't require anything more than flour, butter, sugar, egg, and a few other pantry ingredients, but it's always helpful to check the recipe for exact measurements and baking times.

Get the recipe: easy chocolate chip cookies

You know you've googled this before, and there's no shame — frying an egg takes practice! To avoid a cooked yolk and undercooked whites (or worse, breaking the yolk after attempting to flip the egg), follow this foolproof method that calls for separating the yolk from the egg before cooking.

Get the recipe: fried egg

Hint: you need a lot more salt than you might think. A common comparison is that your boiling water should "taste like the sea" before adding pasta, which means about one tablespoon per quart of water. This step is crucial to flavoring the pasta and the starchy pasta water for sauce.

Get the tip: salt-to-water ratio for pasta

Cooking pasta al dente is key to making sure there's texture in every bite and you don't serve up a plate of mushy pasta that breaks apart when you toss it.

Get the recipe: parmesan garlic spaghetti

There's no shame in turning to your favorite boxed cake mix from time to time, but it's worth trying out a completely from-scratch cake when you have the time.

Get the recipe: homemade chocolate cake with chocolate buttercream

Why is it that despite how many times you've made hard-boiled eggs, you find yourself looking up how to do it every time?

Get the recipe: hard-boiled eggs

You bought a spiralizer — now what? Before you get started on your list of zoodle recipes, you'll want to know how to cook them.

Get the tip: how to cook zucchini noodles

Few cooking struggles are more annoying than buying a bundle of fresh herbs only to see them wilted a couple days later. Instead of simply putting them in the refrigerator, there's a better way to store them to prolong their life: keeping them in water.

Get the tip: how to store herbs in water

It really is possible to make a fast, easy, and no-knead bread recipe, thanks to this popular and foolproof recipe from chef Mark Bittman.

Get the recipe: Mark Bittman's no-knead bread recipe

There are plenty of tips for poaching eggs that will save you from a broken egg running all over the place in the pot.

Get the recipe: spicy garlic kale with poached eggs

Homemade pizza dough can seem intimidating, but it's actually one of the easiest things you'll ever make, and it's infinitely better than the prepackaged kind.

Get the recipe: pizza dough recipe

You'll thank yourself for discovering this easy (hint: slow-cooker) chili recipe for those nights when all you want is a bowl of warm comfort food.

Get the recipe: slow-cooker chili