Problems and solutions
Why a sauce splits—and how to try to fix it
A split sauce has lost its even texture, but the right remedy depends on the kind of sauce. Learn to read the signs, ease off the heat, and choose a gradual correction.
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Available content
Problems and solutions
Kitchen troubleshooting: how to fix an underdeveloped loaf
A low or dense loaf can have several causes. Learn to read the dough’s signs and change one variable at a time.
Problems and solutions
Why sauces split and how to try to bring them back together
A split sauce does not always have the same cause or the same fix. Learn to tell whether liquid has evaporated or an emulsion has broken, what to try for different sauce types, and how to reduce the chance of another split.
Food safety
Cooked legumes: how to cool, store and reheat them safely
A practical guide to handling cooked legumes, from clean preparation and thorough cooking to prompt cooling, refrigeration and reheating leftovers.
Problems and solutions
Unstable Emulsions: Signs, Causes, and How to Fix Them
Learn to distinguish expected separation from an emulsion losing its uniformity, what to check before changing the recipe, and which adjustments to consider for different preparations.
Problems and solutions
Why broth turns cloudy—and how to fix it
Cloudiness usually comes from dispersed fat and suspended particles. Learn how to tell them apart, strain the broth, and clarify it with egg white when you want a clear consommé.
Problems and solutions
Kitchen troubleshooting: how to stop pasta sticking—and what to do when it clumps
Sticking pasta is usually a problem of movement, space or waiting, not a sign that the cooking water needs oil. Learn to identify when a clump formed, what you can try without damaging the noodles, and how to prevent the same problem next time.
Problems and solutions
Dry Meat: Clues, Causes, and How to Adjust Your Method
Dry meat does not always point to the same mistake. Learn to distinguish overcooking from poor browning, improve the dish you have, and choose what to adjust next time.
Food safety
Frozen Food Safety: How to Handle and Thaw It
Freezing helps preserve food, but does not necessarily eliminate microorganisms. Learn how to store, thaw and cook frozen food while following safe handling practices.
Problems and solutions
Why pastry cream turns lumpy—and how to fix it
Lumps often point to a problem with mixing, adding ingredients, or cooking. Learn how to tell when whisking or straining may help, and how to reduce the chance of lumps next time.
Food safety
Fish: good practices we can responsibly recommend
A careful guide to the role of hygiene and food-business controls, with useful questions for a fishmonger—and clear limits on storage and cooking advice not supported by the available evidence.
Problems and solutions
Kitchen troubleshooting: how to diagnose and fix a sunken cake
A sunken centre can result from an underbaked middle, too much leavening, opening the oven too early, or uneven heat. Learn to read the clues, change one variable at a time, and make use of the cake if it has already baked.