Cooking

Cold leftover rice is better for fried rice than freshly cooked rice: it fries up separate, absorbs seasoning well, and turns scraps into a proper meal in 10 minutes.

Drop an egg into cold water: sinks flat = fresh, stands upright = use soon, floats = toss it.

Salt accelerates protein bonding in eggs. Add it too early and they turn rubbery. Salt at the end for creamy results.

A cooler bag, the right shopping order, and no warm car detours keep sensitive food safer.

Pasta, sauce and vegetables cook together in one pot. With the right amount of liquid, you get a creamy dinner and barely any cleanup.

If onions make you cry every single time, skip the kitchen myths and use these 3 simple tricks that really help.

Restaurant-level dessert in 5 minutes: quark with berries and cookies – high-protein, cheap, and so easy that kids can help make it.

Moist, nutty, and not overly sweet: this Swiss carrot cake gets even better if you leave it for a day.

If your food tastes bland, it's often not salt that's missing – but acid! A splash of lemon, vinegar, or lime makes flavors pop.

Classic semolina pudding — but light and fluffy instead of heavy. The egg white trick makes all the difference.

Salt draws water out of onions through osmosis - they brown faster instead of steaming.