Cooking guides & articles
In-depth cooking and baking guides — each paired with a free calculator to do the maths for you.
Oct 8, 2026
Prime Rib Cooking Time Per Pound: Why USDA and Butchers Disagree
USDA says 23–25 minutes per pound, a top butcher says 13–18, both at 325 °F. Here is why, plus the pull temperatures that decide your prime rib.
Oct 8, 2026
Slow Cooker Conversion Chart: Low and High Both Hit 209 °F
Turn any oven or stovetop recipe into slow cooker hours with one chart, and learn why Low and High finish at the same temperature, and what that changes.
Oct 3, 2026
How Many ml in a Cup? 240, 236.6 or 250 — and When It Matters
A US cup is 240 ml on a nutrition label and 236.6 ml by law, and a metric cup is 250 ml. The full chart, why there are two US cups, and the spoon that changes a recipe.
Sep 28, 2026
How to Calculate Sourdough Hydration (Count the Starter)
Your "75% hydration" loaf is probably 77%. Why the flour and water in your starter count, the formula, and a chart of how starter shifts the real number.
Sep 25, 2026
How Long to Cook a Turkey: Why Minutes per Pound Runs Early
The 13-minutes-per-pound rule at 325 °F, the USDA timetable it quietly disagrees with, and how to plan a turkey so dinner is on time, not an hour late.
Sep 16, 2026
Diamond Crystal vs Morton: The Salt Swap Everyone Gets Wrong
Morton kosher salt is not twice as salty as Diamond Crystal by volume — it is about 1.7x. Why the popular "use half" rule quietly under-salts your food.
Sep 12, 2026
How Much Food Per Person for a Party? A Catering-Style Chart
Caterers plan by grams per guest, not by recipe. The per-person amounts for protein, sides, dessert and ice — and why buffets need more than plated meals.
Sep 4, 2026
How to Batch Cocktails for a Party (Without Watery Drinks)
A stirred cocktail picks up 20-25% of its volume as water from the ice. Batch without accounting for it and every drink is wrong. The math, and the ratios.
Sep 2, 2026
Why Doubling a Recipe Fails (And What to Scale Instead)
Ingredients double linearly. Salt, pan size and bake time do not. What actually needs adjusting when you scale a recipe up, and by how much.