Every Wednesday at noon Eastern, staff writer Aaron Hutcherson and recipes editor Becky Krystal provide practical cooking advice with personalized answers that you can’t find on Google. They answer questions like “Do you need to rinse rice?” and “Is it safe to leave butter at room temperature?”
But there’s more! Often, your excellent questions inspire us to write full-length articles. Recent posts have covered broth vs. stock (and whether it really matters), foolproof ways to cook fish and a look at carbon-steel pans.
Aaron and Becky both write and test recipes for Post Food, our team dedicated to helping you cook with confidence. We’re hoping this weekly chat will be a lively conversation where you can figure out any issues in the kitchen and identify new recipes for you to try.
Here are some questions we answered today:
Looking for more? Read on below:
Want more recipes and tips? Check out our past chats, catch up on recently published recipes with our weekly Recipes newsletter, or sign up for the Eat Voraciously newsletter, in which Julia Turshen shares one quick, adaptable dinner recipe every Monday through Thursday.
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Cooking chat: Which type of olive oil should I buy? Why are there so many? - The Washington Post
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