Example questions: cooking myths and facts (1 of 10)
These are examples of how FactApp is played. Read each statement and decide whether it’s true or false. Then see the answer with a short explanation, and follow the source link to learn more for yourself. The real daily challenge mixes many categories.
“Searing meat seals in its juices.”
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FALSE Searing creates a flavorful crust through the Maillard reaction, but it doesn't 'seal in' moisture. Juices are still lost during cooking.
Fun fact: Searing adds flavor, not juiciness!
Learn more for yourself: seriouseats.com
“Microwaving vegetables destroys more nutrients than boiling them.”
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FALSE Microwaving actually retains more nutrients due to shorter cook times and less water use.
Fun fact: Microwaving broccoli is better than boiling it, nutritionally speaking.
Learn more for yourself: health.harvard.edu
“Adding oil to boiling pasta water prevents sticking.”
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FALSE Oil floats on the surface and doesn't prevent pasta from sticking—stirring is what helps.
Fun fact: Oil can make sauce slip off your pasta.
Learn more for yourself: fsis.usda.gov
“Salt makes water boil faster.”
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FALSE Salt actually raises the boiling point slightly, making it take longer to boil, not faster.
Fun fact: Salted water boils hotter, not quicker.
Learn more for yourself: exploratorium.edu
“Leaving garlic in oil at room temperature can be dangerous.”
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TRUE Garlic in oil at room temperature can lead to botulism, a potentially deadly foodborne illness.
Fun fact: Always refrigerate garlic-infused oil!
Learn more for yourself: nchfp.uga.edu
“You should rinse cooked pasta to stop the cooking process.”
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FALSE Rinsing removes starch that helps sauce cling to the pasta. Instead, drain and serve quickly.
Fun fact: Exceptions: rinse pasta when using it in cold salads.
Learn more for yourself: fsis.usda.gov
“Resting meat after cooking helps retain moisture.”
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TRUE Resting allows juices to redistribute throughout the meat instead of spilling out when sliced.
Fun fact: Letting steak rest = juicier bites!
Learn more for yourself: fsis.usda.gov
“Adding baking soda to vegetables helps them stay green.”
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TRUE Baking soda can preserve chlorophyll, but overuse ruins texture and nutrient content.
Fun fact: Too much will turn your broccoli to mush.
Learn more for yourself: extension.oregonstate.edu
“All alcohol cooks out of food during cooking.”
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FALSE Cooking reduces alcohol content, but not all of it is eliminated—even after simmering.
Fun fact: Flambé dishes retain surprisingly high alcohol!
Learn more for yourself: pubs.niaaa.nih.gov
“Cast iron pans require soap-free cleaning to avoid damage.”
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FALSE Mild soap won't harm seasoned cast iron. What's harmful is soaking it or scrubbing off the seasoning.
Fun fact: Modern soaps are gentle enough for cast iron.
Learn more for yourself: lodgemfg.com
“Using dull knives is safer than using sharp ones.”
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FALSE Dull knives require more force and are more likely to slip, leading to injury.
Fun fact: Sharp knives = safer and faster prep.
Learn more for yourself: nytimes.com
“Meat should be rinsed before cooking to remove bacteria.”
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FALSE Rinsing spreads bacteria to sinks and countertops. Cooking kills bacteria, not water.
Fun fact: USDA recommends skipping the rinse.
Learn more for yourself: fsis.usda.gov
“Bread rises because of yeast consuming sugar and producing carbon dioxide.”
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TRUE Yeast fermentation releases CO₂, which gets trapped in the dough’s gluten network, causing rise.
Fun fact: This is the same process that creates bubbles in beer!
Learn more for yourself: exploratorium.edu
“Slow cookers can't bring food to temperatures that kill bacteria.”
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FALSE Slow cookers reach 200°F+ on high, well above the threshold needed to kill bacteria.
Fun fact: Just make sure not to start with frozen meat.
Learn more for yourself: fsis.usda.gov
“Tomatoes should always be stored in the refrigerator.”
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FALSE Cold temperatures dull their flavor and ruin texture. Store at room temp unless fully ripe and cut.
Fun fact: A chilled tomato is a sad tomato.
Learn more for yourself: postharvest.ucdavis.edu
“Sugar speeds up egg coagulation in custards.”
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FALSE Sugar actually slows down coagulation by raising the temperature needed to set eggs.
Fun fact: That's why flan takes forever to bake.
Learn more for yourself: naldc.nal.usda.gov
“Cream can be whipped faster if it’s warm.”
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FALSE Cold cream holds air better. Warm cream won't whip effectively.
Fun fact: Chill your bowl too for best results.
Learn more for yourself: exploratorium.edu
“Hot peppers get their heat from capsaicin, primarily in the seeds.”
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FALSE Capsaicin is concentrated in the white pith (placenta), not the seeds.
Fun fact: Scrape the ribs, not the seeds, to reduce spice.
Learn more for yourself: nmsu.edu
“A pressure cooker increases the boiling point of water.”
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TRUE By trapping steam, pressure cookers raise boiling temperature, cooking food faster.
Fun fact: Water can boil above 250°F in a pressure cooker.
Learn more for yourself: nifa.usda.gov
“You should let pancake batter rest before cooking.”
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TRUE Resting allows flour to hydrate and gluten to relax, resulting in fluffier pancakes.
Fun fact: Rested batter = tender pancakes.
Learn more for yourself: kingarthurbaking.com