Example questions: cooking myths and facts (8 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.
“Cold eggs separate more cleanly than room-temperature eggs.”
Reveal the answer
TRUE The yolk is firmer when cold, reducing the chance of breakage during separation.
Fun fact: After separating, you can let them come to room temperature before baking.
Learn more for yourself: kingarthurbaking.com
“Flipping food frequently during cooking results in uneven doneness.”
Reveal the answer
FALSE Frequent flipping can actually cook food more evenly and faster by minimizing temperature gradients.
Fun fact: Frequent flipping is ideal for burgers and steaks on high heat.
Learn more for yourself: seriouseats.com
“Adding sugar to boiling water raises its boiling point.”
Reveal the answer
TRUE Dissolved solids like sugar increase the boiling point of water slightly, a principle used in candy making.
Fun fact: That’s why sugar syrups can reach 230°F+ without boiling over.
Learn more for yourself: exploratorium.edu
“You can store onions and potatoes together to prolong their freshness.”
Reveal the answer
FALSE Onions release gases that accelerate sprouting and spoilage in potatoes.
Fun fact: Store them separately in cool, dark, dry areas.
Learn more for yourself: foodsafety.gov
“Toasting rice before cooking enhances its flavor.”
Reveal the answer
TRUE Toasting creates nutty, aromatic notes through the Maillard reaction, especially in pilaf-style dishes.
Fun fact: It’s a key step in risotto and many Latin dishes.
Learn more for yourself: seriouseats.com
“Boiling vegetables with the lid off helps retain color.”
Reveal the answer
TRUE Boiling with the lid off lets volatile acids escape, helping preserve chlorophyll and bright color.
Fun fact: Green beans and broccoli look better this way.
Learn more for yourself: extension.oregonstate.edu
“Yeast dies at freezing temperatures.”
Reveal the answer
FALSE Freezing suspends yeast activity but doesn't kill it—yeast can reactivate when thawed.
Fun fact: That’s why you can freeze raw bread dough.
Learn more for yourself: kingarthurbaking.com
“Eggshell color affects flavor and nutritional content.”
Reveal the answer
FALSE Shell color is based on hen breed and has no effect on taste or nutrition.
Fun fact: Brown eggs often cost more due to larger hens—not quality.
Learn more for yourself: usda.gov
“A wooden spoon placed over a pot prevents water from boiling over.”
Reveal the answer
TRUE The spoon pops bubbles and disrupts foam formation near the edge, reducing boil-overs.
Fun fact: This is a physics trick—not magic!
Learn more for yourself: exploratorium.edu
“All alcohol is burned off when flambéing.”
Reveal the answer
FALSE Only a portion burns off; depending on cooking time and heat, significant alcohol may remain.
Fun fact: Flambé is more for dramatic flair than full alcohol removal.
Learn more for yourself: nal.usda.gov
“Chewy cookies result from using more brown sugar than white sugar.”
Reveal the answer
TRUE Brown sugar retains more moisture due to molasses, which leads to a chewier texture.
Fun fact: White sugar leads to crispier cookies.
Learn more for yourself: kingarthurbaking.com
“Parboiling is a complete cooking method.”
Reveal the answer
FALSE Parboiling partially cooks food to prep it for another method like grilling or stir-frying.
Fun fact: Great for potatoes, rice, or ribs before final cooking.
Learn more for yourself: fsis.usda.gov
“Clarified butter has a higher smoke point than regular butter.”
Reveal the answer
TRUE Removing milk solids increases the smoke point from ~350°F to 450°F.
Fun fact: Also known as ghee, it’s widely used in Indian cooking.
Learn more for yourself: seriouseats.com
“Cooking pasta in too little water can cause it to become gummy.”
Reveal the answer
TRUE Low water volume prevents starch from diluting, creating a gluey texture.
Fun fact: Save your pasta water—it’s liquid gold for sauces!
Learn more for yourself: seriouseats.com
“To keep knives sharp, store them in a drawer with other utensils.”
Reveal the answer
FALSE Loose storage causes blades to knock into other tools, dulling edges and risking damage.
Fun fact: Use magnetic strips or blade guards instead.
Learn more for yourself: nytimes.com
“Peeling garlic is easier after microwaving it briefly.”
Reveal the answer
TRUE Microwaving for 10–15 seconds loosens the skins by creating steam between the clove and peel.
Fun fact: You can also shake cloves vigorously in a bowl to peel them fast.
Learn more for yourself: seriouseats.com
“Toasting spices dulls their flavor and should be avoided.”
Reveal the answer
FALSE Toasting enhances volatile oil release, intensifying aroma and flavor.
Fun fact: Dry toasting is a classic step in Indian and Mexican cuisine.
Learn more for yourself: seriouseats.com
“Soaking wooden skewers prevents them from burning on the grill.”
Reveal the answer
TRUE Soaking helps them retain moisture longer, reducing charring during grilling.
Fun fact: Still keep skewers away from direct flame for best results.
Learn more for yourself: foodsafety.gov
“Using cold butter in biscuits creates a flaky texture.”
Reveal the answer
TRUE Cold butter forms layers as it melts during baking, resulting in flakiness.
Fun fact: Similar to pie crust, biscuits benefit from visible chunks of butter.
Learn more for yourself: kingarthurbaking.com
“All nonstick pans are safe to use at any oven temperature.”
Reveal the answer
FALSE Many nonstick coatings degrade or release fumes at high temps (above ~500°F).
Fun fact: Always check the pan’s oven-safe rating before baking.
Learn more for yourself: healthline.com