The world of food is complicated. It’s filled with myriad ingredients, unfamiliar spices, fancy techniques and all sorts of equipment – not to mention plenty of unhelpful cooking myths. If you’ve ever wondered why baking recipes ask you to add salt and what exactly sous vide means, you’ve come to the right place. We’ve answered the most searched-for cooking questions across the web.

Separate the cloves from the bulb, place them on a chopping board and give them a good whack one by one with the flat side of your knife. This will loosen the skin and make it easier to peel. You can either cut off the brown base of the clove before or after. Don’t forget to wash your hands in soapy water afterwards to get rid of the smell.

It's all about the welfare of the birds. Indoor chickens live in packed hangars, are killed young and often never see natural light, meaning the meat is tender yet pale and flavourless. Free-range chickens have access to the outdoors but it's proven that they often have very high stress levels. Organic chickens have the best living conditions and feed, aren't routinely given antibiotics and have more indoor space, meaning the meat is firmer, more flavoursome and often higher in omega-3 fats.

Exposure to excessive light, oxygen and moisture as well as storing at the wrong temperature are the biggest enemies of fresh herbs. Before storing them, make sure the leaves are not too wet – pat the herbs dry with a kitchen towel. Then store them upright in about 5cm (2in) of water, as you would with a bunch of flowers. Shelter them from direct sunlight and, if keeping them in the fridge, make sure the back of the fridge is not too cold and ice crystals are not forming on the leaves. Note that basil should never be stored in the fridge. To make your herbs last even longer, you can chop and freeze them. Find more freezer hacks here.

Similarly to over-salting, it can be very difficult to counteract the heat from chillis. When tasting and seasoning dishes, remember that chilli heat takes longer to kick in than other flavours so add small amounts at a time. If your dish is too spicy, try adding more water or vegetables to dilute it; add dairy like cream or yogurt to help soak up the heat; and avoid honey, sugar or acidic foods like vinegar or citrus juice. They will increase the tongue's sensitivity to heat. Discover everything you need to know about cooking with chilli here.

Start with salt and pepper. You’ll find it useful to have both table salt and coarse rock salt, as well as both peppercorns and ground black pepper. Aromatic bay leaves are a must for soups, stews and casseroles as are thyme and rosemary. Nutmeg, cloves and cinnamon will work in both sweet and savoury dishes. Finally, smoked paprika, chilli powder and cayenne pepper are great for flavouring meats, curries and adding a bit of heat to your dishes. To learn more, read our A-Z guide of herbs and spices.

Many chefs insist on resting fish just like meat, however, unless it's a whole fish, it won't have much effect on flavour or texture because fish muscle tissue has a different structure from that of meat. Because of those differences in the structure, a fish doesn't become juicier because of resting – it's most important to serve it while it's still warm. Find 30 tips to cook fish perfectly every time here.

Fill a bowl with cold water and do the ‘float test’. If your egg sinks to the bottom on its side, it means it’s very fresh. If your egg sinks to the bottom in an upright position, it means it’s not as fresh. If your egg floats, it means it has started producing rotting gases, which lift the egg to the water’s surface, so it’s most likely gone bad.

The safest way to defrost meat is to leave it covered in the fridge to thaw slowly. If you leave it out on the kitchen counter, as soon as it starts defrosting, the outer layers of meat are exposed to a temperature perfect for harmful bacteria to grow while the middle is still frozen. If your microwave has a defrost option, it’s by far the speediest way of thawing meat but be advised that it can also start cooking your food prematurely.

Gluten is the general name for various proteins found in wheat, rye and barley. It acts as a binding element that helps products such as bread, pastry and pasta hold together and maintain their shape. A gluten intolerance is the body’s inability to break down and digest these proteins, while coeliac disease is a much more severe digestive condition where the small intestine becomes inflamed and unable to absorb nutrients due to the presence of gluten.

Different pans are used for different purposes so it’s a tricky question to answer. If you’re not sure where to start, begin with essentials: a non-stick frying pan, a deep stockpot for boiling and making soup, a cast-iron pan or griddle for searing, a sauté pan with a lid for stewing and a small saucepan for sauces.

Whether the herb is hardy or delicate determines how to best use it in cooking. The resilient structure of bay leaves, rosemary, sage and thyme means they're best added early on in the cooking process, so the flavour molecules have the time to diffuse throughout the dish. Soft herbs like basil, chives, parsley, coriander and mint are best added in the last couple of minutes of cooking, or as garnish just before serving. If added too soon, the heat will destroy their subtle flavour and delicate leaves.

Turmeric’s popularity has skyrocketed thanks to its warm, peppery flavour that works well with egg dishes like omelettes and frittatas. It’s also great sprinkled on carrots, parsnips and potatoes before roasting. A dash of turmeric alongside paprika, onion powder and sea salt will help transform a bowl of plain white rice into a pot of vibrant pilaf, and make vegetable and chicken soups even more nourishing. You can also use it in drinks – blend it in a smoothie or simmer with coconut milk and honey to make golden milk. Give this lamb curry or mussel broth a go.

Bacteria isn't always bad. While some is harmful, there are many types that are beneficial. Today, blue cheeses are made with pasteurised milk, eradicating naturally occurring microbes. When the cheese is ready, safe moulds like Penicillium fungi are introduced. The mould grows and creates the blue veins so many of us love. This type of mould is used to make cheeses like roquefort, stilton and Danish blue gorgonzola.

Olive oil, as well as vegetable and corn oils, has a higher smoke point than extra-virgin olive oil so is better for high-heat, general cooking. Save the extra-virgin olive oil for vinaigrettes and as a finishing oil to drizzle over pasta, soups and toasted bread. Toasted nut and seed oils such as walnut are a luxurious addition to soups and salads, and coconut oil is great for baking. Learn more about cooking with different types of oil here.

Just like salt, alcohol brings out flavour and, more importantly, aroma as it bonds with fat and water molecules. This is significant because part of the flavours we taste actually come from what we smell. Contrary to popular belief, alcohol is not completely burned off when cooked. Flambéing is great if you’re looking to put on a show, but only reduces alcohol content by around 25%, while baking and slow-cooking reduces it by around 95%.

Sous vide refers to a process where food is sealed in a vacuum bag and then cooked in a water bath at a precise and constant temperature. This technique can be used to cook meat in its juices to ensure it’s moist, juicy and tender, and holds its shape. When cooking sous vide, remember that this technique doesn't brown the meat so if you're after a seared edge or crispy skin, flash-fry it in a pan either before or after sous vide cooking.

As a general rule of thumb, two cups of water to a cup of long-grain rice is the way to go. When it comes to speciality rice like sushi, jasmine and basmati, use our guide to cooking rice perfectly every time.

In short – yes. But, it doesn’t actually seal in the meat juices. When meat is cooked at a high temperature over dry heat, it undergoes the Maillard reaction which, simply put, means browning. This happens when the moisture on the meat’s surface evaporates as it hits the hot dry surface of the pan. This also helps to release aroma and develop flavour. If you’re making a sauce, it’s an essential foundation as caramelised bits of meat left in the pan add to the depth of flavour.

After cooking meat, poultry or fish in a pan, you’re often left with caramelised meat at the bottom of your pan. Adding a liquid, such as wine, stock or cream, helps lift off those bits in a process called deglazing. This forms a great, flavourful base for sauces.

Yes, there are several ways of doing it. If vegetables have been steamed in overly salty water, try rinsing them with cold water. For soups and stews, adding any form of starch such as sliced potatoes or rice can help. If your dish can be diluted, try adding more water, stock or passata. If you’re mixing in a dairy product like cream, add a bit more. Most importantly, keep tasting and adjusting.

To avoid gummy and clumpy pasta that sticks together after it's drained, always add uncooked pasta to a large pot of water that's already boiling and stir during the first two minutes of cooking, as that’s when it gets covered with a sticky layer of starch. If you’re eating your pasta with a sauce, don't add olive oil as that will just encourage the sauce to slide right off.

Adding just a couple of tablespoons of pasta cooking water will first thin the sauce a little, but then the starch from the pasta will start thickening it. Pasta water won’t thicken a sauce as much as cornflour but it will make it silky and smooth. Find the perfect pasta and sauce pairings here.

Marinades serve two different functions – tenderising and flavouring the meat. Common ingredients for marinades such as vinegar, wine and lemon juice are acidic and break down muscle and connective proteins in meat, making it more tender. As the acids tenderise the meat, it’s an opportunity for salt, herbs and spices to add flavour. It's physically impossible for flavour molecules to penetrate deep into the muscle tissue, however, they will form a layer of flavouring around the outside of the meat. Try some of our favourite marinade recipes here.

Any professional chef will tell you that dull knives cause accidents so it’s important to always have your knife sharpened before you start cooking. The best tool for the job is a sharpening steel. There are countless tutorials online on how to use one but make sure you know the basics before you start. Hold the blade at a 15-degree angle and use a long sweeping motion to make sure you sharpen the full length of the knife. Your knives will also last longer if you store them properly in a knife block, on a magnetic knife strip or with a knife guard.

The process is called seizing and it happens when even a tiny amount of moisture (even steam) gets in the bowl where you are melting your chocolate. Unfortunately, when chocolate has seized there is no real fix. But don’t throw it away just yet – even though you can’t use it for dipping or glazing, or continue to temper it, you can still incorporate it in brownies, cakes and cookies. Just add a little more chocolate (if it's too loose) or a touch of cream which will turn it into a smooth sauce.

Wine quality starts to diminish quickly, a day or so after opening due to contact with oxygen, even if you force the cork back in or screw the cap back on. A bottle that's been open for a few days will display less intense aromas and flavours, while a bottle left out for a week (or two) is unlikely to make you ill but will not be enjoyable to drink. As a rule, it's best to consume open bottles of wine within a few days and store it with a wine stopper.

Salt is very important in the sequence of the chemical reactions that happen when different ingredients interact. When baking bread, salt helps to control the yeast growth and strengthens the gluten. For pastry, it helps to cut through the oily taste of buttery dough and encourages browning.

Follow this foolproof method and you'll get perfectly poached eggs every time. Lay a piece of clingfilm (plastic wrap) in a bowl, lightly oil the inside and crack an egg in it. Gather up the sides of the clingfilm and tie on top – make sure to do this quite tightly, otherwise it won’t work. Add your clingfilmed eggs to boiling water and boil for three to six minutes, depending on the size of the egg and how soft you want it. Once cooked, let it cool down for a minute, then cut the clingfilm carefully and take out the poached egg. Find more tips for cooking eggs here.

There really is no right answer. It should be a personal decision based on your own research, experience and needs. There are a lot of benefits to buying organic, such as fighting pesticide use, but supermarkets and producers are not always clear about their organic labelling. If you have decided to buy organic, take a look at these seven tips on how to buy and eat organic food.

Any dairy sauces (that means cream or yogurt-based) must be refrigerated. Mayonnaise is made from eggs, so it needs to go in the fridge too. Anything with vegetables or citrus, such as vinaigrette also goes in the fridge. Despite the high sugar content, opened jams, jellies and preserves should be stored in the refrigerator as harmful bacteria can still grow. Ketchup and mustard will benefit from storing in the fridge to extend their use-by dates, but they'll be fine in the cupboard too. There is no need to refrigerate soy sauce, honey or vinegars. Discover more foods that should never go in the fridge here.

Technically spices won’t go bad if they only consist of dried ingredients. However, over time, as the spice mix is exposed to oxygen, its flavouring will be altered and clumps can form due to moisture. It’s best to store spices away from the cooker where humidity from boiling water can’t reach them. Most dried spices will last for about two years if stored properly but if something doesn’t feel right to the touch and the spice doesn't smell aromatic, bin it.

Read more: 11 secret ingredients that'll take your dish from zero to hero

Different vegetables call for different storing methods. In general, garlic, onions, potatoes and squashes (including pumpkin) need to be stored in a cool, dry and dark place. Avocados and tomatoes need to be ripened at room temperature and kept away from direct sunlight before refrigerating, and the rest need to go straight in the fridge to extend their shelf life. 

Read more: Cooking advice you should never believe

There's plenty to choose from on Netflix, from hard-hitting documentaries to ridiculously addictive cooking competitions. Binge through Chef’s Table for amazing stories from the world's top chefs, play any of Anthony Bourdain’s documentaries for a bit of food, travel and humour, or explore the four basics of wonderful cooking in Salt Fat Acid Heat. Finally, kick back and enjoy chef David Chang's travelogue Ugly Delicious that sends him to culinary hot spots around the world. 

Read more: Unbelievable food hacks that simply aren't true