Solutions for Everyday Kitchen Mistakes

You can learn from your mistakes, but it may result in ugly cakes, calorie overloads, and even singed arm hair (ouch!).  Learn from our cooking, nutrition, grilling, and baking mistakes instead!

The Most Common Cooking Mistakes

Learn how to avoid these common mistakes for success every time.

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How to separate egg whites

11. You mishandle egg whites.

Result: The whites won’t whip up. Or, overbeaten or roughly handled, they produce flat cake layers or soufflés with no lift.

Properly beaten egg whites are voluminous, creamy, and glossy, but they require care. First, separate whites from yolks carefully, by letting the whites slip through your fingers. A speck of yolk can prevent the whites from whipping up fully.

Let the whites stand for a few minutes―at room temperature they whip up better than when cold. Whip with clean, dry beaters at high speed just until stiff peaks form―that is, until the peak created when you lift the beater out of the bowl stands upright. If you overbeat, the whites will turn grainy, dry, or may separate.

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