27 Diagrams That Make Cooking So Much Easier

Which you should be doing, instead of buying the bottled stuff. It's healthier and tastier, and it's really not hard. Here's everything you need to know about building a better salad.

Pretty awesome. Via eReplacement Parts.

If you're going splurge on a really great piece of meat, you'd better know how to cook it to temp. If you need more help, here's how to make the perfect steak.

Sure, you can just dump a bunch of spices into your stew and it'll taste good. But, you can take your home cooking to a whole new level if you really know which spices taste best with which foods. Via CookSmarts.

It's actually s(o)uper easy to make a healthy, warming winter meal. Via Shape.

Cooking time varies depending on whether you like your yolks soft or hard. Here's exactly how to boil an egg.

Why do math when this chart has all the answers?

Cast-iron skillets are great for cooking because they're good heat conductors, meaning they get super hot, stay super hot, and cook your food evenly. They're especially great for getting a delicious, crispy crust on meat. Here's everything you need to know about owning a cast-iron skillet.

Good cooks know that sometimes it's better to leave the hard work to a machine. Just make sure you're using the right one.

No more dry chicken. Here's more about using marinades to make delicious food.

It's important to know the smoke point of the oil you're cooking with so that you don't set off your smoke alarm and ruin your food.

It's a shame when you spend all evening making a great dish, only to find that it's intolerably spicy. Here's how to tone down the heat.

Knowing the difference between cuts of meat means you'll always be able to go into a butcher or grocery store and ask for exactly what you want. Plus, it makes for impressive dinner conversation. Full infographic here.

A sharp knife is a cook's most important tool. Knowing how to use it means anything in the kitchen is possible. Via Visual.ly.

You won't ruin a recipe by using a sweet onion when a red onion would have been better, but different onions have different characteristics — some are milder, some are sweeter, etc. — so it's good to know the difference. More info here.

You may have to experiment a little bit to figure out which replacement is best for particular recipes, but here's a good starter guide on egg substitutions.

Running out is not an option. Heather from Chickabug has plenty more tips for party planning, cooking, and decorating.

Via Good Eggs.

Freshly baked bread forever! This is how to make the perfect sourdough boule.

Well, for boiling or steaming vegetables. Via Kid Spot.

They're much cheaper when you buy them whole, and filleting them yourself isn't that hard. Via Wide Open Spaces.

Impress anyone with your extensive noodle knowledge. Get the poster (or see a zoomed-in version) at Chasing Delicious.

And by "perfect" I mean "exactly the way you like them." Learn more about how to make the chocolate cookie you want.

Fire it up. Via Visual News.

Sure, you can find blueberries at the supermarket in December. They're just not going to taste very good. From The Best American Infographics.

You can't be a be a better cook if you're throwing away rotten food all the time.