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The microwave will decrease the nutritional value of your food -

Food cooked in the microwave will actually be exposed to intense heat over a shorter period of time, and in some cases that can actually be helpful in retaining some nutrients.

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You should rinse meat before cooking -

While you should wash fruit and veggies, you shouldn't do the same with meat. This can actually spread bacteria all over you and the kitchen!

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Stir the rice to make it fluffy -

This actually has the opposite effect and can make it more sticky.

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You should always rinse pasta -

Doing so with cold water will stop the cooking process, and will also strip pasta of starches that will help it stick to sauces.

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Alcohol will cook off -

This is not always the case. This will vary depending on the temperature at which food is cooked and the amount of time it's cooked.

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Pitted avocados will last longer -

Pitting an avocado doesn't have any influence on how long the avocado will last as a whole.

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Only flip your pancakes when bubbles appear -

This will depend on the thickness and doesn't always has to be the case. You might want to turn them as soon as the bottom is firm.

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Lobsters scream when they're boiled -

The sound you hear when you boil lobster is not a desperate cry. It's just the sound of air coming from under their shells.

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Raw tomatoes are better than cooked ones -

The nutritional value doesn't change much from raw to cooked tomatoes. In fact, the antioxidant lycopene actually increases when tomatoes are cooked.

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Seasoning timing is not important -

It is. You might get away with tossing some spices and herbs while cooking, but some foods will rely on a chemical reaction from the seasoning that can only occur if you do it beforehand.

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Sharp knives are dangerous -

If you use a dull knife, you'll have to apply more pressure, meaning that the knife is more likely to slip from your hand and you can cut yourself.

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You can wing it -

Not with baking. You might be able to get away with your own twist in cooking a dish, but baking is more like an exact science and the correct measurements are really important.

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Always remove the skin from chicken before cooking -

Cooking chicken with skin on will actually help sealing in flavor and moisture.

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You shouldn't wash a cast iron pan -

You can and should wash your iron skillet. Just make sure you dry it thoroughly to prevent rust.

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Oil to prevent pasta from sticking together -

Whatever oil you use will not mix with the water and won't do anything to prevent pasta from sticking together. All you can do to achieve this is to stir it occasionally.

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Salt is salt -

Not all salt is created equal. You will have to experiment with different varieties to know your measurements, as they vary on how salty they can make food.

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Bakeware is all the same -

It is not. Metal, glass, Pyrex, and other types of bakeware conduct heat differently, and this affects the baking process.

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Fresh pasta is better than dry pasta -

Both are made with the exact same ingredients, so it's just a matter of preference, really.

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You have to mix your batter really well -

While big lumps of flour are not great, some recipes will benefit from the air bubbles in a lightly mixed batter to make the end result fluffier.

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You can soften butter in the microwave -

Sure you can melt it if you need it, but leaving it at room temperature will work better if you just want a softer texture.

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Cooking in a cooler pan is better -

In fact, the opposite is true, especially if you want to sear meat. In which case, you will need to have quite the hot pan.

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A marinade will tenderize meat -

Some very specific acidic ones might achieve this, but in general they'll just add flavor.

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You don't need to rinse mushrooms -

Mushrooms are porous, so some people think that rinsing them will strip them of their earthy flavor. But they're usually quite dirty, so make sure you wash them before cooking.

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Boiling whole potatoes will make a better mash -

Actually, chopped potatoes will boil more evenly and will be easier to mash.

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If the chicken is not pink, it's cooked -

Not necessarily. A much more accurate way to know this is by using a thermometer.

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Adding salt reduces pasta cooking time -

While it does increase water's boiling point, salt won't make a huge difference in terms of cooking time.

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Well-done meat is safer to eat -

If it's a steak, you're pretty safe at eating it as you like it (as long as the core temperature reaches 145°F/62.7°C). Ground meat, however, requires more attention and should be well-done to kill all the bacteria.

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Steel-cut oats are better than rolled oats -

The only difference is how they're prepared. Nutritionally, they're exactly the same.

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Baking soda never expires -

We tend to keep it in our pantries for months, but the truth is that baking soda does go bad.

See also: Practical ingredient substitutions for everyday cooking

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