Kitchen Logic

No, sprouted potatoes are risky; only eat firm, non-green ones after cutting off sprouts and eyes deeply—discard any bitter or green tubers.

No, green potatoes aren’t safe as-is; greening signals glycoalkaloids that can cause poisoning if you eat enough.

Yes, pork chops can show a faint pink when cooked if they reach 145°F (63°C) and rest 3 minutes.

Yes, commercially pasteurized pickles are safe in pregnancy when eaten in small portions; skip unpasteurized jars and watch the sodium.

No, a floating egg is old, not automatically unsafe—crack, smell, and inspect; discard if anything smells or looks off.

Yes, chicken thigh meat can stay pink once it reaches 165°F/74°C; myoglobin and smoke can tint the color while still safe.

Yes, bananas are helpful when you’re sick—easy to digest, rich in carbs and potassium, and a calm partner for bland meals.

For cooking Arborio rice on the stove, rinse, toast in butter, then add hot stock in stages until creamy with a tender bite.

One 8-oz (240 ml) serving of 100% apple juice has about 24–26 grams of sugar from the fruit itself.

In recipes, apple cider vinegar brightens flavor, aids leavening, balances pH, tenderizes, and helps color hold with a light fruity tang.