Kitchen Logic

Yes, cookies should feel soft straight from the oven; they firm up as steam escapes and the crumb sets during cooling.

Yes, ripe persimmons turn soft to tender; astringent types need jelly-soft flesh, while non-astringent types can be eaten when firm-tender.

No, sprouted onions are usually fine; if the bulb is firm and clean, trim the shoots and any green core before cooking.

Yes, oysters used for raw service are alive at opening; shucking kills them, so eat right away for best safety and flavor.

Yes, fresh in-shell clams are usually sold alive; closed shells or a quick tap response confirm a living, safe-to-cook clam.

Most retail turkeys are sold frozen, though some are chilled as “fresh” and others are labeled “previously frozen.”

Yes, pickled cucumbers can help with hydration and appetite during illness, but salt, sugar, and acidity limit how much you should rely on them.

Yes, well-balanced smoothies during illness can help with fluids, calories, and soothing texture, as long as sugar and irritants stay in check.

Yes, sandwiches can suit mild illness if you pick soft fillings, lean protein, and easy-to-digest bread.

Yes—plain, washed salads can help when you’re sick, but avoid risky raw add-ins if you have nausea, fever, or food-safety concerns.