Kitchen Logic

Boneless “wings” are breaded, deep-fried breast meat pieces tossed in wing sauce—nuggets or tenders cut, not actual wing portions.

No, you don’t keep a turkey covered the whole time; roast mostly uncovered, then tent with foil only if browning runs ahead of doneness.

No, soft potatoes aren’t automatically bad; they’re unsafe if moldy, green, foul-smelling, bitter, or heavily sprouted.

Yes, green potatoes can be unsafe; peel thickly and discard any that taste bitter or show deep green under the skin.

Yes, sprouted sweet potatoes are fine to eat when the root is firm and mold-free; trim the sprouts and any bad spots before cooking.

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.