You followed the recipe step-by-step, but the cake sank, the chicken’s dry, or your sauce won’t thicken. Sound familiar? Even the best home cooks hit bumps in the kitchen. But don’t worry—our test kitchen pros are here to break down the most common cooking mistakes and exactly how to fix them. Because cooking is science… but with a little heart and a lot of butter.
1. Flat Baked Goods? Check Your Leaveners
The problem: Your cake, muffins, or pancakes didn’t rise.
Pro tip: Leavening agents like baking powder and baking soda lose their power over time. Test their potency by adding a teaspoon to vinegar (for baking soda) or hot water (for baking powder)—if it doesn’t fizz, toss it. Also, overmixing can deflate batters—stir just until combined.
2. Dry Meat or Chicken? Timing Is Everything
The problem: Your proteins come out tough or dry.
Pro tip: Overcooking is the top culprit. Use a meat thermometer! Chicken is done at 165°F (74°C), salmon at 145°F (63°C), and steak varies by doneness. Rest meat for 5–10 minutes after cooking to lock in juices.
3. Sauce Too Runny? Use the Right Thickener
The problem: Your gravy or sauce won’t thicken.
Pro tip: Cornstarch, flour, or arrowroot slurry (mixed with cold water) are great thickeners. Add gradually and simmer to activate. Pureeing part of the mixture (especially soups or stews) is another natural thickening method.
4. Cookies Spread Too Much? Chill That Dough
The problem: Instead of chewy rounds, your cookies turn into puddles.
Pro tip: Butter that’s too soft or warm causes spreading. Chill dough for 20–30 minutes before baking and always use a cool, ungreased baking sheet.
5. Eggs Won’t Set? Lower the Heat
The problem: Scrambled eggs are rubbery or custard is overcooked.
Pro tip: Eggs are delicate. Cook them low and slow. For creamy scrambled eggs, stir constantly on low heat. For custards or frittatas, use a water bath and don’t overbake—residual heat continues cooking after you pull it out.
6. Recipe Too Bland? Season Throughout
The problem: The final dish lacks flavor.
Pro tip: Don’t wait until the end to season. Layer flavor at each step—salt your veggies while they sauté, season meats before cooking, and taste as you go. Add acidity (lemon, vinegar) or fresh herbs to boost brightness.
7. Uneven Cooking? Knife Skills Matter
The problem: Some veggies are overdone, others undercooked.
Pro tip: Try to cut ingredients the same size so they cook evenly. Practice your chopping game—it makes a huge difference in both timing and texture.
