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Odds are that you might agree with a lot of the opinions shared in this list. They sound like common sense. Either that or people are more likely to agree with anyone who shares the same beliefs as they do. (Probably a mix of both.) However, some of these opinions are spicy to say the least.

The fact of the matter is that many folks have very different senses of taste. People’s genetics, how they were raised, the range of cooking ingredients they were exposed to—all of these factors play significant roles in what someone loves and loathes.

Salted caramel might wow some of us (hi there!), but others’ immediate reaction might be, “Yuck! I can’t believe anyone would eat that.” Similarly, some of us have no problem eating Brussels sprouts or green peppers; others hate them with their entire essence.

Salt is the heavy weight champion of flavor

ThelastJasel , cottonbro studio Report

Final score:

164points

POST

SonicAlchemy 11 months ago

Salt enhances and brings out flavor but I wouldn't call it a flavor. Very necessary ingredient in most anything, even sweets.

30points

Nachos should be built wide instead of tall. Homemade chili tastes best the next day.

Giannandco , Erick Su Report

Final score:

160points

POST

Gustav Gallifrey 11 months ago

Almost any stew/casserole/curry/whatever tastes better a day or two or three later. Stuff just 'integrates' over time.

45points

We were curious to hear what the author of the thread, redditor u/CynicalHomicider3248, had to say about helping picky eaters get out of their comfort zone.

"I would recommend picky eaters to pick ingredients familiar to them, but pick a recipe that isn’t," they suggested.

"For example, if you like beef, bell peppers, and olives maybe try ropa vieja! Try to find recipes based on ingredients you enjoy and are familiar with, because it helps with sensory issues as well, which many picky eaters face," the OP told Bored Panda.

Recipes should only be loosely followed and you should modify them as you go to suit your own tastes.

H2ON4CR , Taryn Elliott Report

Final score:

154points

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XenoMurph 11 months ago

But not for baking, usually that needs to be quite exact

110points

TheAmericanAmerican 11 months ago

Exactly. Cooking is an art. Baking is a science.

17points

V 11 months ago

Any sort of dough needs to be adjusted to the temperature and humidity level on the day you are making it though. So that requires a lot of feel to get it the right texture.

5points

MarieTDr 11 months ago

I did take note that you said "usually." As a child, we cooked on a coal stove and baked in an oven whose thermometer only read things like warm, medium and hot. No numbers. Mom used coffee cups and regular teaspoons and tablespoons to measure. She baked the greatest cakes. That's how they did it in the Olden Days. It's better now, but not the only way.

4points

jmdirks 11 months ago (edited)

Not even for baking. As a professional baker I find that most recipes need to be tweaked. People who post recipes online tend to, for whatever reason, leave ingredients or steps out. My favorite example is the toll house recipe on the package. If you follow the package directions you get a flat, lumpy cookie.

3points

David Paterson 11 months ago

That advice actually dates all the way back to Leviticus in the Bible. You're right.

3points

Fora Nakit 11 months ago

They do if you don't know what's going on in the oven. Since I learned more about chemical processes in baking, I started to tweak those recipes too, and I'm getting better results. I assume that professional bakers take those recipes as guidelines too.

2points

CatLady 11 months ago

To a degree. Once you know what you're doing with the chemistry of baking (how leaveners work, how different fats emulsify), you can vary things quite a bit. I have notebooks full of recipes I've improved with study and experimentation. Then again, I've pretty much memorized The Food Lab and the Art of the Cake, and I bake a few times a week. Unless it's a delicate French confection or pastry, you can usually reduce the sugar without having a problem. NEVER forget the salt... it serves a chemical purpose. The altitude and humidity matter for more delicate recipes. You can vary pie crusts by adding seasonings to them or replacing some wheat flour with almond flour. Once you learn the "feel" of proper bread dough, you can play with different flour blends, though some will require more leavener. Always soak your raisins before putting them into raisin bread, or they will suck up all the moisture. I could go on, but you get the picture.

1point

Scott Rackley 11 months ago

also, by weight, not volume

1point

BarkingSquirell 11 months ago

Cooking is an art, baking is a science.

1point

Michael Largey 11 months ago

Right. Chemistry is one thing. Physics is another.

1point

ZuriLovesYou 7 months ago

As a baker, I concur.

0points

Heidrance 11 months ago

Agreed. Baking is chemistry. Cooking is alchemy.

0points

Definitely a Human 11 months ago

I call BS on that. It can't be exact when a recipe calls for "3 eggs". As if all eggs have the same composition.

0points

JuJu 11 months ago

But only if you know what you're doing. If you are a beginner, follow the instructions (I have a memory of a fuming teenager and half under-, half overcooked lentil-soup)

12points

Auntriarch 11 months ago

I reckon to follow the recipe the first time at least

7points

Veronica Richard 11 months ago

Add: "for an experienced cook" to that phrase. When I was first learning to cook, I always followed the recipe exactly the first time (or two). Now I feel much freer to experiment!

7points

R Dennis 11 months ago

This, 100%.

0points

Passerby 11 months ago

I have heard that cooking is an art, while baking is science. You can get somewhat creative with your cooking and it will probably work out fine, but failing to follow a baking recipe with all the measurements will likely result in a disaster.

7points

CatLady 11 months ago

Not if you understand the chemistry. Most recipes also don't take into account altitude, barometric pressure, or humidity, all of which will affect your final product. I find recipes in cookbooks or online, but I experiment with them and eventually write them in my own notebooks once I figure I have them perfected. But that's a passion and hobby for me.

0points

Gustav Gallifrey 11 months ago

FA & FO is nowhere more true than in cooking. Experiment! Modify! Adapt! It's fun, and enormously rewarding. But, be prepared for the occasional absolute throw-it-away disaster, and have some two-minute noodles or something ready as last-resort sustenance.

7points

XenoMurph 11 months ago

fa & fo??

4points

Dave Van Beurden 11 months ago

but if it turns out bad after replacing stuff, do not leave a negative review.

6points

SonicAlchemy 11 months ago

Nothing wrong with recipe modification if you like a little less/extra "this and that" but I don't agree with the phrase "should only be loosely followed". If you want the results of what you read/looked up then follow it the first time, modify it the next.

4points

David 11 months ago

This really depends on whether the recipe in question relies on food science to function.

3points

Biytemii 11 months ago

Thank you!!! I try to tell my husband and his parents this and they are so set in their ways with their food....I have to sneak things in and they don't get why my cooking is always better than his mom's

3points

CatLady 11 months ago

I've basically trained my dad that he can eat my experimental recipes or make something for himself. He's moved beyond salt and pepper for seasoning now and actually likes some herbs and spices.

1point

Dianellian 11 months ago

If a recipe calls for 2 cloves of garlic it’s getting changed to at least 8 in my house.

2points

Sami-Jo Ross 11 months ago

Cooking is an art and can be loosey-goosey. Baking is a science and if you get it wrong your ancestors twelve generations back will slap you senseless.

2points

CatLady 11 months ago

My granny taught me to bake bread and pie by "feeling" when the dough was right. She never measured anything. I've moved way beyond her basics through experimentation (got really bored during Covid), but I don't think she'd mind. My cinnamon swirl apple pie sold for $230 at the last church auction.

1point

Jessica SpeLangm 11 months ago

I agree with this for most meals, but never baking. However, I don't like baking because it has to be exact and I like to adjust ingredients to my liking.

2points

CatLady 11 months ago

Learn the chemistry. Read the Food Lab and the Art of the Cake. Then you'll understand how the science of baking works, and you can adjust things to your heart's content. I've started off with cookie recipes, experimented, and ended up with a recipe where about two of the original ingredients remain.

0points

Geoffrey Scott 11 months ago

Not exactly epicure, but the packaged pasta/rice sides with added frozen veggie of choice while preparing sneaks some health into it.

1point

CatLady 11 months ago

I used to do that at the group home where the guys wouldn't eat vegetables! I managed to put together a "meat" loaf that was about 20% meat, a bunch of ground veg, and they loved it!

0points

Jaybird3939 11 months ago

I follow the recipe for things like cooking sauces and stir fry recipes, only because you have to have the right amount of thickener/liquid, to make it come out right, not too watery, not too gloopy.

0points

Celtic Pirate Queen 11 months ago

I usually follow a recipe pretty much exactly the first time I try it & then make a note of what could be improved - more/less salt, different type of oil, more/less spices, etc.

0points

Elchinero 11 months ago

Baking is chemistry

0points

Sara Wilson 11 months ago

I've always cooked to taste. People like seasonings different

0points

Simeon Nevel 11 months ago

Well, I always make it exactly following the directions at least once. *Then* I start improvising.

0points

Phred 11 months ago

First time, follow the recipe. After that, anything goes. (ymmv, and not for baking)

0points

Rae Rory 11 months ago

You feel seasoning in your heart. Always add more garlic

0points

John Bulatowicz 11 months ago

Cooking is art. Baking is science . 😋

0points

Some guy 11 months ago

I like to follow new recipes pretty closely the first time. I'll experiment next time.

0points

The Doom Song 11 months ago

We always add chilli

0points

30 People Reveal The Cooking Hill They’re “Willing To Die On” Margarine is not butter. And before you come at me for those who don’t dairy, just use oil. Margarine is an abomination. My MIL ruins so much with her diet margarine which she insists “tastes just like butter!”

SpeakerCareless , Felicity Tai Report

Final score:

150points

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Ray Ceeya (RayCeeYa) 11 months ago

Only one thing tastes like butter and it's butter.

119points

Lumpy mashed potatoes are far superior than the super smooth version

curryp4n , Parnis Azimi Report

Final score:

147points

POST

BTDubs 11 months ago

Nope. Lumpy mash is texturally revolting.

28points

"It’s far less daunting to find a recipe with ingredients you already enjoy when you’re trying something new," they shared some great advice with us.

Bored Panda also wanted to get to grips with cooking as a beginner. After all, the kitchen can seem very intimidating to people who are unfamiliar with it and have very little experience working with food. The author of the thread suggested that it helps to embrace a growth-oriented mentality.

"I would say don’t be afraid to make mistakes. Cooking is so intuitive, often even the worst mistakes can be fixed," u/CynicalHomicider3248 told us.

Unless you are buying directly from a farm (or a retailer that optimizes for speed of sale from harvest), *high quality* frozen ingredients can be tastier and more nutritious than fresh.

rabbotz , Monika Grabkowska Report

Final score:

142points

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Gustav Gallifrey 11 months ago

True. It's been shown to be the case with frozen veg, which are often picked at the peak of their growth, and quickly preserved at their peak by prompt freezing.

35points

2-3 cloves of garlic is not enough and I'll always add more than the recipe calls for. Same with onion. Half an onion? Nope, adding the whole f*****g thing.

MermaidBicycles , Cats Coming Report

Final score:

126points

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Gustav Gallifrey 11 months ago

I love garlic, but two things: 1. too much garlic, and that's all you can taste. 2. too much garlic, and it's coming out of your skin for DAYS AND DAYS afterwards. Not always desirable.

60points

WhatAmIDoingHere2092 , Polina Tankilevitch Report

There are very few occasions that justify peeling your f*****g potatoes. Be happy. Leave the skin on. Good nutrients. Less work.

Final score:

125points

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Gustav Gallifrey 11 months ago

But, do give them A GOOD THOROUGH SCRUB!

77points

According to the OP, the r/Cooking subreddit is a wonderful place to get advice. There are plenty of other great cooking-oriented online communities as well.

"If you’re too scared to make mistakes, you won’t ever learn from them, which is vital when it comes to cooking because it is when you can learn from prior mistakes, and start to mess around in the kitchen with recipes or ingredients that cooking becomes so much fun!" the OP noted that experimentation can be a ton of fun.

#10

30 People Reveal The Cooking Hill They’re “Willing To Die On” Modern food culture is one of the most gate keeping, entitled, and toxic cultures. The amount of hard and fast “rules” for dishes that make or don’t make something authentic is ridiculous. Everything evolved from something else.

Authenticity doesn’t exist anymore. Italians I’m looking at you. NY Italians I’m REALLY looking at you.

weatherbeknown , Klaus Nielsen Report

Final score:

106points

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Gustav Gallifrey 11 months ago

Quite often, the most dedicated 'gatekeepers' are the ones who have the most tenuous connection to 'their' culture, but who speak often and loudly about that culture.

46points

#11

Just because memaw kept it a secret doesn’t mean it’s a great recipe

JovianTrell , Teona Swift Report

Final score:

95points

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Javelina Poppers 11 months ago

My grandma kept her's a secret and that was good because she was always a lousy cook.

48points

#12

30 People Reveal The Cooking Hill They’re “Willing To Die On” Carbonara doesn’t have cream in it

DignityCancer , Engin Akyurt Report

Final score:

88points

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troufaki13 11 months ago

And tzatziki doesn't have lemon!

27points

The author also opened up about the inspiration behind their viral thread. "This may sound silly, but I had ordered biryani that day and it was FILLED with raisins so in a fit of rage I posted on the r/Cooking subreddit," they spilled the beans to us.

"I truly didn’t expect it to get so many responses! I think so many people joined [the conversation] because food is something so many of us have strong opinions on, and Reddit allows us a place to express those opinions."

Though we can’t change the genetic factors behind our dislike of certain foods (well, at least not yet), we can do something about the environmental ones. If you find that you’re only ever eating the same two or three meals over and over again, you might want to consider expanding your culinary horizons. But you shouldn’t jump into trying oysters, caviar, and lobster immediately.

Take things slowly. Get your feet wet by taking a small step out of your comfort zone. What’s important here is developing a sense of curiosity, not being so frightened by bizarre dishes that you never want to eat anything ‘fancy’ ever again. It’s a lot of fun to experiment with new flavors and textures.

#13

When it comes to grilled cheese, butter > mayo.

mikevanatta , Gio Bartlett Report

Final score:

74points

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Phoenix 11 months ago

Who uses mayo to make a grilled cheese? I've never heard of this. Everyone I know uses butter.

64points

#14

30 People Reveal The Cooking Hill They’re “Willing To Die On” It's OK to like a steak well done.

BrewCityChaser , sunorwind Report

Final score:

73points

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Gustav Gallifrey 11 months ago

If that's how you like it, then that's how you like it. But, if you're eating it that way simply because you've never, ever had it any other way...well, i feel sorry for you.

37points

save-early-often , Michelle @Shelly Captures It Report

#15

30 People Reveal The Cooking Hill They’re “Willing To Die On” Not everything is better with bacon.

Final score:

72points

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Javelina Poppers 11 months ago

Heresy!

45points

For example, for starters, if you hate olives, you could buy a jar of ‘em and eat just one. Try different types and brands, and use them in different contexts as well. Yours truly was never a fan of how olives taste, but I got used to them over the years.

I used to prefer just black olives, but I’m a fan of green ones now, too. I enjoy them the most with cheese and cured meats, but I won’t say no to olives in salads or on pizza, either. The important thing, at least for me, is that the olives aren’t stuffed with anything weird like fish or cheese. In short, you need to find what works for you and slowly introduce the ingredients into your life. It’s not a sprint—it’s a gastronomic marathon.

#16

Traditional doesn't mean good and judging a dish on whether it's made "correctly" is only for instructors at culinary school.

Effective-Slice-4819 , On Shot Report

Final score:

69points

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Gustav Gallifrey 11 months ago

There's no 'correct' way to make anything. There's only the way that the family/friends/diners/guests/customers like.

29points

#17

-Salt is just as important in sweet food as it is in savory food.

-Chili benefits from the addition of beans, as well as a little bit of unsweetened cocoa.

-Out of season tomatoes are usually not worth buying, and better quality canned tomatoes are often worth the extra few cents!

MobileImpressive3046 , Pixabay Report

Final score:

67points

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Ray Ceeya (RayCeeYa) 11 months ago

UGH, hothouse tomatoes are just watery garbage. Can't stand them.

28points

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#18

Campbells back-of-the-can recipes are a good gateway to cooking and are pretty damn tasty and so no one should diss them. (Except for their high sodium content. That I get.)

Imraith-Nimphais , Calle Macarone Report

Final score:

63points

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deejak 11 months ago

Nothing matches Campbell's tomato soup for pairing with grilled cheese

40points

However, this doesn’t mean that you should be brutally forcing yourself to like something if you fundamentally hate it. There are people out there who are simply more sensitive to certain textures and tastes. There’s nothing wrong with that.

If you gave olives or whatever other food a few fair tries, it simply might not be the food for you. There are plenty of other ingredients out there waiting for you to taste them! But it’s vital to be honest with yourself if you honestly went outside of your culinary comfort zone… or if you had one foot inside it, secretly hoping you wouldn’t like something new.

#19

30 People Reveal The Cooking Hill They’re “Willing To Die On” ciabatta is a s****y bread for sandwiches. maybe when its really fresh this isn't an issue but often its way too hard and causes all the ingredients to push out after a single bite.

jmuguy , Cats Coming Report

Final score:

61points

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Annik Perrot 11 months ago

Fresh baguette is the best bread for sandwiches, and I'll die on that hill, but then, I'm French ;-))

30points

Woman Put A Water Fountain With A Camera In Her Yard, Here Are 24 Photos Of Regular Visitors (New Pics)

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#20

For Thai cooking you can literally use every cooking oil in existence EXCEPT OLIVE OIL AND TRUFFLE OIL

RandomAsianGuy , Clem Onojeghuo Report

Final score:

50points

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Javelina Poppers 11 months ago

I only use an essential oil.........bacon grease.

41points

Practical-Film-8573 , Surya Prakash Report

#21

30 People Reveal The Cooking Hill They’re “Willing To Die On” Fresh garlic is always better than garlic powder and jarlic and I use 3-4 times as what is called for. I also roast it before using it.

Final score:

48points

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Gustav Gallifrey 11 months ago

I'm assuming that 'jarlic' is minced garlic in a jar, and i see absolutely nothing wrong with it PROVIDED THAT the jar contains ONLY minced garlic (no additives), and is kept in a fridge after its been opened.

43points

Affectionate_Buy_830 , Trista Chen Report

What are your spiciest opinions on cooking and food, dear Pandas? Would you consider yourselves to be picky eaters? What ingredients do you absolutely love? What do you hate to put in your dishes? We’d love to hear your thoughts on food, so feel free to share yours in the comment section at the bottom of this list. Meanwhile, you’ll have to excuse us—we’re so hungry, we’ve simply got to get ourselves a snack…

#22

The best rice I have ever eaten was from an Afghan lady. It had raisins in it. I usually am not a fan of raisins.

Final score:

47points

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Javelina Poppers 11 months ago

That is not a hill anybody should be willing to die on.

22points

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#23

Butter over oil, almost always

Greenblinks , Monserrat Soldú Report

Final score:

45points

POST

SonicAlchemy 11 months ago

Oil and butter are two different ingredients with different purposes and uses so that's all depending on what it's for. You're not going to find a deep fryer full of butter and you can't make a roux with oil.

51points

#24

30 People Reveal The Cooking Hill They’re “Willing To Die On” -The “that’s not a grilled cheese it’s a melt” crowd is annoying af…. You made it you can call it whatever you want idc

-Sandwiches and burgers shouldn’t be piled so high that you can barely get them in your mouth. Maybe it looks fancy but it doesn’t eat well and that’s what matters.

-Some cuts of steak have a better flavor and texture when cooked to medium (ex. picanha)

pimentocheeze_ , MikeGz Report

Final score:

40points

POST

Auntriarch 11 months ago

"that's not" shows ignorance, "we call it" shows good manners

10points

#25

30 People Reveal The Cooking Hill They’re “Willing To Die On” I've got a few:

1. Garlic is misused. In many cases, if you have to add that much you're probably overcooking it and destroying the flavor, or adding it at the wrong time. You get a lot more garlic flavor if you add it later on.
Edit: People are reading this as if I'm saying people use too much. I'm not. I'm saying they aren't using it correctly, and they aren't really getting the garlicky flavor they think they are because they're cooking it too long in many cases.

2. "Holiday" meals, or meals you only eat once in a while deserve to be made with little regard for health. I make my Thanksgiving mashed potatoes at Thanksgiving and that is why I'm using lots of butter, heavy cream, sour cream, salt, pepper, etc. I don't need to eat a ton of it.

3. Similarly, I'd rather eat really good bacon rarely than trashy paper bacon every week. If there's a better version of something and the difference is great, I'd rather eat it less and have the good version. Sometimes, the "better" version isn't much better, so I'm less inclined to worry about it.

4. Contradicting myself somewhat, but people like what they like. i think it's better and more exciting to try new things and folks who only eat the same foods over and over are missing out, but if that's what they like, fine. People who like well-done steak, whatever.

BUT, I have much less patience with that if a person hasn't at least tried an alternate dish. I understand having reservations about something if you're worried its unsafe, but I remember finally being talked into eating medium rare steak instead of well-done and it was amazing. TRY NEW THINGS!

marsepic , team voyas Report

Final score:

38points

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Superb Owl 11 months ago

Taste of garlic really changes a lot with cooking time. When to add and how much depends totally on the taste you are after – the longer you cook it, the less "bite" it has.

11points

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#26

There’s no need to do horizontal cuts when dicing an onion.

bw2082 , Aлександар Габона Report

Final score:

37points

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Gustav Gallifrey 11 months ago

Look up Gordon Ramsay's way to chop up an onion. It's the way.

13points

#27

30 People Reveal The Cooking Hill They’re “Willing To Die On” I shall have you know, good sir, that having sweet with your savoury is a perfectly good way to enjoy a succulent Asian meal...

suchthegeek , Markus Tourunen Report

Final score:

32points

POST

troufaki13 11 months ago

Try chocolate with chips (I prefer the ones with BBQ flavor). So yummy!! 🤤

4points

#28

30 People Reveal The Cooking Hill They’re “Willing To Die On” Rinsing mushrooms is perfectly fine. It'll take longer to brown but you really can't overcook mushrooms so it makes no difference. Plus you save all of the time it would take to wipe and brush them off.

nyxo1 , Pixabay Report

Final score:

30points

POST

deejak 11 months ago

And what do you think happens to mushrooms when it rains? The proper way to saute mushrooms is in a pan with ONLY water first (just a Tbsp or so, or whatever is left after washing). Cook until water is gone and THEN add oil/butter for browning. You're welcome.

27points

#29

A lot of recipes are very under seasoned. 1 tsp is not enough of any seasoning for a recipe that feeds more than one.

Wtfshesay , amiion Report

Final score:

28points

POST

Gustav Gallifrey 11 months ago

This depends on what you mean by 'seasoning', and who's going to be eating it.

26points

Icy_Stable9059 , cottonbro studio Report

#30

“Authentic food” is not always better than dishes that have had some local influence on them. But I’m about to snap if I get another chicken tikka platter with broccoli and celery in it.

Final score:

21points

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Gustav Gallifrey 11 months ago

While i would not want either broccoli or celery in a chicken tikka, we have to keep in mind that chicken tikka is a dish 'invented' in Britain not so very long ago.

17points