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In general, I've had a hard time determining when I'm truly simmering something. I know it's a gentle boil, where you'll see small bubbles at the surface. For example, when I was making stew, I saw a couple of small bubbles at the surface. Does that mean it was simmering? Do the bubbles have to...

Do you heat the pan first and then add in the oil or add in the oil to the pan first and heat them together?

Looking for some suggestions for some of your favorite go to meals that are quick and easy. I pretty much like everything.

I am wondering what kind of cooking heat you use when cooking diff types of things. For example: - When cooking onions/garlic - When cooking meat - When sauteeing veggies Any general rules of thumb for cooking heat?

How do you know the amount of liquid to add to a stew so that you have a good consistency?

What is the order in which you should cook things (chicken, veggies, eggs, etc.) and what determines that order? I have seen videos on youtube and everyone seems to do it differently.

Is it true that it's healther to bake in general vs Sauteeing/cooking on a skillet? For example, is baked chicken breast healthier than sauteed chicken breast?

I usually cook Salmon at 450 for 15 min or so, but this time around I wrapped the salmon in foil and a good portion of it seemed undercooked when I took it out. Is this normal that it would take longer to cook if it's wrapped in the foil? I actually really liked cooking it wrapped in foil...

How do I know what vegetables I can roast together? And also at what temperatures?

What are some ways to prevent food from sticking when baking? appreciate all your help!

Does anyone pre-heat their oven with their baking dish? I know this is very common when cooking on a skillet, but wondering if people do this with baking. What are the benefits of doing this?

I am wondering what types of foods have the biggest tendency to stick when baking.

I am wondering what the types of foods that are more susceptible to sticking while baking and why?

When you roast vegetables in the oven, what does the addition of olive oil do? (i.e. what would happen if you didn't toss the vegetables in olive oil?)

Do people use parchment paper in glassware? I feel like I've seen people use parchment paper mostly for metal baking pans...