Your grandma's cooking wisdom might have been passed down with love, but some of those so-called kitchen rules are just plain wrong. Some of them have been debunked by time, yet they still linger in home kitchens everywhere. Let's unlearn everything we thought we knew about cooking because these classic "rules" might actually be ruining your food.

Eating Late at Night Causes Weight Gain

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Eating a snack before bed won't automatically tip the scale, as weight gain happens when calorie intake exceeds what your body burns, no matter the time. The body doesn't suddenly start storing food differently after dark. What matters is what you're eating! Late-night munching isn't the villain; mindless overeating is.

Searing Meat Locks in Juices

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Searing adds incredible flavor, but it's a myth that it traps moisture. High heat causes the Maillard reaction, which creates that delicious crust, but the meat still loses juices, whether seared or not. In fact, searing causes more liquid loss due to high temperatures. The best way to retain moisture is to let the meat rest after cooking.

Rinsing Raw Chicken Removes Bacteria

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Washing raw chicken doesn't clean it—it spreads bacteria. The USDA and CDC have said this for years, but old habits die hard. When you rinse poultry, contaminated water splashes onto your sink, counters, and anything nearby, increasing the risk of cross-contamination. The only way to eliminate bacteria is by cooking it to 165°F or 74°C.

Microwaving Food Destroys Its Nutrients

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The microwave is often unfairly labeled as a nutrient killer, but it's one of the best cooking methods for retaining vitamins. When food is exposed to heat for too long, nutrients are lost. Thus, microwaves preserve more vitamins than boiling or frying because microwaves cook quickly.

Eggshell Color Affects Nutritional Value

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White eggs, brown eggs—it doesn't matter. The only real difference is the color of the hen that laid them. Brown eggs often cost more, but that's because the hens where they came from require more feed, not because they're any healthier. The nutritional value is determined by the hen's diet, not the shell color.

All Sweeteners Are Bad For You

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Sugar gets a bad rap, but not all sweeteners are created equal. Excessive refined sugar contributes to health issues, but natural sweeteners, like honey, provide small amounts of antioxidants and minerals. Even artificial sweeteners, though controversial, have been approved by the FDA as safe in moderation.

White Meat Is Always Healthier Than Dark Meat

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Chicken breast has fewer calories, but dark meat isn't the villain it's made out to be. Thighs and drumsticks contain more fat but higher amounts of iron, zinc, and B vitamins. Plus, the extra fat keeps them juicier and more flavorful. Skip the deep-frying and have a delicious, nutrient-packed option.

Leftovers are Less Nutritious

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Nobody would survive off meal prep if reheated meals lost all their nutrients. Some foods, like pasta sauces and stews, actually improve in flavor as they sit because ingredients meld together. The genuine concern with leftovers is proper storage—keeping food at the right temperature and reheating it thoroughly ensures it stays safe.

Fresh Produce is Always Better Than Frozen

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Fresh produce is just as nutritious as frozen ones. However, fresh fruits and vegetables start losing nutrients as soon as they're harvested, especially if they spend days traveling to the grocery store, losing nutrients along the way. Frozen produce is packed at peak ripeness and flash-frozen, locking in nutrients.

Alcohol Completely Evaporates During Cooking

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Some alcohol burns off during cooking, but the remaining amount depends on temperature and cooking time. Simmering for hours significantly reduces alcohol content, but quick sautéing or flambéing leaves more behind than expected. Some dishes even retain up to 85% of their alcohol.

Cooking Vegetables Destroy All Nutrients

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Yes, some nutrients break down with heat, but cooking actually enhances the bioavailability of others. When cooked, carrots, tomatoes, and spinach release more antioxidants and even becomes healthier in some cases. The method also matters; boiling can leach nutrients into the water, but roasting, steaming, and sautéing help retain them.

All Fats Are Unhealthy

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The '90s demonized fat, but science has since set the record straight. There are healthy fats, like those found in nuts and avocados, that are essential for brain function, heart health, and nutrient absorption. Even saturated fat, in moderation, isn't the villain it was once thought to be.

You Should Avoid All Salt in Cooking

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Cutting out salt leaves meals bland and unappetizing, which subsequently leads to overcompensation with less healthy ingredients. Salt improves flavors and is essential for bodily functions, but moderation is key. If you're worried about sodium intake, focus on reducing sodium from processed foods rather than eliminating salt from home cooking.

Adding Oil to Pasta Water Prevents Sticking

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Oil floats on top and does nothing to prevent pasta from clumping. Instead, it can coat the noodles, which makes it harder for the sauce to stick. The real trick is stirring the pasta frequently in the first couple of minutes, skipping the oil, and just keeping an eye on the pot.

All Processed Foods Are Unhealthy

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Not all processed foods are bad. Canned beans, frozen veggies, and whole-grain bread are technically processed but still nutritious. The real issue here is ultra-processed foods packed with additives, refined sugars, and unhealthy fats. Instead of avoiding anything labeled "processed," focus on ingredient lists.