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27 Diagrams That Make Cooking So Much EasierIncluding easy ingredient substitutions, basic knife skills, meat marinating times,

and more.

posted on Jan. 17, 2015, at 10:19 a.m.

Christine ByrneBuzzFeed Staff

1. For making your own vinaigrette.

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Page 1 of 5027 Diagrams That Make Cooking So Much Easier

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13 Insanely Easy 3-Ingredient Desserts13 Insanely Easy 3-Ingredient Desserts

Here’s A Make-Ahead Meal Plan That Here’s A Make-Ahead Meal Plan That Anyone Can CookAnyone Can Cook

nom nom nom ew not nom

Fudgy Chocolate Cake With Oreo Cream Filling With

Chocolate Whipped Cream Icing!

Here's A Picture Of My Food .

The Nom List

See the rest and submit your dish!

1 2 3

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Nom or not?



cooksmarts.com

Which you should be doing, instead of buying the bottled stuff. It’s healthier and tastier, and

it’s really not hard. Here’s everything you need to know about building a better salad.

2. For making substitutions when you’re missing an ingredient.

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ereplacementparts.com / Via lifehacker.com

Pretty awesome. Via eReplacement Parts.

3. For cooking red meat exactly how you like it.



Chris Ritter / BuzzFeed. buzzfeed.com

If you’re going splurge on a really great piece of meat, you’d be tte r know how to cook it

to temperature. If you need more help, here’s how to make the perfect steak.



4. For spicing things up.



cooksmarts.com

Sure, you can just dump a bunch of spices into your stew and it’ll taste good. But, you can

take your home cooking to a whole new level if you really know which spices taste

best with which foods. Via CookSmarts.



5. For making any soup from scratch.





shape.com

It’s actually s(o)upe r easy to make a healthy, warming winte r meal. Via Shape.

6. For Metric conversions.



javacupcake.com



javacupcake.com

7. For boiling eggs:



bonappetit.com

Cooking time varies depending on whether you like your yolks soft or hard. Here’s

exactly how to boil an egg.

8. For volumetric conversions.



Plainworks / visual.ly

Why do math when this chart has all the answers?

9. For cooking with and maintaining a cast iron skillet.





© 2011 Yumi Sakugawa, as first published on WonderHowTo.com

Cast iron skillets are great for cooking because they’re good heat conductors, meaning they

get super hot, stay super hot, and cook your food evenly. They’re e specially great for

getting a delicious, crispy crust on meat. Here’s everything you need to know about

owning a cast iron skillet.

10. For making sure you’re using the r ight kitchen appliance.





Justine Zwiebel / BuzzFeed

Good cooks know that sometimes it’s be tte r to leave the hard work to a machine . Just

make sure you’re using the right one.

11. For marinating meat to make it tender and delicious.

Chris Ritter / Buzzfeed. buzzfeed.com

No more dry chicken. Here’s more about using marinades to make delicious food.

12. For knowing what oil to use.



visual.ly / visual.ly

It’s important to know the smoke point of the oil you’re cooking with so that you don’t se t

off your smoke alarm and ruin your food. .

13. For when you’re too heavy-handed with the chili peppers.



sheknows.com

It’s a shame when you spend all evening making a great dish, only to find that it’s

intolerably spicy. Here’s how to tone down the heat.

14. For your next trip to the butcher.



creativecommons.org / everest.co.uk



Knowing the difference between cuts of meat means you’ll always be able to go into a

butcher or grocery store and ask for exactly what you want. Plus, it makes for

impressive dinner conversation. Full infographic here.

15. For knife skills.









visual.ly

A sharp knife is a cook’s most important tool. Knowing how to use it means anything in

the kitchen is possible. Via Visual.ly.

16. For knowing what kind of onion to use.

Chris Ritter / BuzzFeed. buzzfeed.com

You won’t ruin a recipe by using a sweet onion when a red onion would have been better,

but different onions have different characteristics—some are milder, some are sweeter, etc.

—so it’s good to know the diffe rence . More info here.

17. For vegan baking.



swansonvitamins.com

You may have to experiment a little bit to figure out which replacement is best for

particular recipes, but here’s a good starter guide on egg substitutions.

18. For hosting a party.





blog.chickabug.com

Running out is not an option. Heather from Chickabug has plenty more tips for party

planning, cooking and decorating.

19. For cooking your grains perfectly.

blog.goodeggs.com

Via Good Eggs.

20. For making a sourdough starter.





heoyeahyum.com

Freshly baked bread forever! This is how to make the perfect sourdough boule.

21. For cooking vegetables.

kidspot.com.au

Well, for boiling or steaming vegetables. Via Kid Spot.

22. For filleting fish.





heather-hardison.com / Via wideopenspaces.com

They’re much cheaper when you buy them whole, and filleting them yourself isn’t that

hard. Via Wide Open Spaces.

23. For pasta lovers.



chasingdelicious.com

Impress anyone with your extensive noodle knowledge. Get the poster (or see a

zoomed-in version) at Chasing Delicious.

24. For perfect chocolate chip cookies.



handletheheat.com

And by “perfect” I mean, “exactly the way you like them.” Learn more about how to

make the chocolate cookie you want.

25. For grilling everything.





visualnews.com / Via lifehacker.com

Fire it up. Via Visual News.

26. For knowing what’s in season.





amazon.com / Via brainpickings.org

Sure, you can find blueberries at the supermarket in December. They’re just not going to

taste very good. From The Best American Infographics.

27. For knowing exactly how to store your groceries, and for how long.









Jenny Chang / BuzzFeed

You can’t be a be a better cook if you’re throwing away rotten food all the time.



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Tagged:cooking infographics, baking substitutions, cooking advice, cooking diagrams, cooking help, cooking tips, diagrams that will

make you a better cook, how to make a vinaigrette, how to store your groceries, infographics, kitchen tips, knife skills, what produce

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51 Comments Sort by

RathoreHemu · College of Home science MPUAT Udaipur

Great job i enjoyed going through it and now will practice

Like · Reply · Sep 2, 2015 5:59am

KingDanielle · Newcastle High School

8-10 minutes for steaming asparagus!?!?!? I'd give it two or three minutes maximum.

Like · Reply · 3 · Apr 19, 2015 3:47am

Obukeowho EmuobonuvieJosiah · Dakar, Senegal

GIVE A CALL, 00221781700511

Like · Reply · Apr 11, 2015 2:31pm

Obukeowho EmuobonuvieJosiah · Dakar, Senegal

ALL IS WELL KEEP IT UP

Like · Reply · Apr 11, 2015 2:29pm

BurmanRoy · Owner-Operator at Tovey Lodge

Wow - truly useful resources - thanks

Like · Reply · Jan 23, 2015 4:36am

StevensNatalie · Works at University of South Australia

Did anyone else get grossed out when they realised your relaxed hand feels like raw

meat because it IS raw meat?

Like · Reply · 5 · Jan 21, 2015 11:08pm

MacAshley

This is so helpful, I could marry Buzzfeed right now.

Like · Reply · 1 · Jan 21, 2015 4:48pm

WoodBenjamin · Renton, Washington

This is the best Buzzfeed article I have seen in some time.

Like · Reply · Jan 21, 2015 4:37pm

T MowattPatricia · Forest Hills, New York

For simple vinaigrette:

Just follow 1:3 Ratio (Acid:Oil)

Every 1 tbsp Balsamic Vinegar or Lemon Juice, add 3 tbsp Olive Oil)


SamarripaGenesis · Legal Assistant at Gardner Immigration Law, P.C.

So useful!


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Contributions

RESPOND 1 0 SHARE

For #13. What is this “too spicy” thing that you speak of? I’m not familiar with that

concept.

daveb41800b160 about 6 months ago

RESPOND 0 0 SHARE

Love this thank you so much for sharing:) x

daniellel4beb573c8 about 7 months ago

RESPOND 0 0 SHARE

mmdroguett about 8 months ago

RESPOND 0 0 SHARE

love it. can you please put link to printable poster version for my kitchen wall. thank you :)

sallyq2 about 10 months ago

RESPOND 0 0 SHARE

andreialexm about 10 months ago

Love this. Genius.

hookl22 about 10 months ago



RESPOND 0 0 SHARE

RESPOND 0 0 SHARE

strawberryusagi about 10 months ago

RESPOND 0 2 SHARE

Dumbest thing ever

chrisa445c5ba77 about 10 months ago

RESPOND 1 0 SHARE

gabriells2 about 10 months ago

RESPOND 1 0 SHARE

This is the best thing ever

XxAmourforgodxX about 10 months ago

RESPOND 1 0 SHARE

Wow, I think this is the most helpful Buzzfeed article I’ve come across! And one where I

would like to print out these posters and make a collage out of them on my kitchen wall or

fridge in a vain attempt to learn how to cook. Lol.

ravenbard about 10 months ago

RESPOND 2 0 SHARE

So… much… information…

BuzzFeed overload!

onthebuzz about 10 months ago

#13 Too spicy? Surely you can’t be serious.

MapMaker about 10 months ago



RESPOND 2 0 SHARE

RESPOND 0 0 SHARE

Love this. Great guidelines and suggestions!

tiffanyraeh about 10 months ago

RESPOND 0 0 SHARE

I wouldn’t worry TOO much about all the particular care of a cast-iron skillet. My mum

doesn’t do any of that stuff with hers and it’s still like new afte r 20 years.

On that note - definitely worth the investment!

naomithecool about 10 months ago

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