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Happy National Macaroon Day! As we enjoy our fresh cookies in celebration, it's high time we also set the record straight: the word "macaron" is not an alternate spelling of macaroon. In fact, the two terms refer to distinctly different things. Both macarons and macaroons are confections, and both names are derived from ammaccare, which is Italian for "to crush" — but that's where the similarities end.

A macaron specifically refers to a meringue-based cookie made with almond flour, egg whites, and granulated and powdered sugar, then filled with buttercream or fruit spread. The delicate treat has a crunchy exterior and a weightless interior with a soft ending that's almost nougatlike in its chewiness. To add to the confusion, it's often called a French macaroon.

In contrast, the word macaroon is a generic phrase that is applied to a number of small, sweet confections. Mostly, the term is equated with the moist and dense coconut macaroon, which is composed of egg whites, sugar, and dried coconut, often piped with a star-shaped tip, and sometimes dipped in chocolate. The coconut macaroon, or congolais, as it's known in France, is frequently served during Passover because it contains no flour. Which would you rather eat?

If you've ever ordered an omelet in Europe, then you know you were served something very unlike the omelets we know and love in America. Many Americans feel squeamish about undercooked eggs (hello, risk of salmonella!), but that custardy, underdone quality is sought out in Europe. Whether you plan to cook one of the styles yourself or experience it at a European restaurant, here are the main differences between American and French omelets.

An American omelet, as pictured on the top, has a speckled golden crust from the pan, and the surface is uneven with craters. This effect occurs because, similar to how steak chars on a pan, the scrambled eggs are cooked over a high heat and left untouched until the eggs set. The round omelet is then folded in half and served. Often, the fillings like meat and vegetables are cooked into the eggs rather than added afterward.

Learn more about the French-style omelet when you keep reading.

Biodegradable and compostable: they mean the same thing, right? Not so: even though the denotations of these words may sound synonymous, the labels are actually misleading. While biodegradable items refer to any material that breaks down and decomposes in the environment, compostable goods are organic matter that breaks down to become a pile of nutrient-rich soil.

Keep reading to learn more about what distinguishes the terms "biodegradable" and "compostable."

In an ideal world we'd cook with dried beans exclusively: they are generally a more economical option, have a better texture, and allow for infusing flavor as they cook. But let's face it: they take far longer to prepare than cracking open a can. The question is, when is simmering up a pot of dried beans worth the effort, and when can you bust out the can opener guilt-free?

Use dried beans when beans are the star ingredient, texture is of the utmost importance, or a recipe calls for an obscure variety, as many more options are sold dried than canned. (We're partial to Rancho Gordo's high-quality selection.) If you have the extra time, dried beans are almost always the superior option — and preparing them is largely a hands-off task.

Turn to the can when the beans will be pureed or otherwise altered in texture, time is of the essence (canned beans are a weeknight dinner staple for a reason), or the beans will be playing a supporting role. Feel no shame in cooking with canned beans, just know that they won't be quite as delectable.

When do you reach for dried beans? Or do you always use the canned variety? Share your thoughts with us below.

New Orleans cuisine: boy, it may have a richly-colored heritage, but unless you're from around there, it sure can be confusing. Not only is it hard to keep track of which dishes are Cajun and which ones are Creole, but those rice dishes can be pretty tough to keep straight! So gumbo, jambalaya, étouffée: what's the difference, anyway?

Think of jambalaya as a distant relative of paella. It's got protein and vegetables (sometimes tomatoes, sometimes not), with rice and stock later simmered together or combined before serving. In contrast, gumbo — a mix of vegetables and meat or shellfish with thickened stock — is thinner and served as a soup alongside rice that's cooked separately.

Different from gumbo (which is considered a soup), étouffée's a main course, made of one type of shellfish (crawfish or shrimp, for instance) that's been smothered in a thick sauce and sometimes served ladled over rice. Don't confuse any of these, of course, with the city's historic Monday favorite: red beans and rice. Got all that?

My guy and I are both big fans of oatmeal for breakfast, and on a recent morning, the two of us got into a discussion about the differences between old-fashioned oatmeal, quick-cooking oats, instant oatmeal, and steel-cut oatmeal — all of which are in our pantry. What makes each one distinctive? And do they all have the same nutritional value?

All types of oatmeal are made from groats, or ground oats that have been hulled, or dehusked. Traditional, old-fashioned oatmeal — the kind most commonly seen in cereal, granola, and muesli — is made from groats that have been steamed, rolled flat, and then flaked. Quick-cooking rolled oats, sometimes called quick oats, are cut into small pieces before being steamed and rolled. Irish oatmeal is my personal favorite; also known as steel-cut oatmeal, it is made up of groats that have been chopped into small pieces instead of flattened. It has a chewier texture and takes longer to cook. Instant oatmeal is precooked and then dried.

The nutritional profile across all varieties of oatmeal is the same — although certain types are often portrayed as nutritionally inferior. Instant oatmeal, for example, is still a whole grain, but it has a higher glycemic index and is more likely to contain sweeteners or sodium.

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Living in a small, city apartment, I've learned that I can go without a lot in the appliance department while still managing to create delicious food. The oven, however, is not one of those things; in the modern kitchen, it's the king.

Two cooking methods — roasting and baking — are nearly synonymous with the concept of the oven itself, yet they are seemingly identical techniques. They both take place in the oven; they both use dry heat. So what's the difference? Keep reading to learn the difference between roasting and baking.

At farmers markets, vendors are just beginning to display normal-looking fruits with unusual names — pluots, plumcots, apriums, apriplums — that sound more like orbs of the astral variety than edible delights. So what are they anyway? Keep reading to find out.

The debate over whether a gas or electric oven is better may not be a new controversy, but this burning question always manages to get people going. Interested in which is more eco-friendly or chef-worthy? Keep reading for a little more information about the difference between gas and electric ovens.

After I made corned beef this past week, I realized that I knew absolutely nothing about it, other than the fact that it's absolutely delicious. What, exactly, makes it different from that other deli favorite, pastrami? Corned beef and pastrami are both beef cuts that have been cured and cooked. But that's where the similarity ends. Although brisket is commonly used for both, corned beef can also be made from lean round, while pastrami can also come from navel (plate) and round. Corned beef is first soaked in a salt water brine with pickling spices, then boiled.

The process for pastrami varies widely, but in general, the meat is first cured with a spice rub or soaked in brine. From that point, it's encrusted in peppercorns, then smoked. The beef may be hot-smoked all the way through; if not, it is then steamed or simmered. Were you aware of the difference between the two? Which do you ask for on a reuben?

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Source: Flickr User Marshall Astor