Katie Lee: Food Myth or Fact

Have you ever wondered if sea salt is better than table salt? Or if gum really takes seven years to digest? Katie Lee, celebrity chef and host of Food Network’s new series “The Kitchen” is here to clear up some common culinary controversies.

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Fact: Alcohol stays in a dish after baking. If you’re cooking it on the stovetop, you can definitely cook it all off, but if you’re baking it in the oven, you can’t,” Katie explains. “So you can get a little bit tipsy from the bourbon apple pie.”

Myth: Sea salt is better than table salt. “It has the same amount of sodium,” Katie says. “But some people think the sea salt is better for you because it’s not processed.”

Myth: You must throw away meringue if you get egg yolk in it. “This used to be a fact, but now it’s a myth,” Katie explains. While the fat in an egg yolk would traditionally ruin a meringue being prepared by hand, Katie says “electric mixers now are so strong, that they can still beat into a meringue.”

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Myth: Brown eggs are better than white eggs. “It just has to do with what kind of chicken lays the eggs,” Katie explains.

Ali did a bit of research of her own to answer the burning question: Does chewing gum really take seven years to digest? No way. In fact, you're body doesn't break it down at all. “Chewing gum will just come out in its natural state!” Ali says.

To find out how Katie says her ex-husband Billy Joel was in the kitchen, check out this episode of Daily Shot.