Eating burnt toast or cooking your chips or potatoes until they are brown can apparently increase the risk of cancer.
The British Food Standards Agency says people should be aiming for a golden colour instead.
That reduces the risk of a chemical called acrylamide forming which can cause the disease.
Professor Guy Poppy of the BFSA explains:
"Acrylamide is formed when cooked at high temperatures, so if you cook your food to a lighter colour, you're actually making less of the chemical."
