Whipping up something special? Play it safe never try both a new recipe AND a new ingredient.
When using flour to thicken liquid, first mix it in a little liquid to make paste, then add to the rest.
Get rid of that garlic smell on hands by rubbing them on stainless steel. Your friends will thank you.
Weird but true: Defrost meat by pouring vinegar on it. It tenderizes the meat so it thaws quickly.
No one likes uneven icing. To smooth it over cake more effectively, dip your knife in hot water first.
Stream oil along the edge of the pan when sauting, so it will be heated when it reaches the contents.
When deep-frying, keep food submerged for a few seconds before releasing to keep it from sticking.
Give your spices special treatment: Store them in a cool, dark place. Humidity & heat dulls flavor.
Keep herbs under control! Toss a bit of salt onto the cutting board to make chopping herbs easier.
Add flavor to corn dishes by scraping cobs with the back of a knife to extract the sweet milk left behind.
Waste not, want not. Instead of tossing water used to boil veggies, save it for use in soups or gravy.
Avoid a sticky situation when shredding cheese by placing it in the freezer for 30 minutes first.
Cut pancetta or bacon more easily by placing in the freezer for 15 minutes beforehand.
To make rice whiter, add a few drops of lemon juice to pot of water before boiling.
Smash garlic cloves inside a clear bag with the back of a knife to keep the cutting board from smelling.
Whoa there, don't get ahead of yourself! Pre-slicing cake before you're ready to eat will dry it out.
To ripen fruit faster, wrap them in newspaper and place in the sun for two to three days.
Still cut off crusts? We wont judge. In fact, you can use them as breadcrumbs by chopping in a mixer.
Don't listen to the box! Drain pasta one minute before it instructs. Cook the rest of the way in sauce.
Take your salsa to the next level. When adding onions, be sure to rinse them under cold water first.
Think before you chill. Avoid keeping apples, oranges & bananas in the refrigerator, which dulls taste.
No one wants damaged garlic for good reason. The best garlic has firm skin and should not be bruised.
Lemon seeds give tea a bitter taste. Remove before squeezing, or youll be fishing them out later!
Get sauce to stick by adding some freshly grated Parmesan cheese to drained pasta.
Oysters can be refrigerated under a damp towel for 3 days. But the sooner they're eaten, the better!
In many recipes, you can substitute 1 cup of honey with 1.25 cups sugar plus .25 cup of liquid.
Not all avocados are alike! Choose ones heavy for their size and that yield slightly to gentle pressure.
Facilitate browning of meat by first dusting with flour.
Prevent peeled fruits from browning by dipping them into acidulated water. Try it on apples or pears!
Safety first! Sharpen your knife before each use to ensure the blade cuts cleanly and safely every time.
Instead of thawing food on the counter, defrost it in the refrigerator. It will stay fresh longer!
Never measure ingredients directly over the mixing bowl (we learned this one the hard way).
Hard-boiled eggs are easier to peel when they're cold.
To make ground meat juicier, add one tablespoon of prune purée to each pound of meat.
Revive parsley by cutting a half-inch off the stems then standing in ice water. Refrigerate for an hour.
Extra virgin olive oil can overpower mayonnaise. Instead, use half extra virgin and half mild oil.
Steamed cabbage wedges hold together better than boiled ones.
Dampen your hands with cold water before working with meatball mixture to keep it from sticking.
One or two teaspoons of instant coffee powder adds both color and a rich flavor to gravy.
Sharper knives chop onions faster, resulting in fewer tears!
When grating oranges, lemons, etc., run the fruit diagonally across a grater, rather than up and down.
Quickly ripen papayas by placing them in a pierced paper bag with an apple at room temperature.
Customize bottled BBQ sauce in minutes with a dash of bourbon, port, sherry or full-bodied beer.