Tips

1. Take the time to actually read recipes through before you begin.
2. Recipes are only a guideline, not the Bible. Feel comfortable replacing ingredients with similar ingredients that you like.
3. After working with garlic, rub your hands vigorously on your stainless steel sink for 30 seconds before washing them. It will remove the odor.
4. The smaller the item, the higher the baking temperature.
5. Store spices in a cool, dark place, not above your stove. Light and heat will cause herbs and  spices to lose their flavor. 
6. Always use sharp knives. Not only is it safer but it will make your work much more efficient.
7. Always make stock in a large quantity and freeze it in plastic bags. That way, when you want to make a nice soup or boil veggies, you can simply pull the bag out of the freezer.
8. Taste what you make before you serve it.
9. When you deep-fry, hold each piece of food with long tongs as you add it to the oil. Hold it just below the oil's surface for five seconds before releasing it. This will seal the exterior and stop it from sticking to the pot or the other food.
10. If you're cooking for someone important — whether it's your boss or a date — never try a new recipe and a new ingredient at the same time.
11. Cook marcorni 1 minute less than the package instructions and cook it the rest of the way in the pan with sauce.
12. Optimize the juice you get from a lemon or lime, roll it hard under your palm for a minute before juicing or microwave it for 10 to 15 seconds.
13. When you grill, pull your steaks out of the refrigerator one hour ahead of time so they can come to room temperature.
14. When chopping herbs, toss a little salt onto the cutting board; it will keep the herbs from flying around.
15. When making meatballs or meatloaf, you need to know how the mixture tastes before you cook it. Make a little patty and fry it in a pan like a mini hamburger. Then you can taste it and adjust the seasoning.
16. Marinating meat with citrus can give it a mealy texture. If you like citrus, a little squeeze of lemon or lime is always a good way to finish the dish instead.
17. Add cheese rinds to vegetable or meat broths for another dimension of flavor.
18. If you find you need more oil in the pan when sautéing, add it in a stream along the edges of the pan so that by the time the oil reaches the ingredient being cooked, it will be heated.
19. To make a great sandwich, spread the mayonnaise from corner to corner on the bread.
20. For perfect vegetable soup, start with diced carrots, onions, peppers and tomatoes sautéed in oil or butter before you add any liquid. This brings out the taste.
21. Plunge vegetables in ice water after blanching (boiling) them so they maintain a bright color.
22. For best results when you're baking, leave butter and eggs at room temperature overnight.