Table salt and kosher salt are NOT interchangeable at a 1 to 1 ratio. It's okay to use table salt instead of kosher salt for a recipe, but start with 1/2 the amount and then season additionally to taste.

If you don't have a sieve, use a colander lined with paper towels or a clean, lint-free dish towel.

To more easily identify the proper temperature to maintain a simmer, bring the water to a boil first and then lower the heat. Watch the pot and check visual cues; avoid large and rapid bubbles (boiling) by adjusting the heat (typically will be medium or medium-low), removing from the burner temporarily, and/or stirring the liquid. Over time the liquid may evaporate, add liquid if the level becomes low. Use the right size pot to ensure that there is enough room to cover the ingredients, for some bubbling, and that the ingredients have room to move around. A lid may be used to speed up the process - keep an eye on the temperature and remove or tilt the lid if boiling starts up. Simmering can take time, resist the urge to increase the heat which may result in tougher meats or uneven cooking.

Rosemary or other woody herb stems can be used. Keep leaves on for more flavor.

See Aromatics.

See Aromatics.

Ultimately, weight is the best form of measurement for baking. If using a measuring cup for baked goods, use this method instead of dipping the cup into the flour then sweeping off (the dip-and-sweep method tends to compact flour which leads to heavier, drier goods). The spoon-and-sweep method isn't commonly necessary for cooking in which super-precise measurements are not required (such as rouxes, soups, sauces).

A specific steamer doesn't need to be used. Save the money and storage space by using a colander or heatproof plate set on a rack inside the pot - the food needs to be above the water and the pot needs to be covered tightly to trap the steam. Like simmering, start with boiling water then lower the temperature, placing food above the water before it is warm enough can cause uneven cooking and soggy food. Monitor the liquid level - too much liquid can touch the food (boiling) and too little may burn the pot if all of the liquid evaporates. Cut food evenly and don't overcrowd the basket to ensure even cooking. Don't be afraid to be creative - herbs, spices, citrus, and other aromatics may be added to the liquid. Broth, wine, stock or other liquids may be used in addition to/instead of water. Don't forget that steam can burn! Tongs, oven mitts, or other utensils can be used to remove the food.