• When replacing ingredients, make sure to consider the purpose of the replaced ingredient (for example, you usually cannot replace buttermilk with plain ol' milk in a biscuit recipe because there isn't an acidity component which creates puffiness (leavening)). It isn't always just for flavor. Some common replacements are:

    1) For each cup of buttermilk: 1 tablespoon of lemon juice in a liquid 

        measuring cup with plain milk to complete one cup of liquid. (1:1 ratio)

    2) For each teaspoon of cream of tartar, 2 teaspoons of lemon juice or 

        vinegar (1:2 ratio).

• Additionally, acid can be a great addition to a dish - does the dish feel a little bland? Skip adding more salt and try a squeeze of lemon/lime juice or a dash of vinegar. A trick I learned from Blue Apron - if you feel like your dish is missing something but you cannot place what it is, acid just might work.

• Whisking side-to-side for most ingredients is more effective. However, the quickest and easiest way to whisk egg whites is by using a beating motion (looping the whisk around the bowl while stirring).

• If cutting prior to cooking, freeze the meat for at least ½ hour prior to slicing. This will allow thinner slices which decreases toughness in the meat. 

• A chef's knife is usually best for this type of cutting. 

• The fibers are the longer part of the meat and is not always directly related to the cut - if you have difficulty finding the grain, you can perform a test cut or bend the meat to see how the strands are situated.

• Don't be afraid to be creative…the possibilities for flavorings and uses are endless. Citrus, herbs, peppers, spices, roasted garlic, sun-dried tomatoes, roasted red peppers, capers, olives, chili pastes, avocado, and fruits all have potential to create a flavorful aioli. 

• Use aioli as a dip for vegetables, potatoes (french fries dipped in aioli is amazing!), crackers, and seafood; inclusion in platters or boards; spreading on burgers or sandwiches; drizzling on tacos, burritos, pizzas, flatbreads, potatoes, salads, meats, roasted vegetables, grain bowls, pastas, and stirred into soups.

• When using an air fryer instead of a typical oven that is called for in a recipe, be sure to lower the temperature by 25°F and the cooking time by about 20%. 

• Use of a basket to allow the hot air to circulate around the food is important.

• Check on the food about halfway through to ensure that the food is not overcooking. 

• To increase the likelihood of crispiness, place food in an even single layer on a basket, shake/flip food halfway through the cooking time, consider using a light spray or brush of oil, and use a basket.

• Remove foods from the pan or drain before the desired doneness. Foods will continue to cook a bit more from residual heat (even after removed from the heat source), so waiting for the desired doneness to stop cooking may result in overcooked foods. 

• Cooking can be stopped by transferring foods to an ice bath after removing from heat (not recommended for pasta though - rinsing removes the starch which helps sauces and dressing cling to the pasta. 

• When boiling or simmering, don't forget to add salt which adds a layer of seasoning to your dish (layers of flavor).

• Choose alcohol you'd actually drink - poor quality wine or spirits will negatively affect your dish's flavor.

• For flambéing, use 80-proof (40% ABV) spirits like cognac or rum - lower proof won't ignite, higher proof is dangerous.

• Remove pan from heat before adding alcohol to prevent dangerous flare-ups, then return to flame for ignition.

• Add wine early in cooking to allow harsh alcohol notes to mellow, but add spirits near the end for flavor impact.

• After 15 minutes of simmering, about 40% of alcohol remains; after 1 hour, 25% remains; complete evaporation takes 2.5+ hours.

• Alkaline foods (baking soda) and acids may be mixed to create a rise in dishes by creating air bubbles when baking. 

• Baking soda can be used when parboiling potatoes to break down the surface which creates a crispier crust when frying or roasting - use about ½ a teaspoon for every 2 quarts of water. J. Kenji López-Alt describes this process well.

• Dry brining shrimp with about 1 teaspoon of kosher salt and ¼ teaspoon baking soda per pound of shrimp for 15 to 60 minutes can improve the shrimp's texture, increase moisture retention, help with browning, and make peeling easier (if kept on during cooking). This works for scallops too.

• Patience is key. Cook gently to avoid burning and caramelize vegetables. 

• Think about the purpose of the aromatics, use a small dice for sautés and other quick dishes and larger pieces for slow-cooked soups and stocks (the pieces will break down more if the cooking time is longer).

• Before adding as a thickener, create a slurry by mixing with cold liquid before adding to a hot dish - direct heat may cause clumping. 

• Can be used to replace wheat flour or cornstarch (thickens at low temperatures, doesn't get cloudy, and flavorless). 

• To replace cornstarch - use 1 tablespoon of arrowroot powder for every 2 teaspoons of cornstarch. 

• To replace flour - use ½ as much arrowroot as flour, use 1½ teaspoons of arrowroot powder to replace 1 tablespoon of flour. 

• When using arrowroot powder, stir the dish until just combined since overstirring can cause the dish to thin again.

• Unless you are going to a retro-themed party, there are probably be other dishes that would be more appetizing to serve.

• Balance astringent ingredients like red wine, dark chocolate, or unripe fruits with sweet, creamy, or fatty elements.

• Cooking techniques like blanching, simmering, or proper heat application can reduce astringency in raw vegetables.

• Use astringent ingredients strategically in small amounts - pomegranate, balsamic vinegar, or tannin-rich wines add complexity when balanced properly.

• Pair astringent foods with contrasting textures - creamy cheeses with astringent apples, or rich meats with astringent red wine.

• Understanding astringency helps in wine pairing and tea brewing - adjusting steeping time and temperature controls astringency levels. 

• To prevent the crust from overbrowning, cover the top of the dish with a lid or aluminum foil until about 20 minutes prior to pulling out of the oven. 

• Don't be afraid to let the dish rest before slicing which will help the sauces disperse and be easier to slice cleanly. 

• Au gratins can be a handy "make ahead" dish.

• Taste as you go and add salt or spices as needed. Remember that if simmering the sauce for a long time, it will reduce and the salt content will become concentrated. 

• If there is a lot of extra jus, can be frozen (either in ice cube trays, larger container, or a zip-close bag) and used later for sauces, soups, stews, risottos, cooking grains, and marinades.