• No need to buy special equipment! Use a heatproof bowl over a saucepan. Glass bowls work great since you can monitor the water level. Just be sure to heat the glass as you bring the water to simmer to prevent cracking the dish. Use canning lid rings, a rolled up towel, or small plates to prop up your glass bowl if you need additional support to keep it out of the water. 

• Ensure water doesn't touch the bottom of the bowl (unless the recipe states otherwise). 

• Keep water at a gentle simmer, not a rolling boil. Use a rolled-up towel circled around the inner bowl in the bottom of the larger pot to prevent the inner container from bouncing. 

• Perfect for melting chocolate, making custards, and keeping sauces warm. 

• Don't let the water boil dry - check periodically and add more hot water as needed. If you have one, a kettle with boiling water going in the background can be handy.

• Every oven is different - don't completely rely on the recipe for the baking time/temperature - start checking for doneness about ¾ into the cooking time as you get to know your oven. 

• Pre-heat your oven for consistent results - most recipes start with this step because older ovens took awhile to preheat properly. Most newer ovens preheat faster which can be taken into consideration when executing a recipe. 

• If the recipe does not specify, then the center rack of the oven is usually best - this allows the air to circulate more evenly around the food. 

• Rotate pans about halfway through the cooking time to ensure even browning and cooking.

• Most silicone mats are oven-safe up to 480°F (250°C) - check manufacturer specifications. 

• Don't cut directly on the mat as it can damage the surface. 

• Clean with warm soapy water and air dry completely before storing. 

• Can be used for rolling out pastry dough as a work surface. 

• Some mats have measurement guides printed on them for convenience. 

• Store flat or loosely rolled to prevent creasing.

• Remember that baking soda and baking powder are NOT interchangeable (baking powder has both acid and alkaline ingredients, baking soda is only alkaline). 

• Check that your baking powder is fresh; expired baking powder may not make your cakes rise. 

• Use the exact amount called for; too much can give a bitter taste. 

• Store in a cool, dry place. 

• Baking powder works best when baked soon after mixing.

• Single-acting baking powder is not common and most recipes would need to be adjusted if single-acting baking powder is used (batter must be baked immediately after mixing). 

• Remember that baking soda and baking powder are NOT interchangeable (baking powder has both acid and alkaline ingredients, baking soda is only alkaline).

• Use quarter-sheet pans! They can be bought cheaply from a restaurant supply store (with racks and lids included) and fit in the dishwasher. Even if 1 half-size baking sheet is needed for the amount of food, 2 quarter sheets can be used most of the time and the washing-up is much easier.

• As said by Serious Eats, "...embrace the patina. A pristine baking sheet is simply one that doesn't get used." Don't worry too much about having a super clean sheet pan - my grandma is the only person that I have ever seen to have perfectly clean sheet pans.

• Adjust your cooking time until you are used to your sheet pans and oven. For example, darker pans brown bottoms of cakes and cookies faster. 

• Don't throw away old pans! They are super useful for gardening, crafts, and other tasks around the house.

• Remember that baking soda and baking powder are NOT interchangeable (baking powder has both acid and alkaline ingredients, baking soda is only alkaline). 

• Always use baking soda with an acidic ingredient - otherwise, baked goods may have a bitter or soapy flavor and may end up flat. 

• Measure precisely; too much can cause soapy or metallic flavors. 

• Mix and bake immediately after combining ingredients to capture the rise. 

• Use to help baked goods brown better and can tenderize meat.

• Toss 1 pound of shrimp with about ½ to 1 teaspoon of baking soda and let sit for 15 to 30 minutes prior to cooking. A little trick I learned from J. Kenji López-Alt and have used it without fail ever since.

• Baking soda can get old which can lead to flat cookies or disappointing results when baking - to test, mix a small amount (¼ teaspoon) of baking soda with a couple tablespoons of vinegar or lemon juice. If it fizzes, it is still good for baking. If it doesn't use for odor absorption or other household purposes that do not rely on the active properties.

• Preheat stone/steel for at least 30 to 45 minutes before baking.

• Pizza steel heats faster and retains more heat than stone.

• Use parchment paper or cornmeal to prevent sticking.

• Don't use soap on stone - scrape clean and let air dry.

• Allow to cool completely in oven to prevent thermal shock cracking.

• Use lower temperatures for thicker items, higher for thin/small items. This helps to keep the food from browning too fast on the outside (burning) before the inside is cooked completely.

• Consider using an oven thermometer to verify actual temperature vs. setting.

• Adjust for convection ovens: reduce temperature by 25°F (14°C).

• Dark pans absorb heat faster: reduce temperature by 25°F (14°C).

• Maintain consistent temperature - invest in a good thermometer (I really like this OXO thermometer). 

• Use wood chips or chunks for smoke flavor (hickory, apple, cherry, oak). 

• Plan for much longer cooking times than grilling - brisket can take 12+ hours. 

• Don't rush the process - "low and slow" is the barbecue mantra. 

• Let meat rest after cooking to redistribute juices. 

• The "stall" (when internal temperature plateaus) is normal - be patient.

• Use very thin slices of fat - have your butcher slice it or freeze and slice yourself. 

• Secure with kitchen twine to keep the fat in place. 

• Remove the fat for the last 15 to 20 minutes of cooking for browning. 

• Works especially well with lean game meats, poultry breasts, and lean roasts. 

• Can also use caul fat (thin membrane fat) for a more delicate approach.

• Default to basting every 20 to 30 minutes during roasting if you are unfamiliar with the recipe or other circumstances (of course, adjust based on your experience). 

• Use pan drippings when possible for best flavor. 

• A turkey baster, brush, or large spoon all work. 

• If basting turkey, chicken, etc., for crispy poultry skin, reduce basting in final 30 minutes. 

• Work quickly - don't let oven temperature drop.

• Choose recipes that scale well and freeze/refrigerate successfully.

• Invest in quality storage containers with tight-fitting lids.

• Label everything with contents and date for easy identification.

• Cool foods completely before refrigerating or freezing.

• Plan for variety - batch cook components, not just complete meals.

• Room temperature ingredients mix more easily and evenly. If the recipe doesn't specify, default to room temperature ingredients whenever possible.

• Keep ingredients at similar temperatures to prevent breaking. 

• Add butter very slowly while whisking constantly. 

• If sauce breaks, try whisking in a tablespoon of cold water. 

• Serve immediately - doesn't hold well or reheat successfully. 

• Use fresh tarragon whenever you can - dried doesn't provide the same flavor. 

• Make the reduction first and let it cool slightly before adding egg yolks.

• Use room temperature ingredients when possible - they incorporate more easily. 

• Start slowly and gradually increase speed to prevent splattering. 

• According to Cook's Science: How to Unlock Flavor in 50 of our Favorite Ingredients by Cook's Illustrated - for manual beating, a side-to-side motion works best. The exception being for egg whites...whisk in rapid, horizontal loops, driving the whisk in and out of the whites.

• When using an electric mixer, scrape down bowl sides periodically. 

• Beat eggs that were brought to room temperature for maximum volume. 

• Don't overbeat - this can cause ingredients to separate or become tough. 

• Use a bowl large enough to accommodate the vigorous motion without spillage.

• If your bowl moves around when beating there are a few solutions - silicone-bottomed bowls are handy (I have had a similar version for years), set the bowl on a silicone trivet, or wrap a damp towel around the bottom of a bowl to keep it in place.

• If you can afford it, a KitchenAid stand mixer really is worth the investment. I didn't buy one for years because of the price and once I bought one, I wished I had it sooner. You won't regret it - just buy a color that you will love forever because you will never need to replace your mixer! I know that there is a link above...but watch KitchenAid's site for good sales - they have them a couple of times a year (more color selections too).

• Cook the roux (butter and flour) for 2 to 3 minutes to eliminate raw flour taste. 

• Add warm milk gradually while whisking to prevent lumps. 

• Strain if lumps form - a fine-mesh sieve works well. 

• Traditionally seasoned with salt, white pepper, and nutmeg. However, don't worry about using what you have on hand or going where your creative juices take you! 

• Can be made ahead and reheated gently, whisking constantly. 

• Thickness can be adjusted by cooking longer (thicker) or adding more milk (thinner).

• Keep the reduction warm but not hot when adding butter. 

• Add butter pieces gradually while whisking constantly. 

• Don't let the sauce boil or it will break. 

• Serve immediately - doesn't hold or reheat well. 

• Can add fresh herbs like chives or tarragon at the end. 

• If the sauce breaks, remove from heat and whisk in cold butter.

• Keep knife at consistent angle for uniform pieces. 

• Works especially well for vegetables like carrots, celery, and asparagus. 

• Creates more surface area for marinades and seasonings to penetrate. 

• Particularly important for stir-frying as it ensures quick, even cooking. 

• Also used for slicing bread and some meats for better presentation.

• There are a lot of tricks and methods to cut on the bias - just don't stress about perfection and know that it gets easier with practice. In summary, a 30° to 45° angle is best - line up the knife perpendicular to the object that you are cutting and then tilt the knife about halfway down...this should get you close enough unless you are an aspiring culinary student or Top Chef contestant.

• Don't throw away the shells! They are gold when it comes to flavor. Roast the shells first to develop deeper flavors. 

• Strain the soup thoroughly for smooth texture. 

• Traditional thickener is rice or bread, but a roux works too. 

• Finish with a splash of brandy or sherry for complexity. 

• Can be made with other seafood or even vegetables (tomatoes, squash, mushrooms, etc.) for vegetarian versions.

• Balance bitterness with salt, sweet, or fat. 

• Small amounts of bitter ingredients can enhance other flavors. 

• Blanching can reduce bitterness in vegetables (best for greens). 

• Soaking eggplant in milk, or salted water (1 to 2 tablespoons per quart), or ½ cup lemon juice or vinegar, 4 cups water, and 1 teaspoon salt can also help to reduce bitterness.

• Often mellows with cooking. 

• Use cast iron for best results - it retains heat well. 

• Have good ventilation - creates lots of smoke. Use your exhaust fan!

• Don't move the food too soon - let the crust form. 

• Spice mixture typically includes paprika, cayenne, garlic powder, and herbs. 

• Use dried herbs for blackening (fresh herbs are more likely to burn). 

• Works best with firm fish like redfish, snapper, or catfish. 

• Serve immediately for best texture.

• Use lots of salted, rapidly boiling water. 

• Prepare ice bath before starting. 

• Work in small batches to maintain water temperature. 

• Timing is crucial - start checking at 30 seconds. 

• Drain thoroughly after ice bath to prevent waterlogged food.

• Start slowly and increase speed gradually. 

• Stop and scrape down sides of bowl periodically. 

• For smoothies, add liquid first, then solids. 

• Don't over-blend delicate mixtures. 

• Ice can help achieve smooth textures in frozen drinks. 

• Pulse function gives more control for chunky textures.

• Add liquids first for better blending. 

• Don't overfill - leave room for ingredients to move. 

• Start on low speed and gradually increase. 

• Use tamper (if provided) to push ingredients down safely. 

• Clean immediately after use for easier cleanup. 

• Immersion blenders work well directly in pots.

• Chill the crust before blind baking to minimize shrinking. 

• Prick the bottom with a fork to prevent puffing. 

• Use dried beans to weigh down the crust. Unless you plan to bake pies often or have tons of extra storage in your kitchen, purchasing pie weights is not necessary.

• Remove weights for last 5 to 10 minutes to brown the bottom. 

• Watch carefully to prevent overbrowning. 

• Let cool completely before adding filling.

• Use about ¼ cup of cold liquid per packet (2¼ teaspoons) of unflavored gelatin. 

• Sprinkle gelatin evenly over the surface of cold liquid - don't dump it all in one spot. 

• Let it sit undisturbed for 5 to 10 minutes until it becomes thick and spongy. 

• If the gelatin does set, heat the bloomed gelatin gently (microwave for 10 to 15 seconds or place bowl in warm water) until it becomes completely liquid again. 

• Never boil gelatin since high heat can destroy its setting properties. 

• Stir dissolved gelatin into your recipe while it's still warm but not hot. 

• Work quickly once the gelatin is dissolved as it begins to set as it cools.

• Watch carefully - spices can burn quickly. Spices can burn quickly, err on the side of undercooking until you get a feel for the process (even after). 

• Stir constantly for even heating. 

• Remove from heat as soon as fragrant. Use your nose and eyes to watch for burning.

• Whole spices take longer than ground spices. If using both, add the whole spices first and ground spices last. 

• Can be done in dry pan or with small amount of oil. 

• Let cool before grinding if using whole spices.

• Only suitable for highest quality, very fresh meat. 

• Sear quickly at very high heat. 

• Let rest briefly before serving. 

• Not recommended for poultry or pork. 

• Usually only ordered by experienced foodies. 

• Meat should be at room temperature before cooking.

• A watched pot never boils…it can be hard to skip waiting for a proper boil but it is worth the wait. For example, the bubbles created by a rolling boiling can move pasta around and keep it from sticking together. 

• Salting the water is almost always a good idea. 

• Common mistakes that slow down boiling are to use too much water, not using a lid to trap heat, using too much liquid, and adding ingredients too quickly.

See "Boil."

One of the most popular methods for properly-cooked hard-boiled eggs is to: 

1. Start with eggs that are at least 1 week old. 

2. Place eggs in a single layer in a pot or saucepan and enough cold water to cover the eggs by about 1 inch. 

3. Place the pot on the burner at medium-high heat and bring to a rolling boil. 

4. Once at a rolling boil, turn off the heat and cover the pot with a lid. 

5. Let the eggs sit in the hot water for about 10 to 12 minutes. 

6. After 10 to 12 minutes, transfer the eggs to a bowl of ice water to stop cooking.

7. Leave in the ice bath for about 10 minutes and refrigerate. 

8. To peel the eggs, tap the wider end (bottom of the egg) on the counter then gently roll the egg on counter to crush the eggshell into small pieces. The shell should come off easily (most of the time). Rinse the egg to remove any small bits of shell.

One of the most popular methods for properly-cooked soft-boiled eggs is to: 

1. Fill the pot with enough water to cover eggs by about 1 inch.

2. Bring the water to a rolling boil then reduce the heat slightly to prevent the eggs from bumping into one another.

3. Gently lower eggs in a single layer into the pot (typically using a slotted spoon or similar utensil).

4. Place the pot on the burner at medium-high heat and bring to a rolling boil.

5. Set a timer - 6 minutes results in a runny yolk - 7 minutes results in a more "jammy yolk" but not usually runny - 8 minutes results in a firm yolk that is still soft (not set). 

6. Keep an eye on the water to maintain a gentle boil by adjusting the heat and temporarily removing from the burner if the water comes to a rapid boil.

7. After desired time, transfer the eggs to a bowl of ice water to stop cooking.

8. Peel carefully, starting from the bottom (wider end).

No need for a thermometer…visual cues are almost always sufficient. See "Boil" and/or "Simmer."

• Keep blade very sharp for safety and precision. 

• Use short, controlled cuts following the bone. 

• Let the knife do the work - don't force it. 

• Curve follows bone naturally with practice. 

• Different flexibilities are available - stiff for larger bones, flexible for fish. 

• Clean frequently when working with raw meat.

• Bouillon powder (or cubes) are great to have on hand. The powder or crushed cubes can be sprinkled into rice or quinoa to add a bit of extra flavor and can even replace salt.

• Tie securely so herbs don't escape into the dish. 

• Remove before serving. 

• Can customize herbs based on the dish. 

• Dried herbs work but fresh provide better flavor. 

• Leave long string for easy removal. 

• Can include other aromatics like garlic or citrus peel.

• Instead of a sachet packet, use a tea infuser (like this one) to hold fresh or dried herbs for a more versatile, sustainable option.

• Brown thoroughly first - this builds flavor foundation. 

• Use a heavy-bottomed pot with a tight lid. 

• Liquid should come ⅓ to ½ way up the food. 

• Cook low and slow (300 to 325°F / 150 to 160°C). Don't rush - braising takes 2 to 4 hours or more for best results.

• Use equal parts stock and wine for complex flavor.

• Add aromatics like onions, carrots, celery, and herbs early.

• Don't fully submerge food - this becomes stewing, not braising.

• Strain and reduce liquid after cooking for an elegant sauce.

• Choose acids (wine, tomatoes) for tougher cuts that need breakdown.

• Bread knives are not just used for bread, the sawing motion can make cutting or chopping easier and safer for soft fruits and vegetables (especially those with tough/hard skins like tomatoes or small melons). 

• Serrated knives can be used to cut potatoes for french fries or other roasted/fried cuts which increases the surface area and provides more nooks and crannies for a crispier outer layer.

• Use the three-step process: flour, egg, breadcrumbs and season each layer for maximum flavor. This means adding salt and spices to the flour, eggs, and breadcrumbs separately. Remember when adding that not only will each layer have salt and spices, but also the food being coated - use about ¼ that you would normally use for each component to ensure that food isn't salty or overwhelmingly spiced.

• Press coating gently to adhere. 

• Let rest 10 to 15 minutes before cooking for better adherence. 

• Use one hand for wet ingredients, one for dry to avoid clumping. 

• Panko breadcrumbs create lighter, crispier coating. 

• Use kosher or sea salt, not table salt with additives. 

• Dissolve salt completely before adding food. 

• Refrigerate during brining process. 

• Don't over-brine - can make food too salty. 

• Rinse and pat meats, poultry, and fish dry after brining. 

• Add aromatics like herbs, garlic, or citrus for extra flavor.

• Preheat broiler 5 to 10 minutes (unless using to finish a dish that is already cooking). 

• Position rack 4 to 6 inches from heat (closer for browning, farther for cooking through). 

• Watch constantly - food can burn in seconds. 

• Leave oven door slightly open if manufacturer recommends. 

• Use rimmed baking sheets to catch drippings.

• Broths and stocks are a great way to use scraps from meats, poultry, fish, and vegetables which eliminates food waste and homemade broth is so much better than store-bought versions. Keep a separate freezer-safe bag or container in your freezer for each: chicken, veggie scraps, seafood shells, etc. and add to it as you have scraps. Once the container is full, simmer the scraps in water for at least ½ hour and up to 12 hours for everything but shrimp shells (no more than ½ hour or it starts to taste off). Store in a freezer-safe container, ice cube tray, or refrigerate and use within a week. 

• Skim foam regularly for clearer broth. 

• Simmer gently - boiling makes broth cloudy. 

• Err on the side of less salt during the process, taste and add salt at the end if desired - flavors concentrate as it reduces. 

• Strain through fine-mesh sieve for clarity. 

• Cool quickly and refrigerate or freeze. 

• Can be made in pressure cooker for faster results.

• Don't skip this step when it is in a recipe! In the words of Anne Burrell "Brown equals flavor." Even if it is not in a recipe and you think that browning might be beneficial - do it! You won't regret it. 

• Don't be afraid of high heat - remember that you are just searing the outside (versus cooking the inside) and have a lot of control. Heat the pan first, then add oil, once the oil is hot then begin the browning process. 

• Ensure food is dry before browning. Use paper towels or air dry in the refrigerator (or while temping).

• Don't overcrowd the pan - this creates steam instead of browning. 

• Don't move food too soon - let the crust develop. If the meat doesn't release from the pan, then the crust hasn't formed yet.

• Use appropriate fat with high smoke point. 

• Deglazing the pan afterward captures flavorful browned bits. 

• Pat meat dry and bring to room temperature first.

• Silicone brushes are easier to clean and more hygienic. They last longer too - I have used a brush similar to this one for years and still love it.

• Clean immediately after use, especially with raw meat. 

• Natural bristles work well but require more careful cleaning and need replaced more often. Store bristles up to maintain shape. 

• Use light, even strokes.

• Don't over-saturate - multiple light coats work better. 

• Work quickly with egg washes to prevent streaking. 

• Clean brush between different liquids. 

• For delicate items, use gentle pressure. 

• Apply glazes toward end of cooking to prevent burning.

• Use a sharp knife and/or good kitchen shears and cut slowly for control. 

• Don't cut completely through - leave a "hinge" to connect both pieces. 

• For chicken or pork, pound lightly after butterflying for even thickness. 

• Great for stuffing - creates a pocket for filling. 

• Reduces cooking time significantly. 

• Works well for thick chicken breasts, pork chops, and large shrimp.

• Butterflying is worth the additional effort for turkey, chicken, and duck (probably other poultry as well) - it helps to cook the bird more consistently and to the desired temperatures. The thighs get to a high temperature but the breast is not overcooked and moist.