Kitchen and Cooking Tips

After you drain pasta, while it's still hot, grate some fresh Parmesan on top before tossing it with your sauce. This way, the sauce has something to stick to.

Invest in parchment paper for lining pans. It makes all of your baked goods super easy to remove, and it makes cleanup a dream (no butter-flour mixture or errant batter to scrape off).

Plunge vegetables in ice water after blanching (boiling) them so they maintain a bright color.

When seasoning a salad, use coarse sea salt mixed with a little olive oil. It will stay crunchy when combined with the vinaigrette.

Add cheese rinds to vegetable or meat broths for another dimension of flavor.

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.

Invest in a bottle of high-quality olive oil. Just a small drizzle can really bring out the flavor of pizza, mozzarella, pasta, fish and meat.

To get nice, crispy caramelization on roasted vegetables, simulate the intense heat of an industrial oven: Bring your oven up as hot as it goes, then put an empty roasting or sheet pan inside for 10 t...

Smash garlic cloves inside a resealable plastic bag with the back of a knife. That way, your cutting board and knife won't smell.

When you're browning meat, you should blot the surface dry with a paper towel so the meat doesn't release moisture when it hits the hot oil. Too much moisture makes the meat steam instead of sear, and...

Do not use oil in the water when boiling pasta: It will keep the sauce from sticking to the cooked pasta.

After cutting corn off the cob, use the back side of a knife (not the blade side) to scrape the cob again to extract the sweet milk left behind. This milk adds flavor and body to any corn dish.

Instead of placing a chicken on a roasting rack, cut thick slices of onion, put them in an oiled pan, then place the chicken on top. The onion will absorb the chicken juices. After roasting, let the c...

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 seaso...

For an easy weeknight meal, save and freeze leftover sauces from previous meals in ice cube trays. The cubes can be reheated in a sauté pan when you need a quick sauce.

Always season meat and fish evenly. Sprinkle salt and pepper as though it's "snowing." This will avoid clumping or ending up with too much seasoning in some areas and none in others.

Basuh ikan sungai menggunakan garam, cuci hingga hilang lendir, pastikan anda menggunakan lebih banyak asam untuk hilangkan hanyir ikan.

For best results when you're baking, leave butter and eggs at room temperature overnight.

To make a great sandwich, spread the mayonnaise from corner to corner on the bread. People rush this step and just do a swoosh down the middle. Every bite should be flavorful. Now that's a sandwich!

When chopping herbs, toss a little salt onto the cutting board; it will keep the herbs from flying around.