01of 57Anna GassGetty Images; Liz ClaymanBuild a Better Butter BoardFor those of you jumping on the butter board craze (softened butter smeared on a plank and sprinkled with sweet or savory toppings for scooping), be smart. Pick a board that is nonporous—wooden ones may have bacteria trapped in the cracks that can mix with the butter. I love marble or slate because they look great and will be perfect for all the holiday baking you’ll be doing—or once you’ve moved on to the next big thing!—Anna Gass, chef and author ofHeirloom Kitchencookbook
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Anna Gass
Getty Images; Liz Clayman
Build a Better Butter Board
For those of you jumping on the butter board craze (softened butter smeared on a plank and sprinkled with sweet or savory toppings for scooping), be smart. Pick a board that is nonporous—wooden ones may have bacteria trapped in the cracks that can mix with the butter. I love marble or slate because they look great and will be perfect for all the holiday baking you’ll be doing—or once you’ve moved on to the next big thing!
—Anna Gass, chef and author ofHeirloom Kitchencookbook
02of 57Hernan MelendezCarmel Valley Ranch; Alamy Stock PhotoBlend Better DressingsA great trick used in almost every restaurant I’ve worked in is adding a few ice cubes to the blender when making dressings. The quick change in temperature makes the mixture bind, and as a result, you get a thick, silky dressing.—Hernan Melendez, executive chef atValley Kitchen at Carmel Valley Ranchin Carmel Valley, Calif.
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Hernan Melendez
Carmel Valley Ranch; Alamy Stock Photo
Blend Better Dressings
A great trick used in almost every restaurant I’ve worked in is adding a few ice cubes to the blender when making dressings. The quick change in temperature makes the mixture bind, and as a result, you get a thick, silky dressing.
—Hernan Melendez, executive chef atValley Kitchen at Carmel Valley Ranchin Carmel Valley, Calif.
03of 57Lee HillsonCourtesy of Royal Palms Resort and Spa; Getty ImagesMake Cleanup a BreezeYour fridge is likely to be filled to the brim during the holidays. Before you purchase and prep everything, empty the fridge and line the shelves with plastic wrap. Any spills can simply be thrown away, which saves a lot of time with cleanup.—Lee Hillson, executive chef atT. Cook’s at the Royal Palms Resort and Spain Phoenix
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Lee Hillson
Courtesy of Royal Palms Resort and Spa; Getty Images
Make Cleanup a Breeze
Your fridge is likely to be filled to the brim during the holidays. Before you purchase and prep everything, empty the fridge and line the shelves with plastic wrap. Any spills can simply be thrown away, which saves a lot of time with cleanup.
—Lee Hillson, executive chef atT. Cook’s at the Royal Palms Resort and Spain Phoenix
04of 57Mark BittmanBurcu Avsar & Zach DeSart; Jennifer CauseyPoach Chicken in WineThe wine gently flavors the chicken, and, even more important, the acidity helps keep [the meat] tender. Go with whatever style of white wine you like to drink: Dry, fruity, even sweet will all work great. You can also just use water and a squeeze of lemon juice or a splash of rice vinegar.—Mark Bittman, author of the newly revisedHow to Cook Everything Fastcookbook
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Mark Bittman
Burcu Avsar & Zach DeSart; Jennifer Causey
Poach Chicken in Wine
The wine gently flavors the chicken, and, even more important, the acidity helps keep [the meat] tender. Go with whatever style of white wine you like to drink: Dry, fruity, even sweet will all work great. You can also just use water and a squeeze of lemon juice or a splash of rice vinegar.
—Mark Bittman, author of the newly revisedHow to Cook Everything Fastcookbook
05of 57Sebastian MathejaConrad New York Midtown; Getty Images (2)Core Apples With a Wine OpenerIf you don’t have an apple corer handy, use a winged corkscrew instead—it works just as well. Try it out for whole baked apples stuffed with marzipan, raisins, nuts and cinnamon for the winter.—Sebastian Matheja, chef de cuisine atDabble at the Conrad New York Midtownin N.Y.C.
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Sebastian Matheja
Conrad New York Midtown; Getty Images (2)
Core Apples With a Wine Opener
If you don’t have an apple corer handy, use a winged corkscrew instead—it works just as well. Try it out for whole baked apples stuffed with marzipan, raisins, nuts and cinnamon for the winter.
—Sebastian Matheja, chef de cuisine atDabble at the Conrad New York Midtownin N.Y.C.
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Gemma Stafford
Reuse Butter Wrappers
—Gemma Stafford, baker and author of the newBigger Bolder Baking Every Daycookbook
07of 57Kardea BrownFood Network; Getty ImagesWash Cast Iron Without SoapTo remove stubborn stuck-on food from a cast-iron skillet, add 1 to 2 cups of water to the pan and let it boil for 10 to 15 minutes to loosen the food. Pour the water and debris out, then wipe it clean for a skillet that looks brand-new.—Kardea Brown, judge on Food Network’sHoliday Baking Championship: Gingerbread Showdownand author of the newThe Way Homecookbook
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Kardea Brown
Food Network; Getty Images
Wash Cast Iron Without Soap
To remove stubborn stuck-on food from a cast-iron skillet, add 1 to 2 cups of water to the pan and let it boil for 10 to 15 minutes to loosen the food. Pour the water and debris out, then wipe it clean for a skillet that looks brand-new.
—Kardea Brown, judge on Food Network’sHoliday Baking Championship: Gingerbread Showdownand author of the newThe Way Homecookbook
08of 57Koji HagiharaMoonhee Kim; Getty Images (2)Prevent Rusty BladesWrap your knives in newspaper when you store them away. The light oils in the ink help prevent rust from forming over time.—Koji Hagihara, executive chef atHakata TonTonin N.Y.C.
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Koji Hagihara
Moonhee Kim; Getty Images (2)
Prevent Rusty Blades
Wrap your knives in newspaper when you store them away. The light oils in the ink help prevent rust from forming over time.
—Koji Hagihara, executive chef atHakata TonTonin N.Y.C.
09of 57Max BoonthanakitJosh Telles; Getty ImagesAmp up Your PepperAlways toast your black pepper before putting it into a pepper mill. Add whole peppercorns to a dry, heavy skillet over medium heat, and shake the pan until they’re warm and very fragrant, 3 to 5 minutes. This leads to a much more aromatic and flavorful bite.—Max Boonthanakit, executive chef atCamphorin L.A.
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Max Boonthanakit
Josh Telles; Getty Images
Amp up Your Pepper
Always toast your black pepper before putting it into a pepper mill. Add whole peppercorns to a dry, heavy skillet over medium heat, and shake the pan until they’re warm and very fragrant, 3 to 5 minutes. This leads to a much more aromatic and flavorful bite.
—Max Boonthanakit, executive chef atCamphorin L.A.
10of 57Duff GoldmanCourtesy of Charm City Cakes; Hector SanchezImprove Your DessertsPut salt in everything. I know it sounds weird, but cookies, cakes, pies and ice cream all taste much better with a big ol' pinch of salt in there. I’m not talking about turning desserts salty: They’ll just be well-seasoned, so they taste balanced and not cloyingly sweet.—Duff Goldman, host of Food Network’sAce of Tasteand author of the newSuper Good Cookies for Kidscookbook
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Duff Goldman
Courtesy of Charm City Cakes; Hector Sanchez
Improve Your Desserts
Put salt in everything. I know it sounds weird, but cookies, cakes, pies and ice cream all taste much better with a big ol' pinch of salt in there. I’m not talking about turning desserts salty: They’ll just be well-seasoned, so they taste balanced and not cloyingly sweet.
—Duff Goldman, host of Food Network’sAce of Tasteand author of the newSuper Good Cookies for Kidscookbook
11of 57Michael SchwartzGenuine Hospitality Group; Getty ImagesUse the Entire HerbDon’t throw away your cilantro or parsley stems! The stems actually have the most intense flavor. Slice them super thin, like chives, and season your favorite foods with them.—Michael Schwartz, chef and founder ofGenuine Hospitality Group
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Michael Schwartz
Genuine Hospitality Group; Getty Images
Use the Entire Herb
Don’t throw away your cilantro or parsley stems! The stems actually have the most intense flavor. Slice them super thin, like chives, and season your favorite foods with them.
—Michael Schwartz, chef and founder ofGenuine Hospitality Group
12of 57Paul ReillyHigh-Rez Photography; Getty ImagesTurn Crumbs Into Fast FlavorTake the shards that are in the bottom of a bag of chips, and puree them in a food processor. Use the mixture as a coating for fish and chicken, and as a replacement for bread crumbs.—Paul Reilly, chef-owner atApple Blossomin Denver
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Paul Reilly
High-Rez Photography; Getty Images
Turn Crumbs Into Fast Flavor
Take the shards that are in the bottom of a bag of chips, and puree them in a food processor. Use the mixture as a coating for fish and chicken, and as a replacement for bread crumbs.
—Paul Reilly, chef-owner atApple Blossomin Denver
13of 57Roger RodriguezMelissa Hom; Getty Images/Cavan Images RFFix Overwhipped CreamIf you overwhip your cream and it looks gritty rather than soft and fluffy, gently fold in a few more tablespoons of heavy cream. You’ll soon get that beautiful, smooth consistency back.—Roger Rodriguez, owner ofVesta Chocolatein Montclair, N.J.
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Roger Rodriguez
Melissa Hom; Getty Images/Cavan Images RF
Fix Overwhipped Cream
If you overwhip your cream and it looks gritty rather than soft and fluffy, gently fold in a few more tablespoons of heavy cream. You’ll soon get that beautiful, smooth consistency back.
—Roger Rodriguez, owner ofVesta Chocolatein Montclair, N.J.
14of 57Gordon RamsayGetty Images; Ethan Miller/Getty ImagesAdd the Right Amount of HeatPut a handful of fresh chiles into the freezer. Then grate a little—or as much as you want—into curries, sauces and burgers. Freezing the chile makes it really easy to grate with minimum fuss.—Gordon Ramsay, host of Fox’sNext Level Chefand author ofRamsay in 10
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Gordon Ramsay
Getty Images; Ethan Miller/Getty Images
Add the Right Amount of Heat
Put a handful of fresh chiles into the freezer. Then grate a little—or as much as you want—into curries, sauces and burgers. Freezing the chile makes it really easy to grate with minimum fuss.
—Gordon Ramsay, host of Fox’sNext Level Chefand author ofRamsay in 10
15of 57Kristen TomlanGetty Images; Charles Sykes/Bravo/NBCU Photo Bank via Getty ImagesPrevent Apple Slices From BrowningSoak your cut apples in a bowl of lemon-lime soda, like Sprite or 7-Up, for about five minutes and then rinse them off. The citric acid in the soda will make sure they don’t get gross and brown. Magic!—Kristen Tomlan, founder ofDŌ, Cookie Dough Confections
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Kristen Tomlan
Getty Images; Charles Sykes/Bravo/NBCU Photo Bank via Getty Images
Prevent Apple Slices From Browning
Soak your cut apples in a bowl of lemon-lime soda, like Sprite or 7-Up, for about five minutes and then rinse them off. The citric acid in the soda will make sure they don’t get gross and brown. Magic!
—Kristen Tomlan, founder ofDŌ, Cookie Dough Confections
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Kelsey Barnard Clark
Getty Images; Smallz & Raskind/Bravo/NBCU Photo Bank/NBCUniversal via Getty Images
Juice Fruits Faster
—Kelsey Barnard Clark, chef-owner ofKBC Eateryin Dothan, Ala., and author ofSouthern Grit
17of 57Alex GuarnaschelliJennifer Causey; Bryan Bedder/Getty ImagesElevate Store-Bought DoughIf you don’t have time to make your own cookie dough, roll a premade cookie log in coarse sugar or chopped nuts. Then slice and bake. They will look prettier! You can also mix chocolate chips or chocolate-coated candies into the dough, roll into balls, and bake. People will never know!—Alex Guarnaschelli, cohost ofThe Kitchenon the Food Network
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Alex Guarnaschelli
Jennifer Causey; Bryan Bedder/Getty Images
Elevate Store-Bought Dough
If you don’t have time to make your own cookie dough, roll a premade cookie log in coarse sugar or chopped nuts. Then slice and bake. They will look prettier! You can also mix chocolate chips or chocolate-coated candies into the dough, roll into balls, and bake. People will never know!
—Alex Guarnaschelli, cohost ofThe Kitchenon the Food Network
18of 57Meg BickfordStocksy; Commander’s PalaceUse up the CrustsIf your kids are like mine, they don’t like crust on their sandwiches. Instead of wasting and tossing the crusts in the garbage, put them in a plastic bag in the freezer and use them for bread crumbs or bread pudding later.—Meg Bickford, executive chef atCommander’s Palacein New Orleans
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Meg Bickford
Stocksy; Commander’s Palace
Use up the Crusts
If your kids are like mine, they don’t like crust on their sandwiches. Instead of wasting and tossing the crusts in the garbage, put them in a plastic bag in the freezer and use them for bread crumbs or bread pudding later.
—Meg Bickford, executive chef atCommander’s Palacein New Orleans
19of 57Cassidee DabneyGetty Images (2); Courtesy Blackberry FarmPeel Garlic QuicklyCut a thin slice off the very top and bottom of a whole garlic head. Put the entire head into a jar with a lid, and shake the heck out of it! This peels all the cloves—and relieves some stress at the same time.—Cassidee Dabney, executive chef atThe Barn at Blackberry Farmin Townsend, Tenn.
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Cassidee Dabney
Getty Images (2); Courtesy Blackberry Farm
Peel Garlic Quickly
Cut a thin slice off the very top and bottom of a whole garlic head. Put the entire head into a jar with a lid, and shake the heck out of it! This peels all the cloves—and relieves some stress at the same time.
—Cassidee Dabney, executive chef atThe Barn at Blackberry Farmin Townsend, Tenn.
20of 57Sujan SarkarGetty Images; Liz Hafalia/The San Francisco Chronicle via Getty ImagesPreserve the Color of Fresh HerbsSoak fresh herbs in a bowl of ice water before blending them into sauces and dressings. This will help prevent the blade from getting too hot as it blends, allowing the herbs to retain their vibrant color.—Sujan Sarkar, executive chef ofBaar Baarrestaurant in New York City
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Sujan Sarkar
Getty Images; Liz Hafalia/The San Francisco Chronicle via Getty Images
Preserve the Color of Fresh Herbs
Soak fresh herbs in a bowl of ice water before blending them into sauces and dressings. This will help prevent the blade from getting too hot as it blends, allowing the herbs to retain their vibrant color.
—Sujan Sarkar, executive chef ofBaar Baarrestaurant in New York City
21of 57Richard SandovalGetty Images; Daniel Zuchnik/Getty ImagesKeep Food Hotter LongerWarm your dinner plates in the microwave for one minute or in a 200° oven for five minutes before you serve on them. A cold plate will quickly take heat away from the food.—Richard Sandoval, chef and founder ofRichard Sandoval Hospitality
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Richard Sandoval
Getty Images; Daniel Zuchnik/Getty Images
Keep Food Hotter Longer
Warm your dinner plates in the microwave for one minute or in a 200° oven for five minutes before you serve on them. A cold plate will quickly take heat away from the food.
—Richard Sandoval, chef and founder ofRichard Sandoval Hospitality
22of 57Marcus WoodhamShutterstock/The Picture Pantry; Sam HannaGet a Better SearLet steaks air-dry in the fridge, uncovered, for a day or two before cooking. This draws out the moisture, which tenderizes the meat and will give it a nice brown crust when cooked. Remember to bring steaks up to room temperature before cooking.—Marcus Woodham, executive chef atThe Bowerin New Orleans
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Marcus Woodham
Shutterstock/The Picture Pantry; Sam Hanna
Get a Better Sear
Let steaks air-dry in the fridge, uncovered, for a day or two before cooking. This draws out the moisture, which tenderizes the meat and will give it a nice brown crust when cooked. Remember to bring steaks up to room temperature before cooking.
—Marcus Woodham, executive chef atThe Bowerin New Orleans
23of 57Oliver LangeGetty Images; ZumaSave a Salty SoupIf your soup or stew turns out too salty, add a raw, peeled potato and simmer for 10 to 30 minutes. Potatoes are rich in starch and will absorb some of the extra salt. The potato will also soak up liquid so you may need to add more broth or water, which will also dilute the saltiness.—Oliver Lange, executive chef atZumarestaurants
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Oliver Lange
Getty Images; Zuma
Save a Salty Soup
If your soup or stew turns out too salty, add a raw, peeled potato and simmer for 10 to 30 minutes. Potatoes are rich in starch and will absorb some of the extra salt. The potato will also soak up liquid so you may need to add more broth or water, which will also dilute the saltiness.
—Oliver Lange, executive chef atZumarestaurants
24of 57Pawan PinisettiGetty Images; Courtesy of Hotel GreystoneBoost the Flavor of SpicesAlways toast your dried spices before using them. Most spices have essential oils; gentle heat releases the oils, and the flavors bloom. Throw whole spices in a dry skillet over medium heat, and toast for three to five minutes (or ground spices for one minute). You will smell the aromas as they come alive.—Pawan Pinisetti, executive chef atSérêvènerestaurant in Miami
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Pawan Pinisetti
Getty Images; Courtesy of Hotel Greystone
Boost the Flavor of Spices
Always toast your dried spices before using them. Most spices have essential oils; gentle heat releases the oils, and the flavors bloom. Throw whole spices in a dry skillet over medium heat, and toast for three to five minutes (or ground spices for one minute). You will smell the aromas as they come alive.
—Pawan Pinisetti, executive chef atSérêvènerestaurant in Miami
25of 57Geoffrey ZakarianGetty Images; Roy Rochlin/Getty ImagesStop a Pot From Boiling OverPlace a wooden spoon across the top of a pot of water to keep it from boiling over. (When the hot bubbles touch the colder, dryer wood, they burst and release the steam inside.) Or you can throw in an ice cube as it starts to froth up too much. It’ll help keep your stove top and the outside of the pan clean.—Geoffrey Zakarian, cohost ofThe Kitchenon the Food Network
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Geoffrey Zakarian
Getty Images; Roy Rochlin/Getty Images
Stop a Pot From Boiling Over
Place a wooden spoon across the top of a pot of water to keep it from boiling over. (When the hot bubbles touch the colder, dryer wood, they burst and release the steam inside.) Or you can throw in an ice cube as it starts to froth up too much. It’ll help keep your stove top and the outside of the pan clean.
—Geoffrey Zakarian, cohost ofThe Kitchenon the Food Network
26of 57Trisha YearwoodEvan Agostini/Invision/AP/Shutterstock; Victor ProtasioFry an Egg to PerfectionEven if you’re using a nonstick skillet, use a little olive oil or butter when frying eggs. Carefully tilt the skillet so the oil or melted butter pools at front edge of pan, and use a spoon to baste the tops of the eggs as they cook. This adds flavor and helps your eggs cook evenly.—Trisha Yearwood, host of Food Network’sTrisha’s Southern KitchenGet her recipe forCorn Waffles with Fried Eggs & Sweet Chili SauceHERE.
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Trisha Yearwood
Evan Agostini/Invision/AP/Shutterstock; Victor Protasio
Fry an Egg to Perfection
Even if you’re using a nonstick skillet, use a little olive oil or butter when frying eggs. Carefully tilt the skillet so the oil or melted butter pools at front edge of pan, and use a spoon to baste the tops of the eggs as they cook. This adds flavor and helps your eggs cook evenly.
—Trisha Yearwood, host of Food Network’sTrisha’s Southern Kitchen
Get her recipe forCorn Waffles with Fried Eggs & Sweet Chili SauceHERE.
27of 57Ayesha CurryJason Merritt/Radarpics/Shutterstock; Istockphoto/GettyPeel Mangoes Without a PeelerTake a slice of mango, and place the fleshy side against the rim of a drinking glass. Press gently and slide the slice down the glass—it should remove the skin cleanly!—Ayesha Curry, lifestyle expert, who will launchher own magazine in May
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Ayesha Curry
Jason Merritt/Radarpics/Shutterstock; Istockphoto/Getty
Peel Mangoes Without a Peeler
Take a slice of mango, and place the fleshy side against the rim of a drinking glass. Press gently and slide the slice down the glass—it should remove the skin cleanly!
—Ayesha Curry, lifestyle expert, who will launchher own magazine in May
28of 57Curtis StoneHanna Lassen/Getty; GettySeason like a ProSince you can’t add flavor to the center of the meat, the outside of the steak has to do all the work. Sprinkle salt and pepper from high up over the meat—it’ll fall in an even layer—and use more than you think you should. Then add a pinch more.—Curtis Stone, chef-owner ofMaudeandGwenrestaurants in L.A.
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Curtis Stone
Hanna Lassen/Getty; Getty
Season like a Pro
Since you can’t add flavor to the center of the meat, the outside of the steak has to do all the work. Sprinkle salt and pepper from high up over the meat—it’ll fall in an even layer—and use more than you think you should. Then add a pinch more.
—Curtis Stone, chef-owner ofMaudeandGwenrestaurants in L.A.
29of 57Molly YehFood Network; AlamyMake Cleanup a BreezeOn baking days I keep a large bowl of hot, soapy water in my sink and plop utensils into it as I finish using them. By the time I’m ready to do the dishes, I don’t have to worry about dough or batter sticking to them.—Molly Yeh, host of Food Network’sGirl Meets Farm
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Molly Yeh
Food Network; Alamy
On baking days I keep a large bowl of hot, soapy water in my sink and plop utensils into it as I finish using them. By the time I’m ready to do the dishes, I don’t have to worry about dough or batter sticking to them.
—Molly Yeh, host of Food Network’sGirl Meets Farm
30of 57David ChangEmma McIntyre/WireImage; GettyDeclutter Your CookwareDon’t buy a ton of different pots and pans for your kitchen. All you need are something for boiling, braising, sautéing and roasting—anything else is too much. Also, most important, keep your knives sharp.—David Chang, star of the upcomingUgly Deliciousseason 2, and author of the upcoming memoirEat a Peach
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David Chang
Emma McIntyre/WireImage; Getty
Declutter Your Cookware
Don’t buy a ton of different pots and pans for your kitchen. All you need are something for boiling, braising, sautéing and roasting—anything else is too much. Also, most important, keep your knives sharp.
—David Chang, star of the upcomingUgly Deliciousseason 2, and author of the upcoming memoirEat a Peach
31of 57Alex GuarnaschelliCourtesy Food Network; GettyFix a Broken SauceHave a chocolate or cream sauce that has separated or become grainy? My mom always added more cream or butter, but it didn’t work. The easiest fix is to balance the excess of fatty ingredients: Just stir in a few spoonfuls of warm water.—Alex Guarnaschelli, chef ofButterin N.Y.C.
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Courtesy Food Network; Getty
Fix a Broken Sauce
Have a chocolate or cream sauce that has separated or become grainy? My mom always added more cream or butter, but it didn’t work. The easiest fix is to balance the excess of fatty ingredients: Just stir in a few spoonfuls of warm water.
—Alex Guarnaschelli, chef ofButterin N.Y.C.
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Adam Richman
Broadimage/Shutterstock; Alamy
Add Oil at the Best Time
—Adam Richman, chef and travel host
33of 57Rachael RayEvan Agostini/Invision/AP/Shutterstock; Christopher TestaniMake Better BurgersYou can’t taste your burgers before they’re cooked, but you can test the seasoning. Make a little patty about the size of a quarter, and place it in a hot skillet—it’ll cook in less than 30 seconds. Now you can make sure the burgers have the right balance of ingredients before cooking them all.—Rachael Ray, host ofRachael Ray Show
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Rachael Ray
Evan Agostini/Invision/AP/Shutterstock; Christopher Testani
Make Better Burgers
You can’t taste your burgers before they’re cooked, but you can test the seasoning. Make a little patty about the size of a quarter, and place it in a hot skillet—it’ll cook in less than 30 seconds. Now you can make sure the burgers have the right balance of ingredients before cooking them all.
—Rachael Ray, host ofRachael Ray Show
34of 57Lidia BastianichDiana DeLucia; Victor ProtasioChoose the Best Dried PastaWhen looking at pasta in the package, make sure it isn’t broken or chipped, doesn’t look dusty with flour or have white spots—all those things mean the pasta is old and has been sitting on the shelf for a long time. Look for pasta with a golden-yellow color and a rough texture. Sauce doesn’t stick to shiny pastas very well.—Lidia Bastianich, author ofFelidia: Recipes from My Flagship RestaurantGet her recipe forFusilli PrimaveraHERE.
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Lidia Bastianich
Diana DeLucia; Victor Protasio
Choose the Best Dried Pasta
When looking at pasta in the package, make sure it isn’t broken or chipped, doesn’t look dusty with flour or have white spots—all those things mean the pasta is old and has been sitting on the shelf for a long time. Look for pasta with a golden-yellow color and a rough texture. Sauce doesn’t stick to shiny pastas very well.
—Lidia Bastianich, author ofFelidia: Recipes from My Flagship Restaurant
Get her recipe forFusilli PrimaveraHERE.
35of 57Ted AllenJohn Lamparski/Getty; istockphoto/gettySimplify Your Kitchen Tool KitIf you don’t have a fish spatula, get one immediately—it’s my favorite. It has a thin, almost-sharp edge, so it’s great for flipping, stirring, cutting and getting that first brownie or piece of lasagna out of the pan.—Ted Allen, host of Food Network’sChopped
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Ted Allen
John Lamparski/Getty; istockphoto/getty
Simplify Your Kitchen Tool Kit
If you don’t have a fish spatula, get one immediately—it’s my favorite. It has a thin, almost-sharp edge, so it’s great for flipping, stirring, cutting and getting that first brownie or piece of lasagna out of the pan.
—Ted Allen, host of Food Network’sChopped
36of 57Simone TongAfra Lu; Victor ProtasioGive Any Recipe a BoostPut grated ginger and chopped garlic and scallions into a large bowl and cover with water. Let it sit overnight to let the liquid soak up the flavors. Strain out the solids, and use that flavored stock as a base for noodles, soup, dumpling filling or anything you like.—Simone Tong, chef-owner ofLittle Tong Noodle Shopin N.Y.C.
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Simone Tong
Afra Lu; Victor Protasio
Give Any Recipe a Boost
Put grated ginger and chopped garlic and scallions into a large bowl and cover with water. Let it sit overnight to let the liquid soak up the flavors. Strain out the solids, and use that flavored stock as a base for noodles, soup, dumpling filling or anything you like.
—Simone Tong, chef-owner ofLittle Tong Noodle Shopin N.Y.C.
37of 57Lorena GarciaMindy Small/FilmMagic; istockphoto/gettyPeel Garlic FasterI like to throw whole, unpeeled garlic cloves into the microwave for 10 seconds. It makes the peels slip right off. This blanching method is also a great way to reduce the harsh flavor of raw garlic in uncooked recipes, like salsas, salad dressings, chimichurri and guacamole.—Lorena Garcia, executive chef and partner ofChicain Miami and Las Vegas
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Lorena Garcia
Mindy Small/FilmMagic; istockphoto/getty
Peel Garlic Faster
I like to throw whole, unpeeled garlic cloves into the microwave for 10 seconds. It makes the peels slip right off. This blanching method is also a great way to reduce the harsh flavor of raw garlic in uncooked recipes, like salsas, salad dressings, chimichurri and guacamole.
—Lorena Garcia, executive chef and partner ofChicain Miami and Las Vegas
38of 57Stefano SecchiColin Clark; GettyStop a Cutting Board From SlippingPlace a damp paper towel underneath your cutting board before chopping. It acts as a grip so the board won’t move around on the counter. I do this at the restaurant and at home.—Stefano Secchi, chef ofRezdôrain N.Y.C.
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Stefano Secchi
Colin Clark; Getty
Stop a Cutting Board From Slipping
Place a damp paper towel underneath your cutting board before chopping. It acts as a grip so the board won’t move around on the counter. I do this at the restaurant and at home.
—Stefano Secchi, chef ofRezdôrain N.Y.C.
39of 57Fabrizio SchenardiCourtesy Four Seasons; GettySave a Burnt SoupIf you scorch a soup or sauce, transfer it into a new pot without scraping the burnt bottom. Wrap an English cucumber in cheese cloth, crush it with the back of a knife, and drop it in the new pot. Let it sit for 15 minutes; the cucumber will act like a sponge and suck up the burnt flavor. Then remove the cucumber, simmer, and adjust the seasoning.—Fabrizio Schenardi, executive chef ofFour Seasons Resort Orlando
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Fabrizio Schenardi
Courtesy Four Seasons; Getty
Save a Burnt Soup
If you scorch a soup or sauce, transfer it into a new pot without scraping the burnt bottom. Wrap an English cucumber in cheese cloth, crush it with the back of a knife, and drop it in the new pot. Let it sit for 15 minutes; the cucumber will act like a sponge and suck up the burnt flavor. Then remove the cucumber, simmer, and adjust the seasoning.
—Fabrizio Schenardi, executive chef ofFour Seasons Resort Orlando
40of 57Yotam OttolenghiJonathan Lovekin; AlamyAdd a New Layer of FlavorThe hard Parmesan rind is a quick and cheap way to add lots of flavor with minimum effort. Drop it in a soup, risotto or stew, and the rind melts and permeates the dish with its cheesy, umami characteristic. The rinds freeze incredibly well, so you’ll have them whenever needed.—Yotam Ottolenghi, chef and author ofSimple
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Yotam Ottolenghi
Jonathan Lovekin; Alamy
Add a New Layer of Flavor
The hard Parmesan rind is a quick and cheap way to add lots of flavor with minimum effort. Drop it in a soup, risotto or stew, and the rind melts and permeates the dish with its cheesy, umami characteristic. The rinds freeze incredibly well, so you’ll have them whenever needed.
—Yotam Ottolenghi, chef and author ofSimple
41of 57Katie ButtonEvan Sung; GettyBake a Flakier Pie CrustWhen you’re making a crust, the butter needs to stay very cold so it won’t melt until it gets into the oven. Here’s a trick: Freeze your butter, and grate it on a box grater. It’ll keep the butter cold, and the pea-size pieces are easier to combine with the flour.—Katie Button, chef and co-owner ofCúrate Bar de Tapasin Asheville, N.C.
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Katie Button
Evan Sung; Getty
Bake a Flakier Pie Crust
When you’re making a crust, the butter needs to stay very cold so it won’t melt until it gets into the oven. Here’s a trick: Freeze your butter, and grate it on a box grater. It’ll keep the butter cold, and the pea-size pieces are easier to combine with the flour.
—Katie Button, chef and co-owner ofCúrate Bar de Tapasin Asheville, N.C.
42of 57Cédric VongerichtenNoah Fecks; GettySeason with the Proper SaltKosher salt should be used to season vegetables, protein, pasta water, etc. Flaky-textured salt, like Maldon sea salt, is more expensive and is best used for finishing. A little goes a long way.—Cédric Vongerichten, executive chef and owner ofWayanin N.Y.C.
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Cédric Vongerichten
Noah Fecks; Getty
Season with the Proper Salt
Kosher salt should be used to season vegetables, protein, pasta water, etc. Flaky-textured salt, like Maldon sea salt, is more expensive and is best used for finishing. A little goes a long way.
—Cédric Vongerichten, executive chef and owner ofWayanin N.Y.C.
43of 57Andrew JonesCourtesy Sugar Beach, A Viceroy Resort; GettyBring Out the Sweetness in TomatoesIf you’re making a tomato sauce or soup and the tomatoes aren’t ripe enough, add a pinch of sugar and a splash of red-wine vinegar. They will help to bring out the natural flavor.—Andrew Jones, executive chef atSugar Beach, a Viceroy Resort, in St. Lucia
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Andrew Jones
Courtesy Sugar Beach, A Viceroy Resort; Getty
Bring Out the Sweetness in Tomatoes
If you’re making a tomato sauce or soup and the tomatoes aren’t ripe enough, add a pinch of sugar and a splash of red-wine vinegar. They will help to bring out the natural flavor.
—Andrew Jones, executive chef atSugar Beach, a Viceroy Resort, in St. Lucia
44of 57Alon Shayaistockphoto/Getty(2)Use Up Leftover BreadWhen your bread is about to go stale, stick it in the freezer to harden. Then run it against the large holes on a cheese grater to make your own bread crumbs. Store it in a bag in the freezer, and you’ll always have a homemade batch when you need it.—Alon Shaya, chef-owner of Saba in New Orleans andSaftain Denver
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Alon Shaya
istockphoto/Getty(2)
Use Up Leftover Bread
When your bread is about to go stale, stick it in the freezer to harden. Then run it against the large holes on a cheese grater to make your own bread crumbs. Store it in a bag in the freezer, and you’ll always have a homemade batch when you need it.
—Alon Shaya, chef-owner of Saba in New Orleans andSaftain Denver
45of 57Ree DrummondPERRY HAGOPIAN; GettyTo Save Time"When you bring produce home, clean and prep everything before you put it in the refrigerator. This is simple but revolutionary: In the middle of a recipe, you can just reach into your fridge and grab already-peeled carrots or already-cleaned mushrooms and quarter them."—Ree Drummond, author ofThe Pioneer Woman Cooks: The New Frontier
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Ree Drummond
PERRY HAGOPIAN; Getty
To Save Time
“When you bring produce home, clean and prep everything before you put it in the refrigerator. This is simple but revolutionary: In the middle of a recipe, you can just reach into your fridge and grab already-peeled carrots or already-cleaned mushrooms and quarter them.”
—Ree Drummond, author ofThe Pioneer Woman Cooks: The New Frontier
46of 57Ina GartenQuentin Bacon; GettyFor Stress-Free Hosting"The hardest thing about dinner is getting everything to the table hot at the same time. I plan a menu that has one thing roasted in the oven (like rack of lamb), one thing cooked on the stove (sautéed cherry tomatoes) and one thing made ahead (orzo with roasted vegetables). Easy party and relaxed host!"—Ina Garten, star ofBarefoot Contessa
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Ina Garten
Quentin Bacon; Getty
For Stress-Free Hosting
“The hardest thing about dinner is getting everything to the table hot at the same time. I plan a menu that has one thing roasted in the oven (like rack of lamb), one thing cooked on the stove (sautéed cherry tomatoes) and one thing made ahead (orzo with roasted vegetables). Easy party and relaxed host!”
—Ina Garten, star ofBarefoot Contessa
47of 57Andrew ZimmernRick Kern/Getty; Istockphoto/GettyFor Juicy Turkey"Roasting turkey always results in dry white meat because dark meat needs to reach 175° to make it tender (white meat is ready at 160°). Give dark meat a head start: Before stuffing, bring 2 inches of stock to a boil in a roasting pan, and sit the bird in it for 10 minutes. Remove the turkey (save the stock for gravy)and proceed with your recipe."—Andrew Zimmern, chef and travel host
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Andrew Zimmern
Rick Kern/Getty; Istockphoto/Getty
For Juicy Turkey
“Roasting turkey always results in dry white meat because dark meat needs to reach 175° to make it tender (white meat is ready at 160°). Give dark meat a head start: Before stuffing, bring 2 inches of stock to a boil in a roasting pan, and sit the bird in it for 10 minutes. Remove the turkey (save the stock for gravy)and proceed with your recipe.”
—Andrew Zimmern, chef and travel host
48of 57Guy FieriGetty(2)For Perfect Steaks"Reverse-sear your steak: Start in a low heated oven and slow-roast to your desired doneness, then finish in a hot cast-iron skillet. It gives you better internal temperature control and produces an awesome brown crust."—Guy Fieri, host ofDiners, Drive-Ins and Dives
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Guy Fieri
Getty(2)
For Perfect Steaks
“Reverse-sear your steak: Start in a low heated oven and slow-roast to your desired doneness, then finish in a hot cast-iron skillet. It gives you better internal temperature control and produces an awesome brown crust.”
—Guy Fieri, host ofDiners, Drive-Ins and Dives
49of 57Giada De LaurentiisTaylor HIll/Wireimage; Greg DupreeFor Better Pasta"After you’ve drained your pasta and it’s still hot, grate a little fresh Parmesan on top, wait a few seconds, and then toss it with your sauce. The cheese will melt directly on the pasta, which will give your sauce something to stick on to."—Giada De Laurentiis, chef and owner of Giada Vegas
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Giada De Laurentiis
Taylor HIll/Wireimage; Greg Dupree
For Better Pasta
“After you’ve drained your pasta and it’s still hot, grate a little fresh Parmesan on top, wait a few seconds, and then toss it with your sauce. The cheese will melt directly on the pasta, which will give your sauce something to stick on to.”
—Giada De Laurentiis, chef and owner of Giada Vegas
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Courtesy Geoffrey Zakarian; Getty
To Cook Like a Pro
—Geoffrey Zakarian, chef-partner ofThe Lambs ClubNew York andPoint Royalin Hollywood, Florida
51of 57Carla Hallistockphoto/GettyFor Easy Caramel"When making caramel, cover the pan with a glass lid. The steam washes the sides of the pan to keep the sugar from crystallizing, and because the lid is glass, you can see when the sugar starts to color."—Carla Hall, author ofCarla Hall’s Soul Food: Everyday and Celebration
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Carla Hall
istockphoto/Getty
For Easy Caramel
“When making caramel, cover the pan with a glass lid. The steam washes the sides of the pan to keep the sugar from crystallizing, and because the lid is glass, you can see when the sugar starts to color.”
—Carla Hall, author ofCarla Hall’s Soul Food: Everyday and Celebration
52of 57Martha StewartBryan Bedder/Getty; istockphoto/GettyTo Master a Recipe"Mind the details. If the ingredient list calls for ‘1 cup sifted flour,’ then sift it first before you measure. If it calls for ‘1 cup flour, sifted,’ measure before sifting. It makes a big difference in the final product."—Martha Stewart, host ofMartha Bakes
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Martha Stewart
Bryan Bedder/Getty; istockphoto/Getty
To Master a Recipe
“Mind the details. If the ingredient list calls for ‘1 cup sifted flour,’ then sift it first before you measure. If it calls for ‘1 cup flour, sifted,’ measure before sifting. It makes a big difference in the final product.”
—Martha Stewart, host ofMartha Bakes
53of 57Kristen KishMireya Acierto/Getty; Ron Koeberer/Aurora Photos/GettyTo Avoid the Mess"Clean as you go! But seriously, don’t just move stuff around. Everything needs a home, even dirty dishes: small bowls inside of large ones, proper rinsing and stacking. We say it a lot because it’s imperative. Cooking is no fun when you have an entire job waiting for you after."—Kristen Kish, author ofKristen Kish Cooking
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Kristen Kish
Mireya Acierto/Getty; Ron Koeberer/Aurora Photos/Getty
To Avoid the Mess
“Clean as you go! But seriously, don’t just move stuff around. Everything needs a home, even dirty dishes: small bowls inside of large ones, proper rinsing and stacking. We say it a lot because it’s imperative. Cooking is no fun when you have an entire job waiting for you after.”
—Kristen Kish, author ofKristen Kish Cooking
54of 57Duff GoldmanJerod Harris/Getty; istockphoto/GettyFor Better Bakes"If you know you’ll be baking, place your eggs on the counter the night before. At room temperature they won’t seize up when mixed with the butter, and egg whites whip up fluffier."—Duff Goldman, judge onHoliday Baking Championshipon Food Network
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Jerod Harris/Getty; istockphoto/Getty
For Better Bakes
“If you know you’ll be baking, place your eggs on the counter the night before. At room temperature they won’t seize up when mixed with the butter, and egg whites whip up fluffier.”
—Duff Goldman, judge onHoliday Baking Championshipon Food Network
55of 57Adam RichmanGetty(2)To Peel Garlic Fast"To peel a lot of garlic at once, break open the bulb and put all the cloves in a large bowl. Invert another bowl over it, hold them together where the rims meet, and shake vigorously for 20 seconds. All the skins will come off!"—Adam Richman, host ofMatchday Mealson Facebook Watch
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To Peel Garlic Fast
“To peel a lot of garlic at once, break open the bulb and put all the cloves in a large bowl. Invert another bowl over it, hold them together where the rims meet, and shake vigorously for 20 seconds. All the skins will come off!”
—Adam Richman, host ofMatchday Mealson Facebook Watch
56of 57Alex GuarnaschelliGetty(2)To Keep Olive Oil Fresh"Store it in the fridge! Olive oil is expensive and gets rancid easily, so don’t leave your bottle on the stove. Each time you heat up the stove or oven, the oil heats and cools too—making it spoil faster. “—Alex Guarnaschelli, judge onChopped
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To Keep Olive Oil Fresh
“Store it in the fridge! Olive oil is expensive and gets rancid easily, so don’t leave your bottle on the stove. Each time you heat up the stove or oven, the oil heats and cools too—making it spoil faster. "
—Alex Guarnaschelli, judge onChopped
57of 57Michael SchulsonCourtesy Michael Schulson; GettyFor Better Chicken & Fish"After you rinse it, wrap it in paper towels for 3 to 4 hours before you cook it. This will remove all excess moisture which contains all the aromatics and liquid that you don’t want in the protein you are cooking."—Michael Schulson, chef-founder ofSchulson Collective
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Michael Schulson
Courtesy Michael Schulson; Getty
For Better Chicken & Fish
“After you rinse it, wrap it in paper towels for 3 to 4 hours before you cook it. This will remove all excess moisture which contains all the aromatics and liquid that you don’t want in the protein you are cooking.”
—Michael Schulson, chef-founder ofSchulson Collective
source: people.com
