Keep your knives sharp. A sharp knife is safer to use because it’s less likely to slip and cause accidents. Plus, it makes chopping and slicing much more efficient. Invest in a good quality knife sharpener or take your knives to a professional for sharpening regularly to keep them in top condition.

For crispier baby potatoes, use egg whites.

Tossing teeny baby potatoes in egg whites before roasting means you’ll have crispy-crackly spuds—in record time.

Cooking fish in parchment is a healthy, mess-free technique that seals in flavor. As you bake the packet, the fish is delicately infused with whatever ingredients you add in.

Grated cheese really makes a difference but it can be a pain to prep. For easy cleanup, use a quick spritz of cooking spray on your cheese grater to keep the cheese from sticking. You’ll never go back to pre-shredded again.

One of the easiest ways to peel garlic. First, separate the cloves of garlic. Second, submerge the garlic cloves in a bowl of warm water (not boiled) and let them sit for 15 minutes. Alternatively, cut the tops off a few garlic cloves and microwave them for 20-30 seconds, the skin will pop right off. 

People often add salt to a dish because they think it tastes flat, but what it really needs is an acid like lemon juice or vinegar. If you’ve already added salt and it’s still tasting meh, try an acidic element.

Don’t throw away herb stems. Instead, add them to stews, broths, and soups for more flavor. Stems from herbs like parsley and cilantro can actually be used in many different ways. Add them to slow-simmering stews and soups while cooking to infuse more flavor. (Just make sure to take them out before serving.) You can also use them to infuse oils and vinegars or purée them and add them to butter.

Remember that food continues cooking even when it’s removed from heat. Something very usual is people leaving proteins on the grill, or in the oven until the protein is completely cooked. By the time it hits the table, it’s overcooked and dry. Pull the protein a few minutes before you normally would, and let it sit. It will finish cooking on the table.