Meatballs are a mainstay in the kitchen, but Nonna’s recipe isn’t always the best for your health. Drain away any excess fat while baking by placing meatballs on a baking rack. The extra fat drips away, you’ll retain that browned, caramelized exterior you know and love. 

Carrots take away the acidity in tomato sauce by adding subtle sweetness. If you find your sauce has gotten too acidic, peel a whole carrot, simmer it with the sauce and remove before serving.

To keep cookies and other baked goods soft after baking, add a slice of store-bought white bread to an airtight container. Your cakes, cookies and muffins will keep their day-one softness. Friends and family will think they’re fresh!

Dip the blade of your sharp knife in hot water to heat it up. Then wipe with a dry towel and cut your cake or cheesecake into nice, tidy slices. Repeat each time for pretty slices with a clean edge.

Sometimes the kitchen is just too cold to get a good proof on homemade bread. If that’s the case, pop the dough in the oven—don’t turn it on. Instead, place a pan of simmering water below your dough and shut the door. The warmth and humidity from the hot water will help you get the lift you need.

Fry eggs over medium heat, not super-high heat. And once you’ve cracked your egg, cover it. Use a pot lid or something. This will let your egg cook from the top and the bottom, so you get a perfect runny yolk without any undercooked white around it.

Don’t be afraid of seasoning your food, even if it seems like too much. If you’re cooking with chicken or pork, season aggressively. Both meats are wonderful seasoning sponges. Find a regional spice map or guide and start combining flavors.

Roasted vegetables are delicious, but the key is roasting them for longer than you think is necessary, as it can result on either being hard and undercooked or mushy. So, you need to cook them for even longer (past the mushy stage) until the moisture is removed and they begin to brown.