Cooking Tip: Roll citrus on the counter using the palm of your hand to help release all of the juice pockets.

Cooking Tip: Soften hard brown sugar by placing a piece of dry bread in the bag overnight.

Cooking Tip: Celery getting floppy? Try wrapping it in aluminum foil before storing in the refrigerator.

Cooking Tip: For crispy fries or chips: slice the potato, then remove the starch by soaking in water for one hour before baking.

Cooking Tip: Save old, stale bread to make breadcrumbs in a food processor; you can freeze them for up to 6 months.

Cooking Tip: Make an ideal sunny-side egg by covering your pan with a lid and letting the steam cook your egg. No flipping required.

Cooking Tip: Anchor your cutting board to the counter with a damp paper towel to keep things steady and safe.

Cooking Tip: When sautéing garlic, use sliced garlic instead of minced to prevent burning.

Cooking Tip: If your recipe calls for buttermilk, you can use regular milk with lemon juice.

Cooking Tip: Let steaks come to room temperature before seasoning and grilling.

Cooking Tip: For a great hardboiled egg every time, bring your pot to a boil and then turn off the heat. Let your eggs sit in the heated pot for 12 minutes and then transfer to cold water.

Cooking Tip: When poaching an egg, add a teaspoon of white vinegar to simmering water to help keep the yolk from breaking.

Cooking Tip: Ovens can lie. Place a second thermometer in your oven to ensure proper preheating temperatures.

Cooking Tip: No luck finding shallots? Replace with a combination of onions and garlic.

Cooking Tip: Embrace salt. Don’t be afraid to use salt; it pulls the flavors out of your dishes. Cook with kosher salt and season with sea salt.

Cooking Tip: Use 2 skewers instead of 1 when grilling or roasting to prevent your food from spinning.

Cooking Tip: To create an egg wash, whisk together a large egg with one tablespoon of water until smooth. Use as a glue to seal pastries, then brush on top for a glossy appearance.

Cooking Tip: Peel tomatoes with ease! Cut an X in the top, and then simmer in a pot of hot water for 15 to 30 seconds. Cool down and the skin will fall right off.

Cooking Tip: Invest in a baking scale. Scales are not only an accurate way to measure your cooking ingredients, but they streamline the entire process.

Cooking Tip: To prevent butter from over-browning in your pan, add a little bit of lemon juice.

Cooking Tip: Chicken breasts are expensive and can get dull after a while; thighs are juicier, cheaper, and more flavorful.

Cooking Tip: Master the quick-pickle. Whisk a little salt and sugar into some white vinegar. Pour over thinly sliced raw vegetables. Wait 20 minutes. Eat.

Cooking Tip: Replace your non-stick skillet. Do your scrambled eggs slide off the pan if you don’t use oil or butter? They should. Might be time for an upgrade.

Cooking Tip: There’s nothing worse than limp herbs. Next time, trim the stems and put the parsley in a glass of water, fit a plastic bag over it, and stash it in the refrigerator.

Cooking Tip: Season (some of) your vegetables with sugar. Carrots, squash, tomatoes - these vegetables have a natural sweetness that’s enhanced by a dash of sugar.

Cooking Tip: Keep your vegetable scraps. Toss fennel fronds, carrot ends and other vegetable scraps into a resealable plastic bag you keep in the freezer. When you reach critical mass, make vegetable stock.

Cooking Tip: Make your own croutons. Toss cubed bread on a rimmed baking sheet with oil, salt, pepper and whatever other tasty thing you fancy. Bake at 350 degrees F, tossing once or twice, until golden brown.

Cooking Tip: Air-dry your chickens. After you’ve unwrapped and rinsed your bird, pat it dry, salt it generously, and let it stand in the refrigerator, uncovered, for a few hours before roasting. The bone-dry skin will cook up to a crackly, crunchy, golden brown.

Cooking Tip: Peel ginger and keep it in the freezer. Not only will it last longer, it will grate it more easily.

Cooking Tip: Taste - and season - t every stage of cooking. Because if you wait until the end, it’s probably too late.

Cooking Tip: Oil, salt, roast - in that order. When roasting vegetables, toss them in oil, then season them with salt and pepper and toss again. This way, the seasoning actually sticks to your food.

Cooking Tip: Bake pies in glass pie pans. It heats more evenly than tin, and when your pie is perfectly golden-brown everywhere, you’ll know it.

Cooking Tip: Establish a salt bowl. Having a stash of salt always within arm’s reach when you’re at the stove is the first step to better seasoner.

Cooking Tip: Buy brown sugar as you need it, in as small a quantity as possible. The stuff just doesn’t keep very long.

Cooking Tip: Microfiber dish-drying mats are better than dish racks. So is a decent dish towel.

Cooking Tip: Caramelize more onions than you need to. You'll use the extras in omelets and sandwiches; on chicken, steak and pork; in pastas and stews.

Cooking Tip: Get a Microplane. Sick of shredding your knuckles instead of cheese? Buy a Microplane, which will provide years of shredding power.

Cooking Tip: Switch to metal measuring cups and spoons. Plastic warps over time, making them less precise.

Cooking Tip: Store salad greens in a resealable plastic bag with a paper towel. The towel is there to absorb moisture, which keeps your greens crisper, longer.

Cooking Tip: Soften your butter... Serving it cold and hard on toast - on anything, really - is the one way to make butter bad.

Cooking Tip: A quick stint in a dry skillet over medium heat wakes dry spices up and releases their oils, which means your paprika will taste a lot more paprika-y. Use whole spices, watch the pan like a hawk, and stir constantly until the spices are fragrant, then transfer to a plate to cool before using.

Cooking Tip: When a recipe calls for chocolate chips, break out a bar of chocolate instead. Chopping your own chips creates pockets of melty chocolate throughout your cookies - some small, some large, all delicious.

Cooking Tip: Salt your salads. It adds texture and it makes the dressing pop.

Cooking Tip: Don't toast your toast. Fry it. Warm some butter or olive oil over medium-high heat. Lay in bread and fry until golden on both sides.

Cooking Tip: Always keep lemons in the fridge. They’ll keep longer that way, so you’ll always be able to add fresh lemon juice to everything from dressings to cocktails.

Cooking Tip: Put a damp paper or kitchen towel under your cutting board. That way, your board won’t slip around as you chop.

Cooking Tip: Find the biggest mixing bowl you can and buy it. You cannot toss a salad or mix cookies or make meatballs in a tiny cereal bowl.

Cooking Tip: Buy a large bowl and keep it at the ready to fill up with egg shells and other trash generated while cooking.

Cooking Tip: Pile your just-washed greens into a clean dish towel, gather it by the ends, and swing it around until your salad is dry.

Cooking Tip: Put the lid on the pot to make your water boil faster.