STOCK, BROTH, BOUILLON AND CONSOMME – In recipes calling for chicken or beef stock, you can use homemade or canned stock prepared from purchased cubes or powdered bases. (Be sure to watch the amount of salt you later add to your recipe though because some cubes and powdered bases are very salty). Stock, broth and bouillon are basically the same – the clear liquid produced when meat, bones and vegetables are simmered in water to extract flavor and then strained. Stock can be made from meat, poultry, fish or vegetables. Consomme is stronger than bouillon; it is stock enriched with more meat and vegetables and then concentrated and clarified. Now you know!

PEEL GARLIC EASILY – Peeling garlic can be frustrating unless you know this little tip that the pros use. Lay a clove flat on a hard surface and then press down on it with the flat side of a large knife. Once you’ve pressed hard enough, you’ll hear a “pop” that tells you the peel has separated. Even with this trick, your fingers will undoubtedly smell like garlic. Get rid of that odor by washing them well with salt,

CREATE A WONDERFUL VANILLA TASTE – Do you miss real vanilla extract? Soak two vanilla beans in a litre of vodka for about three months, shaking it well every morning. At the end of three months, you will have a delicious natural vanilla flavoring to use in your baking.

SOFTEN UP THE SKIN ON BAKED POTATOES – Do you like to eat the skin along with your baked potatoes? Make it soft and delicious by rubbing the outside of your potatoes with some vegetable oil before placing them in a hot oven. Add a little butter and sour cream – even some shredded cheese if you like – and you have a perfect side dish!

MAKE SAUTEED ONIONS EVEN SWEETER – For tastier sauteed onions, add a few drops of honey to the pan after heating the oil or butter and before adding the onions . Or if you don’t have any honey, add some sugar on top of the onions once they start to soften. This is especially tasty if you’ll be using the onions on a pizza, steak or hamburger.

COOKING POULTRY – Despite what you may have heard, poultry does not need to be washed before cooking. Wipe it with a damp cloth, if needed. If it has been frozen, wipe it with absorbent paper to remove any excess moisture. Always be sure that poultry is cooked through. To test for readiness, pierce the flesh at the thickest part with a fork. If the juices run clear then it is cooked.

MAKE YOUR OWN SALAD DRESSINGS – Store bought salad dressings are loaded with extra calories and preservatives. And once opened, they often go bad long before they’re used up. A great alternative is to make your own dressings. For a tasty vinaigrette, mix 3/4 cup of oil with 1/4 cup of vinegar and season with salt, pepper, and even some Dijon mustard. For other variations,try adding honey, balsamic vinegar, orange juice, maple syrup, garlic or lime juice. With a little experimentation, you’ll be suprised how many great tastes you can create!

GET MORE JUICE FROM CITRUS FRUITS – When a recipe calls for the juice of lemons, limes or oranges, make sure you get every last drop by first rolling the fruit under your palm on a hard surface. Press down as hard as you can as you roll. Then simply slice it in half and squeeze. You’ll find you get significantly more juice to add lots of flavor to your dish.

MELT CHOCOLATE WITHOUT BURNING IT – Melt chocolate with no risk of burning! Just break chocolate into small pieces, place in a sealed bag and drop into a bowl of hot water. Give the bag a squeeze every five minutes until the chocolate reaches the right consistency.

SIZING UP PASTA

Two ounces (just over 1/2 cup dry) short pasta such as elbow macaroni, shells, or spirals will yield 1 cup cooked pasta.

Two ounces long pasta (1/2″ diameter bunch dry) such as spaghetti, angel hair, or linguine will make 1 cup cooked pasta.

Two ounces uncooked medium egg noodles will yield 1/2 cup cooked pasta.