MAKE THE FLUFFIEST BAKED POTATOES – start by choosing a potato with a high starch content. russets and idahos are both good choices. before placing your potatoes in the oven, pierce them several times with a knife in order to let the steam escape during baking. never wrap your potatoes, as it will cause them to steam rather than to bake. when serving your baked potatoes, cut a slit in the top and squeeze the sides of the potato before adding toppings.

PERFECTLY STEAM VEGETABLES EVERY TIME – Steaming is an easy way to cook vegetables and is a great way to retain their water-soluble vitamins. Almost all vegetables can be steamed except for starchy ones like potatoes. When steaming, make sure that vegetables are cut into equal-size pieces so they cook evenly. To steam them, place them in a bamboo or metal steamer, place the lid on the steamer and put it over a saucepan of boiling water. Always steam your vegetables with the highest possible heat to avoid sogginess and get them cooked faster.

DON’T SALT MEAT BEFORE COOKING – One of the biggest faux pas when it comes to cooking meat is to salt it prior to cooking. What the salt actually does is draw the juices out and impedes the browning of the meat. Instead, add salt once the meat is already half cooked. Then taste it when it’s done and if more salt is needed you can add it then. The result is juicy, tasty meat that doesn’t contain more salt then it needs!

USE WINE TO ADD A UNIQUE FLAVOR TO DISHES – Wine is another way of flavoring your dishes, just like herbs and spices. There are really no rules except those dictated by your own taste. Generally, the kind of wine you use in a dish is the kind you would most enjoy drinking with it. White wines are usually served with fish and white meats, and red wines with dark meats. Don’t worry about the finished dish containing alcohol. Wine loses it’s alcohol when simmered long enough so no trace of alcohol remains. An easy way to create such a sauce is to deglaze your pan using wine. If needed, thicken with a little cornstarch.

CUT BREADS AND CAKES PERFECTLY EVERY TIME – It may sound strange but dental floss can be used to slice bread and cakes for a perfect slice every time. This is also the easiest way to cut a layer cake in half so you can add a filling. For perfect results, freeze the cake before cutting it.

USE FROZEN BERRIES IN BAKED GOODS – Frozen berries can taste just as good as fresh when used in baked goods. Look for whole berries without syrup. You don’t even have to bother thawing them before adding them to your batter. You may need to add a few minutes to your cooking time however because they will make the batter cold.

REDUCE THE STICKINESS OF PASTA AND RICE – The starch in pastas and rices often cause them to stick together. Avoid this by adding a splash of vinegar when boiling them. The result will be perfect, stick-free pasta and rice every time.

RIPEN TOMATOES OVERNIGHT – Putting green tomatoes in a brown paper bag with an overripe banana can quickly ripen them. By the morning your green tomatoes will be red and ready to eat.

GET CRISPIER FRIED CHICKEN – For crispier fried chicken, add a teaspoon of baking powder to your coating mix then coat and fry as you normally would. Remember to make sure that the oil is very hot before adding the chicken to avoid an overpowering greasy taste.

USING PRE-MADE TOMATO SAUCE – Store bought tomato sauce is an easy alternative to making your own, but sometimes it is too acidic or too salty for the dish you’re using it in. A great tip to cut the acidity of the tomato sauce is to add about 1/8 cup of sugar. To reduce saltiness, add a little cream.