AVOID OOZING EGG WHITES – Do your egg whites ooze out some of their whites when you boil them? This is because every egg contains an air pocket at the larger, rounded end. When placed in simmering water the air pocket expands and creates a higher atmospheric pressure within the egg than in the water. The fragile shell cracks from the built-up pressure. Avoid this problem in the future by removing the eggs from the refrigerator and piercing the larger end with a pin. This will give the air a hole to escape through.

TEST WHETHER YOUR BAKING POWDER IS FRESH – Baking powder is a leavener that contains a combination of baking soda, an acid (such as cream of tartar), and a moisture absorber (such as cornstarch). Baking powder releases carbon dioxide gas bubbles when mixed with liquid, and this is what causes breads and cakes to rise. However, baking powder loses its potency over time, so if you’ve had the same supply for eons, be sure to test whether your baking powder is still good. Pour 1/4 cup of hot tap water over 1/2 tsp of baking powder and observe – the fresher the powder, the more actively it will bubble. If a weak reaction occurs, or none at all, your baked goods will end up flat!

TOAST NUTS TO INTENSIFY THEIR FLAVOR – Toasting nuts before using them in recipes intensifies their flavor. To toast nuts, place them in a dry skillet over medium heat. Shake the pan often, and toast for four or five minutes until fragrant. Cool before using. Because nuts have a high fat content, they go rancid quickly. The best way to store shelled nuts is in an airtight container in the refrigerator where they’ll keep for about four months.

ADD FLAVOR TO RICE – Instead of using plain water when boiling rice, try chicken stock, beef stock or even tomato juice. Serve it as is or add even more flavor by sauteeing some vegetables in olive oil and garlic and adding them for a delicious and healthy side dish.

MAKE FLUFFIER RICE – For fluffier rice, add one teaspoon of lemon juice to the water before adding rice. It won’t change the flavor but it will plump up the grains to give you perfect rice.

ROASTING VEGETABLES – There are lots of vegetables that can be roasted like carrots, potatoes, onions, peppers and squashes. For the best results, coat the vegetables evenly in oil and add seasonings before putting them in a non-stick roasting pan. A great way to ensure they don’t stick (and to make cleanup easy) is to line your pan with parchment paper. Ensure that the vegetables are evenly distributed and not overlapping one another.

MEASURE VEGETABLES AND FRUITS PROPERLY FOR RECIPES – When using a recipe that asks you to include a specified amount of a fruit or vegetable, it can be confusing sometimes to know just how much they mean. The general rule of thumb is that if the recipe states “1 cup of diced carrots” then you dice them first and then measure out 1 cup. If it calls for “1 carrot, diced”, then it wants you to dice up one carrot. Most recipes are pretty forgiving though, so don’t stress too much over getting the perfect amount.

MAKE TASTIER HAMBURGERS – Homemade hamburgers are easy to make and taste far better than the store bought variety. Make them with medium ground beef, an egg and bread crumbs or crushed crackers. Season with your favorite seasonings or add barbecue sauce for a smoky flavor. For juicier burgers, add one-eighth cup of ice water to your beef or turkey before forming burgers.

CHOOSE PERFECT POULTRY – When choosing poultry, the skin should be a light creamy color and it should be moist. It should also be unbroken with no dark patches. Fresh poultry should be stored loosely covered on a plate in the referigerator for up to 2 days.

FIX LUMPY SAUCES – Is your sauce too lumpy? Remove it from the heat immediately and toss it in your food processor to smooth out the lumps and blend the flavors. Add some hot water if necessary to assist with the removal of the lumps. Then reheat as needed and serve!