SALT to Taste:  Don’t think for a moment that salt is salt.  If you are into cooking then you know that salt is an important commodity!  Salts have become very trendy, however – red

  Fresh herbs versus Dried:  Because dried herbs lack the moisture of fresh herbs, their flavor is much more concentrated.  The general rule is to use one-third the amount of dried herbs as you would

Does Garlic ever go bad? How should I store it? Yes. When garlic cloves start to shrivel and soften, and dark spots appear, they’ve seen better days. Eating garlic at this stage won’t make you

  Skimming the Fat:  To remove excess grease from browned ground beef or sausage, “blot” the extra fat from the pan using a piece of bread.  This also works for skimming fat off the top

Brown spots on your cauliflower? Why not use a potato peeler to remove those yucky spots.

When a recipe calls for butter that’s been melted and cooled, melt just a little over half of the amount called for in the microwave, then stir in the remaining butter.  The heat from

Making whipped cream? I recommend using pasteurized heavy cream to make whipped cream. It has a higher milk fat content than whipping cream and has a richer flavor and nearly doubles in volume. Plus

Sized Right When rolling dough to a specific dimension, placing masking tape on the work surface in the shape and size needed takes the guess work out of measuring.  I just roll until I get

Stay-Clean Twine To keep butcher’s twine clean and tangle-free, I feed it through a hole cut into one corner of a resealable plastic bag.  That way it’s always sanitary and easy to use when I

Looking for a quick cutter?   The plastic cap from a nonstick spray can is a perfect substitute for a 2 1/2-inch cookie cutter.  The edge is sharp enough to cleanly cut through the cookie dough.