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

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

  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

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.