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" Barbecue Sauce Without the Burn   If you&amp;#039;re using a sweet barbecue sauce, apply it during the last five minutes of grilling. If you apply it any sooner, the sugar in the sauce will burn. Try this BBQ Chicken recipe Juicy Burgers Every Time   When cooking burgers, don&amp;#039;t flatten the patties with a spatula. Pressing squeezes out the flavorful juices. Try this BLT Burgers recipe Try a Fresh Herb Marinade   If you have an abundance of garden herbs, try making a fragrant herb brush, which can be used for brushing oil or melted margarine or butter over grilled or broiled fish, meat, or poultry, garlic bread, or focaccia, as well as corn on the cob. Or dab vinaigrette over salads and steamed vegetables. Choose herbs such as rosemary, sage, and thyme for your herb brush. Tie a small bouquet of herb sprigs together at the stem end with a piece of string or another sprig. Dip in olive oil or melted margarine or butter and brush over grilled corn on the cob or other food. Try this Skewered Pork Proven\u00E7al recipe Smart Storage for Ground Beef   If you don&amp;#039;t plan on using ground beef right away, refrigerate in its supermarket wrapping up to 2 days. For longer storage, rewrap and freeze for up to 3 months. Try this Southwestern Chili Pasta recipe How to Carve Ham Like a Pro   To carve a whole bone-in ham: Place the ham on a cutting board. Using a carving fork to steady the ham, cut a few slices from the thin side to form a level base. Turn the ham onto its cut surface. Starting at the shank (narrow) end, slice down to the bone and cut out a small wedge of meat. Continue slicing, perpendicular to the bone, cutting thin slices until you reach the bone at the other end. Then, cut the meat along the leg bone to release the slices. For more servings, return the ham to its original position and cut slices to the bone. Try this Mustard-Glazed Fresh Ham with Cider Sauce recipe To Salt or Not to Salt   Meat should be salted before it is cooked. Contrary to popular belief, salting meat right before cooking does not dry it out or cause it to lose juices. Pre-salting brings out the taste of the meat and rounds out the savory flavors associated with properly browned meat. Try this Classic Tenderloin of Beef with Butter Croutons recipe The Secret to Tasty Meatloaf   What&amp;#039;s the secret to a tender and tasty meatloaf? Always use ground chuck. Try this Layered Creamed-Spinach Meatloaf recipe Bring on the Tenderness with Brine   Lean cuts of pork can be made juicy by soaking them in brine, which can be made as easily as mixing water and salt, but other flavorings may be added, such as sweeteners, pepper, mustard, lemon, garlic, etc. Pork loin should be refrigerated in the brine for two days, whereas pork tenderloin needs only six to eight hours. Remove the meat and proceed with recipe. Try this Pork Tenderloin with Peach Glaze recipe Defrost Raw Chicken Safely   To defrost a chicken by thawing it in cold water, place the bird (in its original wrapper) in a large pan or in the sink with enough cold water to cover. Change the water every 30 minutes to maintain temperature. Allow about 30 minutes of thawing time per pound, and then add one hour to that total. Try this Citrus Roast Chicken recipe Check for Chicken Doneness   Chicken is done when the thigh temperature reaches 175 degrees F to 180 degrees F and juices run clear when the thickest part of thigh is pierced with the tip of a knife. Try this Roasted Lemon Chicken recipe How to Skin a Chicken Breast   To remove the skin from a chicken breast, grasp the skin at the thickest end of the breast and pull it away from the meat. Try this Baked Honey-Mustard Chicken and Vegetables recipe Save the Wings for Quick Chicken Stock When you prepare poultry, cut off the wing tips. Place them in a heavy-duty ziplock bag and freeze, adding more wing tips as you get them. These can be used to make a quick chicken stock in a pinch. Try this Homemade Chicken Noodle Soup recipe The Right Tool to Flip a Fish   To turn fish fillets such as salmon so they don&amp;#039;t fall apart, use a wide spatula, supporting the fillet with your fingers as you turn it. Try this Pan-Grilled Catfish with Tomato-Chipotle Salsa over Polenta recipe Butterflied Shrimp the Easy Way   To butterfly a shrimp, shell it, leaving the tail segment in place. With kitchen shears, cut along the outer curve of the shrimp, about 3/4 of the way through the flesh. Spread the flesh open and remove the dark vein with the tip of the knife. Rinse the butterflied shrimp under cold water. Try this Saut\u00E9ed Shrimp on Warm Black Bean Salad recipe Proper Prep for Raw Shrimp   To devein shrimp, use kitchen shears and cut along the outer curve of the shell, just deep enough into the flesh to expose the dark vein. Peel back the shell from the cut and gently separate the shell from the shrimp. Discard the shell. Remove the vein with the tip of a small knife. Rinse the shrimp under cold water. Try this Couscous Salad with Grilled Shrimp recipe Keep Raw Fish in the Fridge Overnight   Try to cook fish on the day you buy it, but if you have to keep it even overnight, place it in a large strainer set over a bowl, pile ice on top of the fish, and refrigerate. The melting ice will rinse away any bacteria and keep the fish in better condition. Try this Fish-and-Chips recipe Is Your Baking Powder Bad?   Once opened, baking powder will keep for up to six months if well sealed. To test its effectiveness, add 1/2 teaspoon to 1/2 cup warm water; it should bubble vigorously. Try this Tangerine Chiffon Cake recipe Oven Etiquette for Perfect Cakes   To ensure that cake layers rise evenly, give the pans a half turn about halfway through the baking time. And don&amp;#039;t leave the oven door open any longer than necessary, or the oven temperature will drop. Try this Strawberry Cream Cake recipe The Best Way to Cool Cookies   Unless a recipe otherwise directs, cool cookies briefly on the cookie sheet to firm slightly, then transfer to wire racks to cool completely. Try this Basic Sugar Cookie recipe A Cocoa by Another Name   There is a difference between natural and Dutch-process cocoas. Both, though, have rich chocolate flavor and contain only 8 to 24 percent fat. As a rule, don&amp;#039;t swap cocoas; use what is recommended in the recipe. Try this Chocolate-Espresso Roulade recipe Proper Chocolate-Melting Procedures   You can melt chocolate in a heavy saucepan or double boiler on the stove top. The pan must be dry, as moisture will make the chocolate grainy. Melt over low heat, stirring constantly to prevent scorching. To microwave chocolate, place 1 to 4 ounces chocolate in a microwave-safe container; cook on Medium (50 percent power) for 1 1/2 to 2 minutes. Chocolate melted in the microwave retains its shape, so it won&amp;#039;t look melted until it&amp;#039;s stirred. Try this Deep Chocolate Pudding recipe Make Whipped Cream from Scratch   Heavy or whipping cream will double in volume when whipped, so use a bowl that is large enough. Soft peaks, when the cream forms gentle folds, are best for folding into other mixtures to add volume. Stiff peaks, when the cream keeps its shape, can be used to top cream pies, frost cakes, or stack layers of pastry. Try this Cinnamon Whipped Cream recipe Rolling Out Chilled Dough   When rolling out chilled dough, roll out one portion at a time. Keep the remaining dough covered in the refrigerator. Try this Strawberry-Rhubarb Pie recipe Perfectly Beaten Egg Whites   When beating egg whites, be sure they are room temperature. The bowl in which you beat them should be perfectly dry and free from grease or any traces of yolk. Either over- or underbeating will cause loss of volume. Try this Meringue Box with Amaretto Cream and Fruit recipe Easy Apple Peeling   The easiest way to peel an apple is to first remove a circle of peel from the bottom and the top with a small knife or vegetable peeler. Then, peel the entire apple going from top to bottom. Try this Pork, Cabbage, and Apple Saut\u00E9 recipe Easy Avocado Seeding   Seeding an avocado doesn&amp;#039;t need to be a slippery business. 1. For neat results, with a sharp knife, cut the avocado lengthwise around the seed; twist gently to separate the halves. 2. Strike the seed with the blade of a chef&amp;#039;s knife, so the blade lodges in the seed; twist gently and lift out the seed. Try this Ultimate Guacamole recipe Effective Citrus Juicing   For best results when juicing lemons, limes, or oranges, use room-temperature fruit and roll the fruit under the palm of your hand, which loosens inner membranes, helping to release as much juice as possible. Try this Blood Orange Margaritas recipe Proper Fresh Herb Storage   To store fresh herbs, immerse the roots or stems in 2 inches of water. Cover with a plastic bag and refrigerate. Try this Pesto recipe Chop Onions Like a Top Chef   Chopping an onion: 1. Halve the onion through the root end; place it on a cutting board. Make horizontal cuts parallel to the board, cutting to, but not through, the root. 2. Make lengthwise vertical cuts, almost but not quite through the root. 3. Now cut across the width of the onion to chop into small pieces. Try this Salsa Fresca recipe Can&amp;#039;t Find Asian Fish Sauce?   Instead of using Asian fish sauce, use 2 teaspoons soy sauce and 1 teaspoon anchovy paste. Makes 1 tablespoon. Try this Chicken and Basil Stir-Fry recipe Checking Eggs for Freshness   To check an egg for freshness, place it in a glass of water. A fresh egg will sink to the bottom, a slightly older egg will stand upright, and an old egg will float. Try this Classic Cheese Omelet recipe Toast Nuts for Richer Flavor   Toasting nuts brings out their flavor, and, in the case of some nuts, allows their skins to be removed. To toast almonds, pecans, walnuts, or hazelnuts, preheat oven to 350 degrees F. Spread shelled nuts in a single layer on a cookie sheet. Bake, stirring occasionally, until lightly browned and fragrant. Let the nuts cool completely before chopping. Try this Absolutely Nuts recipe Don&amp;#039;t Toss the Pasta Water   Save a little of the cooking water when preparing pasta. Just before draining it, scoop some water into a large cup. Then, when you toss the pasta and sauce together, you can use the water to thin the sauce if it&amp;#039;s too dry without adding extra fat or additional ingredients. Try this Easiest Tomato Sauce recipe Soy Sauce vs. Tamari Sauce   If you&amp;#039;re on a wheat-free diet, use authentic tamari sauce instead of soy sauce, since soy is made with wheat (and soybeans). Tamari is made from soybeans alone. Try this Teriyaki Meatballs recipe "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/kitchen-tools/kitchen-secrets/a36721/one-simple-thing-more-tips/>