Food Network Magazine asked top chefs across the country for their best advice.
1. Remember, y'all, it’s all about the prep. Take away the stress by doing the prep the night or day before. You'll look like a star.
Paula Deen
Paula’s Best Dishes
2. The smaller the item, the higher the baking temperature. For example, I bake mini chocolate chip-toffee cookies at 500 degrees F for only 4 minutes. Perfect end result.
Jim Lahey
Co. and Sullivan Street Bakery, New York City
3. Store spices in a cool, dark place, not above your stove. Humidity, light and heat will cause herbs and spices to lose their flavor.
Rick Tramonto
Tramonto's Steak & Seafood, Osteria di Tramonto and RT Lounge, Wheeling, IL
4. Use a coarse microplane to shave vegetables into salads or vinaigrettes. You can create an orange-fennel dressing by adding grated fennel and orange zest to a simple vinaigrette.
Paul Kahan
Avec, Big Star, Blackbird and The Publican, Chicago
5. Always make stock in a large quantity and freeze it in plastic bags. That way, when you want to make a nice soup or boil veggies, you can simply pull the bag out of the freezer.
Charlie Trotter
Charlie Trotter's, Chicago
6. If you're cooking for someone important — whether it's your boss or a date — never try a new recipe and a new ingredient at the same time.
Marcus Samuelsson
Red Rooster, New York City
7. Cook pasta 1 minute less than the package instructions and cook it the rest of the way in the pan with sauce.
Mario Batali
Iron Chef America
8. After making eggs sunny-side up, deglaze the pan with sherry vinegar, then drizzle the sauce on the eggs to add another dimension to the dish.
Didier Elena
New York City
9. After working with garlic, rub your hands vigorously on your stainless steel sink for 30 seconds before washing them. It will remove the odor.
Gerard Craft
Niche and Taste, St. Louis
10. Brine, baby, brine! Ya gotta brine that poultry to really give it the super flavor.
Guy Fieri
Diners, Drive-ins and Dives
11. Remember schmaltz? Your mom and grandmother probably used a lot of it in their home cooking. Schmaltz, or chicken fat, has a great flavor and richness; it has a deeper flavor than duck fat and can be used on nearly everything. I also love poaching fish in it.
Tony Maws
Craigie On Main, Cambridge, MA
12. If you find you need more oil in the pan when sautéing, add it in a stream along the edges of the pan so that by the time the oil reaches the ingredient being cooked, it will be heated.
Anita Lo
Annisa, New York City
13. When you deep-fry, hold each piece of food with long tongs as you add it to the oil. Hold it just below the oil's surface for five seconds before releasing it. This will seal the exterior and stop it from sticking to the pot or the other food.
Michael Psilakis
FishTag and Kefi, New York City
14. For rich, creamy dressings made healthy, substitute half the mayo with Greek-style yogurt.
Ellie Krieger
Healthy Appetite with Ellie Krieger
15. When chopping herbs, toss a little salt onto the cutting board; it will keep the herbs from flying around.
Joanne Chang
Flour Bakery & Cafe, Boston
16. To make a great sandwich, spread the mayonnaise from corner to corner on the bread. People rush this step and just do a swoosh down the middle. Every bite should be flavorful. Now that's a sandwich!
Roy Choi
Kogi BBQ and A-Frame, Los Angeles
17. If you keep it simple and buy ingredients at farmers' markets, the food can pretty much take care of itself. Do as little as possible to the food; consider leaving out an ingredient and relying on instinct.
Tony Mantuano
Spiaggia, Chicago
18. Always season meat and fish evenly; sprinkle salt and pepper as though it's "snowing." This will avoid clumping or ending up with too much seasoning in some areas and none in others.
Mary Dumont
Harvest, Cambridge, MA
19. For best results when you're baking, leave butter and eggs at room temperature overnight.
Ina Garten
Barefoot Contessa: Back to Basics
20. Homemade vinaigrettes have fewer ingredients and taste better than bottled ones. No need to whisk them: Just put all the ingredients in a sealed container and shake.
Bill Telepan
Telepan, New York City
Hope you follow these tips
1. Remember, y'all, it’s all about the prep. Take away the stress by doing the prep the night or day before. You'll look like a star.
Paula Deen
Paula’s Best Dishes
2. The smaller the item, the higher the baking temperature. For example, I bake mini chocolate chip-toffee cookies at 500 degrees F for only 4 minutes. Perfect end result.
Jim Lahey
Co. and Sullivan Street Bakery, New York City
3. Store spices in a cool, dark place, not above your stove. Humidity, light and heat will cause herbs and spices to lose their flavor.
Rick Tramonto
Tramonto's Steak & Seafood, Osteria di Tramonto and RT Lounge, Wheeling, IL
4. Use a coarse microplane to shave vegetables into salads or vinaigrettes. You can create an orange-fennel dressing by adding grated fennel and orange zest to a simple vinaigrette.
Paul Kahan
Avec, Big Star, Blackbird and The Publican, Chicago
5. Always make stock in a large quantity and freeze it in plastic bags. That way, when you want to make a nice soup or boil veggies, you can simply pull the bag out of the freezer.
Charlie Trotter
Charlie Trotter's, Chicago
6. If you're cooking for someone important — whether it's your boss or a date — never try a new recipe and a new ingredient at the same time.
Marcus Samuelsson
Red Rooster, New York City
7. Cook pasta 1 minute less than the package instructions and cook it the rest of the way in the pan with sauce.
Mario Batali
Iron Chef America
8. After making eggs sunny-side up, deglaze the pan with sherry vinegar, then drizzle the sauce on the eggs to add another dimension to the dish.
Didier Elena
New York City
9. After working with garlic, rub your hands vigorously on your stainless steel sink for 30 seconds before washing them. It will remove the odor.
Gerard Craft
Niche and Taste, St. Louis
10. Brine, baby, brine! Ya gotta brine that poultry to really give it the super flavor.
Guy Fieri
Diners, Drive-ins and Dives
11. Remember schmaltz? Your mom and grandmother probably used a lot of it in their home cooking. Schmaltz, or chicken fat, has a great flavor and richness; it has a deeper flavor than duck fat and can be used on nearly everything. I also love poaching fish in it.
Tony Maws
Craigie On Main, Cambridge, MA
12. If you find you need more oil in the pan when sautéing, add it in a stream along the edges of the pan so that by the time the oil reaches the ingredient being cooked, it will be heated.
Anita Lo
Annisa, New York City
13. When you deep-fry, hold each piece of food with long tongs as you add it to the oil. Hold it just below the oil's surface for five seconds before releasing it. This will seal the exterior and stop it from sticking to the pot or the other food.
Michael Psilakis
FishTag and Kefi, New York City
14. For rich, creamy dressings made healthy, substitute half the mayo with Greek-style yogurt.
Ellie Krieger
Healthy Appetite with Ellie Krieger
15. When chopping herbs, toss a little salt onto the cutting board; it will keep the herbs from flying around.
Joanne Chang
Flour Bakery & Cafe, Boston
16. To make a great sandwich, spread the mayonnaise from corner to corner on the bread. People rush this step and just do a swoosh down the middle. Every bite should be flavorful. Now that's a sandwich!
Roy Choi
Kogi BBQ and A-Frame, Los Angeles
17. If you keep it simple and buy ingredients at farmers' markets, the food can pretty much take care of itself. Do as little as possible to the food; consider leaving out an ingredient and relying on instinct.
Tony Mantuano
Spiaggia, Chicago
18. Always season meat and fish evenly; sprinkle salt and pepper as though it's "snowing." This will avoid clumping or ending up with too much seasoning in some areas and none in others.
Mary Dumont
Harvest, Cambridge, MA
19. For best results when you're baking, leave butter and eggs at room temperature overnight.
Ina Garten
Barefoot Contessa: Back to Basics
20. Homemade vinaigrettes have fewer ingredients and taste better than bottled ones. No need to whisk them: Just put all the ingredients in a sealed container and shake.
Bill Telepan
Telepan, New York City
Hope you follow these tips
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