Avoid messy stains and get at a pomegranate’s arils faster by slicing it in half, then submerging it in a bowl of water. The seeds will sink while the pith floats, making them easy to separate.
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When you’re not sure what to do with an exotic veggie, roast it! Everything from sunchokes to rutabaga tastes great tossed with a little olive oil, seasoned with salt and pepper, and cooked in the oven at 400°F until tender.
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Store fresh herbs as you would fresh flowers: in a jar of water on your countertop. Pluck off what you need, change the water daily, and they’ll last two to three times longer than they would in the fridge. You’ll get the most extra mileage from flat-leaf parsley.
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Learn how to sharpen your knives and do it often. The most dangerous thing you can have in your kitchen is a dull knife. You’re more likely to cut yourself because you have to press harder.
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To cut avocado more easily, slice it while it’s still in the skin. Not using the whole thing? Leave the pit in the remaining avocado to prevent browning.
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When making a whole roast chicken, salt it, then chill it, uncovered, in the fridge for the day. This helps season the bird and dries out the skin so it crisps perfectly when cooked. Remove it from the fridge an hour before you plan to put it in the oven, and add herbs and aromatics like garlic or shallots.
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When making dough, freeze the butter and grate it into the dry ingredients. You’ll handle the cold dough less, resulting in more tender and flaky piecrusts, biscuits, or scones.
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