Kitchen Tricks and Tips From Our Expert Cooks

Love the sear of a stainless skillet but not the way peppers can start to meld to the bottom midway through cooking? A little more oil should help. But don’t just pour it over the top of the food or you’ll end up with a greasy, soggy mess. Instead, use a metal spatula to loosen the vegetables or meat and push them to one side of the skillet. Then tilt the pan so the empty area is over the heat. Add the oil to the empty area (1 or 2 tablespoons should do it) and let it get hot before moving the food back. The heated oil on the hot pan will create a slick, nonstick surface, guaranteeing a surefire sauté.

Try this trick to bring honey back to a luscious, drizzly state: Place the container in a bowl of hot water until the honey is smooth and runny, 5 to 10 minutes. (Alternatively, remove the lid, then microwave the jar in 30-second intervals.) To prevent crystals from forming again, store the honey in a cool, dry place (not the refrigerator) and avoid introducing moisture. So no double-dipping once your spoon hits your tea.

To keep your fingers safe from nicks, use the following technique on wobbly vegetables (such as potatoes, squash, and beets).

Step 1: With a sharp knife, cut a thin slice along the length of the potato (or another vegetable) to create a flat side.

Step 2: Turn the potato cut-side down on the cutting board. This will ensure that the potato is stable and won’t roll away. Slice as desired, stopping when the potato becomes unsteady and difficult to grip.

Step 3: Turn the potato so that the broad, flat side from which you made the last cut is facedown on the cutting board. Continue to slice as desired.

Want to sweeten your lemonade or iced tea? Don’t reach for the sugar bowl. You’ll get a better result—no sandy granules at the bottom of the glass—if you mix up a batch of simple syrup instead. Just combine 1 cup water with 1 cup sugar in a small saucepan and cook over medium heat, stirring often, until the sugar has completely dissolved, 3 to 5 minutes. Let it cool and add to beverages as needed. (Use 1½ teaspoons of simple syrup for every teaspoon of sugar you would usually use.) Store the syrup in the refrigerator for up to 2 weeks.

There’s nothing inviting about a platter of limp broccoli florets and dried-out carrot sticks, so use this strategy to keep cut-up produce crisp and bright for up to 12 hours: Cover everything with a layer of damp paper towels, then wrap the platter in plastic wrap and refrigerate until the start of the party (a.k.a. crunch time).

It’s hard to beat the smoky-sweet flavor of fresh corn cooked on a grill. Here’s how to do it.

Step 1. Pull the husks back from the corn, but leave them attached at the stem. Remove and discard the silks.

Step 2. Pull the husks back up around the corn. Soak the ears in a roasting pan or large bowl full of water for 15 minutes. (The water will prevent the husks from burning.

Step 3: Grill the corn over medium heat, turning often, until the kernels are tender and the husks are lightly charred, 8 to 10 minutes.

Sitting with a bushel of beans and carefully pinching the ends off each one can be quite relaxing—if you’re sitting on a porch swing on a lazy afternoon. But if you have a cluttered countertop and 15 minutes until dinner, try this technique instead.

Step 1. Line up the stems. The beans’ tough, knobby ends need to go, but the other ends (the skinny, tapered tips) are tender and perfectly fine to eat. Sort the beans so that the stems all face one direction. Scoot a handful against your palm so that they’re even.

Step 2. Using a chef’s knife, cut off the knobby ends with one slice.

All too often, iced brews concocted at home are weak and watery—a total buzzkill. That’s because simply mixing your regular coffee or tea with ice dilutes its intensity. Fortunately, it’s easy to give your drink more muscle: Make it double-strength. For coffee, use ¼ cup ground beans for every cup of water; for tea, use 2 tea bags for every cup of water. Then chill, pour over ice, and get your day off the ground right.

Getting soft peaks—and not going too far (oops, butter!)—is easy if you use these three tips.

1. Start with the right ingredients. For fluffy, stable whipped cream, use cartons labeled “heavy cream,” “whipping cream,” or “heavy whipping cream.” (Save the light cream for coffee.) For sweetness, add 2 tablespoons granulated sugar per cup of cream before beating.

2. Watch carefeully. In a chilled bowl, with an electric mixer on high, beat chilled cream and sugar until the beaters leave visible lines when drawn across the cream. Reduce mixer speed to medium-low and continue to beat until soft peaks form. (When you hold up the beaters, the cream should stand up, then flop over.)

3. If you do overwhip, don’t panic. Add a splash of fresh, unwhipped cream to the curdled lumps and fold it in with a rubber spatula. Repeat as needed until the mixture smooths out.

When you tap an egg on the edge of a bowl, you don’t break just the shell. The thin membrane surrounding the white and the yolk also ruptures, so tiny shell shards can mix with the liquid and end up in your finished dish. (Worst omelet ingredient ever.) Instead, crack the egg on a flat surface, like a counter, to create one clean break. That way, the membrane stays intact, meaning no shell in your scramble.

Step 1: Hold the egg in one hand and tap it firmly on a hard surface.

Step 2: Check the break: You should see an indentation and one side-to-side crack, like an equator.

Step 3: Place your thumbs on either side of the crack and gently pull the shell apart. Any shards will stick to the membrane, not fall into the bowl.

Ovens can lie. Yours may say 350° F, but your last batch of brownies was squishy even though you followed the baking time. What gives? After a while, ovens may lose accuracy, running up to 25 degrees too hot or cool. To test yours, place an oven-safe thermometer on the middle rack and heat the oven to 300° F; when the oven indicates it has reached that temperature, check the thermometer. If it reads 275° F, you’ll know that you need to set the temperature 25 degrees higher. Or seek a permanent fix by calling a repairman recommended by the manufacturer.

No more struggling with sticky, paper-thin peels. With these three steps—trim, crush, chop— you can prep a clove in no time.

Step 1: Trim. Use the tip of a chef’s knife to slice off the hard root of each clove. This will allow the skin to peel away more easily.

Step 2: Crush. Place a clove under the flat side of the knife, with the blade facing away from you. Press the heel of your palm or your fist down on the knife until you feel the clove give way. Slip off and discard the skin.

Step 3: Chop. Gather together the peeled cloves, hold your knife by the handle, and place your other, nondominant hand on top of the blade. Rock the knife up and down through the cloves (the tip stays on the cutting board). Chop until the garlic is the size you desire.

Before salmon fillets make it into the supermarket seafood case, the fishmonger has taken out the backbone and the ribs. But he doesn’t always catch the thin, soft pin bones that “float” in the flesh. Here’s a quick way to remove them at home.

Step 1: Run your index finger along the center seam of the fillet, going against the grain. If there are any pin bones present, you’ll feel them protruding at about half-inch intervals.

Step 2: With clean tweezers, grasp the tip of the bone and tug, pulling at a slight angle instead of up and out (pin bones grow slanted toward the fish’s head). Repeat as necessary.

Sure, your food processor is a whiz at grating vegetables…into short, stubby pieces. The next time you pull it out to make a slaw or a salad, try this trick for creating slender, elegant strands: Cut carrots, broccoli, or apples into pieces the same width as the feed tube (about 4 to 5 inches, usually). Then, instead of feeding them into the tube vertically, stack them on their sides.

Measuring a trim 9 by 13 inches, quarter-sheet pans—sometimes called “small jelly-roll pans”—are handy for roasting foods with different cooking times. (Two sheets fit side by side in an oven.) Look at what else they’re great for.

1. Corralling Recipe Ingredients
Want someone else to start dinner? Gather meat, vegetables, and other perishables the recipe calls for on a quarter-sheet pan in the refrigerator to make it easy on your kitchen assistant.

2. Catching Drips in the Oven
To hold the oozy overflow of mini potpies, baked pastas, French onion soup, and fruit crisps, cook them on a quarter-sheet pan. You’ll keep the oven floor clean and leave space on the oven rack for the rest of the meal.

3. Making Deep-Dish Pizza
You don’t need a special pan to cook a great Chicago-style pie. Lightly oil the interior of a quarter-sheet pan, press the dough into the bottom and up the sides, then pile on your favorite toppings.

4. Freezing Cookie Dough
The pan’s slender size makes it ideal for freezing drop dough or berries. Slide the pan directly on top of your ice cream cartons (no need to reorganize the freezer to make room). Transfer the items to a container once they are firm.

This affordable classic should be a staple in every kitchen. Cast iron distributes heat evenly and holds heat, so it's great for searing and frying. Its naturally nonstick surface—the product of "seasoning," a method used to seal and smooth the iron—makes it a good choice for delicate items, like breaded cutlets. Some pans come preseasoned. If yours isn't or if you have a pan that needs reseasoning, you can easily get it into shape. Here's how.

How to Season a Cast-Iron Pan

Step 1: Wash the pan with hot, soapy water and a stiff brush; rinse and dry thoroughly. Then, using a folded paper towel, apply a thin, even coating of vegetable oil to the pan, inside and out.

Step 2: Place a sheet of aluminum foil on the bottom oven rack to catch any drips. Bake the pan on the top rack at 350° F for 1 hour; let cool in oven.

Step 1: Very important—don't use soap or scouring powder on a seasoned pan. It will destroy the nonstick coating. Instead, sprinkle the pan with kosher salt and scrub it with a paper towel.

Step 2: Rinse the pan clean under hot water. Dry it immediately and thoroughly with paper towels, then apply a thin, even coating of vegetable oil. If you keep your cookware stacked, place a paper towel in the pan to protect its surface.

Kale, chard, mustard greens, and collards make delicious sautés and are a tasty addition to soups, but first you have to remove their tough stems. Instead of cutting them out with a knife, simply "zip" the leaves off. With one hand, hold a leaf at the bottom by the thickest part of the stem. With the other hand, gently pinch the leaf with your index finger and thumb and pull it up and off along the stem.

Midway through the banana bread recipe, you realize that your brown sugar is one rock-hard mass. Solution: Place the block of sugar in a bowl, sprinkle with a teaspoon of water, cover with a damp paper towel, and microwave in 30-second intervals, checking between each, until soft. (This may take several minutes.) To keep a new package fresh, place the entire bag of sugar in an airtight container (as shown above) or a resealable freezer bag; store at room temperature.

Supermarkets can charge twice as much for sliced pineapple as they do for the same amount of whole fruit. Here’s an easy way to handle this prickly job yourself.

Step 1: With a serrated or chef’s knife, cut off the top of the pineapple and a thick slice from the bottom.

Step 2: Stand the pineapple upright and, working from top to bottom, cut off the skin in strips, following the shape of the fruit. Use a small paring knife to remove any remaining eyes.

Step 3: Cut the pineapple lengthwise into wedges, then cut out the piece of core from each wedge.

Step 4: Slice or cut the pieces into chunks as desired. Cut-up pineapple will keep for up to 3 days in the refrigerator.

Making your own is a great way to use up the heels of old loaves. Stow the pieces in a large plastic bag in the freezer. When the bag is full, cut the bread into large chunks and pulse them in a food processor until you have fine crumbs. Toast the crumbs on a rimmed baking sheet in a 350° F oven, tossing once, until dry, 4 to 6 minutes. Use the crumbs to bread cutlets, make meatballs, or add crunch to casseroles. The crumbs will keep in the freezer for up to 6 months.

Most recipes for pasta sauce and chili call for only a couple of tablespoons of tomato paste. If your paste comes in a tube, leftovers aren’t a problem. But if it’s in a can, don’t toss the remainder or let it dry out in the refrigerator. Instead, freeze it in tablespoon-size portions in an ice-cube tray. Once they’re solid, transfer the cubes to a plastic freezer bag. Later add them directly to recipes—no need to thaw. Try this with chipotles in adobo and pesto, too.

If you want perfect squares or rectangles, a spatula just won’t cut it. Follow this easy step-by-step to guarantee treats that look as good as they taste.

Step 1: Using a pastry brush, coat the bottom and sides of the baking pan with softened butter.

Step 2: Line the pan with a strip of parchment, leaving an overhang on 2 sides; press down so it sticks. Brush with more butter and line with a second strip of parchment, perpendicular to the first (also with an overhang). Brush with butter.

Step 3: Add the batter to the pan; bake and let cool as directed. Then, gripping the paper overhangs, lift the brownies or bars out of the pan and transfer to a cutting board.

Step 4: Using a large serrated knife, cut into squares or rectangles as desired, then lift off the parchment.

Most holiday cookies and bars will last for up to a week in a tightly sealed container. But what if you’re planning to give them as a gift in a basic box? To maintain freshness until you drop them off to the lucky recipient, wrap the entire present in plastic wrap. (Alternatively, depending on the size of the box, you can slip it into a resealable plastic bag.) Protected from the drying air, your sweet offerings will stay moist and chewy for days.

Forgot to take the sticks out of the refrigerator in advance? Here are two ways to speed the process along.

Fast: Cut the sticks into pieces and set out on a counter. In 10 to 15 minutes, you’ll be good to go.

Faster: Microwave the pieces on low in 20-second intervals, checking in between. The butter is ready when it’s malleable but not mushy.

From storing to cooking, here’s how to make the most of these tasty little gems.

1. Freeze shelled nuts to preserve their natural oils, which can turn rancid at room temperature. Stow each type of nut separately in an airtight container marked with the date. After a year, it’s time to toss them.

2. Toast nuts to give them more flavor. (Don’t be tempted to skip this step in a recipe—the little time it takes has a delicious payoff.) Simply spread on a rimmed baking sheet and cook in a 350° F oven, tossing occasionally, until they’re fragrant and their interiors are golden (break a nut in half to check), 5 to 10 minutes.

There’s no better way to ruin a perfectly good pie than with a soggy, underdone crust. For foolproof crusts—yes, both top and bottom—position your pie on the lowest rack, where most ovens tend to concentrate heat. As the heat rises, it will crisp the bottom crust before cooking the exposed top crust. Using a transparent Pyrex pie plate also helps: A quick peek will tell you when the underside is golden (not pale and doughy looking), guaranteeing a rich, flaky dessert.

Using an instant-read thermometer is the best way to ensure a moist, juicy roast. But where do you put it? The most important thing to remember: Never place the probe too close to the bone or you’ll get an inaccurate reading. “Bones conduct heat at a different rate than meat and can range in temperature, depending on where they are in the bird,” says Simon Quellen Field, the author of Culinary Reactions: The Everyday Chemistry of Cooking ($17, amazon.com). The easiest method? Slide the thermometer into the thigh horizontally, just until it touches the bone, then pull it out slightly. Once it registers 165° F in the thigh—the slowest-cooking part of the bird—you’ll know that dinner is done.

Coating ingredients in flour, egg, and bread crumbs is the surest path to an extra-crispy crust, but it can turn your hands into a sticky, clumpy disaster. Follow this neat technique to solve that problem.

Step 1: Arrange your ingredients from your left to your right in this order: the food you want to bread (such as chicken fillets), flour, egg, and bread crumbs. Using your left (“dry”) hand, turn the chicken in the flour to coat both sides, then drop it into the bowl of egg.

Step 2 (shown here): Using your right (“wet”) hand, lift the chicken from the egg, shake off the excess, then drop it into the bread crumbs.

Step 3: Using your left (“dry”) hand, turn the chicken in the bread crumbs to coat both sides. Tap off the excess bread crumbs, then transfer to a clean plate. Repeat with the remaining chicken.

Here’s a fishmonger’s secret: The shiny, plump shrimp on ice at the seafood counter are actually less fresh than those in bags in the freezer case. The reason? To preserve them during shipping, almost all shrimp are frozen soon after they’re harvested. With the exception of most American Gulf and Georgia varieties, the majority of “fresh” shrimp are actually frozen shrimp that have been thawed. Once defrosted, shrimp are good for only 2 days. The smarter option? Buy frozen shrimp and thaw them yourself just before cooking. Running them under cold water for several minutes in a colander or a strainer will do the trick.

Skip the drawer-cluttering gadgets and try this no-fuss method.

Step 1: Hold the apple upright on a cutting board and cut off one side, as close to the core as possible. Place the apple cut-side down and cut off another side. Repeat with the 2 remaining sides.

Step 2: Discard the core and slice or dice the 4 large apple pieces as desired.

Pie recipes often instruct you to place foil around the edges of the crust to keep it from darkening too quickly—and you find yourself fumbling with long, straight strips. Next time try this more sensible one-sheet trick.

Step 1: Fold a 12-inch-square piece of foil in half, forming a rectangle.

Step 2: Fold the foil in half again, forming a square.

Step 3: With scissors, cut out a quarter-circle shape, starting about 3 to 4 inches from the folded corner of the square; discard.

Step 4: Unfold the foil. Check that the opening is the correct size by holding it over the pie. The foil should cover just the rim of the crust. (If the hole is too small, refold the foil and cut out a larger circle.) Tuck the edge of the foil under the pie plate and continue baking the pie for the time instructed.

Try incorporating the following vegetables au naturel in salads and slaws.

Asparagus: Thinly slice or, if slender, use whole.

Beets: Shred on a box grater.

Broccoli: Cut into florets or finely chop.

Corn: Cut the kernels off the cob.

Green beans and sugar snap peas: Thinly slice or use whole.

Kale and chard: Discard the stems and thinly slice the leaves.

Turnips and kohlrabi: Thinly slice or cut into matchsticks.

Zucchini and summer squash: Thinly slice or use a vegetable peeler to cut into ribbons.

Just out of the freezer, an ice cream cake is rock hard and can be impossible to cut.

Step 1: Rather than waiting for it to soften (er, melt), run a chef’s knife under very hot water.

Step 2: Start slicing. The hot blade will glide cleanly and easily through the cold layers (rewarm the blade as necessary).

It’s not quite as daunting as slicing a butternut squash, but it’s close. Follow this four-step process to quickly—and efficiently—cut up a cantaloupe or a honeydew.

Step 1: With a serrated knife or a sharp chef’s knife, cut a slice off the top and bottom of the melon. Stand the melon upright, wobble-free, on the cutting surface.

Step 2: Working from top to bottom and following the curve of the melon, cut off strips of the rind. Make sure you cut all the way down to the tender fruit, past the tough middle layer.

Step 3: Slice the peeled melon in half from top to bottom. With a spoon, scoop out the seeds.

Step 4: Slice or cube as desired. Cut-up melon will keep in the refrigerator, covered, for up to 3 days.

Want to make a salad well before serving—without ending up with a limp mess? It’s easy:  Just layer the ingredients in one large bowl. Place the dressing at the bottom, then add sturdy, wilt-resistant vegetables (such as cut-up peppers, carrots, cucumbers, and radishes) and top with greens. Cover it all with a damp paper towel and refrigerate for up to 12 hours. Right before mealtime, remove the towel, add any delicate items (like croutons), and toss.

If you’re frying up shrimp or chicken, don’t rest the cooked pieces directly on a plate—the residual heat will become trapped under the food, creating steam and turning everything soggy. Instead, use a cooling rack (set on a rimmed baking sheet to keep counters clean). With room for air to circulate, fried morsels will maintain their satisfying crunch until dinner.

During grilling season, foil is a cook’s secret weapon. Here are three ways to use this marvelous multitasker.

1. As a packet for delicate foods. Prevent a whole fish or a fragile fillet from sticking to the grate by sealing it in a foil packet. (For flavor, add lemon and herbs.) Pierce the top of the packet several times before placing it on the grill. No flipping necessary.

2. As a makeshift grill brush. A clean grate prevents food from sticking. If you don’t have a wire brush on hand, crumple a sheet of foil into a ball, hold it with tongs, and use it to scrape off any bits stuck to the grate. (Do this while the grill is hot, both before and after cooking.)

3. As a tent for resting meat. Keep a resting steak warm by covering it loosely with foil. (Why let steak rest? It briefly continues to cook, then cools down, allowing fibers to plump with juices that would otherwise spill onto your cutting board. Five to 10 minutes should do it.)

Tomato-based barbecue sauces, teriyaki sauces, and honey glazes contain sugar, which can burn easily. Avoid charring meat or poultry—and ensure that it gets that rich, caramelized finish—by waiting to apply sweet sauces until the last 2 to 3 minutes of cooking. Your patience will be (deliciously) rewarded.

Anyone who has tried to flip a skewer loaded with fish, meat, or vegetables knows how hard it is to prevent the individual pieces from spinning. The solution couldn’t be simpler: Just thread the pieces onto two parallel skewers. Turning them will be a cinch.

Trim your food budget by turning boneless, skinless chicken breasts into cutlets. It’s quick and easy, and it can save you up to $2 a pound. Here’s how.

Step 1: Place a boneless, skinless chicken breast on a cutting board. Hold it flat with the palm of one hand and, with a chef’s knife in the other hand, carefully slice it in half horizontally (parallel to the cutting board).

Step 2: Open the breast like a book and, if necessary, make a cut to separate the two halves. Trim any ragged edges.

Step 3: Place one hand over the other; use the heel of the bottom hand to press down and flatten each piece to a ⅜- to ½-inch thickness. Voilà! Nice, quick-cooking cutlets worthy of your best chicken Parmesan.

Grating mozzarella, fontina, Havarti, and other semisoft cheeses can be messy and cumbersome. Make the task simpler by freezing the cheese until firm (about 30 minutes) before putting it to a box grater. The cheese will be easy to drag over the holes, and you’ll get long, elegant shreds.

As vegetables lose moisture, their cell walls start to sag. That’s what turns lettuce limp and carrots rubbery. Immersing them in water helps reverse the process. What to do: Fill a large bowl with cold water and ice, add the vegetables, and let them soak for 15 to 20 minutes. Dry thoroughly before using. This method works with fresh herbs and all sorts of vegetables (slice them first for maximum water absorption).

No steel wool? Try this effective, no-elbow-grease method.

Step 1: Fill the dirty pan almost to the rim with water and add about ¼ cup baking soda.

Step 2: Simmer the mixture until almost no liquid is left. A chalky film should coat the bottom and the sides.

Step 3: With a sponge, wipe the skillet clean, then wash with soap and hot water.

A board that slides around the counter while you’re chopping is an accident waiting to happen. Keep yours anchored with a cut-to-fit piece of rug pad or shelf liner. (The added cushioning also helps stabilize a slightly warped board.) Wash in the top rack of the dishwasher as necessary.

Don’t have the 55 minutes you need to prepare brown rice? Or even 20 minutes for white? No problem. Simply cook it in advance and freeze it for later. (This works well with leftover rice, too.) Here’s what to do.

Pack it up. Make a batch of rice and let it cool. (Try one of these recipes.) Spoon meal-size portions into freezer-safe, microwave-safe containers. Freeze for up to 3 months.

Reheat it. When you’re ready to eat the rice, remove the container’s lid, sprinkle the frozen grains with 1 to 2 tablespoons water, cover the container with a dampened paper towel, and microwave on high for 1 to 3 minutes (depending on the portion size); fluff gently, then repeat. Let stand for 2 minutes before fluffing and serving.

Pomegranate seeds (fancy term: arils) are loaded with antioxidants and make a gorgeous addition to salads. Here’s an easy, mess-free way to get out every last one.

Step 1: Cut off the pomegranate’s crown. Score the skin into sections, cutting where the membrane is thickest (this will minimize damage to the seeds).

Step 2: Submerge the pomegranate in a bowl of water and gently pry it open into sections. Still working under the water, remove the internal membranes and gently pull out the seeds. The seeds will sink to the bottom of the bowl; the membranes will float to the surface.

Step 3: Discard the pieces of skin and skim off the floating membranes, leaving only the seeds behind.

Step 4: Lift the seeds out of the water and transfer them to a paper towel to dry. The seeds can be refrigerated in an airtight container for up to 3 days.

Sure, you can remove fat from a soup (or a stew or a sauce) by gingerly and repeatedly skimming the soup as it simmers. But doing so requires constant attention and eliminates only some of the grease. The better way? Make the soup in advance and do the following.

Step 1: Transfer the soup to a container and cool it in the refrigerator for several hours. The fat will rise to the surface and solidify.

Step 2: Using a spoon, lift off and discard the fat. Reheat the soup as desired.

For vegetables: Fill a large pot or Dutch oven with ½ inch of water and set a small metal colander inside (the water should not come above the bottom of the colander); bring to a simmer. Place the vegetables—green beans, carrots, or potatoes, say—in the colander, cover the pot, and steam until tender.

For fish: Fill a large skillet with ½ inch of water and set a heatproof plate inside (the water should not come above the rim of the plate); bring to a simmer. Place the fish fillets on the plate, cover the skillet, and steam until the fish is opaque throughout.

Want a recipe for avoiding holiday-baking overload? Mix up and freeze dough ahead of time, then bake it when you need it. What works best: drop cookies, like chocolate chip, oatmeal, and gingersnap. Here’s what to do.

Step 1: Scoop balls of dough  onto a parchment-lined baking sheet and freeze until just firm, 15 to 20 minutes. (A small, spring-loaded scoop will give you nice, equally sided rounds, but a measuring spoon will work, too.)

Step 2: Transfer the frozen balls to a freezer-safe container, cover, and freeze for up to 3 months. Ready to bake? Place the frozen balls on baking sheets (no need to thaw) and bake according to the instructions, adding 1 to 2 minutes to the total time.

When you’re making multiple batches of treats, it’s tempting to reuse the sheets while they’re still hot from the oven. But raw dough on a warm pan will produce unevenly baked cookies that are thin and overly browned around the edges. Rather than waiting 4 to 5 minutes for the temperature of the sheets to drop, try this quick fix: Run the underside of the hot pan under cold water until it’s cool. That way, you won’t need to wipe it dry.

Step 1: Outline just inside the edges of the cookie—use royal icing in a piping bag fitted with a small round tip. Let the icing set slightly, 20 to 30 minutes.

Step 2: Fill in—or “flood”—the center of the cookie with more icing. (If you’re going for an ultrasleek look, thin the icing with a few drops of water.)

Step 3: To fill in tight corners, use a toothpick to drag the icing outward. You can also use the toothpick to pop any air bubbles that form. Let the icing dry partially before adding sprinkles, and completely (four-plus hours) before piping other colors on top.

It happens every year: By the time you’re done carving the bird, the first pieces on the platter have already begun to cool and dry out. Try this: Just before bringing the turkey to the table, drizzle the slices with a little hot chicken broth to warm and moisten the meat.

Preparing potatoes in advance for gratins and mashes can be tricky: Once peeled and cut, spuds can turn an off-putting shade of gray. To maintain their creamy color, refrigerate the pieces in a container of cold water. Fully submerged, they’ll keep up to a day before cooking.

Step1: On a piece of floured parchment or wax paper, roll out the dough to an even thickness, rotating the paper as you go. Occasionally lift the dough and flour the paper underneath to ensure that the dough can roll freely. Dough too soft to roll? Place the paper and dough on a baking sheet and refrigerate just until firm.

Step 2: Run your hands under the dough to loosen it from the paper, then position the paper (and dough) over the pie plate. Place one hand under the dough and use your other hand to pull the paper out. Gently fit the dough into the bottom and corners of the pie plate and crimp the edge before filling.

If you have a recipe that calls for just a few olives, removing the stones yourself is worth the minimal effort required (store-bought pitted olives are sometimes soft and slightly mealy due to the inner meat’s exposure to the salty brine). To remove a pit easily, follow these steps.

Step 1: Place the olive on a cutting board and firmly press down on it with the side of a chef’s knife. (Face the blade away from you.) If the olive doesn’t immediately split apart, use the knife to apply a gentle rocking motion, rolling the olive back and forth once or twice on the cutting board until the olive breaks open and the pit is revealed.

Step 2: Pull out the pit. Chop or slice as needed.

This dinnertime staple—whether it’s Jasmine, basmati, or good-old long-grain white—can be challenging to get right. To remove the excess starch that can cause stickiness and clumping, rinse uncooked rice in a sieve or a mesh colander until the water runs clear. Behold: separate (and delicious) grains every time.

Step 1: Thirty minutes before you plan to cook, take the meat out of the refrigerator so it can come to room temperature. Then pat it dry with a paper towel. (Don’t rinse it or you’ll risk spreading bacteria from the raw juices into your sink.)

Step 2: Get your skillet good and hot—a drop of water should sizzle on the surface. (Avoid nonstick pans, which don’t brown adequately.) Add a splash of oil. Season the meat just before adding it to the pan; do it any sooner and the salt will pull juices from the meat.

Step 3: Cook the meat and wait until it releases easily from the pan before turning it. The meat will release once a nice crust has formed. Don’t tug: If there is any resistance and the meat sticks to the pan, let it cook for an additional minute before checking again.

This member of the onion family adds a deliciously pungent note to soups and sautés. Its downside? As the plant grows, gritty soil gets trapped between its layers. Here’s how to get it out of every crevice.

Step 1: Cut off and discard the dark green leaves an inch or so above the white part of the stalk (the greens are bitter and tough). Then trim and discard the roots. Halve the remaining stalk lengthwise, then cut into pieces of the desired size.

Step 2: Fill a bowl with cold water, add the cut leeks, and swish them around a few times. With your hands loosely cupped, lift the leeks out of the bowl and place them on a plate or work surface. (the grit will remain behind in the bowl.) Discard the water and grit. Fill the bowl with fresh water and repeat until the water is clear.

Shaping ground beef, pork, lamb, or turkey into meatballs can be a sticky business. To keep meat from glomming on to your hands, wet them in cold water first (repeat as needed). The moisture will create a barrier between your skin and the meat. Try this method with burgers and meat loaf, too.

Step 1: Remove skillet from heat. Gently pull the food to one side of the skillet, being careful not to disrupt the burned bits on the bottom.

Step 2: Tip the pan in the opposite direction and add a few tablespoons of water. Scrape up the burned bits, pushing them into the water.

Step 3: Using a wad of paper towel (try holding it with tongs), sop up the water and the scraped-up bits; discard. Repeat on other burned areas, if necessary. Continue cooking.

Start by putting the knife down. (Really.) Instead, leave the chocolate bar in its wrapper and whack it against the edge of the counter several times. Carefully open the wrapper and voilà! Neatly corralled pieces—and zero kitchen cleanup.

Want your stars and snowmen to cut an impressive figure? Ensure that they retain their crisp, sharp edges by following these cool instructions: Roll out the chilled dough on floured parchment paper, then chill it again for at least 15 minutes before cutting out shapes. (If you’re working with a big batch, refrigerate the sheets of dough in a stack with the paper separating them.) Use a floured cookie cutter to punch out a clean shape, and reflour it before every cut. Place the shapes on a parchment-lined baking sheet and chill once again, for at least 15 minutes, before baking.

Holiday custards and sauces wouldn’t be the same without these flavor-packed—and, yes, pricey—pods. Here’s how to get your money’s worth.

Step 1: Use a sharp paring knife to split the pod lengthwise from tip to tip.

Step 2: Run the dull side of the paring-knife blade down the length of each half, scraping up the seeds. Use as the recipe indicates.

Step 3: Put the empty, but still potent, pod halves in a jar of sugar to make a vanilla-scented sweetener for coffee and tea.

Think the key to three-alarm chili (or any other flavor-packed dish) is dumping in tons of spices? Not so. It’s actually all about timing—and earlier is generally better. When spices are heated directly in oil right at the beginning of the cooking process (while you sauté, say, onion and garlic), they “bloom,” becoming toasty and richer tasting. If you wait to add the spices until just before the dish is done, they won’t release their powerful flavors—meaning your chili will be bland or bitter, rather than full of fire.

There’s nothing more delightful than a hot, bubbling casserole on a cold winter’s night—unless you’re the one left to clean up the overflow on the oven floor. Next time, place the baking dish on a rimmed baking sheet before putting it in the oven. It will catch any spills and keep pot holders sauce-free when you remove the finished dish. (For even easier cleanup, line the baking sheet with foil.) Try this with juicy cobblers and pies, too.

When the moon hits your eye through the hole in your pie, you’ve probably stretched the dough too thin. For an even, intact crust, follow these steps.

Step 1: Remove the pizza dough (store-bought or homemade) from the refrigerator, place on a well-floured surface, and dust lightly with flour. Let sit until the dough comes to room temperature, 20 to 30 minutes. (Resting makes the dough more pliable.)

Step 2: Using a floured rolling pin, roll the dough from the center to the edges until the circle is about ½ inch thick.

Step 3: With both hands, hold one edge of the dough, allowing it to hang. Inch your hands around the edge, letting gravity gently stretch the dough to the desired size. Transfer to an oiled or cornmeal-dusted baking sheet and add the toppings of your choice.

There's only one sure way to know if your bird is done: Take its temperature. It should register 165° F in the thickest part of a thigh. But if your instant-read thermometer is off, then who's the turkey? Check its precision in a glass of water mixed with enough crushed ice to be slushy. (Be sure the tip isn't touching the sides or the bottom of the glass.) The dial should read 32° F after about 30 seconds. If it doesn't, the thermometer needs to be recalibrated. Here are two easy methods that work for most models.

For a digital thermometer: For models you can recalibrate, submerge the thermometer probe in the ice water and hold down the Reset (or Calibrate) button (if it has one) or the On-Off button for 6 to 8 seconds, until the display reads 32° F.

For a dial thermometer: Submerge the thermometer probe in the ice water and, using pliers or a wrench, turn the nut just under the dial until the dial points to 32° F.

Tripling a recipe for your holiday crowd? Use this handy list of equivalents and you'll never have to measure out 12 teaspoons (and lose count!) again.

1 tablespoon = 3 teaspoons = 1/2 fluid ounce

1/4 cup = 4 tablespoons = 2 fluid ounces

1/3 cup = 5 tablespoons + 1 teaspoon = 3 fluid ounces

1/2 cup = 8 tablespoons = 4 fluid ounces

1 cup = 16 tablespoons = 1/2 pint = 8 fluid ounces

Tying a turkey makes it look pretty and prevents the wing tips from burning. Here's how to do it without getting all tangled up.

Step 1: Using kitchen twine, tie the legs together, looping the twine around the legs several times so that they are secure; finish with a knot.

Step 2: Twist each wing so that the wing tip tucks under the neck cavity of the bird. You may need to twist with a bit of force. The weight of the bird and the tension of the wing should keep it in place.

Step 3: Season and prepare the bird according to the recipe directions.

Produced by simmering vegetables, aromatics (think herbs and peppercorns), bones, and often meat scraps, stock is the gold standard to use as a base for soups, stews, and sauces. Despite having little or no salt, it adds complex, robust flavor to any recipe it touches. Unfortunately, you’ll probably have to make it yourself; it’s rarely sold in grocery stores.

Not up for the two-hour time commitment that making stock requires? Opt for store-bought broth instead. Usually just stock with salt added, this ingredient can be used in the same ways as homemade stock. The only downside: It’s a bit less rich and complex.

Last—and least desirable—is bouillon, dehydrated stock formed into cubes or granules. Yes, it’s convenient, but it’s typically processed with MSG, large amounts of sodium, or other additives. Thus the liquid it produces is fairly weak and one-note, despite being intensely salty. Use it only in a pinch.

Say your recipe calls for a few sprigs of fresh herbs but you don’t want to spring for a whole bunch. No problem. In most cases, you can use dried herbs instead. Follow this simple formula: 1 teaspoon of dried equals 1 tablespoon of fresh. Since dried herbs tend to have a strong, concentrated flavor, the substitution works best for hearty varieties, like oregano, thyme, and sage, which are added early in a recipe and mellow with cooking. Stick with the fresh versions of herbs like basil, mint, and parsley, which have a more delicate flavor and are added just before serving.

Don’t let the pith leave you bitter about using oranges or other citrus in salads and desserts. With this easy removal technique, it will be much more appealing.

Step 1: With a sharp chef’s knife or serrated knife, cut a slice off the top and bottom of the orange. Stand it upright on one of the cut ends.

Step 2: Working from top to bottom and following the curve of the orange, remove strips of the peel, including the white pith, to reveal the orange flesh.

Step 3: Working over a bowl, hold the orange in one hand. Make a cut on both sides of each segment along the membrane. Release the segment into the bowl and repeat, working your way around the fruit.

Have you ever felt dumbstruck standing in the canned-tomato aisle of the supermarket? Why so many choices? Aren’t they all alike? In short, no—and the quality of your recipe depends on which tomatoes you choose. Here’s what to look for.

In most cases, go for whole peeled tomatoes. They’re frequently handled more carefully than those destined to be chopped up or blended. For a chunky ragù, crush whole tomatoes with your hands. For a smooth puree, toss them in the blender. (If you have an immersion blender, whiz them directly in the pot.)

Opt for tomatoes in their juices over those in puree. Juice has a brighter flavor, and unlike puree (which often contains tomato paste), it is less processed, so you can better control the outcome of your dish.

Ignore that fancy “San Marzano” label. That Italian region was once famous for its meaty tomatoes, but today the San Marzano variety is also grown in America. So don’t worry about the place of origin. Case in point: Real Simple’s taste-test winner—Whole Foods Market 365 Everyday Value Organic whole peeled tomatoes—hails from California.

See The Best Canned Tomatoes for a complete list of Real Simple’s canned-tomato picks.

When a creamy pasta sauce hits a cold serving dish, it can thicken and clump up faster than you can say, “fettuccine Alfredo.” Here’s a foolproof way to keep sauces lump-free: As the pasta cooks, fill each bowl with a ladleful of hot water from the pot. Just before serving, dump out the water and give the bowls a quick wipe. (Alternatively, you could warm plates, but this is easier.) Add your noodles and sauce and presto! A silky and delicious dinner.

Yes, you know to cook pasta in a big pot. And to get the water to a rolling boil. But you may not know these three cooking tricks, which will guarantee you a better bowl of pasta every time.

Step 1: Add a lot of salt to the water. And by “a lot,” we mean about 2 tablespoons. Fear not—75 percent of it will wash away with the pasta water. What remains will season the noodles, so that even a simple spaghetti tossed with olive oil and Parmesan will be full of flavor.

Step 2: Stir to avoid sticking. Don’t add olive oil to the pot (it will make the noodles too slick to absorb the sauce). Instead, grab a wooden spoon. Give the pasta a good spin right after you add it to the pot, then once again when the water comes back to a boil to get the noodles swimming.

Step 3: Reserve ½ cup of the cooking water. The starchy, seasoned liquid is great for loosening up cheesy, creamy, or tomato-based sauces.

1. Shape: Roll the dough on a clean, dry, lightly floured surface. To prevent sticking, frequently slide your hands under the dough and turn clockwise.

2. Form: Spoon the fruit mixture in the center and tuck the dough into 2½-inch folds. Patch only the cracks from which juices might seep out; embrace the others for a rustic look.

3. Chill: Resting the dough in the refrigerator before baking helps create a flaky crust.

Wooden cutting boards are resistant to most stains, made from a renewable resource, and gentle on knife blades. But without proper care, your trusty go-to can start to smell like your famous garlic chicken—permanently. Alas, you can’t just stick a wooden board in the dishwasher; it could warp and crack. Here are the best ways to keep it in business for life:

1. Rub down a new board with food-grade mineral oil to condition the wood; do this weekly for a month, then once a month going forward.

2. After general use, wash well with hot, soapy water, rinse, and pat dry.

3. After a particularly messy job (like peeling beets), do a deep-cleaning: Sprinkle the board with coarse salt (such as kosher); massage the salt in with the cut side of half a lemon. The acid in the juice will disinfect and deodorize; the salt will act as an abrasive, sloughing off bits of food and small stains. Rinse the board with hot water, towel-dry, and set it upright to dry completely.

In less than 5 minutes, you can whip up a big, delicious batch that will last all week long.

Add 1 chopped small shallot and 1 tablespoon each honey and Dijon mustard to a 16-ounce glass jar. (Try an old peanut butter or pickle jar.)

Pour in 1½ cups extra-virgin olive oil and ½ cup vinegar or lemon juice. Season with salt and freshly ground pepper.

Shake vigorously and serve. The dressing will keep in the refrigerator for 1 week. (If the oil solidifies, let the jar sit at room temperature for 20 minutes.) Makes 16 servings.

For soft, fluffy eggs every time, check out this easy step-by-step method, then get cracking.

Step 1: Whisk the eggs (2 per person) in a large bowl to break up the yolks.

Step 2: Melt 2 tablespoons butter in a nonstick pan over medium-low heat. Add the eggs and cook (don’t touch!) until just set around the edges, about 1 minute. Push the eggs toward the center of the pan with a heat-safe rubber spatula. Tilt the pan so any uncooked egg flows back across the pan’s bottom.

Step 3: Keep pushing the eggs across the pan until still slightly runny (they’ll continue to cook off the heat). Transfer to a plate. Season with salt and pepper.

Want to preserve the bright color, the crunchy texture, and the nutrients of your vegetables without eating them raw? Blanching is the answer—and it’s fast and easy. Here’s how: Bring a large pot of generously salted water to a vigorous boil; set a bowl of ice water next to the sink. Add the vegetables to the boiling water and cook, or “blanch,” until crisp-tender, about 45 seconds for smaller vegetables (green beans, snap peas, peas) and about 2 minutes for bigger ones (carrots, cauliflower, broccoli). Drain; transfer the vegetables to the ice water to stop them from cooking (this is called “shocking”). Let cool completely. Drain, pat dry, and enjoy as crudités or in salads.

Step 1: Remove the top inch of the artichoke with a serrated knife, which will deftly saw through the tough outer leaves.

Step 2: Trim the stem and peel off any blackened portions.

Step 3: Snap off the small outer leaves around the bottom. Use kitchen shears to trim the pointy tips from the remaining leaves.

Step 4: The choke—the inner prickly or hairy portion—can be removed before steaming (say, if you’re stuffing the artichoke). Pry open the artichoke and use a melon baller to scoop out the choke. If serving whole, leave the choke intact. When steamed, it will pull away easily once exposed.

Learn how to make steamed artichokes, then see how to eat an artichoke to enjoy this spring thistle.

Use a chef’s knife: Place the cherry on a cutting surface. With the flat side of a chef’s knife, press down until the fruit splits. Pry apart and remove the pit with your fingers.

Use a paring knife: Hold the cherry with your thumb and index finger. Place the blade of a paring knife against the pit, then run the knife around the circumference of the cherry. Twist the 2 cut halves apart and remove the pit with your fingers.

Use a chopstick: Push the skinny end of a chopstick through the stem end of the cherry. When you make contact with the pit, turn the chopstick around, insert the thick end, and push until the pit pops out.

Watch this video to see these techniques in action, and get one more way to pit a cherry.

Cheese
Firm, salty cheeses, like halloumi (a Mediterranean-style cheese), can go right on the grill over medium heat until blistered. Cheeses that are prone to crumbling (such as Feta) and soft, melting cheeses (like Brie) should be wrapped in foil and heated until warmed through.

Sweets
Halve doughnuts and toss them on the grill for a few minutes until toasted and any glaze or frosting is melted. You can also spread butter on slices of pound cake and grill until toasted. Serve with fresh berries and whipped cream.

Fruit
Of course, you can grill stone fruits, like peaches, but that’s not all. Slice pineapple into spears and grill over direct heat until caramelized. Or halve bananas lengthwise (in their peels) and grill cut-side down until soft. Use them to build a truly bananas banana split.

Charcoal briquettes are the pillow-shaped nuggets you see at most backyard barbecues. They’re made by combining coal dust with wood scraps and binders, which are then stamped out into uniform pieces that will burn consistently hot for about an hour. Briquettes are reliable and easy to use, and come summer you’ll find them at just about any hardware store or supermarket.

Lump charcoal is formed by burning trees, logs, or chunks of wood to eliminate the water inside them. Since it’s made of pure wood, it’s the next best thing to an open campfire, and it lends a pure grilled flavor to food. However, it burns unevenly—hot at first and then cooler—so it needs to be replenished every 30 minutes or so during cooking. Look for it at hardware stores and some supermarkets.

Your grill can do so much more than churn out burgers. It can cook an entire meal—say, steak, vegetables, and even bread—all at the same time. The key is to divide the grill into three zones: a direct, high-heat area for searing and fast grilling; an indirect, medium-heat area for big pieces and long-cooking items; and a low-heat safe zone, where you can move food if there’s a flare-up. It’s simple enough with a gas grill, but it’s just as easy with a charcoal one. Follow these five steps.

Step 1: Light the coals and let them burn for at least 10 minutes. They are ready when they are glowing and covered with light gray ash.

Step 2: Spread about two-thirds of the lit coals in a double layer over a third of the bottom grill grate. This is your hot zone, for direct-heat grilling.

Step 3: Spread the remaining coals in a single layer over the center third of the grill grate. This is your medium-heat zone, for indirect grilling.

Step 4: Leave a third of the grill grate coal-free. This is your safe zone, where you can move juicy burgers and skin-on chicken pieces that are flaring or foods that need to be kept warm.

Step 5: Attach the top grate and get grilling.

Who needs special molds? If you have spare ice-cube trays, plastic drink cups, yogurt containers, or small canning jars, you can have DIY frozen treats all summer long.

First place one or more of these containers on a baking sheet that can easily slide in and out of your freezer. Next, add the ice-pop mixture to each container. Freeze for about 1 hour, or until the pops are set enough for an ice-pop stick to stand up straight on its own. Insert a stick into the center of each pop. Then chill the pops completely, until frozen.

Finally, pull out the baking sheet and allow the pops to defrost slightly before serving (about 5 minutes), or dip each container halfway into a shallow pan of warm water. The pops will slide out easily.

Trying to remove the pit from a peach, a plum, or an apricot can be, well, the pits. Here's the simplest way.

Step 1: Insert the edge of a sharp knife into the fruit right at its seam. With your knife in contact with the pit, twist the fruit to cut along its midpoint, creating 2 equal halves.

Step 2: Twist the 2 halves of the fruit in opposite directions with your hands until you feel the flesh give way from the pit.

Step 3: Pop out the pit with your thumb. If the flesh clings, use the tip of a small knife to cut around the pit, then pry it out.

Want to give your weeknight dishes (pastas, stews, sauces) an instant hit of deliciousness? Pop in an herb ice cube. You can preserve leftover hearty herbs (such as rosemary, thyme, and sage) by freezing them in olive oil or melted butter. The fat protects the herbs from freezer burn and browning. Fill ice-cube trays two-thirds of the way full with chopped herbs and cover with oil or melted butter. Freeze until completely solid, about 1 day. Transfer the cubes to a zippered plastic bag and store for up to 1 month.

This spicy, subtly sweet chili sauce, originally from North Africa, gives heat and body to soups, stews, beans, tacos, and more. Typically it’s made from a mixture of chilies, other spices (like coriander and caraway), garlic, and olive or vegetable oil. Sold in jars, cans, or tubes, it can be found in specialty grocery stores or the international aisle of the supermarket. Stir it into plain yogurt for a spicy dip for vegetables, or use it as a marinade for chicken, fish, and steak.

Gravy is already the icing on the cake of Thanksgiving dinner, but one of these simple additions will make it extra indulgent.

Herbs
For a subtle, fragrant note, toss a hearty herb, like thyme or rosemary, in with the broth.

Mustard
Give your gravy bite: Whisk in a dollop of Dijon or whole-grain mustard at the end.

Paprika
Add ½ teaspoon smoked, spicy, or sweet paprika to the thickening flour for rich flavor and color.