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Herbs
Ground herbs keep best in containers that shield them from light.
For more flavor, crush dried herbs between your fingers before adding them to a dish.
Place herbs in a small bowl and snip them with scissors until minced.
Pasta
If you accidentally oversalt sauces, add a small amount of vinegar and let cook for 5 minutes. If it's still too salty try adding a little more vinegar. As an alternative try adding a teaspoon of sugar or a cut up potato.
Use an egg slicer to slice mushrooms. To make peeling tomatoes a snap, dip them in boiling water for 30 seconds then plunge them in cold water. The skin should peel right off.
Cook pasta in lots of water to avoid having it come out sticky.
Don't put salt in the water until it comes to a boil. Salted water has a higher boiling point, so it'll take longer to boil.
Pies
To avoid soggy pie crusts, brush crust with egg white or sprinkle with bread crumbs, and prick all over with a fork.
If juice from fruit pies overflows while baking, sprinkle salt into it. The juice will then burn to a crisp, rendering it easily removable.
Soups
To absorb soup fat, place a piece of tissue paper or lettuce on the surface of soup, then remove and discard it.
Use a hand blender to puree soup
To make corn stock cut kernels from the cob, scraping them to get the corn milk. Put cleaned cobs in 1-1/2 quarts of water and let simmer for 1 hour.
Try using a hand blender to puree the soup....it's easier than transferring to food processor.
Vegetables
Peel tomatoes by placing them in boiling water for a minute or so and then plunging them into cold water. The skin will peel right off.
A damp paper towel rubbed on corn helps remove cornsilk from the corn.
Use an egg slicer to cut fresh mushrooms.
Leeks are full of hard to get at sand and dirt, chop them first, then give them a bath in cold water and drain in a colander.
Try using carrots instead of sugar to sweeten your sauces.
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