91. Caramelize onions very quickly by cooking them in a dry nonstick sauté pan over medium-high heat. They will caramelize beautifully in a lot less time than with traditional methods.
Bourbon Steak and Michael Mina restaurants, multiple locations
92. To help keep an onion together while dicing, do not remove the root.
Jean-Robert de Cavel
Jean-Robert's Table, Cincinnati
93. Whenever you cook pasta, remove some of the pasta-cooking water (about 1/4 or 1/3 cup) just before draining. When you add the sauce of your choice to the pasta, add a little of the cooking liquid. This helps sauce to amalgamate; the starch in the water adds body and a kind of creaminess. An old Italian friend of mine instructed me in this finishing touch early on, and I would never, ever leave it out. It makes all the difference.
94. Making the best ceviche is simple: Use freshly squeezed lime juice and glistening fresh fish.
Alma de Cuba, Philadelphia
96. Don't be afraid to ask the butcher or fishmonger to see the products up close and to smell for freshness. Fish should never smell fishy.
Le Bernardin, New York City
97. Always start with a smokin' hot pan!
Iron Chef America
98. When baking cookies, be sure your dough is thoroughly chilled when it goes on your baking pan. This will allow the leavening ingredients to work before the butter flattens out and your cookies lose their textural distinctions.
Norman Van Aken
Norman's, Orlando, FL
100. Reduce the heat of chiles by removing the seeds. My method is making four straight cuts down the sides. This will create four long slivers, and the cluster of seeds will remain in the center of the chile. The result will be less heat and more great flavor.