21. For an easy weeknight meal, save and freeze leftover sauces from previous meals in ice cube trays. The cubes can be reheated in a sauté pan when you need a quick sauce.
David Burke Townhouse, New York City
22. When making meatballs or meatloaf, you need to know how the mixture tastes before you cook it. Make a little patty and fry it in a pan like a mini hamburger. Then you can taste it and adjust the seasoning.
112 Eatery, Minneapolis
23. Instead of placing a chicken on a roasting rack, cut thick slices of onion, put them in an oiled pan, then place the chicken on top. The onion will absorb the chicken juices. After roasting, let the chicken rest while you make a sauce with the onions by adding a little stock or water to the pan and cooking it for about 3 minutes on high heat.
Cochon and Herbsaint, New Orleans
24. Low and slow.
Down Home with the Neelys
25. After cutting corn off the cob, use the back side of a knife (not the blade side) to scrape the cob again to extract the sweet milk left behind. This milk adds flavor and body to any corn dish.
Simon, Las Vegas and Simon LA, Los Angeles
26. Acidity, salt and horseradish bring out full flavors in food.
Iron Chef America
27. Take the time to actually read recipes through before you begin.
Author of My New Orleans
28. Organize yourself. Write a prep list and break that list down into what may seem like ridiculously small parcels, like "grate cheese" and "grind pepper" and "pull out plates." You will see that a "simple meal" actually has more than 40 steps. If even 10 of those steps require 10 minutes each and another 10 of those steps take 5 minutes each, you're going to need two and a half hours of prep time. (And that doesn't include phone calls, bathroom breaks and changing the radio station!) Write down the steps and then cross them off. It's very satisfying!
Prune, New York City
29. Recipes are only a guideline, not the Bible. Feel comfortable replacing ingredients with similar ingredients that you like. If you like oregano but not thyme, use oregano.