71. To optimize the juice you get from a lemon or lime, roll it hard under your palm for a minute before juicing. (Or — never say I told you this — microwave it for 10 to 15 seconds.)
Patricia Yeo
Lucky Duck, Boston
72. For perfect vegetable soup, start with diced carrots, onions, peppers and tomatoes sautéed in oil or butter before you add any liquid. This brings out the taste and caramelizes the sugars.
Shaun Hergatt
SHO Shaun Hergatt, New York City
73. Have your mise en place ready: Do all of your cutting of vegetables and meat and make your sauces before you start cooking.
Richard Sandoval
Zengo, multiple locations
74. Try smoked fleur de sel: Use it sparingly to finish a dish and bring another layer of flavor.
Michael Schwartz
Michael's Genuine Food & Drink, Miami
75. Clean as you go. (Dorky, but I swear it really helps.)
Rick Bayless
Frontera Grill, XOCO and Topolobampo, Chicago
76. Shoes off, music on, favorite beverage in hand — enjoy your time in the kitchen.
Claire Robinson
5 Ingredient Fix
77. Always buy the freshest garlic you can find; the fresher it is, the sweeter it will be. The best garlic has firm tissue-like skin and should not be bruised, sprouted, soft or shriveled. If you find cloves that have green shoots, discard the shoots — they will only add bitterness.
Todd English
The Plaza Food Hall by Todd English, New York City
78. Keep flavored vinegars near the stove so you won't always reach for the salt. Acid enhances flavor.
Art Smith
Table Fifty-Two, Chicago; Art and Soul, Washington, D.C.
79. Don't be too hard on yourself — mistakes make some of the best recipes! Keep it simple.
Sunny Anderson
Cooking for Real
80. Fry eggs the Spanish way: Get a good quantity of olive oil hot. Before you add the egg, heat the spatula (if it's metal) in the oil first. That way the egg won't stick to it. Add the egg and fry it quickly, until it gets "puntillitas," or slightly browned edges.
José Andrés
Think Food Group
