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.)
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.
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.
Zengo, multiple locations
74. Try smoked fleur de sel: Use it sparingly to finish a dish and bring another layer of flavor.
Michael's Genuine Food & Drink, Miami
76. Shoes off, music on, favorite beverage in hand — enjoy your time in the kitchen.
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.
The Plaza Food Hall by Todd English, New York City
79. Don't be too hard on yourself — mistakes make some of the best recipes! Keep it simple.
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.
Think Food Group