11. Remember schmaltz? Your mom and grandmother probably used a lot of it in their home cooking. Schmaltz, or chicken fat, has a great flavor and richness; it has a deeper flavor than duck fat and can be used on nearly everything. I also love poaching fish in it.
Craigie On Main, Cambridge, MA
12. If you find you need more oil in the pan when sautéing, add it in a stream along the edges of the pan so that by the time the oil reaches the ingredient being cooked, it will be heated.
Annisa, New York City
13. When you deep-fry, hold each piece of food with long tongs as you add it to the oil. Hold it just below the oil's surface for five seconds before releasing it. This will seal the exterior and stop it from sticking to the pot or the other food.
FishTag and Kefi, New York City
14. For rich, creamy dressings made healthy, substitute half the mayo with Greek-style yogurt.
Healthy Appetite with Ellie Krieger
15. When chopping herbs, toss a little salt onto the cutting board; it will keep the herbs from flying around.
Flour Bakery & Cafe, Boston
16. To make a great sandwich, spread the mayonnaise from corner to corner on the bread. People rush this step and just do a swoosh down the middle. Every bite should be flavorful. Now that's a sandwich!
Kogi BBQ and A-Frame, Los Angeles
17. If you keep it simple and buy ingredients at farmers' markets, the food can pretty much take care of itself. Do as little as possible to the food; consider leaving out an ingredient and relying on instinct.
18. Always season meat and fish evenly; sprinkle salt and pepper as though it's "snowing." This will avoid clumping or ending up with too much seasoning in some areas and none in others.
Harvest, Cambridge, MA
19. For best results when you're baking, leave butter and eggs at room temperature overnight.
Barefoot Contessa: Back to Basics
20. Homemade vinaigrettes have fewer ingredients and taste better than bottled ones. No need to whisk them: Just put all the ingredients in a sealed container and shake.
Telepan, New York City