100 Greatest Cooking Tips (of all time!)

Food Network Magazine asked top chefs across the country for their best advice.

Page 5 of 10

41. Invest in a bottle of high-quality olive oil. Just a small drizzle can really bring out the flavor of pizza, mozzarella, pasta, fish and meat.
Nancy Silverton
Osteria Mozza, Los Angeles

42. Marinating meat with citrus can give it a mealy texture. If you like citrus, a little squeeze of lemon or lime is always a good way to finish the dish instead.
Tim Love
Lonesome Dove Western Bistro, Fort Worth, TX


43. Add cheese rinds to vegetable or meat broths for another dimension of flavor.
Paul Virant
Vie, Western Springs, IL



Sea salt in a  wooden bowl

44. When seasoning a salad, use coarse sea salt mixed with a little olive oil. It will stay crunchy when combined with the vinaigrette.
Paul Liebrandt
Corton, New York City


45. Always use sharp knives. Not only is it safer but it will make your work much more efficient.
April Bloomfield
The Spotted Pig, The Breslin and The John Dory Oyster Bar, New York City


46. Rest, rest, rest! Always let your meat rest — especially off a hot grill!
Melissa d'Arabian
Ten Dollar Dinners



47. Plunge vegetables in ice water after blanching (boiling) them so they maintain a bright color.
Maria Hines
Tilth, Seattle

48. Invest in parchment paper for lining pans. It makes all of your baked goods super easy to remove, and it makes cleanup a dream (no butter-flour mixture or errant batter to scrape off).
Matt Lewis
Baked, Brooklyn and Charleston, SC


49. My grandfather taught me this tip: After you drain pasta, while it's still hot, grate some fresh Parmesan on top before tossing it with your sauce. This way, the sauce has something to stick to.
Giada De Laurentiis
Giada at Home


50. Don't overcrowd the pan when you're sautéing — it'll make your food steam instead.
Ryan Poli
Perennial, Chicago