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.
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.
Lonesome Dove Western Bistro, Fort Worth, TX
43. Add cheese rinds to vegetable or meat broths for another dimension of flavor.
Vie, Western Springs, IL
44. When seasoning a salad, use coarse sea salt mixed with a little olive oil. It will stay crunchy when combined with the vinaigrette.
Corton, New York City
46. Rest, rest, rest! Always let your meat rest — especially off a hot grill!
Ten Dollar Dinners
47. Plunge vegetables in ice water after blanching (boiling) them so they maintain a bright color.
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).
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.