Food Network Chefs' Greatest Cooking Tips

Cooking tips from Food Network stars.
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Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

The Greatest Cooking Tips Ever

Food Network Magazine asked the stars of Food Network — like Paula Deen, Guy Fieri, Anne Burrell, Ina Garten and Giada De Laurentiis — for their best cooking advice.

Paula Deen, Paula's Best Dishes

Remember, y'all, it’s all about the prep. Take away the stress by doing the prep the night or day before. You'll look like a star.

Mario Batali, Iron Chef America

Cook pasta 1 minute less than the package instructions and cook it the rest of the way in the pan with sauce.

Guy Fieri, Diners, Drive-ins and Dives

Brine, baby, brine! Ya gotta brine that poultry to really give it the super flavor.

Ellie Krieger, Healthy Appetite with Ellie Krieger

For rich, creamy dressings made healthy, substitute half the mayo with Greek-style yogurt.

Ina Garten, Barefoot Contessa: Back to Basics

For best results when you're baking, leave butter and eggs at room temperature overnight.

Pat Neely, Down Home with The Neelys

Low and slow.

Michael Symon, Iron Chef America

Acidity, salt and horseradish bring out full flavors in food.

Anne Burrell, Secrets of a Restaurant Chef

Taste as you go!

Aarti Sequeira, Aarti Party

When you’re going to sauté garlic, slice it rather than mincing it — it's less likely to burn that way.

Chris Cosentino, Chefs vs. City

To cut pancetta or bacon into lardons, put in the freezer for 15 minutes. This will firm up the meat and make it easier to cut.

Melissa d'Arabian, Ten Dollar Dinners

Rest, rest, rest! Always let your meat rest — especially off a hot grill!

Giada De Laurentiis, Giada at Home

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.

Jose Garces, Iron Chef America

Season all of your food from start to finish. Seasoning in stages brings the most out of your ingredients and gives you the most flavor.

Alex Guarnaschelli, Alex's Day Off

Don't go to the store with a shopping list. Go to the store, see what ingredients look good and then make your list.

Aaron Sanchez, Chefs vs City

When using fresh herbs such as cilantro or parsley, add whole stems to salads and sandwiches, and chop and stir leaves into salsas and guacamole.

Duff Goldman, Ace of Cakes

Serving cake: 1. Serve at room temperature. 2. Don't "pre-slice" cake more than 20 minutes in advance. It dries out too quickly. 3. You don't have to eat the fondant. It's really pretty, but if you don't want a mouthful of pure sugar, peel it off. 4. The best cake comes from Baltimore. Just sayin'.

Claire Robinson, 5 Ingredient Fix

Shoes off, music on, favorite beverage in hand — enjoy your time in the kitchen.

Sunny Anderson, Cooking for Real

Don't be too hard on yourself — mistakes make some of the best recipes! Keep it simple.

Aaron McCargo, Jr., Big Daddy's House

Want to know if your oil is hot enough for frying? Here’s a tip: Stick a wooden skewer or spoon in the oil. If bubbles form around the wood, then you are good to go.

Masaharu Morimoto, Iron Chef America

Cook more often. Don't study; just cook.

Marc Forgione, Iron Chef America

Don't dress the salad when having a big party. Leave it on the side and let the people do it themselves. I've had too many soggy salads because of this.

Nigella Lawson, Nigella Kitchen

Whenever you cook pasta, remove some of the pasta-cooking water (about 1/4 or 1/3 cup) just before draining. When you add the sauce of your choice to the pasta, add a little of the cooking liquid. This helps sauce to amalgamate; the starch in the water adds body and a kind of creaminess. An old Italian friend of mine instructed me in this finishing touch early on, and I would never, ever leave it out. It makes all the difference.

Cat Cora, Iron Chef America

Always start with a smokin' hot pan!

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