1. Put a damp paper towel under your cutting board. This will prevent swiveling while you are using a sharp knife.
2. Season and taste as you go. If you wait until the end, it's too late.
3. Mince garlic by hand. Don't waste time with a garlic press, the texture is undesireable and they are difficult to clean.
4. Print out your recipes. You don't want to get egg all over your phone ;)
5. Get chicken thighs over chicken breast. Chicken breast are more expensive and can be dull. Thighs are cheaper, juicer, and more flavorful.
6. Use a garbage bowl. We stole this one from Rachel Ray, but it's a great tip. Use a large bowl to put egg shells and other trash for a quicker and easier cleanup.
7.Stop crowding your pans and trays! If your cast iron skillet is too full, things inside will get steamy and soggy instead of crisp and delicious.
8. Toast your spices. When you heat up your spices they release their natural oils and the flavor is much more robust. Using whole spices put them in a dry skillet over medium heat. Watch the pan closely while stirring constantly until they become fragrant. Set them on a plate to cool down.
9.Air dry your chicken. Unwrap and pat your chicken dry. Salt generously and leave uncovered in the fridge for a few hours before roasting. The bone-dry skin will crackle, crunch and turn a beautiful golden brown.
10. Salt is not always the answer. If you feel like your dish is lacking and needs some extra oomph, more salt may not be the answer. Adding an acid, like lemon juice, will round out the flavors and may just be the missing piece.