When cooking steaks, shake the frying pan a little. If the meat slides easily, then it’s time to turn it over.
Don't serve meat as soon as it is cooked. For the best texture and flavour, let the meat “rest” for a few minutes after cooking.
Put a layer of lemon slices between the fish and the grill to prevent the fish from sticking.
Sprinkle a pinch of salt on herbs to stop them from sticking to your knife.
If you need to soften butter quickly, heat a glass of water a little in the microwave. Pour the water out, and place the glass over the butter. The butter will soon melt.
When baking something in the oven with a cheese coating, add the cheese 5 minutes before removing the dish. This stops the cheese from burning and forming a hard crust.
Lay a kitchen towel underneath your cutting board to keep it from slipping.
Mash potatoes using warm milk, not cold milk, for brighter and whiter potatoes.
If you need to hard boil a lot of eggs, cook them in the oven, not in a pot of water.
To test an egg for freshness, gently drop it into a deep bowl of cold water. A very fresh egg will sink to the bottom. If the egg balances in the water, it is about two-three weeks old but still good. Eggs that float to the surface have gone bad, and should not be eaten.