To know when it’s time to flip the 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. Let the meat “rest” for a few minutes after cooking, for the best texture and flavour.
Don't put too much in the frying pan at one time. For tender, juicy meat, leave enough space between pieces so that they are not crowded.
A layer of lemon slices between the fish and the grill prevents the fish from sticking, and adds a little flavour.
Sprinkle herbs with a pinch of salt to stop the herbs from sticking to your knife.
If you need to soften butter quickly, put a glass of water in the microwave, and heat it up a bit. Then pour the water out, and place the glass over a piece of butter. The butter will start melting under the glass after a few minutes.
When baking something in the oven with a cheese coating, add the cheese 5 minutes before taking the dish from the oven. Otherwise, the cheese will burn and turn into 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.
If you need some mayonnaise, simply blend 1 egg with 150 ml of olive oil.
Wine can stay fresh for only a few days after opening.
Don't fry food with extra virgin olive oil. It will smoke at a higher temperature, affecting the taste of your dish and making it less healthy.