"My tip for adding incredible depth of flavor is to always keep your leftover parmesan rinds store them in the freezer then add to the pan as the soup cooks."
"A squeeze of lime in your salsa, it makes all the difference in the freaking world."
"So I just added some lemon juice to each one of my jars, both pint and quart jars, for 20 minutes."
"If you cook your popcorn in the bacon grease, it is delicious."
"This just bumps up the protein and makes it nice and creamy."
"Save the juices everybody, always save the juices."
"My smackless sauce mix can make any meal taste better."
"Before cooking, put your dry spaghetti through the hole; when the spaghetti bunch fills the entire hole, you have the perfect single serving amount ready to cook."
"Sprinkle the board with lemon juice, and you won't have to cry when cutting onions."
"To peel garlic quickly, hit the whole head with your palm against the top of the bulb."
"So good... one hack that I really love is using egg yolk as the emulsifier."
"The most important thing I've learned in life and I can't stress this enough you've got to make a salad in a bigger bowl than you think."
"Vegetables like zucchini, slic thin, because it adds a mouthfeel that's reminiscent of pasta."
"One of the things to remember when you're tempering chocolate is that the chocolate will temper right around the same temperature as your body."
"If you pour baking soda into boiling water while you're cooking your egg... when it turns hardboiled it's going to be very easy to peel the shell off."
"Placing a wooden spoon across a pot of cooking pasta can prevent the water from boiling over."
"Why do we burst into tears when we chop onions? Because of a particular enzyme. Next time, get some damp paper towel and put it on The Cutting Board next to the onion. The acidity that comes from the enzyme will go towards the wet paper instead of your eyes."
"Freezing bread has been such a game changer in my life."
"The fat is your golden ticket to a good burger."
"One of the best ways to peel the egg is underwater."
"For beautifully golden and crisp skin, slather the chicken in mayo before putting it in the oven."
"You don't want to use the same rub that you're going to use for ribs on a brisket."
"Pre-resting your brisket is when you apply the rub, you want to let it sit at room temperature for about 30 minutes to an hour."
"Understanding the stall is crucial for smoking brisket."
"I love using the vacuum bags for marinating meat. When you vacuum seal meat in marinade, it helps the meat absorb the marinade a lot better."
"Use a wet knife to chop onions. It reduces tears if you have sensitive eyes."
"Learning that you should always zest the lime because then you can use it for the rice I know it's really great delish."
"Melting chocolate doesn't get any easier than that."
"Pro tip: store your active dry yeast in the freezer, it'll last forever."
"Now, don't worry if you don't have powdered sugar. If you have regular sugar and a blender, you can just whirl the regular sugar in your blender, and it'll turn into powdered sugar."
"not anymore sharing my grandma's hack to fix over-salted ... cut a piece of raw potato add to your pot and simmer the potato absorbs the oversalted liquid taking away the excess salt take out the potato and enjoy your meal."
"If you didn't try it, use that lemon white claw on any kind of Mexican recipe, any kind of batter recipe. I thought it worked out great."
"Whenever you use nuts in a recipe you gotta toast them first, just do it for me, it makes a huge difference."
"Anytime you make something sweet, add a pinch of salt. Anytime you add something savory, add a pinch of sugar."
"Seriously, if you salt the crust, like specifically the crust, it makes taste like pretzel."
"We're going to use the peels of the banana to amp up the flavor."
"Put them in the fridge... they very slowly dehydrate and the flavors then increase."
"That's the key, we want to get these onions super super sweet."
"Just adding salt to sweets actually makes it so much nicer."
"You could cook your rice in chicken broth to give it a little more flavor."
"If something just doesn't taste right, add some salt. I guarantee it'll make a difference."
"Pouring the boiling water while the roasting dish is already in the oven will avoid having to carry the heavy dish with boiling water inside it."
"The key to cooking is to leave one hand clean."
"Apple juice is a big secret, guys. What apples and apple juice does for pork is it tenderizes your meat."
"One of the best ways to avoid having the teary onion eye is cutting them with a really sharp knife."
"If you want to kick it up a notch and you really want to get more flavor in stews and then chili's and stuff, right at the end before you serve it, a little drizzle of vinegar, it's going to pop all the flavors that's inside of there."
"If you let the raisins soak in the warm water for as long as possible, they get nice and plump and soft and juicy."
"The secret to really good scrambled eggs is actually a little bit of cream cheese."
"Salt your salads, I swear it makes a huge difference."
"The internet told me if you want fluffy pancakes, leave lumps in the batter."
"Use beef or chicken broth instead of water, and especially if you make it on your own, bone broth, and the flavor is just so much better."
"If you do make the toum, try to make it the day before. Put it in your fridge, leave it sit for at least 24 hours before you eat it. It'll be 10 times better."
"Everything is better with a pinch of salt."
"The water should be at room temperature so that the salt and the sugar can all dissolve well."
"I've always heard that the hotter you cook your biscuits, the more tender they'll be on the inside."
"I want to share a little trick that I've tried a couple competitions... we're actually going to do a double sear."
"Pro tip: let the eggs sit as long as possible because it's just sitting there absorbing the flavors of everything else."
"Let your meat rest. It doesn't matter what kind of meat it is, you always let it rest before you slice it."
"The fresh ginger really makes a huge difference."
"If you're making a berry smoothie, you should try adding a little bit of lemon to it because it adds like a nice brightness to it."
"I learned a little trick that you can put a wooden spoon over the pot and it won't boil over."
"Trust me on this, half a tablespoon of brown sugar."
"I find that it gives just a wonderful additional flavor to our apple butter."
"If you cut the root off of your onion while you're slicing it, you're not going to cry."
"If you want to create that little spark, I would just add maybe a teaspoon of lemon zest and about a tablespoon of fresh lemon juice; that'll kind of really give it that spark."
"Mayo increases your chances of success for a perfectly brown exterior and a gooey cheesy interior."
"If you don't fry off your spices in the olive oil, you're really missing out on flavor."
"The trick to pancakes is bacon grease."
"If you're not putting pickles in your salad, it's a game changer."
"My secret ingredient is to throw in a scoop of either peanut butter or almond butter to give it that peanut sauce taste."
"Put that garlic toast in the air fryer, way better and it's quicker too, six minutes boom."
"Put mayonnaise on your grilled cheese, it makes it much crispier."
"The buttermilk makes such a difference."
"Beef loves salt. They're BFF. It just makes steak taste more steak-y."
"We know that two tablespoons of buttermilk equals one egg in a recipe."
"One little trick as you're doing this is if you listen to the sound, whenever it stops steaming, then you're pretty much got your shape kind of set there."
"Always shred your own cheese, guys, it's the best."
"We used to use an egg dredge, but we have found using buttermilk instead makes it easier to handle bread, also gives it some really good flavor."
"Keep in mind that when you are cooking with wheat flour... with a five-pound bag of white flour you can make five loaves of bread."
"Have you all ever put cream cheese in your eggs?... I feel like it makes the eggs a ten."
"Whenever you heat up chicken again the next day, it tastes the best in the air fryer."
"Anytime you're doing anything with cream or dairy products, especially like a cheese with a high fat content, you got to add nutmeg."
"You can always tell your oil is at the right heat if you put a wooden spoon in there and there start to be like little bubbles right at the bottom there."
"Everything tastes better with a little butter."
"Here's a tip for you. The keys to making the perfect s'more is to cook the marshmallow fast on high heat. So it's crispy on the outside and then soft and gooey on the inside."
"You can always add salt afterwards."
"Paprika and garlic on sweet potatoes, if you don't do that already, may just do it, invite me later."
"Definitely add vinegar; it took me a long time to figure out that adding vinegar was what took it there."
"If you make hard-boiled eggs with your rice, it's a game-changer."
"Squeeze the juice of a lemon in there."
"Trust, the salt's not gonna hurt anything."
"You should mix the salt with the water, not with the flour."
"Once you pour that garlic oil into that sauce, you have a sauce that is out of sight."
"If you put some refried beans in with your ground meat, it makes the meat absolutely like superb."
"If you want amazing lasagna, put this in it; oh my goodness, the flavor that it brings, it brings sunshine to your life."
"The key to successful lasagna is not having a watery meat sauce."
"Pour that garlic-infused oil into that sauce; oh my goodness, you never tried it, you have to do it."
"During the cooking process, you're going to get some chicken broth that forms at the bottom of your pan; take some of that chicken broth and baste your chicken with it."
"Rotisserie chicken is your best friend when you're doing meal prep."
"This is guaranteed to get your meat nice and tender every time you go to make a stir fry."
"The buttermilk is gonna give your chicken amazing flavor and it's also going to help to make your chicken nice and tender."
"I'm always a fan of using the meat thermometer just to make sure that it is cooked all the way."
"Don't be afraid to put that salt on there, it brings out an amazing flavor."