"This is my secret ingredient. It's like the MSG of the baking world."
"If you rub it right, it still tastes good the next day."
"It's one of those recipes that definitely gets better and better with time as the flavors melt together."
"Dipping the chicken into the gravy is an absolute game changer."
"Enhance your meals with a touch of cayenne pepper for a flavorful twist."
"A nice squeeze of lemon gives any dish a refreshing kick."
"The less amount of time you spend dealing with this meat, the better it will be for the texture."
"I think freshly shredded cheddar cheese tastes better anyway, right?"
"Jamie Oliver said as well this recipe is fabulous for um, bubble and squeak on Boxing Day and I thought that was a great idea."
"Salt amplifies the taste of the steak."
"If you've never tried mustard in your eggs, like in your scrambled eggs or your quiche, it's delicious, especially with ham."
"The pasta water solution is the answer to every recipe."
"The other thing that a lot of people don't do that's underrated is toasting the bread, buttering it, then putting that cinnamon and sugar on it."
"A suggestion that we have while eating the lobster is if you can squeeze lemon into butter while it's hot the flavors from the lemon Infuse much better into the hot butter."
"Anything with mayonnaise and corn flavors is going to be good."
"This is a trick I learned when I needed to cut 20 pints of tomatoes every single night for service in the restaurant."
"Adding a tablespoon of cider vinegar to a pot of ham and bean soup adds a great something something."
"Always make my cocktail sauce a day ahead because I like the flavors to meld and come together."
"This is also a very fun way to cut bagels."
"It's all in my fingers and what I do is I take the lemon and I squeeze the lemon on my hands and then rub my hands together so that it doesn't smell."
"Vicky says: 'When you're done with pickles or really any pickled item, keep the pickle juice to use in sauces or just go ahead and cut up some cucumbers and put them in there."
"I just love to use the drippings off of whatever bird I'm roasting in my dressing."
"Taking the sundried tomato and just chopping it into the water so it heats up a little bit."
"Stirring natural peanut butter upside down stops the oil at the top."
"Anytime you make something sweet, add a pinch of salt. Anytime you add something savory, add a pinch of sugar."
"Salt changes everything, just like some sea salt on top."
"And you notice if we had that membrane on, you would have that weird chewy bite on the end of it. But you don't get that, it just melts. It just melts in your mouth, clean bone."
"I love leftovers. The same thing with leftovers, if you just let it sit in the fridge for like a whole day, all that flavor... the next day the food tastes so much better."
"We're using chicken with the skin on and the bone in, that's going to add a lot of flavor to this dish."
"I'm going to be freezing my cranberries all the time."
"The longer that you can rest your brisket, the better is what I understand anyway."
"You got to put a little butter on banana nut bread, by the way."
"This piece of meat's very underrated because a lot of people either don't know about this cut of meat or they just don't know how to cook it."
"Always sprinkle a little something green on top; it instantly transforms any dish."
"Everything tastes better and you elevate the dish with fresh herbs."
"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."
"You know sausage and rice go well together because of the saltiness of the sausages."
"When the chicken's on the bone, it's very flavorful."
"The banana makes a difference, it adds that sweetness."
"Appreciate you guys, make sure you try some Parmesan crusted fish, especially flounder if you get some."
"Put this on your popcorn, trust me, it's going to be good."
"That vinegar is a lovely touch on there, kebab without vinegar is not a kebab."
"We gotta add that lemon juice; it gives it that little pop."
"Wherever the truck drivers are eating, you know it's good."
"The acidity is just going to help cut through all of the richness."
"It's all about the lime, keeping the avocado its color but also to add that bit of zing."
"I'm a big fan of using a few different types of cheeses."
"Stick it in cream cheese and then thank me later, it's so good."
"I really like tarragon with chicken; it was Ina Garten that taught me that flavor combination."