32. Clean behind your fridge regularly.
33. Clean out the inside of fridge a few times each year.
34. Knife Skills 101: Practice on an onion, all else will be easy.
35. Knife Skills 101: Routinely sharpen knives every couple of weeks or months.
36. Knife Skills 101: Hold knife at base of blade with thumb & forefinger, wrap 3 other fingers around handle. Hold free hand like claw, fingers curled under. Use as guide.
37. Knife Skills 101: Cut onion in half, top to root.
38. Knife Skills 101: Put flat cut side down, cut off each end, peel and slice across.
39. Knife Skills 101: To Dice: cut off top end only. Peel. Slice horizontally 9/10 of way from top toward root. Slice vertically from top toward root. Slice vertically across.
40. Knife Skills 101: Best to sharpen knives after each time you use them so they’re always ready.
41. Knife Skills 101: Hold sharpening steel upright. At slight angle. Drag knife blade down and across steel, one one side of blade and then the other several times.
42. A metal dough cutter is best for cutting high rising biscuits.
43. "Weeping” is the cooking term that describes the separation of a liquid from a cooked meringue or custard.
44. Weeping is caused by improper beating of the egg whites, undissolved sugar, spreading the meringue on a cold filling, or over-baking.
45. Chicken parts can safely be kept in the freezer for up to 9 months
46. Eat and cook seasonally, especially in spring when things are just coming out of the garden.
47. Can put fresh soft herbs in the pot, but then replace them with fresh ones on serving.
48. Before serving, a drizzle of olive oil and squeeze of lemon will brighten the flavor and appearance of many dishes.
49. In Rome, cooked spring vegetables are cooked through, not blanched, for an olive green shade.
50. Cooked spring vegetables can be an afternoon snack or meal in under a half-hour for under $2 per serving.
And one more! Courtesy of Chew guest Marilu Henner.
51. Cut out dairy products if you want to lose weight.