To cut pancetta or bacon into lardoons, put in the freezer for 15 minutes. This will firm up the meat and make it easier to cut.
When you’re going to sauté garlic, slice it rather than mincing it — it's less likely to burn that way.
Making meatballs or meatloaf
When making meatballs or meatloaf, you need to know how the mixture tastes before you cook it. Make a little patty and fry it in a pan like a mini hamburger. Then you can taste it and adjust the seasoning.
For rich, creamy dressings
For rich, creamy dressings made healthy, substitute half the mayo with Greek-style yogurt.
New recipe and a new ingredient
If you're cooking for someone important — whether it's your boss or a date — never try a new recipe and a new ingredient at the same time.
Make stock in a large quantity
Always make stock in a large quantity and freeze it in plastic bags. That way, when you want to make a nice soup or boil veggies, you can simply pull the bag out of the freezer.
1924-The Caesar Salad was created.
In 18th century Maine, lobster was so plentiful it was commonly used as farm fertilizer! In the 19th century, lobster was called a Poor Man's Food
Tomato sauce out of the bottle
To get tomato sauce out of the bottle don't hit the bottom or shake it vertically. Shake the bottle from side to side until you can see that the contents have started flowing (about 30 seconds)
Get rid of fat
To get rid of fat don't put it down your sink, keep an empty can in the fridge and put your fat in there. When the can is full put it in the bin. Even better is to keep some cheap oatmeal and scatter it on the fat then put it all out for the birds.