Home cooks, rejoice! The USDA's lowered pork's cooking temperature down from 160ºF to 145ºF. As longtime lovers of pink pork, we're thrilled that the government's espousing the benefits of lesser-done protein. But, in my humble opinion, the swine's not the only thing that tastes better when it's not well done; click through for more.
Sometimes your hands can be the best tools, better than a pair of tongs or a spatula. When tossing salads of dainty greens and perfectly cut vegetables, don't crush them with metal tongs, instead drizzle the dressing or vinaigrette and toss gently with your hands to mix.
When grilling, instead of cutting a piece of meat open to determine the doneness feel it you don't want any of the flavorful juices seeping out. Touch with your index finger, it should feel like your earlobe for rare, like the tip of your noise for medium, and like your chin for well done.