simple tip

While I normally roast peppers following the traditional method (in the oven), sometimes I get lazy and simply throw them directly on the gas stove like I'm a Spanish grandma. Here's how you do it:

1. Turn the burner's heat up to high and place the peppers over the flame.
2. Let them cook, until blackened and charred, turning every couple of minutes to burn each part of the pepper.
3. The rest of the procedure is the same: once charred, place the peppers in a plastic-wrap covered bowl or brown paper bag to steam. When cooled, peel, slice, and use!

What's your technique for roasting peppers? Share it with us below in the comments.

When I separate an egg for a Ramos gin fizz, I do so the good old-fashioned, pour-from-one-shell-to-the-other way. But what about when you're making, say, a homemade ice cream, and need to separate a dozen eggs? When bulk separation is necessary, here's my more efficient method:

1. I crack each egg, one at a time, into a small bowl. If it's A-OK, I transfer that egg to a large mixing bowl — this way, one bad egg won't ruin the whole mix.
2. With another medium-size mixing bowl nearby, I reach in with clean hands, and gently cradle each yolk, allowing the whites to slip through my fingers while being careful not to burst the yolk's membrane.
3. I then place each separated yolk, one at a time, into the medium mixing bowl.

Et voilà! I'm left with one bowl of yolks and a separate bowl of the remaining whites. How do you separate a bunch of eggs?

While making shrimp étouffée for Fat Tuesday, I thought of a great tip that I learned for plating rice. When serving grains like rice, quinoa, or couscous as an accompaniment for a saucy dish or stew, I like to pack them tightly into a mold, then invert the mold so the rice comes out in a uniform mound. I usually reach for a small ramekin, coated in oil — it's another great function for a piece of servingware that I normally don't get much use out of.

I can't take credit for it; it's a trick that I learned from my friend Chef John of Food Wishes. But it is brilliant. What are your favorite plating tips?

Lots of recipes call for a small amount of alcohol to enhance a dish's flavor. However, often times the alcohol is a little used spirit, like banana liqueur, and you probably don't want to purchase an entire 750 ML bottle of it. When that's the case, head to Bevmo or another beverage store and pick up a nip. Nips are miniature bottles of alcohol that are sold for about $2 (or less) each. You're not only saving money, but you're also saving precious cabinet space!

One way to affordably enjoy farm-raised oysters is to purchase them at the grocery store and eat them at home. The only problem is, you have to shuck the oysters beforehand! To make shucking quicker, take a tip from my local fishmonger and give the oysters a cold bath. Fill a large bowl with cold water and salt liberally, then add the oysters and soak for 10 minutes. This will liven them up and loosen the shells — making them easier to pop open.

Do you shuck your own oysters? Share your tips with us below!

Many recipes for cheesecake or pie call for a cookie crust. If you have a food processor, they're very easy to make, you just blitz until the cookies turn into fine crumbs. Then mix well with melted butter, this ensures that all of the crumbs are coated. When pressing into the pan, it's essential to create an even layer. To do this, I like to use the bottom of a measuring cup. Press gently on the bottom and up along the sides of the pan. This distributes the crumbs evenly. Do you have a tip for cookie-crumb crusts? Please share with us below!

Next time you whip together a batch of peanut butter, shortbread, or bacon cookies, consider using your fork to add some crisscross detail. In doing so, you not only add a decorative touch, but also ensure the cookies are flat, and therefore able to cook more evenly. When pressing cookies, be sure to dip the fork in a shallow pan of flour in between takes; this'll prevent your utensil from sticking to the dough.

Share any and all of your recently discovered baking tips below!

When making things like ice cream or salad dressing, a slow stream of liquid sometimes has to be added to a bowl while whisking. However, if one hand is whisking and the other hand is pouring, that leaves no hands to hold the bowl in place. No matter, here's what you do: take a kitchen towel and hold the top left-hand corner and the bottom right-hand corner in your hands. Twist to form a long roll and wrap the roll into a circle on your kitchen counter. Nest the mixing bowl in the middle of the circle and start whisking. The bowl will stay perfectly in place.

Although it's easy to seed a pomegranate under water, some people, like chef Bobby Flay, believe that the water dilutes the flavor of the jewel-like seeds. To ensure maximum pomegranate flavor, here's what Flay recommends doing:

1. Slice the fruit in half.
2. With the back of a heavy spoon or wooden cooking utensil, carefully tap the side of the pomegranate over a bowl that's sitting in the middle of your sink. The seeds will pop out of the pomegranate.
3. If necessary, slice into quarters and continue the process until you have collected all of the seeds in the bowl. Use immediately.

Do you have a tip for cooking with pomegranates? Share with us below.

When ordering a turkey for Thanksgiving, don't just consider how many people you're serving, also take into account your method for cooking. If 16 guests will be attending, you'll need a 24-pound bird. However, that's a big piece of poultry, and it requires a large roasting pan and an even larger oven. Before you purchase a turkey, figure out how you're going to cook it and make sure you have the proper brining, roasting, and frying vessels and tools. Although there are plenty of special pans, don't be afraid to get creative. I've brined a turkey in a cooler and baked it in a disposable foil pan!

Do you have a turkey tip? Please share with us below.