Anyone who's ever watched Top Chef, flipped through a food magazine, or eaten at a fancy restaurant understands the importance of plating food. First impressions are important, and the way your meal is presented can determine whether it's considered mere grub or totally gourmet. But you don't have to be a pro to create a pretty plate.
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It's frustrating when a jar lid is exceptionally hard to remove. I always hear my father's voice say, "pretend you're on a desert island and that's all you have to eat." After a childhood of that, I've figured out a no-fail trick for opening difficult jars.
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Here's a simple tip that will leave you saying, "Doh! Why didn't I think of that!"
For some reason, unloading the dishes is one of my least favorite chores.
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I love avocados, but they definitely have to be handled with care. You have to eat them when they're just ripe — when the skin gives slightly to the touch — and ideally, you shouldn't peel an avocado until right before you plan to eat it or it will turn brown and mushy.
But what if you want to cut open an avocado, slice some off, and store the rest overnight? 
Whenever there's champagne at a party, I always end up being the cork-popper. It's a relatively new responsibility of mine; just a few years ago I couldn't handle it. I always assumed I'd break a window, or shoot someone's eye out. 
If you're planning on making a lot of cookies this holiday season, but have a tiny amount of space for all your decorated lovelies to dry. You could either invest in a three-tier drying rack, or you could make your own out of paper cups, paper plates, and a little bit of icing.
Stack inverted cups on top of paper plates and create a four- or five-plate stack. 
Last night, I stopped off to buy a fresh baguette for dinner, only to get home and realize that the bread, having been baked that morning, wasn't exactly fresh anymore. If you've ever been stuck with a loaf of "fresh" bread, or if you want to get more mileage out of a baguette you bought the day before, try this simple trick.
Heat your oven to 250 or 300 degrees, and splash some water on top of the bread — not too much that it's soaked, but just enough that it's slightly damp on top. 
How many baking sheets/cookie pans do you have? If you answered one, then you may want to make your life easier by investing in a second one. When making cookies, a quick time-saving tip is to use two pans. 
Here's a ridiculously simple tip that will definitely make you go, 'DOH!
One of the problems with ice cream cones, especially homemade ones, is that after a few minutes, the ice cream starts to leak out of the bottom. When that happens you have to tip the bottom of the cone and try to suck the melting ice cream out, or you double-up on napkins. 
Have you ever served a tray of appetizers accompanied with a bowl of sauce? When passing the tray around, the bowl can often slide around and may even tip over, resulting in a party-foul mess. Luckily there's an easy trick to help prevent this, one that is as simple as a drop of honey. 
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