Cook’s Tip of the Day: Meat can rise up to 15 deg. during resting, so best to take meat off heat just before it reaches the desired internal temperature.

Cook’s Tip of the Day: In a recipe, don’t swap apple juice for cider. The higher pH of the juice doesn’t lend itself well to cooking.

Cook’s Tip of the Day: Frying oil can be reused. Filter the oil with a fine mesh stainer and refrigerate. Oil used to fry protein should not be reused.

Cook’s Tip of the Day: Add butter before milk in mashed potatoes. Otherwise, water in milk will combine with potatoes’ starch, making them gummy.

Cook’s Tip of the Day: To keep cheese moist - but not mold-prone - first wrap it tightly in wax or parchment paper and then loosely in aluminum foil.

Cook’s Tip of the Day: Additional washing of ready-to-eat greens may introduce bacteria from your kitchen sink or counter, so it isn’t necessary to do.

Cook’s Tip of the Day: Over time, baking powder loses its ability to prduce carbon dioxide. Make sure to replace it every 6 months.

Cook’s Tip of the Day: For pie crusts, it’s ok to substitute Crisco with the same amount of butter. The texture will just be a bit less tender.

Cook’s Tip of the Day: Whip egg whites in a stainless steel bowl. Plastic bowls keep an oily film & slippery glass makes it hard for whites to billow up.

Cook’s Tip of the Day: Orange cheddar is colored with ground annatto seeds but is no different in flavor than white.

Cook’s Tip of the Day: On average, a packed cup of light brown sugar weighs about 2 oz more than a cup that is not packed.

Cook’s Tip of the Day: Thin batter have you down? Let the batter rest before baking to allow a small amount of gluten to develop and provide structure.

Cook’s Tip of the Day: For a more robust flavor, cook soups in advance. Flavor-enhancing chemical reactions continue after cooking ceases.

Cook’s Tip of the Day: Use a rough-textured “bathing” or “exfoliating” glove to quickly and easily clean root veggies like potatoes, carrots, and beets.

Cook’s Tip of the Day: For a richer tomato flavor, don’t remove the seeds — the seeds and jelly contain more flavorful compounds than the flesh.