Step 1. Use a metal spatula to loosen the vegetables or meat, and then push them to one side of the skillet. Step 2. Tilt the pan so the empty area is over the heat. Step 3. Add the oil to the empty area (1 or 2 tablespoons should do) and let it get hot before moving the food back. Heated oil on a hot pan creates a slick, nonstick surface, guaranteeing a surefire sauté. To bring honey back to a luscious, drizzly state: Place the container in a bowl of hot water until the honey is smooth and runny (5 to 10 minutes). Alternatively: Remove the lid, and then microwave the jar in 30-second intervals, checking after each. To prevent crystals from forming again, store the honey in a cool, dry place (not the refrigerator) and avoid introducing moisture. That is, no double-dipping once your spoon hits your tea. Step 1. With a sharp knife, cut a thin slice along the length of the vegetable to create a flat side. Step 2. Turn the veggie cut-side down on the cutting board. This ensures it is stable and won’t roll away. Slice as desired, stopping when the veggie becomes unsteady and difficult to grip. Step 3. Turn the veggie so the broad, flat side from which you made the last cut is facedown on the cutting board, and then continue to slice as desired. Step 1. Combine equal parts water and sugar in a saucepan and cook over medium heat, stirring often, until the sugar has completely dissolved (3 to 5 minutes). Step 2. Let it cool and then add to beverages as needed. Use 1½ teaspoons of simple syrup for every teaspoon of sugar you would usually use. Store the syrup in the refrigerator for up to 2 weeks. We told you it was simple! Cover everything with a layer of damp paper towels, and then wrap the platter in plastic wrap and refrigerate until the start of the party (aka crunch time). Step 1. Pull the husks back from the corn, but leave them attached at the stem. Remove and discard the silks. Step 2. Pull the husks back up around the corn. Soak the ears in a roasting pan or large bowl full of water for 15 minutes. This prevents the husks from burning. Step 3: Grill corn over medium heat, turning often, until the kernels are tender and husks are lightly charred (8 to 10 minutes). Step 1. Line up the stems. The beans’ tough, knobby ends need to go, but the other ends (the skinny, tapered tips) are tender and perfectly fine to eat. Step 2. Arrange the beans so the stems all face one direction. Scoot a handful against your palm so they’re even, and then use a chef’s knife to cut off the knobby ends with one slice. For coffee, use ¼ cup ground beans for every cup of water. For tea, use 2 tea bags for every cup of water. Now you can chill, pour over ice, and get your day off the ground right with an iced beverage that stands up to the heat.

  1. Start with the right ingredients. For fluffy, stable whipped cream; use cartons labeled “heavy cream,” “whipping cream,” or “heavy whipping cream.” (Save the light cream for coffee.) For sweetness, add 2 tablespoons granulated sugar per cup of cream before beating.
  2. Watch carefeully. In a chilled bowl, with an electric mixer on high, beat chilled cream and sugar until the beaters leave visible lines when drawn across the cream. Reduce mixer speed to medium-low and continue to beat until soft peaks form. (When you hold up the beaters, the cream should stand up, and then flop over.)
  3. If you do overwhip, don’t panic. Add a splash of fresh, unwhipped cream to the curdled lumps and fold it in with a rubber spatula. Repeat as needed until the mixture smooths out. Instead, crack the egg on a flat surface, like a counter, to create one clean break. That way, the membrane stays intact, meaning no shell in your scramble. Step 1: Hold the egg in one hand and tap it firmly on a hard surface. Step 2: Check the break: You should see an indentation and one side-to-side crack, like an equator. Step 3: Place your thumbs on either side of the crack and gently pull the shell apart. Any shards will stick to the membrane, not fall into the bowl. To test yours, place an oven-safe thermometer on the middle rack and heat the oven to 300 degrees F. When the oven indicates it has reached that temperature, check the thermometer: If it reads 275 degrees F, you know to set the temperature 25 degrees higher. Or seek a permanent fix by calling a repairman recommended by the manufacturer. Step 1. Use the tip of a chef’s knife to slice off the hard root of each clove. This makes the skin peel away more easily. Step 2. Place a clove under the flat side of the knife, with the blade facing away from you. Press the heel of your palm or your fist down on the knife until you feel the clove give way. Slip off and discard the skin. Step 3. Gather the peeled cloves, hold your knife by the handle, and place your other, nondominant hand on top of the blade. Rock the knife up and down through the cloves (with the tip staying on the cutting board). Chop until the garlic is the size you want. Step 1. Run your index finger along the center seam of the fillet, going against the grain. If there are any pin bones, you’ll feel them protruding at about half-inch intervals. Step 2. With clean tweezers, grasp the tip of the bone and tug, pulling at a slight angle instead of up and out (pin bones grow slanted toward the fish’s head). Repeat as necessary.
  4. Corralling Recipe Ingredients. Want someone else to start dinner? Gather meat, vegetables, and other perishables the recipe calls for on a quarter-sheet pan in the refrigerator to make it easy on your kitchen assistant.
  5. Catching Drips in the Oven. To hold the oozy overflow of mini potpies, baked pastas, French onion soup, and fruit crisps; cook them on a quarter-sheet pan. You’ll keep the oven floor clean and leave space on the oven rack for the rest of the meal.
  6. Making Deep-Dish Pizza. You don’t need a special pan to cook a great Chicago-style pie. Lightly oil a quarter-sheet pan (sides, too), press the dough into the bottom and up the sides, and then pile on your favorite toppings.
  7. Freezing Cookie Dough. The pan’s slender size makes it ideal for freezing drop dough or berries. Just slide the pan directly on top of your ice cream cartons (no need to reorganize the freezer to make room). Transfer the items to a container once they are firm. Step 1. Wash the pan with hot, soapy water and a stiff brush; and then rinse and dry thoroughly. Use a folded paper towel to apply a thin, even coating of vegetable oil to the pan, inside and out. Step 2. Place a sheet of aluminum foil on the bottom oven rack to catch drips, and then set the pan on the top rack at 350 degrees F for 1 hour; letting it cool in the oven. Step 2: Rinse the pan clean under hot water. Dry it immediately and thoroughly with paper towels, then apply a thin, even coating of vegetable oil. If you keep your cookware stacked, place a paper towel in the pan to protect its surface. With one hand, hold a leaf at the bottom by the thickest part of the stem. With the other hand, gently pinch the leaf with your index finger and thumb and pull it up and off along the stem. To keep a new package fresh, place the entire bag of sugar in an airtight container or resealable freezer bag and store at room temperature. Step 1. With a serrated or chef’s knife, cut off the top of the pineapple and a thick slice from the bottom. Step 2. Stand the pineapple upright and, working from top to bottom, cut off the skin in strips, following the shape of the fruit. Use a small paring knife to remove any remaining eyes. Step 3. Cut the pineapple lengthwise into wedges, and then cut out the piece of core from each wedge. Step 4. Slice or cut the pieces into chunks as desired. Cut-up pineapple will keep for up to 3 days in the refrigerator. Step 1. Stow bread pieces in a large plastic bag in the freezer. Step 2. When the bag is full, cut the bread into large chunks and pulse them in a food processor until you have fine crumbs. Step 3. Toast the crumbs on a rimmed baking sheet in a 350° F oven, tossing once, until dry (4 to 6 minutes). Step 1. Before baking, prepare the baking pan: Use a pastry brush to coat the bottom and sides of with softened butter. Step 2. Line the pan with a sheet of parchment, leaving an overhang on 2 sides; pressing it down so it sticks. Brush with more butter and line with a second sheet of parchment, perpendicular to the first (also with an overhang). Brush with butter. Step 3. Add batter to the pan; bake, and let cool as directed. Then, gripping the paper overhangs, lift the brownies or bars out of the pan and transfer to a cutting board. Step 4. Using a large serrated knife, cut into squares or rectangles as desired, and then lift them off the parchment. Fast: Cut the sticks into pieces and set out on a counter. In 10 to 15 minutes, you’ll be good to go. Faster: Microwave the pieces on low in 20-second intervals, checking in between. The butter is ready when it’s malleable but not mushy. Freeze shelled nuts to preserve their natural oils, which can turn rancid at room temperature. Stow each type of nut separately in an airtight, dated container. After a year, it’s time to toss them. Toast nuts to give them more flavor. (Don’t be tempted to skip this step in a recipe—the little time it takes has a delicious payoff.) Simply spread them on a rimmed baking sheet and cook in a 350° F oven, tossing occasionally, until they’re fragrant and their interiors are golden (5 to 10 minutes). Break a nut in half to check. The easiest method? Slide the thermometer into the thigh horizontally, just until it touches the bone, and then pull it out slightly. Once it registers 165° F in the thigh—the slowest-cooking part of the bird—you’ll know that dinner is ready. Step 1. Arrange your ingredients from left to right in this order: the food you want to bread (such as chicken fillets), flour, egg, and bread crumbs. Using your left (“dry”) hand, turn the chicken in the flour to coat both sides, and then drop it into the bowl of egg. Step 2 (shown). Using your right (“wet”) hand, lift the chicken from the egg, shake off the excess, and then drop it into the bread crumbs. Step 3. Using your left (“dry”) hand, turn the chicken in the bread crumbs to coat both sides. Tap off excess bread crumbs, and then transfer to a clean plate. Repeat with the remaining chicken. The smarter option? Buy frozen shrimp and thaw them yourself just before cooking by running them under cold water for several minutes in a colander or strainer. Step 1. Hold the apple upright on a cutting board and cut off one side, as close to the core as possible. Place the apple cut-side down and cut off another side. Repeat with the two remaining sides. Step 2. Discard the core and slice or dice the large apple quarters as desired. Step 1. Fold a 12-inch-square piece of foil in half, forming a rectangle. Step 2. Fold the foil in half again, forming a square. Step 3. Use scissors to cut out a quarter-circle shape, starting about 3 to 4 inches from the folded corner of the square; and discard it. Step 4. Unfold the foil and check if the opening is the correct size by holding it over the pie. The foil should cover just the rim of the crust. (If the hole is too small, refold the foil and cut out a larger circle.) Step 5. Tuck the edge of the foil under the pie plate and continue baking the pie for the time instructed. Asparagus: Thinly slice or, if slender, use whole. Beets: Shred on a box grater. Broccoli: Cut into florets or finely chop. Corn: Cut the kernels off the cob. Green beans and sugar snap peas: Thinly slice or use whole. Kale and chard: Discard the stems and thinly slice the leaves. Turnips and kohlrabi: Thinly slice or cut into matchsticks. Zucchini and summer squash: Thinly slice or use a vegetable peeler to cut into ribbons. Step 1. Run a chef’s knife under very hot water just before slicing. Step 2. The hot blade glides cleanly and easily through the cold layers. Rewarm the blade as necessary. Try this technique on our astonishingly easy four-ingredient ice cream cake. Step 1. With a serrated knife or a sharp chef’s knife, cut a slice off the top and bottom of the melon; and then stand the melon upright, wobble-free, on the cutting surface. Step 2. Working from top to bottom and following the curve of the melon, cut off strips of the rind. Make sure you cut all the way down to the tender fruit, past the rind’s tough middle layer. Step 3. Slice the peeled melon in half from top to bottom, and then use a spoon to scoop out the seeds. Step 4. Slice or cube as desired. Cut-up melon keeps in the refrigerator, covered, for up to 3 days. Step 1. Place the dressing at the bottom, and then add sturdy, wilt-resistant vegetables (such as cut-up peppers, carrots, cucumbers, and radishes); and top with greens. Step 2. Cover it all with a damp paper towel and refrigerate for up to 12 hours. Step 3. Right before mealtime, remove the towel, add any delicate items (like croutons), and toss. Instead, use a cooling rack (set on a rimmed baking sheet to keep counters clean). With room for air to circulate, fried morsels maintain their satisfying crunch until dinner.
  8. Make a packet for delicate foods. Prevent a whole fish or a fragile fillet from sticking to the grate by sealing it in a foil packet. (For flavor, add lemon and herbs.) Pierce the top of the packet several times before placing it on the grill. No flipping necessary.
  9. Use as a makeshift grill brush. A clean grate prevents food from sticking. If you don’t have a wire brush on hand, crumple a sheet of foil into a ball, hold it with tongs, and use it to scrape off any bits stuck to the grate. (Do this while the grill is hot, both before and after cooking.)
  10. Create a tent for resting meat. Keep a resting steak warm by covering it loosely with foil for 5 to 10 minutes. (Why let steak rest? It briefly continues to cook and then cools down, allowing fibers to plump with juices that would otherwise spill onto your cutting board.) Step 1. Place a boneless, skinless chicken breast on a cutting board. Hold it down flat with the palm of one hand and, with a chef’s knife in the other, carefully slice it in half horizontally (parallel to the cutting board). Step 2. Open the breast like a book and, if necessary, make a cut to separate the two halves. Trim any ragged edges. Step 3. Placing one hand over the other, use the heel of the bottom hand to press down and flatten each piece to a ⅜- to ½-inch thickness. Voilà! Nice, quick-cooking cutlets worthy of our Baked chicken Parmesan. Step 1. Fill the dirty pan almost to the rim with water and add about ¼ cup baking soda. Step 2. Simmer the mixture until almost no liquid is left. A chalky film should coat the bottom and the sides. Step 3. With a sponge, wipe the skillet clean, and then wash with soap and hot water. Pack it up. Make a batch of rice and let it cool. (Try one of these recipes.) Spoon meal-size portions into freezer-safe, microwave-safe containers and freeze for up to 3 months. Reheat it. When you’re ready to serve, remove the container’s lid, sprinkle the frozen grains with 1 to 2 tablespoons water, cover the container with a dampened paper towel, and microwave on high for 1 to 3 minutes (depending on the portion size). Fluff gently and repeat as necessary. Let stand for 2 minutes before a final fluff and then serve. Step 1. Cut off the pomegranate’s crown. Score the skin into sections, cutting where the membrane is thickest (to minimize damage to the seeds). Step 2. Submerge the pomegranate in a bowl of water and gently pry it open into sections. Still working underwater, remove the internal membranes and gently pull out the seeds. The seeds sink to the bottom of the bowl while the membranes float to the surface. Step 3. Discard the pieces of skin and skim off floating membranes, leaving the seeds in the bowl. Step 4. Lift the seeds out of the water and transfer them to a paper towel to dry. Refrigerate seeds in an airtight container for up to 3 days. Step 1. Transfer the soup to a container and cool it in the refrigerator for several hours. The fat will rise to the surface and solidify. Step 2. Using a spoon, lift off and discard the fat (or save it for sautéing). Reheat the soup as desired. For vegetables: Fill a large pot or Dutch oven with ½ inch water and set a small metal colander inside (the water should not come above the bottom of the colander). Bring to a simmer, place vegetables—green beans, carrots, or potatoes, say—in the colander, cover the pot, and then steam until tender. For fish: Fill a large skillet with ½ inch water and set a heatproof plate inside (the water should not come above the rim of the plate). Bring to a simmer, place fish fillets on the plate, cover the skillet, and then steam until the fish is opaque throughout. Step 1. Scoop balls of dough onto a parchment-lined baking sheet and freeze until just firm (15 to 20 minutes). A small, spring-loaded scoop gives you nice, equally sided rounds; but a measuring spoon works, too.) Step 2. Transfer the frozen balls to a freezer-safe container, cover, and freeze for up to 3 months. Step 3. Ready to bake? Place frozen dough balls on baking sheets (no need to thaw) and bake according to the instructions, adding 1 to 2 minutes to the total time. Step 1. Using royal icing in a piping bag fitted with a small round tip, outline just inside the edges of the cookie, and then let the icing set slightly (20 to 30 minutes). Step 2. Fill in—or “flood”—the center of the cookie with more icing. (If you’re going for an ultra-sleek look, thin the icing with a few drops of water.) Step 3. To fill in tight corners, use a toothpick to drag the icing outward. You can also use the toothpick to pop any air bubbles that form. Let the icing dry partially before adding sprinkles, and completely (at least 4 hours) before piping other colors on top. Step 1. On a piece of floured parchment or wax paper, roll out the dough to an even thickness, rotating the paper as you go. Occasionally lift the dough and flour the paper underneath to ensure the dough rolls freely. Dough too soft to roll? Place the paper and dough on a baking sheet and refrigerate just until firm. Step 2. Run your hands under the dough to loosen it from the paper, and then position the paper (and dough) over the pie plate. Place one hand under the dough and use your other hand to pull the paper out. Gently fit the dough into the bottom and corners of the pie plate, and crimp the edge before filling. In case you lost Grandma’s, try our Genius, goof-proof pie crust recipe. Step 1. Place the olive on a cutting board and firmly press down on it with the side of a chef’s knife. (Face the blade away from you.) If the olive doesn’t immediately split apart, use the knife to apply a gentle rocking motion, rolling the olive back and forth once or twice on the cutting board until the olive breaks open and the pit is revealed. Step 2. Pull out the pit. Chop or slice as needed. Step 1. Thirty minutes before you plan to cook, take the meat out of the refrigerator so it can come to room temperature. Then pat it dry with a paper towel. (Don’t rinse it or you’ll risk spreading bacteria from the raw juices into your sink.) Step 2. Get your skillet good and hot, so a drop of water sizzles on the surface. (Avoid nonstick pans, which don’t brown adequately.) Add a splash of oil. Step 3. Season the meat just before adding it to the pan; do it any sooner and the salt will pull juices from the meat. Step 4. Cook the meat and wait until it releases easily from the pan—and a nice crust has formed—before turning it. Don’t tug: If there is any resistance and the meat sticks to the pan, let it cook for an additional minute before checking again. Step 1. Cut off and discard the dark green leaves an inch or so above the white part of the stalk. (The greens are bitter and tough.) Trim and discard the roots, halve the remaining stalk lengthwise, and then cut into pieces as desired. Step 2. Fill a bowl with cold water, add the cut leeks, and then swish them around a few times. With your hands loosely cupped, lift the leeks out of the bowl and place them on a plate or work surface. (The grit remains in the bowl.) Discard the water and grit. Fill the bowl with fresh water and repeat until the water is clear. Step 1. Remove the skillet from heat. Gently pull the food to one side of the skillet, being careful not to disrupt the burned bits on the bottom. Step 2. Tip the pan in the opposite direction and add a few tablespoons of water. Scrape up the burned bits, pushing them into the water. Step 3. Using a wad of paper towel (try holding it with tongs), sop up the water and the scraped-up bits, and then discard them. Repeat for other burned areas, if necessary, and continue cooking. Leave the chocolate bar in its wrapper and whack it against the edge of the counter several times. Carefully open the wrapper and voilà! Neatly corralled pieces—and zero kitchen cleanup. Step 1. Roll out chilled dough on floured parchment paper, and then chill it again for at least 15 minutes before cutting out shapes. (If you’re working with a big batch, refrigerate the sheets of dough in a stack with paper separating each layer.) Step 2. Use a floured cookie cutter to punch out a clean shape, and reflour the cutter before every cut. Step 3. Place the shapes on a parchment-lined baking sheet and chill once again, for at least 15 minutes, before baking. Step 1. Use a sharp paring knife to split the pod lengthwise, tip to tip. Step 2: Run the dull side of the paring-knife blade down the length of each half, scraping up the seeds. Use as the recipe indicates. Step 3: Put the empty, but still potent, pod halves in a jar of sugar to make a vanilla-scented sweetener for coffee and tea. Next time, place the baking dish on a rimmed baking sheet before putting it in the oven. The baking sheet catches spills and keeps pot holders sauce-free when you remove the finished dish. For even easier cleanup, line the baking sheet with foil. Step 1. Remove pizza dough from the refrigerator, place on a well-floured surface, and dust lightly with flour. Let sit until the dough comes to room temperature (20 to 30 minutes). (Resting makes the dough more pliable.) Step 2. Using a floured rolling pin, roll the dough from the center to the edges until the circle is about ½-inch thick. Step 3. With both hands, hold one edge of the dough, allowing it to hang. Inch your hands around the edge, letting gravity gently stretch the dough to the desired size. Step 4. Transfer to an oiled or cornmeal-dusted baking sheet and add the toppings of your choice. To check your thermometer’s precision, submerge it in a glass of water with enough crushed ice to be slushy, ensuring the tip isn’t touching the sides or the bottom of the glass. The dial should read 32° F after about 30 seconds. If it doesn’t, the thermometer needs to be recalibrated. Here are two easy methods that work for most models. For a digital thermometer: For models you can recalibrate, submerge the thermometer probe in the ice water and hold down the Reset (or Calibrate) button (if it has one), or the On-Off button for 6 to 8 seconds, until the display reads 32° F.For a dial thermometer: Submerge the thermometer probe in the ice water and, using pliers or a wrench, turn the nut just under the dial until the dial points to 32° F. 1 tablespoon = 3 teaspoons = 1/2 fluid ounce 1/4 cup = 4 tablespoons = 2 fluid ounces 1/3 cup = 5 tablespoons + 1 teaspoon = 3 fluid ounces 1/2 cup = 8 tablespoons = 4 fluid ounces 1 cup = 16 tablespoons = 1/2 pint = 8 fluid ounces Step 1. Tie the legs together using kitchen twine, looping it around the legs several times so they’re secure, and then finish with a knot. Step 2. Twist each wing so its tip tucks under the neck cavity of the bird. (You may need to use a bit of force.) The weight of the bird and the tension of the wing should keep it in place. Step 3. Season and prepare the bird according to the recipe directions. Not up for the two-hour time commitment that making stock requires? Opt for store-bought broth instead. Usually just stock with salt added, use this ingredient the same ways as homemade stock. The only downside: It’s a bit less rich and complex. Last—and least desirable—is bouillon: dehydrated stock formed into cubes or granules. Yes, it’s convenient, but it’s typically processed with MSG, large amounts of sodium, or other additives. Thus the liquid it produces is fairly weak and one-note, despite being intensely salty. Use it only in a pinch. Since dried herbs tend to have a strong, concentrated flavor; the substitution works best for hearty varieties—like oregano, thyme, and sage; which are added early in a recipe and mellow with cooking. Stick with fresh versions of herbs like basil, mint, and parsley; which have a more delicate flavor and are added just before serving. Step 1. With a sharp chef’s knife or serrated knife, cut a slice off the top and bottom of the orange. Stand it upright on one of the cut ends. Step 2. Working from top to bottom and following the curve of the orange, remove strips of the peel (including the white pith) to reveal the orange flesh. Step 3. Working over a bowl, hold the orange in one hand. Make a cut on both sides of each segment along the membrane. Release the segment into the bowl and repeat, working your way around the fruit. In most cases, go for whole peeled tomatoes. They’re frequently handled more carefully than those destined to be chopped or blended. For a chunky ragù, crush whole tomatoes with your hands. For a smooth puree, toss them in the blender or, if you have an immersion blender, whiz them directly in the pot. Opt for tomatoes in their juices over those in puree. Juice has a brighter flavor and, unlike puree (which often contains tomato paste), is less processed; so you can better control the outcome of your dish. Ignore that fancy “San Marzano” label. That Italian region was once famous for its meaty tomatoes but today, the San Marzano variety is also grown in America. So don’t worry about the place of origin. Case in point: Real Simple’s taste-test winner—Whole Foods Market 365 Everyday Value Organic whole peeled tomatoes—hails from California. As the pasta cooks, fill each bowl with a ladleful of hot water from the pot. Just before serving, dump out the water and give the bowls a quick wipe. (Alternatively, you could warm plates, but this is easier.) Add your noodles and sauce and presto! A silky and delicious dinner. Step 1. Add a lot of salt to the water—and by “a lot,” we mean about 2 tablespoons. Fear not: 75 percent of it will wash away with the pasta water. What remains seasons the noodles, so even a simple spaghetti tossed with olive oil and Parmesan turns out full of flavor. Step 2. Stir to avoid sticking. Don’t add olive oil to the pot, because it makes the noodles too slick to absorb the sauce. Instead, grab a wooden spoon. Give the pasta a good spin right after you add it to the pot, and then once again when the water comes back to a boil to get the noodles swimming. Step 3. Reserve ½ cup of the cooking water. This starchy, seasoned liquid is great for loosening up cheesy, creamy, or tomato-based sauces.
  11. Shape. Roll the dough on a clean, dry, lightly floured surface. To prevent sticking, frequently slide your hands under the dough and turn clockwise.
  12. Form. Spoon the fruit mixture in the center and tuck the dough into 2½-inch folds. Patch only the cracks from which juices might seep out, and embrace the others for a rustic look.
  13. Chill. Rest the dough in the refrigerator before baking to create a flakier crust.
  14. Rub down a new board with food-grade mineral oil to condition the wood. Do this weekly for a month, and then once a month going forward.
  15. After general use; wash well with hot soapy water, rinse, and pat dry.
  16. Deep-clean after a particularly messy job (like peeling beets): Sprinkle the board with coarse salt (such as kosher); massage the salt in with the cut side of half a lemon. (The salt acts as an abrasive, sloughing off bits of food and small stains; while the acid in the juice disinfects and deodorizes.) Rinse the board with hot water, towel-dry, and set it upright to dry completely. Step 1. Add 1 chopped small shallot and 1 tablespoon each honey and Dijon mustard to a 16-ounce glass jar. (Reuse an old peanut butter or pickle jar.) Step 2. Pour in 1½ cups extra-virgin olive oil and ½ cup vinegar or lemon juice, and then season with salt and freshly ground pepper. Step 3. Shake vigorously and serve. Step 1. Whisk the eggs (2 per person) in a large bowl to break up the yolks. Step 2. Melt 2 tablespoons butter in a nonstick pan over medium-low heat. Add eggs and cook (don’t touch!) until just set around the edges (about 1 minute). Push the eggs toward the center of the pan with a heat-safe rubber spatula. Tilt the pan so any uncooked egg flows back across the pan’s bottom. Step 3. Keep pushing the eggs across the pan until still slightly runny and then transfer to a plate. (They continue to cook off the heat.) Season with salt and pepper. Step 1. Bring a large pot of generously salted water to a vigorous boil. Step 2. Set a bowl of ice water next to the sink. Step 3. Add vegetables to the boiling water and cook (or “blanch”) until crisp-tender (about 45 seconds for small vegetables—green beans, snap peas, or peas—and about 2 minutes for bigger ones—carrots, cauliflower, or broccoli. Step 4. Drain, transfer the vegetables to the ice waterbath to stop them from cooking (called “shocking”), and let them cool completely. Step 5. Drain, pat dry, and enjoy as crudités or in salads; or place in freezer-safe bags or containers to use later. Step 1. Remove the top inch of the artichoke with a serrated knife, which will deftly saw through the tough outer leaves. Step 2. Trim the stem and peel off any blackened portions. Step 3. Snap off the small outer leaves around the bottom, and use kitchen shears to trim the pointy tips from the remaining leaves. Step 4: Before steaming (say, if you’re stuffing the artichoke), remove the choke—the inner prickly or hairy portion— by prying open the artichoke and then using a melon baller to scoop out the choke. (If serving whole, leave the choke intact.) When steamed, it pulls away easily once exposed. Learn how to make steamed artichokes, and then how to eat an artichoke to enjoy this spring thistle. Chef’s knife. Place the cherry on a cutting surface and, with the flat side of the knife, press down until the fruit splits. Pry apart and remove the pit with your fingers. Paring knife. Holding the cherry with your thumb and index finger, place the knife blade against the pit, and then run the knife around the circumference of the cherry. Twist the 2 cut halves apart and remove the pit with your fingers. Chopstick. Push the skinny end of a chopstick through the stem end of the cherry. When you make contact with the pit; turn the chopstick around, insert the thick end, and push until the pit pops out. Cheese. Firm, salty cheeses—like halloumi (a Mediterranean-style cheese)—can go right on the grill over medium heat until blistered. For cheeses that are prone to crumbling (such as Feta) and soft, melting cheeses (like Brie), wrap them in foil and heat until warmed through. Sweets. Halve doughnuts and toss them on the grill for a few minutes until toasted, and any glaze or frosting is melted. Try spreading butter on slices of pound cake, grill until toasted, and serve with fresh berries and whipped cream. Fruit. Of course, you can grill stone fruits (like peaches), but that’s not all. Slice pineapple into spears and grill over direct heat until caramelized. Or halve bananas lengthwise (in their peels), grill cut-side down until soft; and then use them to build a truly bananas banana split. Charcoal briquettes are the pillow-shaped nuggets you see at most backyard barbecues. Made by combining coal dust with wood scraps and binders, and then stamped into uniform pieces that burn consistently hot for about an hour; briquettes are reliable and easy to use. Lump charcoal is formed by burning trees, logs, or chunks of wood to eliminate the water inside them. Since it’s made of pure wood, it’s the next best thing to an open campfire, and it lends a pure grilled flavor to food. The downside is that it burns unevenly—hot at first and then cooler—so it needs to be replenished every 30 minutes or so during cooking. Step 1. Light the coals and let them burn for at least 10 minutes. They are ready when they are glowing and covered with light gray ash. Step 2. Spread about two-thirds of the lit coals in a double layer over a third of the bottom grill grate. This is your hot zone, for direct-heat grilling. Step 3. Spread the remaining coals in a single layer over the center third of the grill grate. This is your medium-heat zone, for indirect grilling. Step 4. Leave a third of the grill grate coal-free. This is your safe zone, where you can move juicy burgers and skin-on chicken pieces that are flaring or foods that need to be kept warm. Step 5. Attach the top grate and get grilling. Step 1. Place one or more ice pop containers on a baking sheet that can easily slide in and out of your freezer. Step 2. Add the ice-pop mixture to each container and then freeze for about 1 hour, or until the pops are set enough for an ice-pop stick to stand up straight on its own. Step 3. Insert a stick into the center of each pop, and then chill the pops until completely frozen. Finally, pull out the baking sheet and allow the pops to defrost slightly before serving (about 5 minutes), or dip each container halfway into a shallow pan of warm water. The pops will slide out easily. Step 1. Insert the edge of a sharp knife into the fruit right at its seam. With your knife in contact with the pit, twist the fruit to cut along its midpoint, creating 2 equal halves. (Imaging the fruit is the Earth, cut from the North Pole to the South Pole and back up again.) Step 2. Twist the 2 halves of the fruit in opposite directions with your hands until you feel the flesh give way from the pit. Step 3: Pop out the pit with your thumb. If the flesh clings, use the tip of a small knife to cut around the pit, and then pry it out. Fill ice-cube trays two-thirds full with chopped herbs, and then cover with oil or melted butter. Freeze until completely solid (about 1 day), and then transfer the cubes to a zippered plastic bag to store for up to 1 month. Herbs. For a subtle, fragrant note; toss a hearty herb—like thyme or rosemary—in with the broth. Mustard. Give your gravy bite by whisking in a dollop of Dijon or whole-grain mustard at the end. Paprika. Add ½ teaspoon smoked, spicy, or sweet paprika to the thickening flour for rich flavor and color.