always use defrost when reheating food in the microwave to retain moisture 
get a knife sharpener, a cheap one will do 
don't be afraid of soaping cast iron. just apply another layer of oil and bake for a half hour. not really needed when fully seasoned 
setting your fridge to extra cold will make your food last much longer 
keeping the heat on medium prevents sticking for cast iron and stainless steel. clean up with steel wool and/or flat metal spatula. can also be used to scrape fond as you cook 
nutmeg + microplane 
you can make ice cubes out of lemon juice or milk 
boiling water in a pan is much faster than a traditional kettle 
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don’t be mean to other people
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Spend $3k on all clad and another $1k on le creuset and then only use 1 pan and 1 pot and wonder why the frick you did this.
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Rinse everything before putting it in the sink so when the pile inevitably grows after a few days of neglect it's not as nasty to clean.
Piggybacking off the microwave trick: A paper towel soaked in water placed over the food with help trap moisture and even make some steam to remoisten. Works great for reheating rice.
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few days!?
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Those dishes need to soak
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There aren't actually tricks, just learn to fricking cook.
The closest thing is if you break a cheese based sauce you can throw more roux in and hit it with a blender if you react fast enough, but you're still probably fricked.
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you can burn down your kitchen for insurance money
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Old Bay makes everything taste good.
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Please store your bananas, tomatos, apples, onions, avocados in the fridge so that any visitor who takes a peek in there will instantly know you're an r-slur
I dye potatos with curcuma to make them look prettier in stews and stuff
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Cook green veggies in water with a bit of baking soda, then stir fry them with olive oil and chilis.
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Only use baking soda on fibrous stuff like greenbeans or okra, it aids in breaking down cellulose and will turn shit to mush.
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Keep it short, like no more than one minute.
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Cook something new once or twice every week.
Keep your recipes organized somehow (print them out or have a special folder on your pc). Add notes if you change something.
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Buy a good chef knife (at least a Victorinox) and keep it sharp. I have a Global that I sharpen every few weeks and it makes cutting so easy.
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Mix you bread dough in a big teflon soup pot and do the kneading in there too, makes clean up much easier.
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Freeze your vegetable and herb scraps (except for broccoli and cauliflower and leafy greens and potatoes and cilantro) and freeze them and when you get enough you can make a quick, tasty stock.
If you buy a big bunch of parsley and cilantro and have a lot left after, clean, dry and remove the stalks of and roll the leaves into a cigar shape in a baggie. Freeze and when you need chopped parsley or cilantro take out the cigar and cut what you need. Obviously doesn't work for recipes where you want big, fresh, leafy pieces like in a salad but good if you were going to cook it anyway and it is also easier to chop when frozen in a bunch.
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Freeze your chili, you can then microplane it if you just want a tiny bit of "topping" of a dish.
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You disgusting worms, I can read in TWELVE DIFFERENT LANGUAGES. I have a MA in English and a doctorate in Education...
... and EVEN I think that the "classics" are shit for modern kids.
You're not on my level, trust me. So take a MOTHERFRICKING SEAT & leave my people alone.
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