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 
Jump in the discussion.
No email address required.
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.
Jump in the discussion.
No email address required.
More options
Context