Don’t bother peeling every fruit and vegetable
Peels are great sources of fiber and nutrients. As long as they’re washed well, root vegetables, apples, and even peaches will cook fine into soups and pies, peelings included.
For more flavor, use fire
Fire-roasting peppers, eggplants, and tomatoes adds a smoky depth of flavor. In a pinch, use the broiler in your oven to char the skin, then peel.
For extra crispiness, fry chicken or french fries twice
After deep-frying a batch, let it rest for 10 minutes then fry again for a few minutes before serving.
Dry rub or brine poultry and pork before cooking
To ensure juicy, flavorful meat, use a dry rub or salt brine on chickens, turkeys, ribs, and pork roasts.
Add baking soda to tomato sauce
If adding sugar is not your preferred option, neutralize acidity by adding 1/8 tsp of baking soda.