A couple weeks ago as I was doing my pumpkin pie recipe research, I stumbled across a genius tip from Aimee of Simple Bites. Before pouring your pumpkin pie filling into the pan (or any other filling of that matter), place the prepared tart (or pie) pan in the oven. Carefully pull out the rack, making sure it’s still secured, and pour filling into the pan, being careful not to spill. Slowly push the rack back into the oven. Also, don’t forget to add a baking sheet underneath.
Although this may be counterintuitive, allow your baked goods to rest. Flavor develops as it cools. More than once I’ve nearly thrown out a baked treat after trying it straight out of the oven only to fall in love with it hours after the cool.
To cut corn off the cob without having to play 52-kernel-pickup, strip husk and clean. Using a tube cake pan, place corn upright in the hole of the pan to steady it. Carefully cut straight down, and corn will fall into the cavity of the pan (pictured here).
Salt as you go. This may be the simplest of tips, but it will vastly improve your meals. I used to think salting at the end would flavor an entire dish, but it did just the opposite, leaving my meals either extremely under or over salted. I guess you could say—a little salt along the way, goes a long way. Have you tried cooking with freshly ground sea salt? Even better.
When making a big salad that will be consumed in one sitting, mix together the dressing in the same bowl you’ll be serving the salad in to cut down on dirty bowls. Add salad fixings to the bowl just before serving to avoid soggy lettuce.