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If a baking dish specifies room-temperature active ingredients, there is a reason: Chemistry! The temperature level of your ingredients plays a huge role in the final result. I, for one, hardly ever have the planning to take my components out of the refrigerator ahead of time. An easy way to bring your eggs up to temperature is to fill a bowl with lukewarm water and immerse the eggs for about 1 or 2 minutes.

It keeps the prep cleaner and removes a back and forth to the garbage or compost. KIM GOUGENHEIMChopsticks are amongst the most versatile tools in the kitchen. They're terrific for turning greens to coat equally with salad dressing, tossing noodles or pasta with sauce, plucking deep-fried treats out of oil or boiled dumplings out of water, beating eggs for scrambles or omelets, and turning roasted vegetables on a sheet pan.

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GENEVIEVE KOI dream I could remember who taught me to start garlic in cold oil. Whenever my initial step is to fry garlic, I put the garlic and oil into a cold pan and after that turn on the heat, so the fry is mild, slow and even. The garlic and oil heat up together, so the garlic does not right away singe on the edges because the oil got too hot, or start to color too rapidly.

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SAM SIFTONAlways place a dish towel under your cutting board. It'll keep the board from slipping as you chop or cut. KRYSTEN CHAMBROTStore a pizza stone on the bottom rack of your oven. The hot stone works as a buffer between the oven's heat source and the food, which helps manage the temperature level of a picky or unequal oven.

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Taste of Home food editors and test cooks share the most beneficial cooking hacks they found out in culinary school. Picture: Shutterstock/ESB Expert, Here at Taste of Home, our resident food specialists are rupturing with cooking knowledge. Our food editors and test cooks spent years at cooking school finding out how to slice, roast, season and much, far more.