...  Remember too many cooks in the kitchen puts someone in the dog house....

Apples have long been touted as a health aid (an apple a day...);
they're less well known for their ability to preserve food. Adding
an apple to a sack of potatoes will keep the potatoes sprout-free-the
ethylene gas that an apple emits suppresses the elongation of
the potatoes' cells, which is what causes sprouts to form.

Butter the rim of a pan in which you cook rice or macaroni so it won’t boil over.

To keep milk from sticking to a pan, brush the bottom of the pan with butter before pouring in the milk.

To easily measure molasses, honey or syrup, dip cup or spoon either in hot water or brush with oil.

When cutting cream pies, first dip knife in hot water so that none of the filling will  stick to it.

For ease in flouring meat, poultry or fish, shake pieces in a plastic bag containing the flour and seasonings.

To keep a cake longer, place half an apple in the cake container when storing.

To clean and re-hydrate lettuce, fill sink with cold water and let soak for 15 minutes. Dirt will sink to bottom and lettuce will crisp up a bit.

To easily unmold gelatin salads or desserts, lightly brush mold with oil before pouring in the mixture.

When using a glass bakng dish for cakes, lower oven temperature by 25 degrees F.

It is easier to separate eggs when they are still cold.

For greater volume, bring egg whites to room temperature before whipping.

Save celery leaves and green onion tops to add to soups or stews.

For easier carving of meat and to retain juices, let roast or poultry rest at least 10 minutes before carving.