Squeezing lemon slices

To prevent lemon juice from going all over the place, instead of just to your glass, make some slits in each wedge before squeezing. That will break up the fruit’s center membrane and the juice will come out easier.

Save overbeaten egg whites

If your egg whites clump up in the middle of making a meringue, just slowly beat in a fresh egg white. It will remoisten and smooth out the lumps.

Perfectly cut steak-fry potatoes

To make the job easier, cut each potato in half crosswise, and then use an apple corer to get the perfect slices.

Accomplish extra tall meringue

To ensure a high meringue pie, when beating the egg whites, start the mixer on low speed and beat for 1 minute. Then switch to high speed. Beginning on low allows proteins to loosen and take in more air.

Picking parsley leaves from a bunch

Instead of picking parsley leaves off the stems one by one, hold the herb with leaves facing away from you and graze a chef’s knife along the length of the bunch. Keep the blade almost parallel to the stems, and all the leaves will come right off.

Chopping nuts without a mess

Place your cutting board inside a rimmed baking sheet before you star chopping nuts. They may roll off the board, but they will stay within the limits of the pan, keeping the job clean.

Cooking artichokes

To cook perfect tender artichokes, just watch their outer leaves while they are on the stove. When you can easily pluck off one of them without lifting the whole head out of the water, it is done.

Keep fruit tart shells crisp longer

To prevent fruit tart shells from becoming soggy, use a pastry brush to coat the inside of the shells with melted white chocolate. Once chocolate hardened, you can fill them with cream and fruits. Your tarts will be crispy with an extra nice flavor.