Best rice pudding

Use short-grain rice like Arborio, instead of long-grain that often gets chewy. Short-grain rice has lower levels of amylase, so it thickens without clumping.

Lumpy hollandaise sauce

Due to lack of moisture, hollandaise sauce often “breaks” and turns out lumpy. Next time that happens, add 1tsp hot water and beat vigorously with a blender, hand blender or whisk for 30 seconds.

Crispy hash browns

While they are cooking, top the taters with a layer of foil and another pan that rests comfortably inside. Then place a small but heavy object in the second pan to weight it down. This procedure forces out the air that causes spuds to steam instead of crisp.

Perfect mashed potatoes

Add seasonings (garlic, herbs etc) to cream instead of directly to the potatoes. When flavored cream is ready, strain and pour the mixture over the mashed potatoes.

Overcooked turkey

To give flavor back to a dry turkey, bring turkey or chicken stock to a simmer in a roasting pan. Carve the bird, slide the meat back into the pan for 5 minutes, and juices will soak into the meat.

Soup skin

To prevent your soup from forming that thin layer of skin, place a piece of parchment paper on the surface of the serving dish until you are ready to serve it.

Cooking meat loaf

For a healthier slice of meat loaf, place it on a broiler pan with a foil-lined drip pan underneath. As the loaf cooks, the oil will fall through the broiler pan grates onto the foil, and it will not accumulate in the bottom as in a regular pan.

Chopped onions

If your recipe calls for only half an onion, you do not have to waste the other half. Chop the whole onion, throw the unused portion in a zip-top bag, and pop the bag in the freezer for future recipes.