Run the water from the tap for a few seconds before using it to eliminate built-up metals. When a recipe calls for hot water, make it hot in the microwave or on the stove -- water from the hot tap should not be used for cooking because hot water draws lead from the pipes and into the water.
Add wet ingredients to dry ingredients to prevent lumps. If you add powder to liquid, it is almost impossible to get the lumps out.
Make buttermilk in a pinch by adding 1 tablespoon of vinegar to 1 cup of milk. Let stand for 5 minutes to thicken before using.
Remove fish scales easily by rubbing on vinegar 5 minutes before scaling.
Whip cream faster by using a cold bowl. Chill the beaters to make it faster still.
You need a larger amount of fresh spices than dried spices in recipes.
Keep a box of disposable gloves in the kithen. Wear a pair to bread items before cooking, to work with raw meat or poultry, or for doing any messy preparation. When done, remove the gloves instead of having to wash your hands.
Thaw frozen fish in milk to improve flavor, but take them out of the milk before cooking.
To ripen fruit quickly, put it into a bag along with one ripe piece of fruit. The ripe fruit gives off a little "ripening gas."
To crush corn flakes, pour them into a large plastic bag and go over it with a rolling pin.
Whenever possible, cook enough for more than one meal at a time. Leftovers give you a night off from cooking from scratch, and the extra food can be put into the freezer if you don't want the same meal two days in a row. Cooking extra saves clean-up and your energy, saves money on gas or electricity, and allows you to take advantage of the cost savings for buying in bulk.