75 Quick & Easy Secrets from the Test Kitchen

• Remember the four basics:

1. Clean. Wash hands and surfaces often.
2. Separate. Don't cross-contaminate.
3. Cook. Cook to proper temperatures.
4. Chill. Refrigerate promptly.

• Be sure to use raw eggs within 3 to 5 weeks of purchase; consume hard-cooked eggs within 1 week.
• Vent one edge of plastic wrap when covering still-warm dishes to let steam escape.

Here are the top 10 tools guaranteed to make your cooking life easier.

1. Fat separator measuring cup
   
   Why: Removes fat quickly from soups and sauces.
2. Good set of tongs
   
   Why: Doesn't pierce meat, so juices are sealed in.
3. Nonskid cutting board
   
   Why: Stays in place for efficient dicing and slicing.
4. Small offset spatula
   
   Why: Ensures a professional flair when frosting cakes.
5. Kitchen shears
   
   Why: Streamlines basic tasks like snipping herbs, trimming fat from meats, even slicing pizza.
6. Silicone spatula
   
   Why: Won't scratch nonstick pans.
7. Instant-read thermometer
   
   Why: Indicates in a flash when your food's cooked to the right temperature.
8. An extra box of baking soda
   
   Why: Puts out any small fire that flares up.
9. Large skillet or saute pan with lid
   
   Why: Lets the cook make enough for a crowd -- the 12-inch size is the most versatile.
10. Serrated knife
    
    Why: Slices bread, cake layers, and tomatoes as thin as you want them.