A Little Skewed

Skewer Tricks: If you want crispy edges and more well-done meat, allow space between chunks of meat on a skewer. Spear onions, mushrooms, whole cherry tomatoes and bell pepper diagonally to prevent splitting. Steaming mushrooms for a few minutes before threading on skewers prevents splitting too.

Add A Touch of Sunshine

Large pieces of citrus peel lend a touch of magic to the flavor of slow-cooked and smoked food. Try putting it in the cavity of a turkey to be smoked, in the sauce for basting it or in the water pan of the smoker. As a guide, use the zest of two lemons or three limes for one whole turkey.

Best Tip Since Sliced Bread

Always use a serrated knife when slicing bread. If you want very thin slices for Melba toast, freeze the bread before slicing.

Better Butter

To save time, purchase a butter slicer and keep butter sliced into tablespoons for easy use.

Case Cracked

If you find, after peeling, that a hard-cooked egg is not done, microwave it on medium for 10 to 20 seconds.

Cookie Crafts

Use a meat mallet to make designs on top of peanut butter cookies. It’s much faster than a fork and more interesting.

Eastern Influence

Add a little Asian influence to your barbecue turkey burgers by adding a dash of soy sauce and topping with chopped green onions.

Get Rid Of The Goo

Hate gummy rice? Use a wide saucepan when preparing so that rice stays in a thin layer and cooks evenly. Also, never stir rice as it cooks or cools. This rubs off the starch and makes the grains sticky.

Got Evaporated Milk?

Evaporated milk is a great emergency ingredient to keep on hand. When mixed with equal parts water, it’s a good substitute for fresh milk in recipes.

Juiciness Guaranteed

Don't guess - use a meat thermometer to gauge doneness and your grilled turkey will always be moist and juicy.

Juicy Secret

Always bring citrus to room temperature in order to obtain the most juice. And don’t forget to zest citrus fruits before juicing. The zest can be frozen for up to two months and fresh juice for up to four months.

Just Add Water

Casserole baking dishes are measured by volume. To determine the size of one, fill it with water and then measure the liquid. Casserole dishes are usually sized 1, 1-1/2, 2 and 3 quarts.

Keep It Under Wraps

Butter brought home from the grocery store can be stored for up to one month in the refrigerator. Since it absorbs flavors like a sponge, keep it tightly wrapped.

Mix & Match Mushrooms

Wild mushrooms are more intensely flavored than tame types. A good way to have the best of both is to mix them. High-flavored cepes, chanterelles and shitakes can be toned down a bit with the addition of button types.

Perfect Pasta

Cooked pasta keeps four to five days in the refrigerator if you follow these tips: Place cooked pasta in a colander and rinse with cool tap water. Place rinsed pasta in a re-sealable plastic bag and add one tablespoon of vegetable or olive oil. Seal bag and toss to coat well. Refrigerate.

Propose a Toast

Intensify the flavor of any nuts you use in recipes by toasting them first.

Quality Thyme

What’s the proper way to snip fresh herbs? It depends on the plant! Parsley, thyme and chervil should be cut from the outside in. Basil should be snipped from the top to prevent early flowering. Nearly everything else can be cut from any point on the plant.

Rub-A-Dub-Dub

Rub turkey drumsticks and wings with your favorite spice or herb rub and bake or grill for a finger-licking appetizer.

Spice Things Up

Fresh ginger is a great way to enliven food. A young root will have the milder flavor and the shorter “fingers.” A mature root will have longer “fingers” and taste hotter.

Spice Up your Salad

Looking for ways to add zip to your salad? Try using some different greens such as romaine, arugula, spinach, radicchio or mesclun mixes for a change. Then toss in some fresh herbs and grated citrus zest.

Spit Roasting - Slow and Easy

Spit roasting a whole turkey is an excellent way to achieve a moist, perfectly-cooked bird. Make sure the bird is balanced on the spit to ensure that it turns smoothly and cooks evenly.

That's a Wrap

To prevent food from sticking to the grill, use well-oiled aluminum foil pricked with holes to allow heat circulation, cooking spray designed for grills or try wrapping your turkey cuts in large cabbage or lettuce leaves. The greens will wilt, but the meat comes off the grill easily every time.

The Best Beans

Green, red, yellow, brown or black lentils need no soaking and cook rapidly – in around 20 minutes! They are inexpensive and a great meal extender for soups and stews.

Throw It In The Tub

Oven and outdoor grill racks can be difficult at best to keep clean. An easy way to take care of both is to soak the racks in your bathtub. Fill the tub with hot water, add DISHWASHER detergent and a little white vinegar to cut the grease. Soak for an hour, then rinse and racks are all clean.

Add a Little Pep to Your Presentation

For beautiful presentation, give sprigs of fresh curly-leaf parsley a colorful border by dipping them into cold water and dusting the edges with paprika. Let dry in refrigerator before using.

BUFFET STRATEGIES: Amazing Menu

Begin by choosing one impressive dish and plan around it. Look for harmony of flavors, colors and textures — not all hot and spicy, or all red or all soft or crunchy.

BUFFET STRATEGIES: Bring Time to the Table

Plan your table two weeks before the party in order to give yourself time to execute your ideas. Sketch out your table plans, locate a centerpiece and select food platters and trays, plates, napkins and forks.

BUFFET STRATEGIES: Clean Kitchen

Get the kitchen as clean as possible before the party. Wash and store all used pots and pans, clean and organize the refrigerator, empty the dishwasher and sweep the floor. Store countertop equipment that won’t be used for the party, freeing up all possible counter space.

BUFFET STRATEGIES: Dirty Dishes

If you are having help, instruct them to bus used plates and cups that have been set down. Have a cleared space in your kitchen for collecting used plates and silverware. For paper goods, have a trash receptacle handy.

BUFFET STRATEGIES: Get It Together

When cooking, organize each dish using the traditional French method of "mise en place" — gathering measured amounts of ingredients together on a tray, ready to sauté, mix or bake.

BUFFET STRATEGIES: Grab and Go

Since this is a buffet, the food needs to be fully prepped and easy to pick up with one hand (the guests have a plate in the other hand). Pre-butter bread or rolls. Sandwiches are easiest when fully constructed. Pre-cut grapes into serving-size clusters.

BUFFET STRATEGIES: Out-Standing Food

Serve food that can be eaten with a fork unless you provide tables or lap trays. Dishes that require knives should be served only at seated dinners.

BUFFET STRATEGIES: Pre-Plan Platters

A few days before your party, place all platters and/or trays with their serving utensils on the table. Label each platter and tray with the food it will hold.

BUFFET STRATEGIES: Size up a Centerpiece

For a buffet table, a tall centerpiece gives height and interest to the table. At a seated dinner, it needs to be short so guests can see each other.

BUFFET STRATEGIES: Stand the Heat

Some foods must be kept hot for at least 30 minutes, so select foods that don’t spoil or overcook if kept continuously hot. Choose food that can be prepared ahead and reheated or cooked off at the last minute.

BUFFET STRATEGIES: Traffic Jam

On a large buffet table at a large party, it helps to place several stacks of plates, forks and napkins around the table.

BUFFET STRATEGIES: What’s The Plan?

The relaxed host is the one who takes care of details long before guests arrive. Lists, schedules and timetables are great tools for staying organized. Keep your notes and plans as a journal for future events.

BUFFET STRATEGIES: You Guest It

The number of guests will determine the course of your party — seating, extra help, rentals, etc. You are not planning your guests around your buffet, but your buffet around your guests.

Cool Candles

Candles will burn more slowly and drip less if stored in the freezer.

Decorate With Elegance

Think simple decorations - set a simple but pretty table with garden flowers and greenery, votive candles, and a real tablecloth and cloth napkins.

Double-Up

When marinating for your next party, why not marinade twice as much and freeze ahead for next time or an easy dinner later in the week.

Drink Do Aheads

When throwing a party, prepare garnishes for drinks and plates a day before, i.e. slice lemons, wash herbs.

Get a Little Help From Your Friends

When inviting guests to come to your party, most will ask if they can bring something. Say "Yes" and ask them to bring a side dish. Then all you need to do is prepare the main entrée.

Juice It Up

Punch up the flavor of iced tea by adding fruit juice to brewed tea. Pineapple juice works great!

Keep It Simple

For a simple dessert, think about chocolate covered ice cream bars - everyone will enjoy talking about how long it's been since they enjoyed this childhood treat.

Load 'Em Up

Select music ahead of time. Set up the CD player early in the day.

Looking Good on the Grill

When grilling for a party, grill presentation side first. Cook food long enough to release itself from the cooking surface to ensure visual appeal.

Relax and Enjoy

Finally, allow time before any party so that you can relax in a bubble bath or at least walk around your home with a glass of wine and admire what you have created!

Semi-Homemade

Think simple recipes - or purchase some of the side dishes at your local grocery.

Stay a Step Ahead

Successful entertaining doesn't mean you need to work your fingers to the bone the whole week before your party. Once you have set the date for the party, plan the menu and set a simple time line leading up to party time. Doing a little bit everyday helps make party easy and almost effortless.

Stay Organized

Get all serving pieces, ice buckets, trays, etc. out ahead of time and place labels on them as to what menu item they will hold to avoid last minute rummaging through cabinets.

Dress up Your Dressing

To make fat-free salad dressings tastier, add fresh lemon juice.

Egg-cellent Substitute

To reduce fat in baked goods, use egg substitutes. One-fourth cup egg substitute equals one whole egg.

Grab a Grape

Keep washed grapes in the refrigerator so they are easy to grab when you get a yearning to snack.

Half the Battle

Having trouble getting your family to fall for whole-wheat pasta? Try mixing it with half regular pasta. Then, slowly decrease the regular and increase the whole-wheat content for a healthier version of a pantry staple.

Know Before You Go

Always food shop with a menu and a grocery list — you won’t be as tempted by slick-looking processed foods.

Lower Fat. Same Flavor.

Substitute equal amounts of plain low-fat yogurt for sour cream in recipes. There’s almost no difference in the finished food.

A Sticky Situation

When measuring molasses or other sticky liquids, spray the measuring cup first with nonstick coating. The cup is easier to wash, and there is no waste.

At Home Air Freshener

A quick and easy way to rid your house of cooking odors is to boil a few cinnamon sticks in water for a few minutes.

Be Proactive

Plan meals in advance to incorporate the use of leftovers. For example cook extra ground turkey when making spaghetti and use it again the next night for chili or tacos.

Brush It Off

If you spill cooking oil on the floor or counter, sprinkle flour over it; wait a few minutes for it to absorb and wipe or sweep up.

Clean While You Cook

To save time, clean as you cook, then after dinner you won't have as many dishes to tackle.

Don’t Strain Yourself

To sift flour, place it in a strainer and shake, or bump the strainer against the side of the bowl.

Easy Cheese

To make cutting processed or other gummy cheeses faster and easier, first spray both sides of your knife with nonstick coating. It will slide right through.

Easy Egg Separation

Use a small funnel to easily and quickly separate an egg. The white will go through, while the yolk will stay in the funnel.

Easy on the Ears

When buttering corn on the cob, place sliced butter and salt in a zip-top bag, add ears of cooked corn, close up the bag and shake. You get perfectly buttered corn.

For Good Measure

Mix pancake or waffle batter in an extra-large six- or eight-cup measuring cup. Its handle makes it easy to hold, and the spout makes it easy to pour the batter onto the griddle or waffle maker.

Here's the Scoop

For perfect meatballs every time, use an ice cream scooper to create a round and uniform meatball. Make extras and freeze, use as an easy appetizer for unexpected guests.

Keep It Up

Keep an ongoing shopping list close to the refrigerator for you and your family to add items just as soon as you run out.

Make it Snappy

For a quick and tasty lunch, assemble a turkey panini by layering leftover turkey breast slices, fresh romaine lettuce and crisp bacon on hearty bread slices. Top with mayonnaise and grill until warmed through.

Quicker Clean-Up

Another way to clean up pots and pans quickly-- boil a little vinegar and water in the pan. Then stuck on food is easily cleaned out.

Spray and Wash

When you spray a baking sheet with nonstick coating, hold it over an open dishwasher. This will help prevent getting slippery spray on the floor, and overspray will wash away when the dishwasher is run.

Waste Less

When putting away leftovers from a meal, use masking tape to write the name of the food and the date, then place the tape on the lid of the storage container. This makes it easy to see at a glance what's in the fridge and how fresh it is.