Wok talk. Dont stir ingredients as you add them to a wok. You'll cool the wok and make the food greasy.

Chilling foods. To chill foods quickly put them in your freezer for 20 to 30 minutes rather than longer in the refrigerator.

Fried food odors. Next time you fry foods, try placing a small cup of bleach nearby. The bleach absorbs much of the "fried" odor (that would otherwise linger for days!) Be sure to clearly mark the cup and keep it out of children's reach.

Greasy gravy. A small amount of baking soda and added to gravy well eliminate excess grease.

Non-slip cutting board. Keep your cutting board from slipping by placing a thin layer of damp paper towels underneath to anchor it to the work surface.

Casseroles. Most casseroles can be made up to 24 hours in advance and refrigerated. Be sure to add 15 to 20 minutes to the cooking time to compensate.

Prevent spattering while sautéing. To prevent spattering and burns while sautéing, tilt the pan away from you to pool the oil every time you ad more food, then lay the pan flat again. You can also add a few sprinkles of salt to the pan to prevent spattering.

Soups. Remove some of the fat in soups by adding a lettuce leaf to the pot. Remove the leaf after fat removal. Place a raw potato in salty soup; it will absorb the extra salt.

Thickening soups and sauces. To thicken soups or sauce, try one of the following methods: Reduce the soup or sauce by cooking it longer. This will result in a thicker mixture with stronger flavor. Or add arrowroot, a tasteless powder available on the spice aisle. Arrowroot will thicken your dish, but does not perform well at high temperatures. Or add a mixture of cornstarch and water. While this thickens well, it can produce a chalky taste. Or Add roux. Cook equal parts of butter and flour until the mixture reaches a golden brown color. Add the mixture to your soup or sauce for added richness and thickness.