- I still cry whenever I slice onions
Chilling the onion for an hour in the refrigerator before chopping. The cold temperature slows the formation of the sulfur compounds that are released when the onion is cut. If you chop quickly enough while the onion is cold, you may not tear up at all
- How can I save an oversalted dish
Serve it over an unsalted starch or grain, such as rice, potato puree, polenta, or quinoa. Accompany the food with a sweet, fizzy wine, like Prosecco or Champagne, or even sparkling water. Bubbles cleanse the palate of salt, which means every sip refreshes your taste buds.
- I'm making guacamole, but the avocados are hard as rocks
Place avocados in a brown paper bag with a banana, then leave the bag on a sunny windowsill for 18 to 24 hours. Together, the banana and the avocados release a large amount of ethylene gas, which can hasten ripening. If you can't wait a day, try this trick from California avocado grower Carol Steed: Place 2 peeled, pitted avocados in a blender with 1 cup peas (fresh, or frozen and thawed); pulse until smooth. The peas will help soften the consistency of the unripe avocados but won't affect the flavor.
- I accidentally made dinner too spicy
There are a few ways to tone down overly fiery food. Sara Moulton, a chef and the host of Sara's Weeknight Meals on PBS, says sugar is an unobtrusive antidote—especially for soups, chilies, and stews. Add it in ½-teaspoon increments, and taste after each round. You can also dilute spiciness by adding more of the main ingredient.If you're cooking meat, add some more meat." Another option: Plate the dish with a garnish of soothing dairy—like a dollop of cool ranch dressing alongside way-too-hot wings.
- My pots have baked-on stains
To remove interior spots, put an inch of water and 2 drops of dish soap in each pot and bring to a boil. Let the liquid simmer on low heat for 5 minutes, then pour it out and scrape off loosened bits with a plastic spatula.
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