Chef Tips!

Food network magazine came out with a list of 100 tips from the best chefs around the country.  Check them out and learn to cook like a professional.

Most importantly...

17. If you keep it simple and buy ingredients at farmers' markets, the food can pretty much take care of itself. Do as little as possible to the food; consider leaving out an ingredient and relying on instinct.
Tony Mantuano Spiaggia, Chicago

- One of my favorite snacks is a really good tomato, fresh from th market with a touch of salt. It's yum and very refreshing.

20. Homemade vinaigrettes have fewer ingredients and taste better than bottled ones. No need to whisk them: Just put all the ingredients in a sealed container and shake.
Bill Telepan Telepan, New York City

- You can store it in the jar too, so easy!

29. Recipes are only a guideline, not the Bible. Feel comfortable replacing ingredients with similar ingredients that you like. If you like oregano but not thyme, use oregano.
Alex Seidel Fruition, Denver

41. Invest in a bottle of high-quality olive oil. Just a small drizzle can really bring out the flavor of pizza, mozzarella, pasta, fish and meat.
Nancy SilvertonOsteria Mozza, Los Angeles

- I have my mothers Olive oil from her farm in Lesvos, I save it for drizzling on feta or salads basically anything yummy.  It makes all the difference.

50. Don't overcrowd the pan when you're sautéing — it'll make your food steam instead.
Ryan Poli Perennial, Chicago

- My grama always says, don't crowd the mushrooms nothing is wrong with cooking them in batches.

57. Season fish simply and cook it with respect. The flavor of the fish is what you want. When it comes off the grill or out of the oven or pan, finish it with a little squeeze of fresh lemon juice. Always. There is just something about lemon and fish that is heavenly.
Rick Moonen RM Seafood, Las Vegas

- Lemon!!!!

60. Don't go to the store with a shopping list. Go to the store, see what ingredients look good and then make your list.
Alex Guarnaschelli
Alex’s Day Off

71. To optimize the juice you get from a lemon or lime, roll it hard under your palm for a minute before juicing. (Or — never say I told you this — microwave it for 10 to 15 seconds.)
Patricia Yeo
Lucky Duck, Boston

- THEN, cut the lemon down the equator and use a fork to squeeze.

76. Shoes off, music on, favorite beverage in hand — enjoy your time in the kitchen.
Claire Robinson
5 Ingredient Fix

- Cook with company!