For Perfect Hard-Boiled Eggs:

• Put eggs into a saucepan and cover with cold water.
• Bring to a full boil, then remove from heat and cover.
• Let stand for 17 minutes.
• Remove from water and run cold water over eggs for a minute to make them easier to peel.
• That's it. No green stuff around the yolk. Perfect hard-boiled eggs every time.

How to Tell A Hard-Boiled Egg from a Raw One:

Spin the egg on a table. The hard-boiled egg will spin quickly but the raw one will wobble slowly.

To Cut Down on Saturated Fat:

Instead of using butter, which I love, I mix it half and half with Canola oil which is monounsaturated and actually good for your heart. I use it in place of butter on toast, pancakes, popcorn, etc.

Here's my recipe:

• 2 sticks (one cup) of unsalted butter at room temperature
• 1 cup Canola oil
• 1/4 tsp. salt

Mix well with mixer, put in a plastic tub, cover and keep in fridge.

Cut the Tops Off Carrots Right Away:

If the tops are left on they will continue to draw moisture and nutrients or of the carrots.

Never Store Mushrooms in a Plastic Bag:

They will get very soggy. Keep them refrigerated, but exposed to air.

Never Throw Away Soggy Old Vegetables:

Toss them in the freezer along with leftover bones from roasted chicken or beef. When you accumulate enough you can make a delicious stock.

Whipping Cream in a Flash:

Chill the bowl and beaters from your mixer beforehand and the cream will whip in less than a minute.

Peeling Garlic:

Lay something flat like a wide knife or spatula or even a piece of cardboard on the clove of garlic. Smack it hard. The peel comes right off.

Garlic Breath:

Chew on some fresh parsley. It contains chlorophyll.

Handling Raw Poultry:

I always keep a box of latex gloves in my kitchen. you can get a box of 100 at the beauty supply. Put them on to handle raw poultry, mixing meat loaf or any messy kitchen job. Toss the gloves and your hands are bacteria-free.

Get More Fresh Juice from a Lemon:

If you heat a cold lemon either in the microwave or in hot water you'll get twice as much juice.

Toss Those Over-Salted, Chemical-Filled Bouillon Cubes:

Just make a big pot of either chicken, beef, or vegetable stock, chill overnight and skim off the fat, then freeze in ice cube trays. Keep the frozen cubes in freezer bags and use them whenever a recipe calls for bouillon cubes. These are sooo much better. I add mine to rice, spaghetti sauce, chili, you can even thaw a few to make a hot cup of chicken soup if you're under the weather.