Preparation

None of this is expert advice. It's what people worked out for themselves, usually the hard way — what actually helped, and what they'd tell someone standing where you are. Take what fits and leave the rest.

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Use older eggs for hard-boiling as they peel more easily than fresh eggs.
Less-fresh eggs have shells that come off far easier when boiled.
4 people, independently
Use a flour sifter to remove bugs from flour.
It removes bugs rather than just aerating the flour.
one person who lived it
Freeze peanut butter cups like Reese's to improve their texture and taste.
They are best eaten frozen.
one person who lived it
Wait until bread is cool before cutting it to prevent a messy, flimsy texture and rapid moisture loss.
Cutting warm bread makes it flimsy and causes it to dry out too fast.
one person who lived it
Microwave pineapple for 10 to 20 seconds to stop it from irritating your mouth.
The heat denatures bromelain enzymes that digest protein and cause irritation.
one person who lived it

Pat the thawed turkey dry with paper towels to remove all water.
Water entering hot oil causes dangerous reactions.
one person who lived it
Add avocado to a Caesar salad.
It is described as nice.
one person who lived it
If you find cilantro tastes soapy, mash the leaves before using them in recipes like guacamole to break down the cell walls and release enzymes that alter the flavor.
Mashing breaks cell walls, releasing special enzymes that counteract the aldehydes causing the soapy taste.
one person who lived it
Let refrigerated eggs sit at room temperature for about 10 minutes before cooking to ensure even heating.
Refrigerated eggs tend to cook unevenly if heated immediately.
one person who lived it

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Squeeze all liquid out of canned tuna before mixing with mayonnaise to get a dry, fluffy consistency.
This replicates the texture of commercial preparations.
one person who lived it
Shred tuna into smaller pieces before mixing to improve texture.
mimic fast-food preparation
one person who lived it