Interesting read. One of those hmm... 'I didn't know that' articles.

Kitchen Myths

lol @ "super fussy people at Cook's Illustrated

I am a DIEHARD fan of America's Test Kitchen. I get one magazine at home and subscribe to the other online. Catch their show on PBS whenever I can. They are my food guru's and their tips are amazing.

Salting meat, especially a steak or peice that you'll sear, makes it crust nicely, as it does remove some water from the surface and allows it to brown crispily. (Plus it gets to penetrate deeper and your meat just tastes better in general)

Whatever about the microwaved potatos bit...if I want to cook it in the microwave and called it baked I will! That's how I was raised dammit.

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Here's some of my tips!

use Kosher or Sea salt instead of normal table salt (unless you umm have a goiter haha, then keep reaching for iodized). It has more and better salt flavor with less sodium.

Add a little oil to the pot before boiling water for pasta or potatos it will keep it from boiling over.

Salt your water when cooking pasta (but not until after it boils to avoid scratching your pot)it's your only chance to season the pasta itself.

When making oven fries cover them with foil for the first 5-10 minutes of cooking, this will steam the insides and they will be nice and fluffy, then remove the foil to brown them up.

I add broccoli slaw to fried rice to punch up the nutritional value (plus it tastes good in there)

Frozen fruits and vegetables are often more nutritious then fresh ones since they are frozen almost immediately after picking and retain more nutrients.

If cooking a dish that has a strong spice flavor, bloom the spices by placing them in a pan with hot oil for a few seconds, this will release more of their flavanoids and punch up the flavor.

To minimize tearing when cutting an onion, place any part of the onion you're not working with cut side down. The acid is released when the fruit is cut, so placing it down keeps it from going right to your eyes.

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I do some of those tips. Thanks.

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