Photography by David Wile Image by: Photography by David Wile
When opening a new container of baking powder, cut down the middle of the seal, beneath the lid, and remove only half. The remainder can be used to level off your measuring spoon. Always purchase baking powder and baking soda in the smallest containers available so you're more likely to finish them before they lose potency.
— Amanda Barnier
When you're making meringue, take care not to overwhip the egg whites—or the granulated sugar won't incorporate.
— Chef Lynn Crawford
Same saver: Grate on demand
Did you know that fresh ginger freezes well? You don't even have to peel it. Freeze the whole root in an airtight container and grate it while still frozen, as needed.
— Jennifer Bartoli
The type of peach you use makes all the difference when it comes to pitting. Clingstone peaches are just as they sound—clingy—so save them for eating out of hand. Easier-to-pit freestone peaches are much better for preserving, baking and cooking because the stone pops out easily. Both are equally delicious, though.
— Annabelle Waugh
For more essential cooking tips, visit our Cooking School channel.
This story was originally part of "Test Kitchen Tips" in the September 2015 issue.
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