This one's less about taste, more about process — but still. We tested ten of the most popular tricks for cutting onions without tearing up, and chilling them in the fridge or freezer first made the biggest difference.

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Pro chefs don't waste any produce. Herb stems, like parsley and cilantro, can actually be used in many different ways. Add them to slow-simmering stews and soups while cooking to infuse more flavor. (Just make sure to take them out before serving.) You can also use them to infuse oils and vinegars or purée them and add them to butter

If the oil isn't ready, food will soak it up instead of sizzling in it — and the end result won't taste as good. You want oil hot enough so that it swirls or ripples when you move the pan, but not so hot that it smokes

Both carry excess water — and salt draws it out even more, causing the food to get soggy. Instead, let them pick up some color first and shed their extra liquid. Then add salt. (Also, make sure they're totally dry before they hit the pan!)

If you leave warm food out at room temperature for a very long time (over two hours), the food could start developing bacteria. But there's also danger in placing hot food immediately in the fridge — it can bring the temperature of the fridge up and put other food at risk. To avoid that, refrigerate your warm-but-not-hot food in small, air-tight containers and leave room next to them in the fridge. That will let air properly circulate and cool the food down faster.