…by slicing it in half, then submerging it in a bowl of water. The seeds will sink while the pith floats, making them easy to separate. —Julie Fagan, of Peanut Butter Fingers  https://www.womenshealthmag.com/food/a19982068/cooking-tips/

…and grate it into the dry ingredients. You’ll handle the cold dough less, resulting in more tender and flaky pie crusts, biscuits, or scones. — Adrianna Adarme, of A Cozy Kitchen https://www.womenshealthmag.com/food/a19982068/cooking-tips/

…shake up a fruity vinaigrette instead. Add equal parts oil and vinegar to the jar, give it a good shake, and season with salt and pepper to taste. —Marisa McClellan, of Food in Jars https://www.womenshealthmag.com/food/a19982068/cooking-tips/

like arugula or kale, in a bowl of ice water in the fridge for about an hour to cut their bitterness. Run the leaves through your salad spinner several times with a paper towel to get them nice and dry and crisp. —Dina Avila, of Leek Soup https://www.womenshealthmag.com/food/a19982068/cooking-tips/

…add a pinch of baking soda. It speeds browning and cuts cooking time practically in half. —Susan Voisin, of FatFree Vegan Kitchen https://www.womenshealthmag.com/food/a19982068/cooking-tips/

Don’t be afraid of acid! If a dish is missing something and you just can’t put your finger on it, chances are it could use a touch more acid, such as wine, lemon juice or orange juice. https://www.tasteofhome.com/article/culinary-school-cooking-tips/

This may seem to be an unnecessary step, but it actually perks up the essential oils and boosts a recipe’s flavor tremendously. https://www.tasteofhome.com/article/culinary-school-cooking-tips/

It’s important to let meat rest for a while before slicing into it. The longer you can let it rest the better; otherwise, the juices run onto the cutting board instead of staying in the food https://www.tasteofhome.com/article/culinary-school-cooking-tips/