Too good not to share, but not enough for full articles individually:

When cooking a thick chop or piece of meat, you can support it on its side by using a halved potato as ‘bookends’. - ATKYou can custom color sanding sugar (for cookies and cupcakes) by blending your food coloring in vodka, and dipping the white (cheaper) sanding sugar you’ve placed in a strainer. The more dips, the deeper the color. Dry on paper towels and use. – Elisa Strauss (RR)

Combine all your ingredients for meatloaf or meatballs BEFORE you add them to the meat. The less you handle the meat, the tenderer the result will be. – Rocco DeSpirito’s Mom

When serving a pie, cake, or quiche - always cut two slices before serving. That way you can avoid that inevitable somewhat sloppy first piece. - Martha Stewart

If you are going to roast walnuts, either for a garnish or in the process of making your dish, soak them in hot water first. This will remove some of the bitterness. – Nick Stellino

When using a dough hook in your mixer, and you feel/hear the machine start to strain, remove the dough. Add back to the running machine in small chunks – they will incorporate much easier, and your machine will be better able to handle it. –Esther McManus (Baking with Julia)

Use a box grater to get the pulp of a tomato without the skin. The skin will flatten out against the grater, and you are left with just the juice and good stuff. – Ciao Italia

When using raw onions, rinsing or even soaking slices in cold water will remove some of the ‘bite’. – Rick Bayless

Refrigerate or freeze your fish oil capsules to avoid the burps. – Dr Ernie (RR) and don’t drink hot coffee or tea anytime soon – Linda