• When reheating casseroles, it is best to defrost them in the refrigerator overnight. To test for doneness, simply insert a knife or wooden skewer in the center of the food, if it’s hot to the touch when removed then it is hot throughout.
• When preparing/cooking rice with stock, it is better not to soak the rice. Instead, wash the rice in cold water to maximise the taste from the stock used.
• Adding a peeled and chopped ripe kiwi with the marinade of meat, chicken or squid will make the meat tender and juicier.
• Unless the recipe specifically calls for it, don't use more than three herbs and spices in any one dish.
• For a quick and delicious appetiser, stuff cherry tomatoes with a mix of roasted garlic, cream cheese, lemon juice, salt, pepper.
• Use lemon juice, garlic, herbs and spices to perk up the flavours of vegetables instead of rich sauces made with cream, butter or cheese.
• For a tasty dip, blend roasted garlic with roasted eggplant.
• Top pizzas with roasted garlic for an extra savoury taste.
• Add roasted garlic to extra virgin olive oil and balsamic vinegar to make great dipping oil.
• Fry dried whole chilli with onions and curry leaves, then add immediately to meat and vegetable dishes for an appetizing aroma and flavour.
• Finely slice garlic, chilli and sun-dried tomatoes. Then immerse in olive oil in an airtight jar and store in a freezer. Add a spoonful to flavour stews and pasta.
• When cooking with olive oil, the oil should never reach the smoking point, for this will ruin the aroma of the olive oil.
• To make slicing a potato simpler, cut off a thin slice (3-5mm) from one end and place it sitting on a table. This will make the potato more stable on the table.
• Basmati rice is a good substitute for jasmine Thai rice, but with a less nutty flavour.
• When making steamed rice of any kind always check to see if the rice is cooked by putting a grain between your forefinger and thumb and gently pressing. If the grain crushes into a thick paste, it is ready. If it is mushy, it is over-cooked.
• When using vegetable in kebabs, parboil vegetables such as bell peppers, zucchini, carrots and other dense vegetables, before skewering if you like them tasting fully-cooked in the end.
• To keep cheese from becoming tough and stringy, cook it at low temperature and always add the cheese at the end of the cooking time.
• Firm-textured fish (salmon, tuna, mahi mahi, swordfish, shark, etc.) and shellfish are best for kebabs.
• Potatoes retain nutrients better if cooked whole. However, they may be halved, sliced or diced before cooking if shorter cooking time is desired.
• Cheese microwaves well, but use lower power settings.

·        You can know that an artichoke is cooked when the leaves are easily pulled off, and the choke in the middle is tender when pierced with a fork.