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Cook in well-salted water and finish in the sauce — never rinse.

• Salt the water until it tastes like the sea.
• Reserve a cup of pasta water to loosen any sauce.
• Pull pasta 1 min early and finish it in the pan.

Sweet, acidic fruit (yes, fruit) that anchors sauces, salads, and stews.

• Never refrigerate — it kills the flavor and texture.
• Score an X and blanch 30 sec for slip-off skins.
• Roast halved tomatoes with olive oil to deepen sweetness.

Pungent raw, mellow and nutty roasted — the flavor multiplier.

• Smash with the flat of a knife for easy peeling.
• Add minced garlic late so it doesn't burn and turn bitter.
• Roast whole heads at 400°F for spreadable sweetness.

Crunchy and sweet — red, yellow, and orange are ripened (sweeter) green peppers.

• Char over an open flame, then steam in a bowl to peel.
• Slice along the natural ribs for clean, even strips.
• Roast at high heat to concentrate the sweetness.

Acid that wakes everything up — zest first, then juice.

• Roll firmly on the counter before juicing for more yield.
• Zest only the yellow — the white pith is bitter.
• A squeeze at the end brightens almost any savory dish.

Extra-virgin for finishing and dressing; regular for high-heat cooking.

• Store away from light and heat to preserve flavor.
• Don't smoke EVOO — it goes bitter past ~375°F.
• Drizzle on at the end of cooking for full aroma.

Sweet, summery herb that bruises easily — tear, don't chop.

• Add at the end of cooking to preserve the aroma.
• Store at room temp in water like cut flowers.
• Stack and roll leaves to chiffonade them.