2. Don't bother using a roasting rack for meats. "Instead, line the bottom of your pan with root vegetables. Keeps down the splatters and produces a side dish."
3. Sustainable sea creatures are often cheaper than their larger and more endangered cousins. "Choose anchovies, sardines, mackerel, squid, mussels."
4. Butchering Tip No. 1: "Cut along the seams of connective tissue and fat, not through the muscle."
5. Americans tend to drink white wine too cold and red wine too warm. "Take a chilled white wine out of the fridge 30 minutes before you want to drink it, and put your red wine in for the same amount of time."
Read More: Check out the other 5 tips at The New York Times
(Image: Food & Wine)