Here's a couple of our favorite bits - do check out the whole article too...
From Jason Atherton: You always read about olive oil being better for you but it's really only good for adding at the end of cooking and for dressings. I never use it to fry things in because it's too bitter and it has such a low burn point that it will ruin the flavour of your food.
From Anna Mosesson: Try this lobster butter for your fish dishes - ask at a restaurant for some lobster or crayfish shells. You can do it with one but it will be better with two or three. Crush the shells in a pestle and mortar with ordinary butter until it's all mixed. Then put the mixture in a pan of hot water. The shell is heavier and sinks to the bottom, the water remains in the middle and you skim off the butter, which is a bright orange colour. Put it in an ice-cube tray and freeze it. You can use it for any fish sauces or stocks you need for recipes and it's incredible.
(Image credit: The Italian Taste)