Be a better, smarter cook with these tips from Adam Roberts's new cookbook Secrets of the Best Chefs.
Grate ginger (fast) instead of mincing it (slow).
From Susan Feniger, chef-owner of the Border Grill in Los Angeles.
For a stronger cracked pepper flavor, use a weed grinder.
From Dave Arnold & Nils Noren, instructors at the International Culinary Center in New York City.
For easier peeling, crack and soak hard-boiled eggs.
From Elizabeth Falkner, chef at Krescendo in New York City.
For precise sauté control, work with chopsticks.
From José Andrés, chef-owner of lots and lots of restaurants.
Check vegetables for doneness with a cake tester.
From Daniel Patterson, chef-owner of Coi in San Francisco.
Make dumpling wrappers out of white bread.
From Amanda Cohen, chef at Dirt Candy in New York City.
Fold ingredients together with a whisk.
From Gina DePalma, pastry chef at Babbo in New York City.
Rescue out-of-season tomatoes by roasting them.
1. Cut tomatoes in half across the equator and remove seeds (if you care) with your fingers.
2. Sprinkle with olive oil, salt, pepper, a pinch of sugar (plus fresh thyme, if you want).
3. Bake on a cookie sheet (lined with a Silpat if you have one) at 200 degrees for a few hours.
From Peter Dale, chef at The National in Athens, Georgia.
Roast chicken with the legs at the back of the oven.
From Samin Nosrat, chef and teacher at the Pop-Up General Store in Berkeley, California, who got the tip from Jacques Pepin.
Save time by boiling water before you add it to what you're cooking.
From Omar Powell, chef at Sugarloaf Country Club in Duluth, Georgia