If a recipe calls for buttermilk and all you have in your refrigerator is regular milk, you can make an acceptable substitute by adding 1 tablespoon of white vinegar to 1 cup of milk. Let this stand at room temperature for 10 to 15 minutes, or until you see the milk thicken to the consistency of buttermilk.

In order to curb the gastric disturbance which beans cause in some folks, try adding a small amount of baking soda to the beans just before serving (a teaspoon or so should do it). You should see some bubbling action, and this helps temper the affect on sensitive individuals.

If you hate throwing away that expensive vanilla bean after using it only one time to make a custard (or whatever), don’t!
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When juicing limes or lemons straight out of the refrigerator, try “nuking” them in the microwave for a few seconds (10 to 20, depending on the microwave).
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Though both shallots and scallions are in the onion family, (and some folks use the terms interchangeably), they are very definitely different. Shallots are bulbous and grow more like garlic than onions, with a thin outer layer that dries much like an onion’s outer skin.
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The zest is the outermost skin layer of citrus fruit (usually oranges or lemons). It has a great aroma. The zest can be removed from the fruit by using a citrus zester, paring knife or vegetable peeler. Only the colored portion of the skin (and not the white pith) is considered the zest. The aromatic oils in citrus zest are what add so much flavor to food. Zest can be used to flavor raw or cooked and sweet or savory dishes.

The oils contained in most nuts are apt to go rancid if stored too long or in a warm place. To extend the life of your nuts, store them in the freezer in an airtight container.

The flavor of fresh ginger is incomparable, so, too, can be the task of peeling and chopping it. Next time, try “scraping” the peel off using the back edge of any knife. It should come off quite easily. To simplify the chopping process, try cutting the ginger crosswise (across the grain) into thin slices.¬†Then, using any flat surface (the side of a large chef’s knife or cleaver work well for this), pound the ginger against your cutting board. This should do the job for you, but if you need it a little finer, a couple of passes with your knife should finish the job easily.

Every now and then I find myself wishing for three hands in the kitchen, such as when trying to drizzle oil into a mayonnaise or vinaigrette while fervently whisking with the other hand (meanwhile, your bowl is rocking and spinning all over the place).
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If you find yourself wanting to cook a pot of beans but don’t have the luxury of soaking them overnight, try the quick-soak method. Place rinsed and sorted beans in a large pot or Dutch oven and cover with cold water (for 1 pound of dried beans add at least 2 quarts of water). Bring to a boil over high heat. Remove from heat, cover pot and let sit 1 hour. Drain and cook as desired.