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attention to how easily your knives slice and chop — and listen for that satisfying, clean “shhkt” sound.

Chef’s tip: Want to know why restaurant food tastes better? Usually, it’s because of added salt and butter. And most chefs prefer using unsalted butter.

Organize your spice rack. Arrange by most used, with the remainder by alphabet. Check expiration dates. Spices don’t “go bad” but do lose flavor. Strong scent = strong flavor. Store in airtight containers in a cool, dark spot. Consider using a rack to make it easier to quickly find the spice you need. Chef’s tip: The classic technique to get the most out of your spices is to toast them. Spices have natural oils that release deeper flavor when heated. I like to toss whole spices in a dry skillet over medium heat for a few minutes until they’re fragrant. Then I let them cool before grinding. Even ground spices like turmeric and cinnamon benefit from a quick toast to boost flavor. Just be careful not to burn them.

by Ann Maloney Here are some tips to make cooking and eating together at home faster, easier and tastier. We also asked Mike

Inventory your pantry, fridge and freezer: Once a week, before your Rouses run, do a quick check to see what you have on hand, so you don’t buy duplicates or run out of essentials. Toss anything expired and remember: A well-stocked freezer definitely includes your favorite pizzas or dumplings!

Westbrook, Deli, Cold Cuts & Sushi Director for Rouses, to share a few of his best chef’s tips.

the equipment Gather must-have equipment. This will vary depending on what you like to prepare, but for most home cooks, the basics include a set of quality knives, large cutting board, cast-iron skillet, Dutch oven, sturdy wooden spoon, silicone spatula, thermometers, spoon rest, silicone potholders and kitchen scissors. Cooking essential: at least one nonstick pan — who likes scrubbing eggs off of a pan? Hand-wash this pan so it does not get scratched in the dishwasher. Keep your knives sharp. A dull knife is dangerous and makes cooking tedious. You should always cut on wood or plastic boards — glass, marble or granite surfaces dull blades quickly. Don’t put your knives in the dishwasher; the heat and movement can damage the blades and handles. Wash them by hand and dry them immediately. Store them safely in a block, on a magnetic strip, or with blade guards. Tossing knives in a drawer dulls their edges and creates a safety hazard. How do you know when your knife needs sharpening? It should glide effortlessly through an onion. Pay

Chef’s tip: I eat frozen pizza all the time. Always preheat your oven — if it’s not hot, the crust can turn soggy. Before baking, quickly spread out the toppings so they cook evenly. Most heating instructions give you a range of times, but don’t rely on the clock alone. Your pizza is ready when the crust is crisp and the cheese is browned and bubbling. Consider buying a pizza stone; it helps make frozen pizza crust great. Read the recipe before you start cooking. Make sure you’ve got all the ingredients and equipment, and take note of anything that needs extra time — like marinating, chilling or rising — so you’re not caught off guard halfway through.

Choose salts wisely. The type of salt — table, kosher or sea — and, in some cases, brand, will affect saltiness. For example, one

tablespoon of fine table salt is equal to one-and-a-half tablespoons of Morton’s Coarse Kosher Salt or two tablespoons of Diamond Crystal Kosher Salt. Decide ahead of time which salt you want so you’ll know how much to use. Note: Adding salt before and/or during cooking allows it to penetrate and enhance flavors. Start with a small amount and add more; unless you have health restrictions, don’t skip it.

42 ROUSES SUMMER 2025 • WWW.ROUSES.COM