Let your food come to room temp before putting it in the fridge or freezing it. The drastic change is an opportunity for food poisoning. Good food isn’t always IG worthy. Food stylist exists for a reason.

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Not 40, but close enough. -Keep chicken carcasses and vegetable scraps in the freezer throughout the year to make the best stock worth your time and money during fall/winter. Freeze down and enjoy throughout soup/stew season. -Restaurant supply stores are a godsend. - Buy a kitchen scale and use it.

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Mise en place. Measure, prep and set out your ingredients before you start cooking/ baking. Clean as you go it makes life easier. And yes you have to wash your hands, counter, sink and utensils when switching btwn meats and/ or produce. Food poisoning is not fun.

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Freeze leftovers liberally If you live alone, you don't have to force yourself to finish eating a dish once you make something (I usually go 2 days before wanting something different) You'll develop a stash of different dishes you can take out and defrost overnight months later vs. ordering out

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brining your chicken not only ensures tender, juicy and flavorful meat, but also an even cook. also, invest in a cast iron.

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