I just thought I'd share some random tips today:

• When you buy a rotisserie chicken to carve for sandwiches or chicken salad, save the bones in the freezer. When you have two or three, use them to make some yummy homemade broth. Waste not, want not.
• Use your kitchen shears to chop sun-dried tomatoes. Sun-dried tomatoes often stick to knives, but cutting them wth the shears resolves that problem. And it's easy to make the pieces the size you want them.
• Speaking of cutting things to size, when you are chopping veggies for cooking, making the prieces all the same size isn't just about aesthetics. It allows the pieces to cook more evenly so you don't get burnt bits AND raw bots.
• Before adding flour to a sauce or gravy, cook it a little bit to remove the raw taste.
• Many soups can be smoothed out and improved by adding a tablespoon or two of butter just before serving. Just swirl it in and let it melt. Unsalted butter won't affect the flavor balance.
• Consider the judicious addition of  Dijon mustard to recipes requiring mayonnaise: chicken salad, deviled eggs, etc. Dijon is also great swirled into stews before serving. It adds a big flavor punch for few calories.
• Want a mild onion flavor in a dish? Add shallots instead.

What cooking tips would you like to share?