I've been cooking for my husband for 41 years. (I'll wait while the applause dies down!) Even though I think I know most of the "tricks" to cooking, I am still eager to learn new ones that seem to develop almost weekly. Anything that will make my time in the kitchen more efficient and less time consuming, is a plus!

The following tips are ones that I recently rediscovered on a well-worn sheet of paper tucked into one of my cookbooks. How many do you already do or know?

•   When cooking boneless chicken breast always put chicken between plastic wrap, shiny side of chicken down, and pound with a mallet. Chicken will be more moist and tender and will cook more evenly.
•   Sea salt or Kosher salt is much better than regular table salt in your cooking.
•   Pure vanilla is worth every penny!
•   Take meat out of the refrigerator at least 1 hour before grilling or roasting. This allows the meat to breathe and relax.
•   Always let meat stand for 10 minutes after cooking before slicing.
•   Tent meat with foil while standing before slicing. All meat continues to cook while tented and waiting to be sliced.
•   Always buy broth in cardboard cartons. Canned broth can taste like tin.
•   Never rinse pasta. The great flavor will go right down the drain.
•   Always coat pasta with a little olive oil and it will freeze beautifully.
•   When buying feta cheese the best flavor comes from sheep's milk feta.
•   Thaw frozen shrimp in the bag in cold water for 10 minutes. Drain water and add fresh cold water and soak for 10 minutes more and the shrimp will be thawed.
•   Save the outer rind from your fresh parmesan cheese. Freeze them and add to soups for a great flavor!