How to Cook Everything a Little Better

Great tips! Another tip is if you want to impress someone with a homemade pizza, go to Papa Murphys and buy just the dough, it costs $2 and comes on the pan, then put on what ever toppings you want and cook using the Papa Murphy directions.

Most of these are very unnessary. Honey and corn don't mix, NOT everybody eats Lobster. I use milk and eggs then scramble never water. I have beer with dinner in a resturant or coffee but with sugar.
I was a chef for 25 yrs and I could take left overs and make a very healthy meal out of it.Chicken with rice and greenbeens or any left over vegatable. Roast Beef with gravy over bread, peas,carrots, like aleft over stew.

You have to eat "unhealthy" every now & then - keeps you from overindulging all the time. Should try taking pound cake, heating a frying pan with a little butter, slice pound cake and toast. Delicious! Also works better if the cake is a little stale/old.

not much said. i say how to cook everything a little bit better is to cook with "butter" and "light cream" take that to the stove

Everything sounds good, aside form the honey on corn. That is disgusting!

here's the funny thing, a lot chefs/cooks use these tips at our favorite restaurants and we scarf these meals like it's the last one before we die. then we complain about why we can't lose that x amount of pounds. I like the tips, they're great. The everyday household cook won't use it all the time but on occasion it good for a little change. I think I'll save this one

Salmon from the grill is usually dry...so try this. Use a glass baking pan that is not much bigger than the portion of salmon you are using, wipe the entire pan with butter and olive oil. Put whatever spices you like..me I use yellow Mrs Dash, lemmon pepper, light garlic salt, pepper, basil, oregno, and a light amount of of a dark sauce of your choice..I like Maggi. It is important that you use fresh salmon from the fresh seafood case. Set the portion of meat into the pan and add the same spices on top; and if you like, lay some fresh sliced mushrooms on top; perferibly portabelo, then cover with thick alluminum foil. Pre heat your grill on low, then place to the side of a burner, not directly on heat just yet. Continually rotate around the heat for approximately 30 minutes, make sure the aluminun is tight. Listen for seering inside the pan, when you hear hissing, then place directly over the heat for only a couple of minutes while still rotating. The final sear will crust the skin, and the meat will be as tender as you have ever had. Buy using the glass pan, you will not dry it out or loose any of the meat to the grill. I have never had it in any better form than this...and I believe you will agree. MAC

I have read all the suggestions. They are correct and indeed helpful. I am 41 and have been working in restaurants since i was 19. I have been working and trained in mostly semi fine dining and fine dining but, also have worked in corporate chain restaurants. I consider myself a cook and not a chef although people i work with now would disagree with me. My point is, with all that i have experienced, what it all comes to cooking is this. Everything chefs and cooks know is from experimenting with products and methods. learn the basics of cooking and never be afraid to experiment. Some of tyhe best chefs learn more from mistakes than they do sucesses.

Who cares if the lobsters scream, they are part of the cockroach family so eating them is fair game!

Sea Water for Lobster? Really? No way! It's too polluted.
For corn on the cob, I do boil mine because I like it to stay juicy not dried out. I've tried every which way to grill it too, it always comeds out too dry. But 1 Tbsp of sugar in the boiling water will give you the best, sweetest, fresh corn taste, even if your corn has been sitting in the refrigerator drawer a few days too long.

I don't think most of us need a chef to tell us how to cook scrambled eggs, do we? Surely he could have come up with a better tip than that!

As for the scallops...with sea scallops you only need to cook them 2 minutes on each side. Any longer and the carry-over cooking will toughen them.
Get a 10" sautee pan very hot then add a tbsp olive oil (not extra virgin) and a tbsp of real un-salted butter. The olive oil will keep the butter from burning and add great flavor. Add scallops to pan but DO NOT CROWD them! Cook in small batches if need be. When they have cooked, (no more than 4 total minutes), remove them to a plate and loosely cover with foil. With the pan still hot, add about a 1/4 cup of a decent white wine (whatever kind you like) and 2 minced cloves of garlic. Simmer for about two minutes, remove from heat, add a dash of kosher salt and whisk in a couple of tbsp's of cream (heavy, light or 1/2 & 1/2) sprinkle in some parsley and return the scallops to pan or pour sauce over scallops. A little cracked black pepper doesn't hurt at this point either. Serve with Texas Toast points, garlic bread or any lightly toasted crusty bread, ( you'll need something to sop up the sauce cuz it's soooo goood!) You'll never eat scallops any other way again!!! Remember, measurements are not exact in savory cooking. Work to your own tastes! Do be afraid to add different things like fresh baby spinach greens or mushrooms. You're the one eating it so be free! Keep it light, keep it simple!

the picture of the corn looks disgusting...!

Everything is good in moderation. Honey and corn…why not?...... or would you rather load it with salt and butter? and heavy cream in eggs? Why not.... don’t tell me you use water.... this isn’t about healthy eating as much as it is about the art of cooking. So back off and don’t use the recommendations if your a health freak and enjoy fine cooking in moderation.

Good lord, you people and eat no fat, don't eat this, don't eat that, that will give you a heart attack, that will make you fat, blah, blah, blah. Get over it, we don't need food police, I will eat what I want, how I want and when I want. And by the way, I am not obese, I am not out of shape. You need to moderate. Its not your job to worry about everybody else. If you don't like it, don't eat it. It is a wonder some of you are even here with your thinking. I am sure your grandparents lived long and healthy lives.

Grill your corn; peel back the husk, keeping it intact at the bottom of the cob. Clean out the "hair", butter it up, season as you'd like, pull the husk back over the cob. Use a wire to hold the husk closed or take aluminum foil to create a tie for it. Keeps it moist and sweet!

I never understood how anyone could eat that burned corn from a grill such as in this picture. It tastes like $h*t

This is REALLY cool! Gonna try just about...ALL of them!

CoCo likes all the good stuff. She doesn't know how to cook, however. Maybe someone will do it.

I'm sorry but cooked corn is nothing new, I'm from el Salvador and we have prepared cooked cor since my great granparents were alive god rest their soul.