Keep lunchbox sandwiches from getting soggy by choosing sturdier bread. Bagged "sandwich" breads tend to deteriorate more quickly than sturdy, artisan-style seeded whole grain, baguette, ciabatta and focaccia breads. Also try pretzel rolls, flatbreads and wraps.
Packing a salad for lunch? Ensure it's the best it can be by washing your greens in ice-cold water and spinning them thoroughly dry before packing them separately from other salad ingredients and dressing.
Turn dinner into a meal occasion with a super-simple glaze/sauce for your main dish meats. Whisk 4 parts of your favorite jam with 1 part rice vinegar. Warm and spoon over your cooked protein. Try cherry with lamb, apricot with pork and orange with chicken.
Save that last bit of boxed stock or wine by freezing it in an ice cube tray. Put frozen cubes in a storage bag for long-term storage; add them as needed to sauces, soups, stews and gravies all winter long.
Not only is a lattice-top crust pretty on an apple pie, it helps moisture evaporate, creating a naturally thicker filling. It also makes it easy to see when the filling is bubbly in the middle, and thus perfectly "done."