• Foods that are to be steamed should be cooked until they are just done and served immediately. Overcooking can make the food rubbery or dry.

• Cook mushrooms as soon as they are cut for best flavour, colour and consistency in the finished dish. Avoid cutting more than needed at any given time.

• While steaming vegetables or potatoes add herbs or spices to the cooking liquid so that their flavours are absorbed.

• While sautéing vegetables or any meat dish add a small amount of sugar, honey or any fruit juice near the end of the cooking time. This gives glaze, additional flavour and a golden sheen to the finished dish.

• When using curds in gravy, add salt only after curd is cooked so that it does not curdle.

• If using nutmeg, add freshly grated nutmeg only at the end of cooking as heat diminishes the flavour.

• Lettuce when cut with a knife get discoloured along the edges so they should always ben torn by hand.

• Before barbecuing food apply a little oil over it. This will prevent it from sticking. Also grease the barbecue, skewers and tongs for the same reason.

• When baking bread, to test if a loaf is cooked, tap the tin underneath with your knuckles. If it is cooked there will be a hollow sound.

• While cooking Thai food, if galangal is not available substitute it with half the amount of freshly grated ginger.

• Ideally scrambled eggs should be served immediately after cooking. However if you need to hold them for some time, before serving cover them and place over a pan of hot water rather than over direct heat.