Cooking tips from top chefs. Pt1

• The smaller the item, the higher the baking temperature. For example, I bake mini chocolate chip-toffee cookies at 500 degrees for only 4 minutes. Perfect end result.

Jim Lahey
Co. and Sullivan Strret Bakery, NYC

• If your cooking for someone important-whether it's your boss or a date-never try a new recipe and a new ingredient at the same time.

Marcus Samuelsson
Red Rooster, NYC

• After working with garlic, rub your hands vigorously on your stainless steel sink for 30 seconds before washing them. It will remove the odor.

Gerard Craft
Niche and taste, St. Louis

• If you find you need more oil in the pan when sauteing, add it in a stream along the edges of the pan so that by the time the oil reaches the ingredient being cooked, it will be heated.

Tony Maws
Craigie On Main
Cambridge, MA

• Brine baby brine! Ya gotta brine that poultry to really give it the super flavor!

Guy Fieri
Diners, Drive-ins and Dives

• When you deep-fry, hold each piece of food with long tongs as you add it to the oil. Hold it just below the oil's surface for five seconds before releasing it. This will seal the exterior and stop it from sticking to the pot or the other food. 

Michael Psilakis
FishTag and Kefi, NYC

• When chopping herbs, toss a little salt onto the cutting board; it will keep herbs from flying around.

Joanne Chang
Flour Bakery & Cafe, Boston

• To make a great sandwich, spread the mayonnaise from corner to corner on the bread. People rush this step and just do a swoosh down the middle. Every bite should be flavorful. Now that's a sandwich.

Roy Choi
Kogi BBQ and A-Frame
Los Angeles

• For an easy weeknight meal, save and freeze leftover sauces from previous meals in ice cube trays. The cubes can be reheated in a saute pan when you need a quick sauce.

David Burke
David Burke Townhouse, NYC

• Instead of placing a chicken on a roasting rack, cut thick slices of onion, put them in an oiled pan, then place the chicken on top. The onion will absorb the chicken juices. After roasting, let the chicken rest while you make a sauce with the onions by adding a little stock or water to the pan and cooking it for about 3 minutes on high heat.

Issac Becker
112Eatery, Minneapolis

• Always try the original recipe first. Taste it and dissect it. Then make it a second time with your substitutions. That way, you'll know what it originally taste like and then you'll know what personal touches should be added.

Monica Neal
Lucyred.com