Don't crowd your pan when frying foods. And don't turn the food until it is cooked thoroughly on one side.

Fry meat, chicken, sea food, and vegetables on high heat so they don't lose their juices and flavor.

Remember, very hot foods keep cooking even after we take them off the heat!

When preparing condiments, make them a little salty so they can be preserved longer.

Always begin to measure cooking time after the liquid starts boiling.

It's better to avoid the use of aluminium cookware and foils specially when cooking with acidic foods like lemons and tomato paste.

Cook sauces long enough to get maximum moisture out for longer shelf life.

When boiling potatoes, add a few drops of lemon to preserve their white color.

Molokhia, Okra, and Taro must be cooked with lemon juice so they don't get slimy.