To help ensure a crisp pie crust, position your pie on the lowest rack in the oven, where heat tends to be concentrated. As the heat rises, it will crisp the bottom crust before cooking the exposed top crust. You can also pre-cook your bottom crust prior to adding the filing.
Freeze nuts to preserve their natural oils, which can turn rancid at room temperature. Store each type of nut separately in and use within a year. When ready to use, toss in a nonstick skillet or onto a baking sheet (oven set at 350), for 5-10 minutes until nuts are aromatic and browned, not burned.
“Everything in moderation… including moderation.”
Stow old pieces 0f bread a large plastic bag in the freezer. When the bag is full, cut the bread into large chunks and pulse them in a food processor until you have fine crumbs. Toast the crumbs on a rimmed baking sheet in a 350° F oven, tossing once, until dry, 4 to 6 minutes.
“Cooking well doesn’t mean cooking fancy.”
Use your cookie sheets for more than just cookies! Try using it to assemble all the ingredients you’ll need for a specific recipe, or to doll out individual portions of cookie dough or a single layer of fruit for freezing prior to sticking it in your end container to avoid a big heap.