Cheesecake tip: If you're baking a New York cheesecake, and they always seem to crack, here's the trick: the minute they come out of the oven, run a very sharp knife around the cake, between the edge of the crust and the springform rim. As the cake cools, it shrinks (as do all things when they cool down). If the sides of the cake are not sticking to the edge of the pan, it will not crack the cake apart as it cools!
Macaroni and Cheese tip: We all love mac and cheese. It is particularly good when it's homemade, and has oodles of cheese. The best way to enjoy a mac and cheese is to make the sauce with buttermilk instead of cream or plain milk. Buttermilk has a very low fat content despite its creaminess, and adds extra "zip" to the taste of the sauce.
Meat tip: Searing is very important. It seals the juices inside a piece of meat right away, so they don't escape during the cooking process. When making a roast or any meat that requires a long time in the oven, preheat the oven approximately 75 degrees F higher than you will be roasting, put in your roast at the high temperature for 10 - 20 minutes or until it's "talking" to you, then reduce the temperature to normal and cook as usual. After your roast is finished, take it out of the oven and give it time to rest. Ten or 15 minutes should do; this "calms down" the meat, locks in the juices, and makes it ready for you to cut and serve. Remembering these tips should make your meat perfect.
