With pasta dishes, slightly undercook the pasta and then finish it off in the sauce. The pasta will absorb the flavors of the sauce.
Always put the pasta into the sauce never the sauce on top of the pasta.
Always invest in sharp knives, you are actually less likely to cut yourself.
When making risotto, make sure the stock you are adding is hot so the temperature inside the risotto pan does not drop each time you stir in more stock.
Add salt and vinegar to the water when poaching eggs it keeps the egg together whilst cooking or stir the water before adding the egg (but only one egg at a time). Remove the egg from the water and chill in ice water to be used later. To reheat just blanch in boiling water.
To make mash fluffy and light, just add 1 tsp of baking powder per kg of potato.
To peel garlic cloves quicker, microwave them first for 10 seconds. They pop out of their skin instantly.
Don't store apples and carrots in the same fridge compartment. The apples emit a gas that makes the carrots bitter.
I always used to peel kiwi's, but a friend of mine showed me an easy way to remove their skin and I've never looked back ... simply cut the kiwi in half and with a teaspoon scoop the fruit out. You will end up with a perfect kiwi half!