* Dry the lemon and orange husks throughly in the oven after washing them, and then grind in a grinder like flour. Ths way, you can store this fruit flour in a jar and can use for recipes of cake, pudding etc.

*If you made too much spaghetti, you can use it the following day to make a delicious macaroni vegetable salad.

* Never throw the cherry stalks after eating the cherries. You can prepare a healty tea by drying these cherry stalks. The tea which you prepare by boiling two handful cherry stalk in one liter water, is good for the kidneys and is a good antioxidant.

* If the haricot bean is very juicy, squash a scoop of bean and add to the meal to balance the consistency.

* To prevent sticking the mille-feuille to the baking tin, you can sprinkle some breadstick crumb after buttering up the pan.

* You should always prefer a wooden spoon to get the right consistency of your sauce or cream. Metallic spoons heat up quickly and can transmit its heat and can disrupt the consistency of the cream.

* Before frying the aubergine, let it wait in the salted water for 5-10 minutes. This way, it won’t get dark and won’t absorb too much oil after frying.

* To get a well roasted chicken, try to apply salted water on it before cooking.

* To deduce whether the frying oil has reached its ideal temperature, put a piece of the nutriment which will be fried in it. If it rises to the surface in 20 seconds, it means that the oil has reached the needed temperature.

* If you want to reuse the cooking oil which had been used to fry something else before, filter it through a colander and store in a glass jar. Then use it just one more time, but not more.

* You should notice two points while frying potatoes. First of all, mince the potatoes after peeling and wash them with plentiful water and then dry throughly with a dry cloth. Because, the starch which is exposed from the cut places will make the pieces stick to each other like glue. Secondly, you should add the salt immediately after frying. The salt absorbes the excessive oil and steam.

* To prevent hot oil splash, add some salt to the pan before making the oil hot. So, you can fry in safe without any oil splash.

* A good frying oil foams only at first and doesn't remain adhesive waste in the fryer.

* The freshness of the fish can be deduced from its sharp eyes and dark red fins.

* To deduce the freshness of the shelled seafoods such as mussel, oyster weigh them with your hands. The heavier, the fresher.

* Prefer the pure and bright green ones when you take the broccoli.

* The nutriment which needs the most care while taking is the mushroom. When you take the cultivated mushroom, prefer those whose are and whose color is close to white or beige.

* To peel sousage, wipe it with a damp cloth after scratch it all along with a sharp knife.

* To peel the tomato, put it in the boiling water for a few seconds, its skin will peel off naturally.

* In order to digest fat easily, cook the vegetables with less water and without the oil on a low heat. After the meal cooked, add some oil. Shake the casserole gently to make the oil mix, then put on the casserole's cover and wait a few minutes. The vegetables which are cooked with this method can assimilate easier, because they don't absorb the oil and used less oil.

* If you sift the flour which you will use to make a cake, the spaces between the particles fill up with the air and so your cake will puff up better.

* The best way to clean up the leaves of salad green is adding some vinegar to the last washing water. Don't let the washed vegetables wait in the water for a long time. Otherwise they will lose their minerals and vitamins.

* The artichokes float on the water while cooking even if it is whole or with stalks. To prevent this, cover the casserole with a clean fabric, not with its lid. The cloth bloats with the steam and the pressure will push the artichokes down.

* If you put the colored vegetables such as carrot, bean to the iced water after boiling them, you can stop their cooking process with the shock method and hence prevent their color loss.

* If you want have liver with better taste, make it wait in the milk for 30 minutes before cooking. This way, it will be a lot more delicious.

* Cucumbers that have waited in the fridge for a long time become shrivelled can regain their fresh look if laid down in a mixture of lemon and water for 10-15 minutes after being washed. You can also use the same method for the parsley.

* To store your cakes fresh, wait until it cools off after cooked. After then, store your cake with its cake block and with a cover in a cool and dry place.

* The vitamins of the hard skinned vegetables and fruits are more intense near the closed part of the skin. Because of this, peel these aliments skin thin or eat up without peeling up.

* Wash the green vegetables without peeling them, because they lose their vitamins from cut parts.

* Outer leaves of the green salads which generally thrown out include more vitamins because of being closed to the sun. So, try to use these parts of the salads.

* If you rip the leaves of the lettuces or green salads with your fingers instead of cutting them, you can prevent the vitamin loss.

* If you melt the fruit salad's sugar and add it at the last minute, the fruits do not lose out their freshness and you get a better result.

* While cooking meals such as steamed fish and Zucchini, add the pill and parsely after cooking is finished. This way the pill and parsey will not lose their color and taste.

* While cooking meals, do not add the salt or sugar immediately because these additives delay the cooking.

* While making mayonnaise, make sure that the oil and the egg should be in the room temperature to get a good result.

* Let the oil and the ingredients which will be used while baking the cake rest in the room. This way, you will allow the oil to mix better and therefore the cake to puff up.