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Tip #4,936

When roasting a turkey or chicken, rest the bird on a few stalks of celery, some carrots and two onions. The resulting juice will make a particularly tasty gravy.

Tip #4,688

Reduce shrinkage in your bacon by washing it in cold water right before frying.

Tip #7,302

Look for discounted packages of meat. Grocery stores lower prices as expiration dates get close. Freeze what you buy and use another day.

Tip #7,209

Soak bread or panko crumbs in milk and add wet crumbs to ground beef mixture to keep baked meatloaf from drying when cooking. Milk keeps beef tender.

Nosh. Graze. Munch. Scarf. Nibble. Devour.

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Tip #4,189

Add 1 cup of water to the bottom of a broiling pan to eliminate smoking and make meat more tender.

Tip #4,349

Learning to cut meats and poultry at home can save you a lot of money on meat purchases. Courses can be found online.

Tip #4,382

Make your own signature BBQ sauce simply by mixing together a variety of store-bought sauces.

Tip #4,483

Make your own sausage patties by freezing a roll of sausage and cutting it into slices with either an electric or a very sharp knife while still frozen.

Tip #4,556

Place meatloaf mixture into a ring mold, then invert onto your baking pan. When finished baking, fill the center with mashed potatoes or vegetables.

Tip #4,557

Place several slices of bacon on top of your meatloaf before baking. The drippings from the bacon will keep the meatloaf moist as well as add extra flavor.

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Tip #4,581

For easy pot roast, put the roast in a crockpot, add a can of cream of mushroom soup, fill the empty can with water and add, and finally add a packet of onion soup mix. Set the crock on low in the morning and by evening you'll have roast and gravy.

Tip #4,856

If you don't have a meat mallet, you can use an empty wine bottle to flatten meat. Grasp around the top portion of the bottle and pound meat with the flat bottom of the bottle.

Tip #4,917

Place plastic baggies over your hands to keep them clean when working with raw meat. Just throw away the bags when finished.

Tip #5,445

For crispy, roasted chicken, rub the skin with your favorite high-heat cooking oil then sprinkle with salt. Roast at 225 degrees for 45-60 minutes or until skin turns brown.

Tip #5,687

Easily measure marinade ingredients in a sealable plastic bag by inserting it into a glass measuring cup and folding the top of the bag over the sides of the cup.

Tip #5,775

Instead of roasting cornish hens, try deep fat frying them. Split each hen in half and fry for 15-20 minutes. They will be crispy on the outside and juicy on the inside.

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Tip #4,370

Fresh papaya contains papain, which will tenderize the toughest of meats. Use in marinades and allow the poultry or meat to marinate for 30 minutes before cooking.

Tip #4,441

When buying ground beef in bulk, season it and form into hamburger patties. Wrap each patty in freezer paper, then stack in a freezer bag.

Tip #4,592

For juicy burgers, add a stiffly beaten egg white to each pound of hamburger.

Tip #5,634

To grill a hamburger, get the grill really hot, then grill the patty for 1 minute on each side. Then either turn down the grill to medium or move the patty to indirect heat and grill 8 more minutes on each side.

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Meat Tips

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When roasting a turkey or chicken, rest the bird on a few stalks of celery, some carrots and two onions. The resulting juice will make a particularly tasty gravy.

Reduce shrinkage in your bacon by washing it in cold water right before frying.

Look for discounted packages of meat. Grocery stores lower prices as expiration dates get close. Freeze what you buy and use another day.

Soak bread or panko crumbs in milk and add wet crumbs to ground beef mixture to keep baked meatloaf from drying when cooking. Milk keeps beef tender.

Nosh. Graze. Munch. Scarf. Nibble. Devour.

Add 1 cup of water to the bottom of a broiling pan to eliminate smoking and make meat more tender.

Learning to cut meats and poultry at home can save you a lot of money on meat purchases. Courses can be found online.

Make your own signature BBQ sauce simply by mixing together a variety of store-bought sauces.

Make your own sausage patties by freezing a roll of sausage and cutting it into slices with either an electric or a very sharp knife while still frozen.

Place meatloaf mixture into a ring mold, then invert onto your baking pan. When finished baking, fill the center with mashed potatoes or vegetables.

Place several slices of bacon on top of your meatloaf before baking. The drippings from the bacon will keep the meatloaf moist as well as add extra flavor.

Share your tips for smarter living.

For easy pot roast, put the roast in a crockpot, add a can of cream of mushroom soup, fill the empty can with water and add, and finally add a packet of onion soup mix. Set the crock on low in the morning and by evening you'll have roast and gravy.

If you don't have a meat mallet, you can use an empty wine bottle to flatten meat. Grasp around the top portion of the bottle and pound meat with the flat bottom of the bottle.

Place plastic baggies over your hands to keep them clean when working with raw meat. Just throw away the bags when finished.

For crispy, roasted chicken, rub the skin with your favorite high-heat cooking oil then sprinkle with salt. Roast at 225 degrees for 45-60 minutes or until skin turns brown.

Easily measure marinade ingredients in a sealable plastic bag by inserting it into a glass measuring cup and folding the top of the bag over the sides of the cup.

Instead of roasting cornish hens, try deep fat frying them. Split each hen in half and fry for 15-20 minutes. They will be crispy on the outside and juicy on the inside.

Expertly navigate your 9 to 5(ish).

Fresh papaya contains papain, which will tenderize the toughest of meats. Use in marinades and allow the poultry or meat to marinate for 30 minutes before cooking.

When buying ground beef in bulk, season it and form into hamburger patties. Wrap each patty in freezer paper, then stack in a freezer bag.

For juicy burgers, add a stiffly beaten egg white to each pound of hamburger.

To grill a hamburger, get the grill really hot, then grill the patty for 1 minute on each side. Then either turn down the grill to medium or move the patty to indirect heat and grill 8 more minutes on each side.

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