Chowhound’s Top 10 Cooking Tips of 2012

Chowhound's home cooks have a huge amount of passion for cooking, a storehouse of experience and knowledge they love to share. Here are some of their best tips on techniques, resources, and recipes from 2012.

1. SCRAP THE INDEX CARDS
Ever wish you had a place to keep your recipes where you could easily import, sort, and edit them, generate shopping lists, and access it all at home and on the go? There's a free app for that.

2. REHEAT MEAT WITHOUT RUINING IT
Warming leftover steak or chops without drying them out or turning them gray can be tricky. The best methods use gentle heat.

3. MAKE GREAT VEGETABLE STOCK
Making full-flavored meatless stock takes a bit of finesse. For a rich and savory broth, start by roasting the vegetables.

4. BAKE YOUR OWN CRACKERS
Crackers like the rye crisps pictured above are surprisingly simple to make, and home-baked versions blow away the store-bought kind. Chowhounds have easy, sophisticated recipes to share.

5. START SMOKING
You bought a smoker and need instructional books and websites. Here are some great ones.

6. DO THE PIZZERIA ONE BETTER
To make pizza like they sell at pizzerias—the kind with stretchy mozzarella oozing from every slice—the key is using the right cheese.

7. MAKE WHIPPED CREAM LAST
Stabilizing whipped cream keeps it from deflating or weeping when held over time. Here are three simple ways to do it.

8. COOK WITH YOUR KIDS
Young children like to help cook, and are more willing to eat things they have a hand in making. Here's how to get them involved safely.

9. SKIP THE SPATULA
If you want to learn how to flip food in a skillet without using ustensils the way chefs do, Chowhounds have some pointers.

10. NUKE THAT CORN
Unhusked ears of corn cook fast in a microwave, and when they're done the silk strips clean away in seconds.

Photo of rye crackers by Chris Rochelle / CHOW.com