Pepper: When a recipe calls for pepper to taste, I use cayenne, black and white pepper. You don't have to do this, but the dish will have much more flavor.

Herbs: Fresh herbs are best, but if you must use dried be sure you cut the amount in half. After they are dried, the flavor is much stronger.

Cavender's Greek Seasoning: I use this in almost everything. It has a great flavor. I was introduced to it by a friend over twenty years ago and have used it since (it was love at first taste). I have introduced this seasoning to many others over the years.

Eggs: If possible when making something from taste (such as cornbread dressing), add eggs last. Another alternative is to cook a little taste in a skillet.

Precautions for Meat and Poultry: I know there are precautions for poultry and even beef now, but I am just as careful with all meats. I wash the meat and make sure my hands, as always, are extremely clean, and the work surfaces as well (I never put meat on wood or porous surfaces). I clean everything with hot soapy water. Then I use bleach to just to be sure all is pure.

Tomatoes and Vinegar: I think vinegar does strange things to the texture of tomatoes. When I add tomatoes to a salad that is tossed with vinaigrette, I add them just before serving or place them on top–tossing just before serving.

Brand Names: Always, always use a name you trust when cooking. Remember, you do get what you pay for. I have tried some "off" brands just to check, and have had very good results with some.

Potato Mashers: If you do not have the old fashioned potato masher, I suggest you get one. As you will come to know, it has many uses (I use it to make my cornbread dressing).

Filling Muffin Tins: I use an old fashioned ice cream scoop for this. It fills just the right amount of batter in the tins (my scoop holds almost ¼ cup of liquid).

Cooking Oils: Everyone seems to have a particular oil they favor. Mother always uses Crisco and Aunt Ruth is a Wesson fan. If you don't have an oil you prefer, try different brands until you find the one to suite your particular taste—that is what I did. Olive oil is always good to have in the kitchen, but remember, when using it for cooking, it smokes at a high temperature.

Flour: I like to use the all-purpose flour for cooking everything except some breads. The baking powder ( in self-rising) gives an off taste to me (especially when browned for gravy).

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