10 Tips to Make You a Pro in the Kitchen

Hello Food Wishers! Chef Johns Corporate Overlords here with 10 tips to make you feel like a pro in the kitchen! Chef John shares the easiest way to peel garlic, how to eat a chicken wing the right way, and his magic method for reheating pizza. Do you know the difference between table salt and kosher salt? Whether you want to flip food in a pan like a chef or plant a culinary herb garden, Chef John has the perfect pro tip for you!

Ultimate Garlic Peeling Trick:
https://foodwishes.blogspot.com/2013/11/how-to-peel-garlic-like-bosslike-actual.html

How to Eat a Chicken Wing:
https://foodwishes.blogspot.com/2009/10/making-world-better-place-one-chicken.html

Secret Pomegranate Seeding Trick:
https://foodwishes.blogspot.com/2009/12/how-to-seed-pomegranate-there-will-not.html

How to Flip Food in a Pan Like a Chef:
https://foodwishes.blogspot.com/2012/10/how-to-flip-food-in-pan-like-chef.html

Magic Pizza Reheat Method:
https://foodwishes.blogspot.com/2011/10/how-to-reheat-soggy-leftover-pizza.html

Table Salt vs. Kosher Salt:
https://foodwishes.blogspot.com/2016/07/a-tale-of-two-salts.html

Easiest Corn on the Cob Ever:
https://foodwishes.blogspot.com/2014/08/easy-squeezy-corn-on-cobb.html

How to Plant a Culinary Herb Garden:
https://foodwishes.blogspot.com/2015/06/grow-your-own-culinary-herb-garden-yard.html

How to Make Perfect Hard Boiled Eggs:
https://foodwishes.blogspot.com/2010/03/how-to-make-perfect-hard-boiled-eggs-im.html

Empty Mayo Jar Dressing Trick:
https://foodwishes.blogspot.com/2013/08/the-old-empty-mayo-jar-dressing-trick.html

00:00 Ultimate Garlic Peeling Trick
02:08 How to Eat a Chicken Wing
03:47 Secret Pomegranate Seeding Trick
05:42 How to Flip Food in a Pan Like a Chef
07:50 Magic Pizza Reheat Method
10:07 How to Reheat/Re-Crisp French Fries
13:49 How to Eat a Burger
14:32 Table Salt vs. Kosher Salt
18:23 Easiest Corn on the Cob Ever
21:29 How to Plant a Culinary Herb Garden
29:23 How to Make Perfect Hard Boiled Eggs
31:37 Empty Mayo Jar Dressing Trick
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