Open cans of tomato paste are a modern scourge for CHOW Kitchen Editorial Assistant Amy Wisniewski. She's solution-oriented, though: She portions out and freezes the leftovers, then defrosts the tablespoon-size blobs the next time she needs some tomato paste.

You're more likely to own dental floss than a cheese wire. (And it comes free at the dentist!) Floss promotes dental health and cleanly cuts cheese, according to CHOW Associate Editor Roxanne Webber. Just avoid the waxy, minty stuff.

Using the egg shell to separate yolk from white, you risk breaking the yolk against sharp shell bits. According to CHOW Senior Editor Lessley Anderson, using your fingers is a gentler, less risky proposition.

Once a carrot is plucked from the earth, the life-giving purpose of those leafy green tops changes. CHOW Video Producer Meredith Arthur demonstrates the peril you face if you do not remove those water-sucking greens immediately.

Banish soggy couscous from your kitchen. Craig von Foerster, executive chef of the Post Ranch Inn's Sierra Mar Restaurant, demonstrates a method that results in evenly cooked couscous every time.

CHOW Associate Editor Roxanne Webber has learned to avoid burning simmering sauces in a thin-bottomed pan by using a second pan to diffuse the heat.

Rinsing the outside of a leek will get you a shiny leek that's still stuffed full of grit. CHOW Associate Editor Roxanne Webber shows a simple way to trim a leek for maximum dirt access.

Craig von Foerster, executive chef of the Post Ranch Inn's Sierra Mar Restaurant, sears his salmon on one side to lock in the juices; this technique works on halibut, sea bass, or any other dense-fleshed fish.

Author Amelia Saltsman wants to convince you to check out your local farmers' markets, if you haven't already.

CHOW contributor Daniel Duane shares his trick for keeping farmers' market strawberries fresh.