Microwave Tips

Before you chop onions, place the whole onion in the microwave for 45 seconds. By heating the onion before cutting it, you help break down the chemicals that cause your tears.
Peeling garlic does not have to be a daunting task. Pop a full bulb in the microwave for 20 seconds to soften it, making peeling easier. The cloves will slide right out of their skins with no mess or sticky, smelly garlic juices.
Get every last drop out of lemons, limes, oranges, and grapefruits. If a recipe calls for citrus juice, zap the fleshy fruit in the microwave for about 10 to 20 seconds. Then, slice it in half and squeeze.

Steam all types of vegetables, like broccoli, carrots, asparagus, green beans, and artichoke. You only need some water in a microwave-safe bowl and a microwave-safe plate to cover it.

Seven Kitchen Tips

Microwave garlic cloves for 15 seconds and the skins slip off.
When working with dough, coat your with olive oil to prevent sticking.
Wrap celery in aluminum foil and put it in the refrigerator to keep for weeks.
Let raw potatoes stand in cold water for at least half an hour before frying to improve the crispness of french-fried potatoes.

Microwave lemons, limes, or oranges for 15 seconds in the microwave before squeezing them and you get twice as much juice.
After you drain pasta, while it’s still hot, grate some fresh Parmesan on top before tossing it with your sauce, so the sauce has more to stick to