Beyond that parchment paper trick, there are plenty of tidbits that Turshen collects for us here so that we may get a leg up on our own successes. She suggests tossing apples in flour before adding them to muffin batter so the fruit doesn’t sink to the bottom; she encourages massaging hearty greens such as radicchio and kale with olive oil and salt before dressing so the texture is more pleasing to the palate; and she says that roasting mushrooms instead of sautéing them still provides plenty of flavor without depleting your olive oil supply. She’s an expert, a chef, and an avid home cook, and through sharing, she hopes to buoy cooking confidence across the board. And it’s not all about technique, either. Sometimes it’s the more practical considerations that count. "I'm always thinking about being resourceful in the kitchen, including economically,” Turshen says. “And that's always a small victory. You don't have to spend a lot of money to cook good food."