While some may consider this a bit on the gadgety side, I think it is a must as dressings do not stick to water-logged salad greens.

An absolute must with a million and a half uses. But do not buy just any plastic wrap. Go to a restaurant supply store and buy a large roll of restaurant plastic wrap. It sticks much better than the common grocery store plastic wrap and is much cheaper per foot.

When baking, it is best to allow ingredients, such as eggs, butter, and milk, to become room temperature before mixing with other ingredients