Loosening the poultry skin makes it easy to apply butter, a spice rub, or other seasonings directly to the flesh.

Carving a boneless roast, such as top sirloin, into wafer-thin sliced across the grain helps the beef to taste more tender.

During prep, trim excess fat and skin from chicken breast or whole chicken to prevent greasiness.

When using a thermometer, always look for the lowest temperature when determining the doneness of the meat.