Using a knife. Select a sharp knife in the appropriate size for what you are cutting or chopping. Chop your vegetables, fruits, meat, or other food items carefully on a clean cutting board. Different foods require different knife techniques, so it may be helpful to research when you are chopping a food that seems tricky; for example, some varieties of squash have very thick peels and can be difficult to cut into. A chef’s knife is best for chopping firm vegetables such as carrots, onions, and potatoes. A serrated knife is perfect for slicing delicate fruits and veggies (think tomatoes and melon) as well as bread and pies. A small paring knife is what you want to use when making smaller, finer cuts, such as when cutting stone fruits, apples, and berries. Preparing eggs. Eggs are versatile and can be cooked in many different ways, including scrambled, fried over easy, poached, and hard-boiled; they can also be used to make omelets and merengues. To scramble an egg, crack one egg (or more, depending on how many you want to prepare) into a bowl, add a pinch of salt and pepper, then beat with a whisk or fork until the yolks and whites are mixed together. Heat a small pan on the stove with a little butter or cooking oil, then add the eggs to the pan once it’s hot. Allow the eggs to begin to set, then pull them gently across the pan with a wooden cooking spoon, forming large, soft pillows. Continue pulling the eggs until they are thickened and fluffy. Cooking pasta and rice. Fill a large pot with water and wait for it to boil. Cook times will vary depending on the type of pasta and variety of rice, so it’s important to read the package your grains came in before cooking. Adding salt during the cooking process is not necessary but recommended by some. Cooking meat, poultry, and fish. Sanitation is essential when cooking with animal products; it’s a good idea to use a separate cutting board for meat, and to make sure it’s disinfected after each use. It’s also key that you cook your meat, poultry, and fish to the proper internal temperatures to prevent foodborne illness; for chicken, cook to 165° Fahrenheit, for ground beef, 160° Fahrenheit, and for fish, 145° Fahrenheit. Roasting vegetables. Many vegetables can be roasted in the oven for a delicious and simple side. Simply preheat the oven to 375° Fahrenheit, chop your veggies (anything from sweet potatoes to broccoli to asparagus to carrots—and beyond!), spread in an even layer on a baking sheet, then drizzle on a little olive oil and sprinkle some sea salt, toss to coat, and roast in the oven for 20-25 minutes.