THE CHECK-IN

LEVEL-UP YOUR FOOD PREP When it comes to food prep, technique is everything. An incorrectly sliced steak will be chewy no matter how it's cooked or the quality of the meat. If you're making a kale salad, removing the tough central rib from each leaf can be a laborious process if done the wrong way. And, when preparing vinaigrette, emulsifying the oil into the other ingredients ensures a smoother, thicker texture better for dressing a salad. Here, four simple techniques for high performers to level-up kitchen skills:

HOW TO: STRIP KALE

The central rib is tough and unpleasant to eat. Remove it by simply holding both sides of the leaf, with the stalk in the middle, and quickly pulling upwards.

Try it in: curly spring kale salad

HOW TO: DESEED A POMEGRANATE

Cut the pomegranate in half (not through the stem) and gently squeeze each half to loosen the seeds. Then, hold each half over a bowl and hit with a spoon to knock the arils out into the bowl.

Try it in: spiced eggplant, tomato, and chickpea salad

HOW TO: EMULSIFY DRESSING

A slow drizzle and a fast whisk will ensure that the oil binds with other ingredients. You're looking for a silky mixture, without visual orbs of oil. Another method that ensures the same texture is simply combining the ingredients in a jar, sealing it carefully, and shaking until the texture becomes silky.

Try it in: grilled chicken salad with strawberry-basil vinaigrette

HOW TO: CUT STEAK PROPERLY

Whether your meat is raw or cooked, it's essential to cut it against the grain, otherwise the muscle fibers will not be sliced and the meat will be tough. Follow the thin muscle fiber lines of the meat (look closely) and slice across them, perpendicularly.

Try it in skirt steak with lime-pickled onions and mojo dressing

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