Boiling Over: Butter the rim of a pan in which you cook rice or pasta so it
won't boil over.
Cooking Lasagna Noodles: Use lots of water so the pasta has plenty of room
to expand. To prevent tearing, cook at a moderate yet constant boil. Use a
wood or plastic spoon, or heat-resistant rubber spatula to stir occasionally
while cooking. Stir gently. Always boil pasta less time (the short end of
the cook time) if it will continue to cook in a baked dish or in a recipe on
the stove top. This also reduces the chance of tearing. Drain pasta
carefully! Slowly pour water from pan so that pasta slides gently into a
colander. Rinse pasta thoroughly in cold water and drain well. Place in a
covered container right away to prevent pasta from sticking together.
Cooking Perfect Pasta: To prevent pasta from sticking together use plenty of
water, cook at a constant boil, and stir occasionally. There is no need to
add oil to pasta while it's cooking. Once pasta has been added to boiling
water, start timing when the water returns to a boil. There is no need to
rinse cooked pasta. If you do, the sauce won't cling. Rinse pasta only if it
will be used for a salad or will be set aside or stored for later use.
Cutting Pizza: No pastry wheel? You'll find that kitchen shears cut through
pizza - stringy cheese and all - more quickly and cleanly than a knife.
Besides, they won't scratch or mar your pizza pan.
Freezing Pizza Dough: Make pizza dough in double batches and freeze half.
You can even roll out the extra dough, fit it into a pizza pan, and freeze
it flat for a head start on a fast meal.
Making Better Pizza Sauce: Intensity of tomato sauce may be adjusted by
amount of garlic and crushed peppercorn used. "Bite" of sauce may be
increased by adding Balsamic vinegar. Create oil sauces using extra virgin
olive oil, herbs/spices, and fresh garlic.

Making Better Pizza Crusts: Use high-gluten flour such as Pillsbury? Bread

Flour and Gold Medal? Better for Bread. Use 1 oz. dough portion or less per
1" pizza diameter (for example, 7 oz. dough = 8" pizza). Store individual
raw dough portions dusted with flour in Ziploc? bags in refrigerator up to a
week or in freezer up to a month. Bake on pizza stone or pizza screen for
crisper crust.