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Keep your cutting boards firmly in place the way professional chefs do—by placing a damp towel underneath. This trick works for both plastic and wooden boards.

To make the perfect gravy in 6 easy steps.

1. Remove the meat from the roasting pan. In a small jar, shake 1/4 cup flour with 3/4 cup water until smooth; set aside.

2. Remove 2 to 3 tablespoons of fat from the bottom, using a baster.

3. Place pan over medium heat; add 1 quart reduced-sodium chicken broth (if you are doing turkey or chicken or use beef broth if doing beef or vegetable broth or water for pork). Scrape the bottom of the pan with a wooden spoon to loosen any browned bits. Simmer the mixture until the sauce has darkened, about 5 minutes.

4. Strain the sauce into a large measuring cup; discard any solids. You should have approximately 3 1/2 cups of strained liquid; add more stock if needed.

5.Return the liquid to the pan; bring it to a simmer. Whisking constantly, gradually add the flour mixture.

6. Cook mixture until gravy is smooth, has no lumps, and is thick enough to coat the back of the spoon, 10 to 12 minutes. Season gravy with coarse salt and ground pepper to taste. Serve hot.

I still love wax paper and there are still uses for it.

Here’s a better way to work with flour and sugar, with no mess to clean up, and no waste. Cover your counter with wax paper and measure dry ingredients, such as flour, sugar, or cocoa, over a clean sheet of waxed paper. Spoon into a measuring cup, and level the top with a straightedge (or a butter knife), sweeping excess onto the paper. Once you’ve measured, pick up the paper, and funnel the excess back into the canister. Save the paper for the next time, if you like, or use it to line a cake pan.

I also love Parchment Paper. Besides lining baking sheets and cake pans, this inexpensive paper can be used for a range of tasks, from pouring ingredients to steaming fish. Parchment paper is treated with silicone, so it is nonstick; it is also heatproof and grease-resistant. It’s available bleached (white) or unbleached (brown). Rolls of parchment paper are available in the baking section of most supermarkets. Precut sheets and rounds can be found in baking-supply stores. It protects pans, aids cleanup, and prevents food from sticking. It also makes a handy funnel for transferring dry ingredients. You can bake fish or chicken in it for a low-fat cooking method. I use it to line the pan when I put Italian sausage in the oven to bake. It is so much easier and less messy than frying it on the top of the stove.

Don't avoid Jicama in the fresh produce section of your favorite store. Don't let it intimidate you.

Before you start cutting, peel jicama with a vegetable peeler, then halve from top to bottom (a serrated knife works best).

Slice jicama halves 1/2 inch thick; lay slices flat and cut into 1/2-inch-thick sticks. Then take some peanut butter and add a little water to it, mix it up and make a dip for these great little fresh sticks.

To make Match sticks, just slice jicama halves 1/4 inch thick; lay slices flat and cut into 1/4-inch-thick sticks. Cut sticks into 1 1/2-inch lengths. Use in stir-fries and salads.

To Juliene them, just slice jicama halves 1/8 inch thick; lay slices flat and cut into 1/8-inch-thick sticks.