"To cook a steak, I always start by cooking it on its side, where there is a rim of fat on its narrow edge. I render it down so there's good, flavorful fat in the pan for the rest of the cooking." Alain Ducasse
"When you're browning meat, you should blot the surface dry with a paper towel so the meat doesn't release moisture when it hits the hot oil. Too much moisture makes the meat steam instead of sear, and you will lose that rich brown crust." Charlie Palmer.
"Choose a steak with a layer of fat on one side, such as ribeye or sirloin. Put the steak fat-side down in a hot pan, holding it with tongs. And once the fat is rendered, lay the steak flat in the pan and cook on both sides." Alain Ducasse
"Add cheese rinds to vegetable or meat broths for another dimension of flavor." Paul Virant, Vie
“Marinating meat with citrus can give it a mealy texture. If you like citrus, a little squeeze of lemon or lime is always a good way to finish the dish instead.” Tim Love
“Rest, rest, rest! Always let your meat rest — especially off a hot grill!” Melissa d'Arabian
“If you don't have time to brine your chicken, use this simple trick: Heavily salt the chicken (inside and out) about an hour before you cook it. Then pat it dry and roast. This ensures crispy skin and juicy meat.” David Myers
“For crispy fish skin, rest the fish on paper towels skin-side down for a few minutes before cooking (the towels absorb moisture). Then sauté skin-side down over medium heat in oil and butter. Flip over for the last few minutes of cooking.” Govind Armstrong