I was looking for some cooking tips and came across the following article. It's a small list but I think it's very useful. The article also mentions ovens. Go here for information on oven bakeware.
Steamer platforms that fold and have the ability to sit inside most pot works are the best for steamed veggies.
The cook can use a dried teaspoon of Rosemary leaves instead of a table spoon of fresh ones.
The oven should be heat before hand to make it easier for it to sear the meats exterior and make sure juices are kept intact.
The potato ricer is a very handy tool for people who want to cook the best mashed potatoes.
The size of the pan should be correct as well and it should be in the racks centre.
When one purees the soup they should use a blender (hand) it is much easier than moving to the food processor. Instead of Kalmata one can use brine-cured black olives.
When roasting garlic one should sprinkle its bulb with some white wine and olive oil, pepper and salt, wrap using tin foil and proceed to roast for an hour in a three hundred and fifty degree oven.
When turning the steaks tongs and spatulas are the best tools to use as opposed to forks.
Wine that the cook never drinks should never be use to cook.