Recently Maralyn and I wore our Tandem Taster hats, I mean shirts, in order to judge l4 restaurants in Fallbrook, California. We tasted many delectable dishes made by talented chefs.

In a few cases we feel that some of the dishes would taste even better with this simple tip for all cooks.

Whether grilling steak, chicken, pork, fish, shrimp or cooking pasta, take off the heat shortly before it is cooked through. Most foods keep on cooking a minute or two after being removed from the heat source.

When it comes to judging food, one little minute can make a big difference in texture and taste. The winners know perfect timing.

Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success Log Global Log

Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards, “$uccess, Your Path to a Successful Book”

Brenda Hill
Author: Brenda Hill

As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.