In every Southern Kitchen email, we deliver a tip to help you be a better cook, host, bartender or baker. All those gems of wisdom get placed in this article, so you always have all the tips you could ever want from the Southern Kitchen chefs, editors, buyers and experts.

Have a tip? Share it with us at editor@southernkitchen.com or using the hashtag #mysouthernkitchen on social media! 

• Use full-fat buttermilk for a richer biscuit.
• Use a cast iron skillet as both a cooking and serving vessel. It's the perfect piece of cookware to go from stove to tabletop — just wrap a thick towel around the handle and serve directly from the pan.
• Make sure to let the coffee bloom before pouring over the rest of the water.
• Make sure not to over-mix your batter. Fold wet ingredients into dry ingredients until just combined for the most tender, fluffy cake.
• When wrapping foods in bacon, running the back of a knife along each strip of bacon makes it thinner and allows for the bacon to become crisp in the oven.
• When frying a turkey, keep in mind Diamond Crystal brand kosher salt dissolves more easily than other brands in hot water. If you’re using a different brand, such as Morton’s, you may want to bring the salt, sugar and water to a low simmer to dissolve before adding the ice.
• Once pie dough is pliable, you’ll only need a tiny sprinkling of flour (mainly on the rolling pin), so you won’t run the risk of having the dough toughen up after absorbing too much excess flour.
• Don't fret too much about setting the perfect Thanksgiving table. By making clever choices about your dinnerware and truly letting your food shine, the perfect table is easy to achieve.
•  
• Roasting beets in salt insulates the beets as they cook, keeping all of their flavor intact and preventing colors from running once the beets are cut.
• A salad dressing made with 100 percent extra virgin olive oil might have too strong of an olive flavor, so try cutting it with neutral vegetable oil.
• Don’t be intimidated by homemade marshmallows: with a candy thermometer and a stand mixer, the process is actually very easy.
• Fried chicken: For the best results, shallow-fry chicken in a cast iron skillet. You’ll find that the crust adheres better than if you were to deep-fry the chicken. 
• For our extra cheesy mac and cheese, use the sharpest white cheddar you can find to impart the most flavor possible. 
• Remember the main objective when you entertain is to create an environment that makes your guests feel special.
• When you're making selections for your cheese board, think odd numbers. Odd numbers of cheeses (or anything really) look the most balanced on display.
• Keeping your fat and liquid, as well as your equipment, cold will ensure a fluffier biscuit with a greater rise.
• You should shake a cocktail that has syrups, citrus or juices in order to create an even consistency. And always double strain!
• Skip the basic brew and have a beer tasting for your game day parties.
• Take your homemade chicken pot pies a step further by making cream cheese pie dough or buttermilk biscuits for your topping.
• Keeping your fat and liquid, as well as your equipment, cold will ensure a fluffier biscuit with a greater rise.
• Use our classic barbecue sauce as a flavoring sauce, marinade or dip.
• If you need to ease up on spice on Southern Kitchen's quick chili, cut the amount of chipotle in half.
• Stainless steel is a great all-purpose material for cookware. From sauteed mushrooms to candied pecans, you can cook just about anything in a stainless steel skillet.
• Place a thermometer in your oven to make sure its temperature is correct
• We like to use croissants in our bread pudding because they absorb the custard mixture much better than standard loaf bread, making for a more homogenous pudding.
• It's important to choose really green tomatoes for frying, not those that are starting to turn red, which softens their texture. This tip comes from renowned Southern chef, Nathalie Dupree.
• You know that long metal rod that come in most knife kits? That's not a sharpener — it's called a honing steel and it is your knife's best friend. Here’s how to use it.
• Don’t use your knives as a can opener. 
• You need to sharpen your knife every month. Here’s how to do it.
• Yes, you can use soap and water when cleaning your cast iron.
• Many different oils can be used to season cast iron. Here’s what we like to use.
• Heat your cast iron skillet for at least 10 minutes before cooking. Here’s why. 
• Use mayonnaise in your scrambled eggs. (Yes, you heard that right).
• Put mayonnaise on your grilled cheese for an ultra crisp and browned exterior.
• Mayonnaise makes a great “glue” for crumbs and crackers on breaded chicken and fish. Learn more.
• Make your vinaigrettes smooth and emulsified by whisking in a little mayonnaise. 
• Streamline your cake recipes and add moisture by mixing in mayonnaise to the batter.
• Don’t just eyeball it; be precise in your measurements to ensure your cocktails are well-balanced. 
• Ditch Champagne flutes and put all of your bubbly in coupe glasses.
• Champagne tastes great with barbecue and cheese dip.
• Drink light and fruity reds with spicy dishes, such as chili.
• Freeze fruit juice to use as ice cubes in blended cocktails. 
• When making smoothies and slushies, blend crushed ice before mixing in spirits for a silkier texture.
• Never judge a bourbon by its price tag. Here are some of the best bourbons that won't hurt your wallet.
• If you’re new to the cooking, start by learning four easy recipes and build from there.
• Mix up your side dish routine by roasting vegetables at high heat on a baking sheet.
• Season with salt as you go.
• Infuse honey with chile flakes for a pop of flavor on cheese platters and charcuterie plates.
• Always let stack cakes sit for at least a day before serving to let the layers soften and meld.
• Use roasted red peppers instead of jarred pimentos in pimento cheese.
• Corn syrup helps make homemade ice cream ultra smooth.
• When it comes to vegan cooking, the most important thing is seasoning, not substitution.
• For a flaky, tender biscuit, don’t overwork the dough and activate the gluten: gently combine the ingredients until just blended.
• Always use a hot oven when cooking biscuits.
• You can pickle many fruits just as you would a cucumber. Here’s how.
• Use the power of the sun to “cook” fruit preserves.
• Stock up on white dishes to make your dinner party table settings pop. 
• Use large wooden cutting boards as serving platters and display areas for dinner parties.
•