Bouquet garni is a traditional spice mix used in many gourmet dishes, and it's not all that hard to prepare yourself. You can tie all the sprigs of bay, thyme, parsley, etc. together with twine and put them in the recipe as it's cooking, but if you tie them into some cheesecloth instead, you won't need to worry about bits of spices getting loose in the food.

Citrus zest adds a delightful flavor to any pastry, but only if it's prepared fresh. Since zest is just finely grated citrus peel, all you need is a citrus fruit of choice and a grater. Grate the peel directly into the recipe, but be careful not to get any of the bitter inner rind into your dessert.

Be careful when preparing stock for your soups or stews. If you're making a clear stock, keep these two things in mind. 1) It should always simmer gently; if it boils, it will become cloudy. 2) Skin off the fatty film that rises to the top as it cooks; this will also keep it from becoming greasy.