Kitchen Skills!

Pitting an Olive
1) Place the olive on a cutting board and firmly press down on it with the side of a chef's knife (face the blade away from you). If the olive doesn't immediately split apart, use the knife to apply a gentle rocking motion, rolling the olive back and forth once or twice on the cutting board until the olive breaks open and the pit is revealed.

2) Pull out the pit. Chop or slice as needed.

Making Fluffy Rice
This dinnertime staple - whether it's Jasmine, Basmati, or good ole' long-grain white - can be challenging to get right. To remove the excess starch that can cause stickiness and clumping, rinse uncooked rice in a sieve or a mesh colander until the water runs clear. Behold: separate (and delicious) grains every time.

Achieving a Perfect Sear on Meat
1) 30 minutes before you plan to cook, take the meat out of the refrigerator so it can come to room temperature. Then pat it dry with a paper towel. Don't rinse it or you'll risk spreading bacteria from the raw juices into your sink.

2) Get your skillet good and hot - a drop of water should sizzle on the surface. Avoid nonstick pans, which don't brown adequately. Add a splash of avocado oil. Season the meat just before adding it to the pan; do it any sooner and the salt will pull juices from the meat.

3) Cook the meat until it releases easily from the pan before turning it. The meat will release once a nice crust has formed. Don't tug: if there is any resistance and the meat sticks to the pan, let it cook for an additional minute before checking again.