1. Prepping ingredients as you cook
1.一邊做菜一邊準(zhǔn)備食材

If you want to save time and end up with a tastier meal, you should definitely have all your ingredients measured out and prepped before you start the cooking process, not during.
如果你既想節(jié)省時(shí)間又想吃到更美味的食物，就應(yīng)該把所有食材都稱(chēng)好準(zhǔn)備好，然后開(kāi)始做菜，而不是做菜期間準(zhǔn)備食材。

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2. Forgetting to read the entire recipe first
2.忘記先閱讀整個(gè)食譜

You should always read it through at least once before even turning on the stove. You’ll not only see the needed ingredients, but you’ll also be able make sure that you have all of the necessary tools.
打開(kāi)爐子之前你至少該通讀一遍食譜，不僅能看看需要什么食材，也能確保必備的工具齊全。

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3. Storing meats on the top shelf of your fridge
3.把肉存放在冰箱上層

Storing meats on the bottom ensures that if it drips, it won’t get the nasty juices all over your RTE foods.
把肉存在底層能確保滴水的時(shí)候不會(huì)弄臟所有的即使食物。

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4. Never cleaning your fridge
4.從不清潔冰箱

You should be cleaning your fridge weekly, but if you find this daunting, try giving it a deep clean at least once a month.
應(yīng)該每周清潔一次冰箱，但如果你覺(jué)得太麻煩，至少一個(gè)月徹底清潔一次。

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5. Leaving fruits and veggies on the counter vs. fridge
5.把水果蔬菜放臺(tái)面上還是放冰箱里

The refrigerator will increase the shelf life of just about every fruit and vegetable, but it also takes away some of the flavor, so if you plan on eating your produce right away, leave it out on the counter.
冰箱能延長(zhǎng)幾乎每種水果蔬菜的儲(chǔ)存時(shí)間，但也會(huì)破壞口感，所以你馬上要吃掉的東西就放外面吧。

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6. Buying produce in bulk
6.一次買(mǎi)太多

Instead of your weekly grocery haul, consider making two to three smaller trips per week and you’ll be eating fresher and yummier foods.
不要一周買(mǎi)一次東西，你可以考慮一周買(mǎi)2-3次，每次少買(mǎi)點(diǎn)，你就能吃到更新鮮更美味的食物了。

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7. Not tasting foods
7.不嘗食物

Tasting your foods as you go is extremely important as it’s the only way to know that you’re correctly following the recipe.
邊做菜邊品嘗尤為重要，因?yàn)橹挥羞@樣才能知道是否嚴(yán)格遵照食譜。

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8. Seasoning all at once
8.所有材料一起腌制

Season in layers. You wouldn’t want to put all the ingredients in a pan and then season all at once, as the flavors may turn out a bit off.
要分層腌制，不能把所有食材都放一個(gè)平底鍋里，然后一起腌，味道會(huì)變差。

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9. Overcrowding the pan
9.鍋里擠得滿(mǎn)滿(mǎn)的

You can put enough food in a pan that the bottom is fully coated, but each individual piece of food should have its own space to ensure it cooks evenly and thoroughly.
你可以在鍋里放足夠多的食物把底層鋪滿(mǎn)，但每種食物應(yīng)該有自己的空間來(lái)確保烹飪得均勻徹底。

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10. Thawing meats on the counter
10.肉放臺(tái)面上解凍

Bacteria will immediately start growing once the meat becomes warmer than 40 degrees. The safest three ways to thaw meat are in the microwave on a low heat, in the refrigerator, or in cold water.
肉的溫度一旦高于40度（約4攝氏度）立刻開(kāi)始滋生細(xì)菌，最安全的三種解凍肉的方法就是用微波爐低溫解凍、冰箱解凍或置于冷水中。

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（翻譯：菲菲）