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Parsley That Tastes Like It Came Out of a Tube
Fresh herbs can elevate almost any dish, but even if you buy them fresh, by the time they get onto your tacos, they often have morphed into a soggy, squishy mass. The mistake many people make with basil, parsley, cilantro and other leafy herbs is that they don't wash and dry them correctly. These greens tend to be sandy, so you have to rinse them well (let them sit in a bowl of cold water for a minute, then lift them out and change the water). Then, don't simply pat them dry on a tea towel. David Schmidt, executive chef of Enchantment Resort in Sedona, AZ, has a foolproof technique: Shake out as much water as you can, and then pick the sprigs off the stems and lay them on a dry paper towel. Lay another towel on top to soak up the water. In five or 10 minutes, the herbs should be dry and ready to chop into pieces that won't clump.