Photo: Adam Bell

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4. Have deglazing liquid at the ready.
A few spoonfuls of Merlot or Pinot Grigio are all you need to deglaze a pan. The wine releases any browned bits of food that are stuck there and incorporates their delicious caramelized flavor back into whatever you're cooking. Next time you've got half a glass left in a bottle you know you won't finish, pour it into ice cube trays (one compartment holds about 2 Tbsp. of liquid). It won't fully freeze, but it'll come close, and the wine will thaw almost immediately when you place it in a hot pan. You can do the same thing with chicken, vegetable or beef stock; just know that these will freeze solidly and take slightly longer to defrost.