Vegetables tend to lose a lot of flavor in the cooking process. Many chefs remedy that by adding toppings like butter, salt and pepper. Not only does this take away from the natural flavors, but it knocks out any nutritional value you may have gained from the vegetable. Try steaming your veggies. They'll hold on to their own moisture and flavors, so they'll need less doctoring up.
Chicken skin may be a great source of flavor around your dinner table, but it's also a big source of fat. Buy the skinless variety instead. To cut back on cost, buy skin-on meat and take the skin off yourself since skinless chicken is often more expensive.
Ditch the hamburgers, pork chops and steaks. Instead, switch to lean meats like turkey and chicken. Both meats now come in several forms, making it easy to substitute them in some of your favorite recipes.
When baking, replace all measurements of oils with applesauce. Not only will this significantly cut the fat in your recipes, but it'll add more moisture and flavor as well.
Salad dressings can sabotage your salad. Instead of pouring on the fatty toppings, use the natural juices from tomatoes and other vegetable toppings to flavor your salad. If you simply must have some type of salad dressing, try low-fat and fat-free vinaigrettes.
If your cookware is designed to keep food from sticking, you won't need to use as much grease. As an added benefit, clean-up is also easier with these types of pots and pans.
Chef Bobby Flay gives his top 3 three tips for a great meal every time.