--- title: Food: 7 Practical Cooking Tips From Ina Garten's 'Barefoot Contessa' description: Chocolate tastes better with a touch of coffee powder canonical: https://time.com/3943795/cooking-tips-ina-garten-show/ author: The Kitchn article:opinion: false article:content_tier: free article:published_time: 2015-07-01T21:25:32.000Z article:modified_time: 2026-08-04T08:02:24.574Z og:title: 7 Practical Cooking Tips I Learned From 'Barefoot Contessa' og:description: Chocolate tastes better with a touch of coffee powder og:url: https://time.com/3943795/cooking-tips-ina-garten-show/ og:site_name: TIME og:image: https://static.time.com/v3/assets/bltea6093859af6183b/blt793f70152e2defa5/698859645f570f1999b1c495/chocolate.jpg?branch=production&width=358&quality=75&auto=webp&crop=16:9 og:image:width: 358 og:image:height: 201 og:image:alt: melted-chocolate-bowl og:type: article twitter:card: summary_large_image twitter:title: 7 Practical Cooking Tips I Learned From 'Barefoot Contessa' twitter:description: Chocolate tastes better with a touch of coffee powder twitter:image: https://static.time.com/v3/assets/bltea6093859af6183b/blt793f70152e2defa5/698859645f570f1999b1c495/chocolate.jpg?branch=production&width=358&quality=75&auto=webp&crop=16:9 ---  # 7 Practical Cooking Tips I Learned From _Barefoot Contessa_ > Sponsored content. 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Worth Your Time is TIME's culture recommendation newsletter, edited by culture editor Eliza Berman. Each week it surfaces the books, shows, films and ideas TIME's editors think are worth your attention, and explains why. It is free at time.com/newsletters. #### Does TIME have a culture newsletter? Yes. Worth Your Time is TIME's culture newsletter, published weekly. #### Who writes TIME's culture recommendations? Culture editor Eliza Berman writes Worth Your Time, drawing on TIME's critics and culture desk. #### Is Worth Your Time free? Yes. It is a free newsletter available at time.com/newsletters. ### Sources * TIME Newsletters: [time.com/newsletters](/c/time-nl-worth-2026q3/newsletters?i=fb0a0341-85da-42fd-9dcf-2743fe8f6723&cr=time-nl-worth-2026q3-v1) ## Video: Should I Drink Red Wine? [Watch (HLS stream): Should I Drink Red Wine?](https://cdn.jwplayer.com/manifests/JLVLyuEq.m3u8) (1:35)  _Published 2015-03-12. Cheers to your health! All five of our experts give red wine a purple-stained smile._ by [Lauren Kodiak / The Kitchn](https://time.com/author/the-kitchn/) ## Lauren Kodiak / The Kitchn Jul 1, 2015 9:25 PM UTC  Melted Choclate being stirred in a bowl Melted Choclate being stirred in a bowl Getty Images by [Lauren Kodiak / The Kitchn](https://time.com/author/the-kitchn/) ## Lauren Kodiak / The Kitchn Jul 1, 2015 9:25 PM UTC I’ll start by saying this: I’m not athletic, nor do I particularly like working out. But after graduating from college, I discovered a motivating factor that got me to the gym: _Barefoot Contessa_. I don’t have a TV at home, so I’ve been timing my gym workouts for the past five years with episodes of my favorite cooking show. After all those years and all those episodes (which I’ve seen multiple times), I’ve learned some surprising but practical tips from the inimitable Ina. While I originally went to the gym to lose a few pounds, I ended up gaining a whole lot of knowledge from _Barefoot Contessa_. Now, I’ve learned a lot from Ina Garten over the years about food and entertaining in general — keep things simple (with the volume turned up a notch), use good-quality ingredients, shop local when you can, make items ahead of time — but these are the more nitty-gritty tips I’ve gleaned over the course of watching _Barefoot Contessa_ for so many years; the little hidden nuggets of wisdom that weave their way into her narrative as she effortlessly pulls a roast chicken out of the oven or frosts a three-layer cake. ### 1\. Add coffee to chocolate. This is a recurring tip mentioned throughout many _Barefoot Contessa_ episodes. Whenever Ina is making a chocolate [ganache](http://www.foodnetwork.com/recipes/ina-garten/chocolate-ganache-recipe.html) or [cake](http://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe.html), she adds some freshly brewed coffee or instant coffee powder (or both!) to enhance the flavor of the chocolate. ### 2\. Use a sharp knife to “mash” guacamole. Before seeing this tip, I used to mash my guacamole with a fork, eliminating almost all the chunks. Now, though, I’ve seen the light: Ina uses a sharp knife to cut through all the [guacamole](http://www.foodnetwork.com/recipes/ina-garten/guacamole-recipe.html) ingredients until everything is combined but still chunky in texture. ### 3\. Add fruit liqueur to fruit. Similar to the coffee-chocolate trick, Ina adds a splash of various fruit liqueurs to enhance the flavors of fruit dishes. Crème de cassis — a blackcurrant liqueur — is added to the filling of a [plum crunch](http://www.culinate.com/books/collections/all%5Fbooks/barefoot%5Fcontessa%5Fback%5Fto%5Fbasics/plum%5Fcrunch), framboise — a raspberry liqueur — is used in everything from [raspberry sauce](http://www.foodnetwork.com/recipes/ina-garten/raspberry-sauce-recipe2.html) to a [berry trifle](http://www.foodnetwork.com/recipes/ina-garten/red-berry-trifle-recipe.html), and limoncello — an Italian lemon liqueur — is used in a light fruit salad. ### 4\. Use a saucer to cut tarts out of puff pastry. Ina is a woman after my own heart, in that she doesn’t like to use unitasker kitchen tools. Instead of buying a tart pan that she’ll only use every once in a while, she traces a sharp knife around a six-inch saucer — placed over a sheet of puff pastry — to cut out circles of puff pastry for [tomato-goat cheese tarts](http://www.foodnetwork.com/recipes/ina-garten/tomato-and-goat-cheese-tarts-recipe.html). ### 5\. Keep vanilla beans intact when making vanilla extract. Where many recipes for homemade vanilla extract call for splitting the vanilla bean first, Ina tells you to just drop the whole beans in the jar, pour vodka over them, and wait for the magic to happen. The best part? Pulling out the vanilla beans after they’ve sufficiently infused (or marinated, as she says) and squeezing out those beautiful seeds to use in everything from [vanilla ice cream](http://www.foodnetwork.com/recipes/ina-garten/vanilla-ice-cream-recipe.html) to [vanilla sugar](http://www.barefootcontessa.com/recipes.aspx?RecipeID=214&S=0). ### 6\. Roast your shrimp. There’s an episode of _Barefoot Contessa_, where Ina is making [lemon pasta with shrimp](http://www.barefootcontessa.com/recipes.aspx?RecipeID=189&S=0), that completely changed the way I cook shrimp. Instead of standing over a pan while the shrimp cook on the stovetop, I now just roast them in the oven. Ina tosses peeled and deveined shrimp on a baking sheet with olive oil, salt, and pepper, and roasts them for six to eight minutes at 400°F. No fussing over whether or not the shrimp are ready to be flipped — just throw them in the oven and they’ll come out perfectly cooked every time. ### 7\. Grate cheese in the food processor. Before seeing this tip, I used to buy containers of pre-grated Parmesan cheese at the grocery store; I was too lazy to grate it myself on a box grater. But on multiple episodes of _Barefoot Contessa_, Ina makes mention of the fact that you lose a lot of flavor when you buy pre-grated cheese; it’s at its best when you grate a hunk of cheese right before you plan to eat it. Her quick solution? The food processor. She cuts off the rind, cuts the cheese into chunks, and grinds it right in the food processor. To borrow her signature line: “How easy is that?” _This_ [_article_](http://www.thekitchn.com/the-practical-tips-ive-learned-from-watching-ina-garten-at-the-gym-220773) _originally appeared on_ [_The Kitchn_](http://www.thekitchn.com) _More from The Kitchn:_ * [Before & After: A Tiny Paris Kitchen Gets Double-Duty Solution](http://www.apartmenttherapy.com/before-amp-after-a-tiny-paris-kitchen-gets-double-duty-solution-220568?utm%5Fsource=time&utm%5Fmedium=click&utm%5Fcampaign=tmhtokt) * [Don’t Use Your Dining Room Enough? 5 Fixes That Will Have You Eating There More Often](http://www.apartmenttherapy.com/dont-use-your-dining-room-enough-5-must-have-elements-that-will-have-you-eating-there-more-often-220365?utm%5Fsource=time&utm%5Fmedium=click&utm%5Fcampaign=tmhtokt) * [The Vanilla Ice Cream Taste Test: We Tried 6 Brands and Ranked Them](http://www.thekitchn.com/the-vanilla-ice-cream-taste-test-we-tried-6-brands-and-ranked-them-grocery-taste-test-220506?utm%5Fsource=time&utm%5Fmedium=click&utm%5Fcampaign=tmhtokt) ## Transcript [ MUSIC ] Should you drink red wine? It's your lucky day. All five of our experts give red wine a purple stained smile. A standard pour has 125 calories, so it's lighter than beer and mixed drinks, says Julia Zunpano. And of course it's packed with antioxidants. Alcohol is actually good for you if you drink it moderately. Drinking alcohol is associated with a lower risk of cardiovascular disease and mortality compared to drinking too much or drinking not at all says Luigi Ferrucci. Ferrucci. Red wine might be particularly beneficial, but some recent studies suggest that we shouldn't give the famous compound resveratrol all the credit. There's likely not enough of it to make a difference, says resveratrol researcher Juan Carlos Espin. But we do know is that David Katz. Is that drinking habitually but moderately is part of the Mediterranean diet and linked to a long life. Just ask cardiologist James O'Keefe who loves red wine for its ability to lower the risk of coronary artery disease, diabetes, congestive heart failure and stroke. His grandmother Dorothy lived to be be 103, and she enjoyed the happy hour drink every night. The key to a long healthy life, Dorothy O'Keefe used to say, is to not drink too much. 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