Vivian Howard Shares Kitchen Tips That Changed How She Cooks: ‘It’s Such a No-Brainer’
These surprising food facts and cooking methods will change your time in the kitchen
Key Takeaways
- Store tomatoes stem-side down at room temperature for the best flavor.
- Spatchcocking chicken helps it cook faster and keeps the breast meat juicy.
- Add baking soda to beans while cooking to reduce gas and bloating.
If anyone knows there’s always something new to learn in the kitchen, it’s Vivian Howard. The chef, author, restaurateur and television personality explores food questions big and small on Kitchen Curious. Whether she’s investigating what makes a complete protein, learning the science behind olive oil or uncovering surprising ways to use everyday ingredients, Howard approaches food and cooking with one guiding principle: stay curious.
Here, Howard shares some of the most fascinating kitchen discoveries she’s made—many of which changed the way she thinks about food.
Game-changing tips from the ‘Kitchen Curious’ host
Keep tomatoes fresh longer
Few summer disappointments are bigger than biting into a beautiful tomato only to discover it tastes bland and watery. Howard says the problem often has less to do with the fruit’s variety and more to do with how the tomato was stored before it reached your kitchen. For the best flavor, she suggests buying tomatoes from a farmers market or farmstand when possible and asking whether they’ve been refrigerated.
“Refrigeration alters the tomato’s cell structure, affecting both texture and flavor,” she explains. At home, store tomatoes at room temperature and, for extra protection, place them stem-side down. Howard says the stem end is the tomato’s most vulnerable spot, so placing it downward helps protect it as it ripens.
The secret to cooking beans
Beans are a superfood packed with fiber, protein and nutrients, but for some people they come with an unpleasant side effect: flatulence. One of Howard’s discoveries from Kitchen Curious involves a surprisingly simple pantry staple: Adding a pinch of baking soda to the beans as they cook helps break down some of the compounds that can contribute to gas and bloating. The result is beans that cook up tender and may be easier on the stomach without sacrificing flavor.
A low-cost protein boost
Protein has become one of the buzziest words in food, with shoppers spending more than ever on bars, powders and specialty drinks. So Howard was surprised to learn that ordinary milk is considered a complete protein, meaning it contains all nine essential amino acids the body needs.
At a time when consumers are searching for convenient ways to get more protein Howard says it’s worth remembering that some of the simplest options have been in your refrigerator all along. “It seems to have all the things you need without having to do anything with it.” Just pour a glass and enjoy!
The browning trick chefs swear by
Ever wonder why restaurant vegetables, chicken and seafood taste richer than homemade food? Howard says one reason is caramelization—the deep browning that develops when foods are cooked with enough heat. In restaurants, cooks almost never cook something at 350°F, she says, since higher heat helps build flavor.
And giving food plenty of room in the pan helps moisture evaporate so foods can brown instead of steam. Many home cooks are hesitant to turn up the temp, but doing so creates layers of flavor that aren’t possible at lower heat.
The key to juicier chicken every time
Roasting a whole bird can make even experienced cooks nervous: The breast meat of a chicken can dry out before the darker meat cooks through and the sheer size of a turkey only raises the stakes. Howard’s solution is to spatchcock the bird by removing the backbone and flattening it before cooking.
The simple technique helps chicken and turkey cook faster and more evenly, while keeping the breast meat juicy. As an added bonus, vegetables, bread or stuffing ingredients placed underneath the bird soak up all the flavorful drippings as it roasts. “It’s such a no-brainer,” says Howard.
How to select a good olive oil
It’s easy to assume the best olive oil comes from Europe or that a higher price always means better quality. But Howard says one of her Kitchen Curious discoveries changed how she looks at the ingredient. When shopping, she advises choosing olive oil in an opaque container, which protects it from light, and looking for a harvest date on the label.
For best taste, use the oil within 12 to 18 months of that date. Finally, she says domestic olive oil can be just as good as European options.
Turn kitchen scraps into tasty eats
Sweet potato skins often get tossed without a second thought, but Howard treats them like their own ingredient. After roasting sweet potatoes, she scoops out most of the flesh to use as a puree, leaving some inside the skins. Then she cuts skins into wedges or chunks and fries until crisp. Use them like croutons in a salad.
Give leftover spices a flavor boost
Cleaning a spice grinder can be tricky, since you don’t want to rinse the inside with water and risk rust. Howard’s solution: Pulse uncooked rice in the grinder instead. The rice helps clear out lingering spices and turns into a flavorful powder that carries whatever spices were left behind. Stir it into soup to help thicken the broth while adding extra flavor.
Bake the perfect pie crust
Instead of buying pie weights or using dried beans to blind-bake a pie crust, Howard likes using rice. To do it, fit the crust into a pie plate, place a sheet of parchment over the dough, then pour uncooked rice on top to weigh it down while it bakes. As the crust bakes, the rice toasts, taking on a nuttier flavor. Afterward, cook the rice and use it as a flavorful side dish instead of tossing it.
A better way to roast asparagus
Getting asparagus just right can be surprisingly tricky. The stalks are naturally thicker and denser at the bottom than at the top, which means the tips can turn limp and overcooked while the lower portions remain tough and underdone. Howard’s solution is simple: Instead of roasting asparagus in spears, slice it into bite-size lengths, toss with olive oil and salt, then roast. Because the pieces are more uniform, they cook more evenly.
The easiest way to prevent rust
If you’ve ever fallen down an internet rabbit hole trying to figure out the “right” way to care for cast iron, you’re not alone. Howard says many cooks focus on seasoning pans but overlook the step she considers most important: drying them completely. Even a little moisture can lead to rust, so she advises heating pans on the stove briefly after washing to evaporate any remaining water. Howard also notes that cast iron doesn’t need to be babied. While proper care matters, she says keeping the pan dry is ultimately most important.
A taste of the Outer Banks
Howard is bringing her spirit of curiosity to Theodosia, her restaurant at The Sanderling Resort in Duck, North Carolina. The menu reflects the Outer Banks’ food traditions and Howard’s love of storytelling. Fresh seafood takes center stage on the menu, including a signature fish toast made with fish Howard’s team picks up from nearby Wanchese.
Other highlights include Smoked Bluefish & Potato Puffs, inspired by a vintage Outer Banks community cookbook dish, and Three Cracker Lemon Pie, featuring a salty cracker crust and Italian meringue topping.
This story first appeared in the August 17, 2026, issue of Woman’s World magazine.
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