VIEWING: Optimal viewing is on a laptop or tablet.

ASSEMBLE YOUR INGREDIENTS: Always start each recipe by assembling all the ingredients in one spot. This will speed things up significantly!

Complete your mise en place (we fancy—French for “putting in place”) by preparing the ingredients how they are written under the ingredient section. For example, if it says “tomato diced,” go on, get to dicing! If the recipe says “black beans drained,” then go ahead and drain those beans. You want to be faster? This is how the professional chefs do it.

READ THROUGH RECIPES: Read entirely through each recipe before starting. Do it, seriously!

DO NOT PUT ITEMS IN SINK: Do not put the knife, measuring cups or spoons, tools, etc. into the sink until you’re completely done with your Main Day prep. You will need to reuse some things.

MASON JARS: For sauces, mason jars have general measuring lines on the sides; measure, shake, cover, and store in the same container!