One quick tip: I use this great Visual Guide to Cuts of Meat from Meals for You. 

1. Pay close attention to the type of salt you use in the kitchen. I use Kosher salt the majority of the time when cooking, followed by sea salt, and finally fleur de sel, which I reserve only as a finishing salt on special occasions. I do use iodized salt, but only to gargle with for sore throats. I find iodized salt too salty for cooking, and the flavor somewhat metallic. Iodized salt is processed and the grain extremely small, so teaspoon of Kosher salt and a teaspoon of iodized salt are not actually the same according to volume. When I go out to eat I'll politely ask for a side of Kosher salt if I need a bit more seasoning. So if your finished meal at home is too salty, check the recipe, more than likely it calls for Kosher.

2. When storing fresh berries, the best way to keep them without having them rot so rapidly is to not wash them right away. I used to wash berries when I got them home and then kept them in a bowl in the fridge poised for my next attack. In fact the opposite is best, the less moisture the better. I store berries in the refrigerator, layered between dry paper towels in plastic wear. Then when hunger strikes, I simply give them a quick wash just before I eat them. This storage method will keep fresh berries from rotting up to two weeks.

3. In order to get a good sear (aka caramelization) on anything, be it vegetables, or meat, or even fruit, the first step is to remove any excess moisture. Moisture can be removed manually or by using the correct cooking method. For example, sea scallops should be dried with a paper towel so that when tossed happily into a hot sauté pan they will caramelize rather than partially steam. The same holds true with vegetables such as spinach or mushrooms. By using a large sauté pan, higher heat, and being careful not to add too much food at once, the water vapor will evaporate rather than accumulate in the pan. The end product is nicely colored mushrooms and beautifully sautéed spinach, not flabby colorless mushrooms and wet soggy spinach. For color and flavor, get rid of that water.

4. Eating healthy is easy when we have access to farmers' markets but during the winter months, for a large percentage of the country, this not an option. I have the answer. The healthiest, and least expensive way to shop in the supermarkets is called perimeter shopping. The floor plan of every grocery store that I have ever shopped in is generally the same. As you walk around the store do your best to say clear of the isles and stay only to the outside perimeter of the store as you shop. It is there, in the perimeter, where you will find fresh fruit, vegetables, eggs and dairy products, fish and meats, and usually whole grains and breads too! In the middle of the store you will find mostly processed foods, which are higher in price and lower in nutritional value. One loop around and you're done.