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Crumbs from a few gingersnap cookies can add an interesting flavor nuance to savory meat soups and stews, and also act as a thickening agent.
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Compact pasta shapes like ditali (tiny macaroni), orzo, radiatore and rotini do better than noodle-style pastas in soups.
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The cooking liquid from vegetables and meats can be saved and used as a nutritious base.
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Acidic ingredients like tomatoes, lemon juice or wine can help prevent curdling when working with milk-based mixtures.
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If you've added too much garlic to a soup, a bit of parsley placed in a tea infuser or a tied cheesecloth bag and simmered for 10 minutes can help.
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You can liven up leftover soup by stirring in some fresh herbs just before serving.
-tips from The New Food Lover's Tiptionary by Sharon Tyler Herbst
