1) When buying a chunk of a good hard cheese, like parmigiano reggiano, don't discard the rind. Instead, save it in the freezer and toss it into soups, sauces, and stews.
2) If you plan on freezing steak, chops or any meat or fish you plan on marinading before cooking, marinade it first in a ziplock bag and the freeze it. The marinade has a chance to really penetrate the protein.
3) Before you cut into a lime or a lemon, roll it under your palm, with some pressure for 30 seconds or so. It releases more juice.
4) When cooking pasta, salt the water heavily, do not add oil, and before straining, reserve a quarter cup of cooking water. The starch in the water helps whatever sauce you use, to become a little creamier and stick better to the pasta. Just add a little at a time until you get the consistency you want.
5) I think the best way to make a very juicy steak is to start by using an oven proof saute pan. Preheat your oven to 450*F. Heat the saute pan on stovetop, using medium high heat, get the pan smoking hot. Salt and pepper your meat heavily and drizzle a bit of olive oil over it. Put it in the hot pan and don't move it at all for about 4 minutes, until it forms a dark crust. Turn it over and repeat. If the steak is thick, brown the sides the same way, using tongs. Place it in the preheated oven and roast it for 5-10 minutes, depending the thickness and how you like it cooked. Remove from oven and put it on a plate and tent it with foil loosely (it will continue to cook). Put the saute pan back on the stove top on medium heat, and squeeze the juice from a whole lemon into pan scraping up any bits at the bottom. Simmer for a minute or so and season with salt and pepper. Pour it over the steak and serve.