Tapioca.
Tapioca, if not processed properly, can be toxic. It contains a natural source of cyanide, whose precursor, linamarin, is rendered harmless if properly dried, soaked, and baked.
Blowfish (Fugu).
This fish is deadly on its own, and highly regarded as a Japanese and Hong Kong delicacy. It’s poison, tetrodotoxin, is 1,200 times more potent than cyanide. Around one hundred diners die each year from it. Preparation is the key; make sure a licensed chef prepares your Fugu. Becoming a licensed Fugu chef is a long and intensive process, culminating in the chef preparing a Fugu meal and eating it himself. The most deadly parts of Fugu include the liver, muscles, ovaries, and skin. (more…)

1. Tackle tomatoes quickly
One or two tomatoes aren’t hard to handle, but working with a bunch can quickly turn frustrating. If you need to remove seeds and have a salad spinner handy, chop your tomatoes up whole and give them a few spins—most of the seeds are now separated. If you need to peel a lot of them, a drop in boiling water for 15-30 seconds makes it easy to yank skins with your hands, but if you only have a few, simply hold them over a gas or electric stove burner with tongs or a fork until the skin just blisters.
2. Get ahead with prep containers
Many recipes call for adding a number of liquids, solids or both at once, or in a few phases. If you’ve planned out a few dinners for the week, or if you have a little time before the cooking starts, pre-assembling these mixes—having what the French call mise en place can be a huge time saver. You don’t have to buy small dishes that end up getting washed—one Cook’s Illustrated reader uses leftover cough-syrup cups (after washing, of course), while others suggest a muffin tin tray, used yogurt cups, coffee filters and other containers. (more…)