When preparing condiments, make them a little salty so they can be preserved longer.
Baking time highly depends on the material and size of the bakeware and the type of the oven.
Molokhia, Okra, and Taro must be cooked with lemon juice so they don't get slimy.
A pinch of cumin in tabbouleh and with other vegetable mixes helps eliminate the gas produced by some of the greens.