We've rounded up the best advice from ten celebrity chefs on eating flavorful food that is also healthy.

Make Your Herbs Last Longer

Celebrity Chef Tyler Florence recommends that you treat your fresh herbs like you would treat fresh flowers — trim the bottom of the herbs and stick them into a tall glass of water. Cover loosely with a plastic bag and stick them in your fridge (except basil, which should never be refrigerated). This will help your herbs last about a week or week and a half longer.

Always Add Acid

When your dish is well seasoned but still seems to be missing something, you probably need to add something acidic. Lemon juice, lime juice, vinegar, Dijon mustard, or Worcestershire sauce all work well to help round out a dish and really make it “pop.” Giada De Laurentiis, the celebrity chef on the Food Network’s Everyday Italian, says lemon juice is the most crucial ingredient she uses. She also incorporates a lot of white wine and fresh herbs to season her food.

Keep Your Knife Sharp and Your Fingers Intact

Gordon Ramsay says a sharp knife is imperative, and you should always tuck your fingers under when holding something you’re about to cut. A sharp knife is actually a safer knife because you won’t have to struggle to cut through your produce or protein. A dull knife won’t pierce the item you’re cutting easily, which means you have to apply more pressure, which puts you at higher risk for slipping and cutting your other hand.

Swap Out Sour Cream, Go for Greek Yogurt Instead

Ellie Krieger, registered dietitian, author, and frequent esteemed guest on The Today Show, urges people to use nonfat Greek yogurt instead of sour cream as a condiment and in recipes. You’ll shave off four grams of fat and get twice the calcium with Greek yogurt.

Want Perfectly Cooked Meat? Use a Food Thermometer

Choosing lean animal proteins, such as boneless, skinless chicken breast, sirloin, or chuck, is a great way to cut fat and calories. However, people often complain lean meat (especially chicken breast) dries out too quickly and lacks flavor. Many celeb chefs say, to ensure you’re not overcooking your meat, fish, or eggs, buy a food thermometer to cook your protein just until it reaches the proper internal temperature without overcooking it, which dries it out. Also, pair your proteins with low-calorie, moist vegetables such as mushrooms (meaty taste and texture), onions, bell peppers, and garlic.

Save the Over-salted

Did you accidentally add too much salt to a dish? Famous French chef Raymond Blanc suggests adding a potato (peeled) to the pot or pan while the dish is cooking to absorb excess sodium and other excess seasonings.

Perfect Scrambled Eggs

For ultra-fluffy scrambled eggs, steer clear of the skillet and break out a pot of boiling water. According to famous Michelin-star chef Daniel Patterson, you need to first whisk your eggs for a full 30 seconds to incorporate a lot of air. Next, stir rapidly in a circular motion a lightly boiling pot of water. Next, pour in your scrambled eggs. Put the lid on the pot for exactly 20 seconds. Drain gently in a colander or fine-mesh sieve. Add your seasonings and enjoy!

Slash Fat with Parchment Paper

Bobby Flay recommends using the classic cooking technique of delicately steaming fish or meat in parchment paper (called “en papillote”) with flavorful ingredients such as garlic cloves and lemon to avoid adding fat.

Naturally Sweet Oatmeal

We already know oatmeal is incredibly healthy, but oats on their own can be — let’s face it — kind of bland. Rather than dumping a bunch of brown sugar or maple syrup into your morning porridge, add frozen berries. As they thaw, the liquid berry juice will seep into the oats as they’re cooking and provide just the right amount of sweetness (plus you get fiber from the whole fruit). As both famous chefs, Gordon Ramsay and Art Smith (Oprah’s personal chef) say about breakfast, “keep it simple.”

Yes, You Can Eat Chocolate

Famous chocolatier Jacques Torres praises the health benefits of higher-cocoa content chocolate (think at least 60 percent cocoa or higher). He recommends it because it has less sugar but has much higher amounts of antioxidants, including polyphenols and flavanols. As a dietitian, I like to recommend it not only for its health benefits but also because its intense flavor leaves you more satisfied than milk chocolate, meaning you end up eating a smaller amount.

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