The juice inside vegetables is what gives them their true, bright flavor, explains Brock. But most cooking methods do more to strip that juice from the veggie than to leverage it for taste. The key is to create a barrier around the plant that locks in its juice throughout the cooking process. Brock's favorite method is to coat the vegetable in butter, olive oil, or a salt and egg mixture. "The natural water inside the vegetable hits the butter (or oil or salt) barrier and emulsifies. You get a beautiful glaze, and you're now braising a vegetable in its own juice. When it's done it will blow your mind."

Your move: Try the salt-baking method, which works particularly well for unpeeled root vegetables like beets. Take a pint of salt and add two whipped eggs to it. After that, lay part of the salt mixture out on a baking sheet to create a "bed" for the vegetables. Coat the vegetables in the remaining salt mixture and bake at 350 degrees until tender, usually about 20-30 minutes. Peel them. Dice them. Serve them. "You can also flavor the salt," says Brock. Try adding chopped bay leaves and orange peels to the mix.