Celebrity Chefs Share Their Best Summer Cooking Tips

Before you fire up the grill this summer you might need a refresher on outdoor entertaining.

We enlisted celebrity chefs and Food Network stars to share their knowledge with PEOPLE. There's a range of cooking hacks here — like how like to cut corn off the cob like a pro and the best way to ensure a nice char on your burger.

Learn time-saving tips so you can kick back and enjoy the summer.

Bobby Flay

Jeff Schear/Getty; Getty

Go Family-Style

"Everybody wants to know what's a good thing to feed a crowd that everyone is going to enjoy. I tell people, do a taco bar. I do everything family-style, whether it's a burger bar or a taco bar. I'll cook some shrimp, I'll cook some kind of white fish, usually in the same marinade or spice rub. And then I'll make salsas and relishes, and I'll make some tortillas. I'll make some guacamole, something crunchy — like slaw — and I just let people make their own."

—Bobby Flay, host of Beat Bobby Flay

Guy Fieri

Ethan Miller/Getty; Getty

Set Your Grill Up for Success

"Have different zones of heat. Don't make the whole grill one gigantic hot lava bed because then things are burning and you're trying to move stuff around. So have a really nice hot area where you can get a super fantastic sear, and then you can move it over to the other side of the grill and let it cook indirectly. Then you can put the dome on top of your grill and close the lid on it."

—Guy Fieri, Diners, Drive-Ins and Dives star

Abra Berens

Monica Schipper/Getty; Getty

Use Up Old Fruit

"Grilling brings out the best in an imperfect fruit. If you buy apricots or watermelon and are not wowed by them when eaten out of hand, those are the best for grilling and cooking."

—Abra Berens, chef and author of Pulp

Harry Hamlin

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Lean into Charcoal

"I only use charcoal — I like the flavor. The whole experience is kind of fun, and the kids love that," says Hamlin, who shares daughters, Delilah and Amelia, with wife Lisa Rinna and son Dimitri with ex-partner Ursula Andress. "A gas barbecue seems to be a little boring" in both taste and technique, he adds. "I always use charcoal."

—Harry Hamlin, host of In the Kitchen with Harry Hamlin on AMC+ and IFC

Curtis Stone Hanna Lassen/Getty; Getty

Season like a Pro

"Since you can't add flavor to the center of the meat, the outside of the steak has to do all the work. Sprinkle salt and pepper from high up over the meat—it'll fall in an even layer—and use more than you think you should. Then add a pinch more."

—Curtis Stone, host of Getting Grilled With Curtis Stone

Joanna Gaines

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Cut Corn Without a Mess

"To cut the corn off the cob, put a small bowl upside down inside a large one and place the corn on top," says Gaines. The small bowl acts as a platform, so the kernels will fall into the large bowl as you slice down the cob. A bundt pan will work the same.

—Joanna Gaines, host of Magnolia Table With Joanna Gaines

Marcus Woodham Shutterstock/The Picture Pantry; Sam Hanna

Get a Better Sear

"Let steaks air-dry in the fridge, uncovered, for a day or two before cooking. This draws out the moisture, which tenderizes the meat and will give it a nice brown crust when cooked. Remember to bring steaks up to room temperature before cooking."

—Marcus Woodham, executive chef at The Bower in New Orleans

Kardea Brown Food Network; Getty Images

Wash Cast Iron Without Soap

"To remove stubborn stuck-on food from a cast-iron skillet, add 1 to 2 cups of water to the pan and let it boil for 10 to 15 minutes to loosen the food. Pour the water and debris out, then wipe it clean for a skillet that looks brand-new."

—Kardea Brown, host of Food Network's Delicious Miss Brown

Molly Yeh

Chance Yeh/Getty: Getty

Be Patient Behind the Grill

Yeh says the key to getting a good char on your burgers is to "let the grill heat up for a long time before cooking." That means around 20 to 30 minutes for a charcoal grill and 15 minutes for a gas grill.

—Molly Yeh, star of Food Network's Girl Meets Farm

Rachael Ray Evan Agostini/Invision/AP/Shutterstock; Christopher Testani

Make Better Burgers

"You can't taste your burgers before they're cooked, but you can test the seasoning. Make a little patty about the size of a quarter, and place it in a hot skillet—it'll cook in less than 30 seconds. Now you can make sure the burgers have the right balance of ingredients before cooking them all."

—Rachael Ray

Ted Allen John Lamparski/Getty; istockphoto/getty

Simplify Your Kitchen Tool Kit

"If you don't have a fish spatula, get one immediately—it's my favorite. It has a thin, almost-sharp edge, so it's great for flipping, stirring, cutting and getting that first brownie or piece of lasagna out of the pan."

—Ted Allen, host of Food Network's Chopped

Stefano Secchi Colin Clark; Getty

Stop a Cutting Board From Slipping

"Place a damp paper towel underneath your cutting board before chopping. It acts as a grip so the board won't move around on the counter. I do this at the restaurant and at home."

—Stefano Secchi, chef of Rezdôra in N.Y.C.

Andrew Jones Courtesy Sugar Beach, A Viceroy Resort; Getty

Bring Out the Sweetness in Tomatoes

"If you're making a tomato sauce or soup and the tomatoes aren't ripe enough, add a pinch of sugar and a splash of red-wine vinegar. They will help to bring out the natural flavor."

—Andrew Jones

Michael Schulson Courtesy Michael Schulson; Getty

For Better Chicken & Fish

"After you rinse it, wrap it in paper towels for 3 to 4 hours before you cook it. This will remove all excess moisture which contains all the aromatics and liquid that you don't want in the protein you are cooking."

—Michael Schulson, chef-founder of Schulson Collective