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@Mao: No one's going to be able to top that -- it's just crazy enough to be true!!!

Here's mine, or rather, my dear husband's: He's been working outside in the heat and is ready for a beer. His current favorite is Landshark with a lime squeezed in, then tipped up to distribute flavors and dispel foam before drinking. Well, my thumb isn't big enough to cover the bottle hole, so I let him do it. He decides this time he'll tip it by taking a huge drink first...

Yep. Foam spews straight up through all cavities in his head and beer comes pouring out of his nose!!! A LOT of beer!! Friend Mike and I are roaring with laughter, not a bit sympathetic, as he coughs, heaves and tries not to laugh himself. Guess he'll be using his thumb from now on!

Definitely lots of chopped hard-boiled eggs, finely chopped sweet onion and celery, regular mayo, salt, pepper, and Nature's Own Seasoning. I like the celery salt taste in Nature's Own without it being too strong. I dice the potatoes, but not very small, and boil.

My best trick is like @Lili13's mom's "method" -- stir in everything while the potatoes are still warm! I tried every different method: baking the potatoes, boiling whole, mixing ingredients the second day. None of these compare to combining ingredients while the diced potatoes are still warm, for exactly the reasons @Lili13 described.

Yes, please! I love Food Lab and would love to have past articles more easily accessible!

My buttermilk biscuits. Good old Southern cat-head monsters, baked in a cast iron skillet coated with oil. Tender-crisp bottoms, light fluffy middles and butter-coated lightly browned tops.

Marinated chicken breasts folded into a pouch, filled with mushrooms and onions, grilled and served over fragrant jasmine rice. Serve with grilled asparagus and a nice green salad. I've always gotten raves for the chicken.

I'll post the recipe if anyone's interested.

Tony Chachere's original cajun seasoning.

I do like Ranch dressing on quite a lot of things. The love affair started when all you could find were the Hidden Valley Ranch packets you had to mix up yourself. That true HVR taste ... yum ...

And I love the Chipotle Tabasco, but wouldn't put it on everything.

@Sudenveri, if you stick to USA wild-caught shrimp, you will be just fine. (Louisiana shrimper's daughter here)

Caramel onions rock! Try getting a softball team of 12-year-old girls to have a caramel apple eating contest (Halloween party, outside, mostly dark). The first bite is priceless!!

Then, of course, you have the daughter of a Louisiana cook who would've eaten the whole thing... I have to confess, I was a little proud!

I keep a stick of butter in a covered dish on the counter. I've never had any go bad.

I like cheese & pickles in the fridge simply because I like cold cheese and cold pickles.

Neither rain, nor sleet, nor dead of winter... how does that saying go?

Oh, that's the post office? Sounded like our grilling habits to me!

I LOVE mayo, but try not to eat it too much due to fat content. Can't have a tomato or chicken sandwich without it, though.

I second the mayo hair treatment for dryness. Having two daughters who love to draw on themselves and their friends, I welcome the mayo-cleans-Sharpie-off-skin tip. Thanks!

Now for my tip: I have used a bit of mayo on a paper towel to polish the leaves of houseplants! Especially philodendrons. It makes them glossy, shiny and beautiful.

Amazing! Thank you!!! And I love the idea of using two whole almonds positioned to look like a heart!