You probably know that the seeds in a chile hold quite a bit of the heat, but did you know that most of the capsaicin (the heat producing compound) actually resides in the ribs of the chile? To really cut back on a pepper's heat, halve it lengthwise and use a small paring knife to scrape out the ribs and seeds.
Ever had stir fry from a really good Chinese restaurant and been amazed at the silky texture of the meat? This texture is achieved by using a technique called velveting: coating the meat in a mix of cornstarch, egg whites, and seasonings before frying. The coating forms a crust that seals in moisture and protects the meat from the high heat of the wok.