Solve Your Soggy Cereal Problem and More Eating Solutions With These Genius Tricks

— -- intro: Dan Pashman likes to joke that his career as eating coach has been 37 years in the making.

“You only get so many bites in life, so I want to help people make every bite as delicious as possible,” Pashman, the 37-year-old host of "The Sporkful" food podcast on WNYC and The Cooking Channel web series, “You’re Eating It Wrong” told ABC News. “I’ve been pondering these things for years and years. Some of these tips and techniques are things really anyone could have thought up – I’m just the one who took enough time to think.”

Things like how to prevent soggy cereal and slippery sandwiches fill Pashman’s new book, “Eat More Better: How to Make Every Bite More Delicious.” Here’s a preview of six techniques from his book that will greatly improve your eating experience.

quicklist:1title: Stop Soggy Cerealtext: Drizzling your milk over cereal, a common pouring technique, leads to soggy cereal. The solution is simple, Pashman said.

“Pour the milk straight down only onto one point so most of the surface cereal stays dry,” he explained. “Then you can kind of mix the cereal with the milk with your spoon as you go and make sure that the cereal doesn’t get milked until you’re ready for it to get milked.”media:26248833

quicklist:2title: Roll Better Burrito Bitestext: “This is a classic problem. I certainly can’t be the first person to have thought of this problem,” Pashman said. “When you order or make a burrito, you think about how all the components will come together. You think about them as if they’re all going to be in your mouth at the same time, but too often they’re not. Instead, you get these a pocket of cheese and a huge glob of sour cream over on the other side.”

The solution is so simple that you’ll kick yourself for not having thought of it first: Just mix all the ingredients together before you roll. That way, you get every component in each bite. media:26244579

quicklist:3title: Have a Toothpicnictext: Picnics, while fun, can be kind of a hassle to plan. You need plates, utensils, napkins, serveware, hand sanitizer and more.

Have a toothpicnic instead.

“Just pre-cut every food into bite-sized morsels and give each person a couple of toothpicks,” Pashman advised. “This way you can eat a cube of steak and a cube of cake without messing your hands and using nothing more than a toothpick.”media:26244736

quicklist:4title: Invert Your Saladtext: Pashman approaches improving salad with an official term: the proximity effect.

“Whenever you put a bite of anything into your mouth, whatever part of that bite is in closest proximity to your tongue is the part you’re going to taste the most,” he explained. “And that’s something you should think about.”

When it comes to salads, try putting the toppings under the greens instead of on top.

“Let’s face it: the greens are not usually the most exciting part of the salad,” he said. “So by building your salad in reverse, with the best parts on the bottom, when you stab the fork through, you end up with your favorite part on the tip of the fork and thus going straight onto your tongue.”

Additionally, the proximity effect relates to other foods too: Pashman recommends putting cheese under your burger for a cheesier burger bite.media:26244993

quicklist:5title: Solve Slippery Sandwichestext: “Everyone knows the tragedy of biting into a beautiful sandwich only to have half of it fall out the back,” Pashman said.

To fix this, you need to create a lot of friction to hold the sandwich together. So, rather than pile your greens at the top of the sandwich, layer them throughout to build that friction.

“Use a single thin layer of greens throughout, especially between slippery components like tomatoes, cucumbers and avocadoes,” he explained. “One single layer of frisee, mesclun or whatever lettuce you choose between tomato and cucumber will save your sandwich.”media:26244165