If. like me, you can't stand the smell of fish on your hands, try using the very thin gloves supermarket workers wear when handling cheese, sliced meats, etc. You still have enough manipulation, but your hands don't suffer and you can throw the gloves away afterwards.
If you're squeezing juice from a fresh lemon it's better to warm it slightly first - you get more juice that way.
Try to arrange your cooking/baking so that you have several items that can be cooked at the same temperature. It doesn't have to be for the same length of time, since you can put things in at different times - as long as you don't have a souffle in there!
When you're preparing a meal or setting a table, try to remember everything you'll want from the fridge (make a list if necessary) and take them out together so that you don't have to keep opening and closing the fridge door and affecting the temperature inside.
Try cooking vegetables in a light stock instead of plain water: it makes them so much tastier.
Try frying fennel in a non-stick pan and judt before the end add a squeeze or two of lemon juice: combined with the aniseed taste it gives a wonderful flavour.
If you haven't got time to make 'real' stock, don't use a stock cube, because they go lumpy very quickly. Stock granules dissolve very easily, and you're good to go!
If you can possibly spare the time DON'T get up from the table as soon as you've finished eating: it's really true that it takes time for your stomach to realise it's full. This will help you resist later temptations.
Some foods keep well in the fridge, but others, like hard cheeses, tend to dry out, so use clingfilm and an outer layer of foil to help to keep them fresh.