SEEDING'S A CINCH.(FOOD)

Emeril Lagasse uses it all the time: peeled, seeded, diced tomato. The fancy French term is tomato concasse (kawn-ka-SAY), but it's not nearly as hard as it looks, or sounds.

Simply cut a shallow `X` in the blossom end of the tomato. Plunge the tomato into boiling water for about 30 seconds, then …