Lots of people, when trying to drizzle cheese or spices or oils on top of their food, mess up what should be a very simple procedure. Drizzling is easy, you just need to have confidence!

• Drizzle from a high height. Get too close to your food and the seasoning will end up in clumps; drizzle from well above and it will naturally fall all around.
• Control the rate of drizzle:
  • If you're using a spice, sprinkle it in your palm first, then take it between your fingers and rub them back and forth; the spices will fall out in little bits, evenly over your food.
  • If you're using sugar, or a spice you want a lot of, put it in a teaspoon and, holding the spoon in your hand, strike the stem of the spoon with a finger of your other hand; a little bit of the sugar will fall out each time you strike the spoon.
  • If you're shredding cheese, keep the cheese cold, so that it shreds cleanly, and watch your height! Clumping is a problem with shredded cheese.
  • If you're pouring oils or vinegars, cover up most of the opening on the bottle with your thumb to make sure that only a small stream can come out as you pour; this ensures that you get even distributions of small streams of your sauce, not large puddles of it.