Imagine taking your culinary skills to the next level by following guidance from seasoned professionals—CEOs, founders, and expert cooks who have mastered the art of great food. Whether it’s learning to give ingredients the space they need in the pan, fine-tuning your seasoning by taste rather than guesswork, or harnessing the power of a microplane grater to add that perfect finishing touch, these seventeen time-tested techniques will help you cook with greater confidence and finesse. Each tip builds on the last, showing you how simple tweaks can make all the difference, from prepping ingredients ahead of time to embracing the joys of cooking itself.
Get ready to refine your kitchen instincts and impress at your next meal with these time-tested techniques.
- Give Ingredients Space in the Pan
- Taste and Adjust Seasoning
- Be Patient When Smoking Meat
- Invest in Quality Cookware
- Use the Right Oil
- Balance Flavors for Better Dishes
- Use Whole, Fresh Ingredients
- Taste and Adjust Seasonings
- Preheat Pan for Perfect Vegetables
- Respect Fresh, Seasonal Ingredients
- Let Meat Rest After Cooking
- Prep Ingredients Before Cooking
- Adjust Pan Temperature
- Enjoy the Cooking Process
- Use a Sharp Knife
- Reflect Your Personality in Cooking
- Use a Microplane Grater
Give Ingredients Space in the Pan
When making fried mushrooms or sautéing vegetables, I noticed they turned out soggy instead of crisp and golden. I couldn’t figure out why this was happening. I thought I was using the right amount of oil, keeping the heat high, and following recipes exactly. Then, I caught an episode of Martha Stewart’s cooking show where she talked about the importance of not overcrowding the pan, and it was like a lightbulb went off.
The tip she gave was simple: giving the ingredients enough space in the pan allows the heat to circulate properly so they brown instead of steaming. When too many ingredients are crammed into one pan, they release moisture, which creates steam. This explained why my mushrooms were soggy and pale instead of crispy and caramelized. She even demonstrated this with mushrooms, and the result differed between night and day.
My cooking improved immediately once I started following this advice. Whether it’s mushrooms or zucchini, giving each piece space in the pan helps it develop that beautiful golden crust. I’ve started cooking in batches when needed, and while it takes a little longer, the results are worth the extra time.
Eli Itzhaki, CEO & Founder, Keyzoo
Taste and Adjust Seasoning
The most valuable cooking tip I’ve learned is always to taste as you go. It sounds simple, but it’s the most transformative habit for any cook. I followed recipes to the letter early in my career, assuming the measurements alone would deliver perfect results. But I quickly realized that ingredients vary—tomatoes can be sweeter, lemons can be more tart—so relying on taste, not just instructions, became essential.
Tasting as I go has made my cooking so much more balanced and flavorful. I’ve learned to adjust salt, acid, or seasoning in real time, saving many dishes from being too bland or overly spiced. It’s also made me more confident and intuitive in the kitchen.
This approach has elevated everything I make, from soups to sauces, and helped me create perfectly tuned food to the palate of whoever I’m cooking for. I’d love to hear how others use this tip in their kitchens!
Bitty Louk, CEO, No Dash of Gluten
Be Patient When Smoking Meat
The most valuable cooking tip I’ve learned over the years is the importance of patience when smoking meat. BBQ, especially Texas-style BBQ, isn’t about rushing the process—it’s about letting the meat speak for itself as it slowly absorbs the smoky flavor and breaks down to tenderness. One of the biggest mistakes I see beginners make is trying to rush the cooking time, whether by cranking up the heat or cutting the smoking time short.
By respecting the time and maintaining a steady temperature in the pit, I’ve consistently produced juicy, flavorful, and perfectly tender meat. Letting the meat rest after cooking is also key, which helps it retain moisture and flavor. This tip has helped me improve the quality of every BBQ dish I prepare, whether it’s brisket, ribs, or chicken.
Over the years, this patience has built my reputation, particularly with my catering business, because people can taste the difference when BBQ is done right. The extra time spent perfecting each piece of meat ensures I deliver an unforgettable experience to my clients.
Jim Carroll, Independent Business Owner, Meat and Greet BBQ Catering LLC
Invest in Quality Cookware
Whenever I cook vegan meals like creamy cashew pasta or crispy tofu stir-fry, I’ve always struggled to get the right texture and flavor. No matter how closely I followed the recipes, something seemed off. The tofu wouldn’t brown evenly, or the sauce would stick to the pan, making cleanup a nightmare. That’s when I came across a video by Nick DiGiovanni, who talked about the importance of investing in quality cookware and how it can completely transform the cooking experience.
So, I decided to upgrade my basic nonstick pan to a proper stainless steel skillet and bought a heavy-duty cast iron pan. It was a bit of an investment, but the difference was immediate. The stainless steel skillet heats evenly, which has made sauteing vegetables and browning tofu so much easier. The cast iron pan has been perfect for creating crispy finishes and mastering roasted dishes. I noticed that sauces and stews cook more consistently because the pans hold heat better.
What surprised me the most was how much better everything tasted. The even heat distribution and durability of good cookware let the ingredients cook how they’re supposed to, bringing out deeper flavors. Cooking feels less frustrating now, and I enjoy trying out new recipes.
Shaun Bettman, Chief Executive Officer, Eden Emerald Mortgages
Use the Right Oil
Whenever I cook tofu and vegetables, I struggled with them tasting burned or just off. The flavors would end up bitter, and I couldn’t figure out why until I learned about using the right oil for cooking. It was a simple change that completely transformed how my dishes turned out. The problem wasn’t my ingredients or technique but rather the oil I was using.
So, whenever I cook now, I choose oils with the right smoke points for the cooking method. I use oils like avocado or grapeseed oil for high-heat cooking like stir-frying or searing tofu because they can handle the heat without breaking down and altering the flavor. When I roast vegetables, I use olive oil at lower temperatures to preserve the vegetables’ inherent sweetness and avoid an unpleasant, scorched taste.
Making this adjustment has improved not only the flavor of my food but also the cooking process itself. There’s no longer that frustrating moment of having food stick to the pan or the smoky mess of oil burning too quickly. Knowing that the food I’m serving tastes better and retains more of its health benefits.
Gal Cohen, Business Development Leader & Field Area Manager, JDM Sliding Doors
Balance Flavors for Better Dishes
The most valuable cooking tip I’ve learned is the power of balancing flavors—sweet, salty, sour, bitter, and umami. A chef friend once explained how a minor adjustment, like a squeeze of lemon or a pinch of sugar, can completely transform a dish. Before that, I’d follow recipes to the letter, but my cooking often felt flat or one-dimensional.
Learning to taste as I go and adjust seasoning has elevated my cooking tremendously. For example, when making tomato sauce, adding a splash of balsamic vinegar brightens the acidity, while a sprinkle of sugar balances the tartness. This tip taught me to think like a chef-viewing recipes as a guide rather than a rulebook-and it’s made my dishes more vibrant and complex. Now, every meal feels like it’s crafted with intention, and I’m no longer afraid to experiment.
Alex Cornici, Marketing Manager, Feed Pic
Use Whole, Fresh Ingredients
My best cooking tip is the usage of whole, fresh ingredients in the preparation of meals so that their natural flavors will be highlighted. Such a cooking practice not only makes food better but also makes it healthy and fit. Over the years, I learned that plain, nutrient-rich ingredients will make a meal into a very nourishing one if they come from small, local farmers who care for the quality of their produce. When I changed from processed foods to whole foods, my cooking and health changed. This tip has greatly enhanced my cooking by eliminating too much seasoning or additives.
Instead, I let the quality of fresh vegetables, herbs, and proteins speak for themselves. I have also found that it makes meals easier to prepare and more satisfying. I now use seasonal, locally grown ingredients whenever possible. It supports local farms and ensures the food I’m cooking is packed with nutrients. By following this approach, it has become a more intentional act of cooking, more conscious, and I feel so much closer to the foods I’m making and their community.
Elizabeth Nelson, Founder, Farm Fueled Nutrition
Taste and Adjust Seasonings
I occasionally cook during celebrations like Independence Day or family barbecues, which I enjoy, even though I don’t do it often. In the past, I used to eyeball the ingredients and hope everything turned out fine. Most of the time, it worked, but there was one instance when my daughter told me the food I had prepared was too bland. It was a simple comment, but it stuck with me because I had put much effort into that meal.
After that, I decided to pay more attention to how I seasoned my food. I came across a recipe from Jamie Oliver where he stressed the importance of tasting and adjusting seasonings as you go. It seemed so obvious, but I hadn’t been doing it consistently. Now, I keep tasting throughout the process, and I’ve noticed how much it improves the final dish. My family has noticed it as well. My daughter hasn’t called anything bland since, which is a win in my book. This simple tip has made cooking feel less like guesswork and more enjoyable. It’s a small change that’s made a big impact on how I approach any dish I make.
Daniel Vasilevski, Director & Owner, Bright Force Electrical
Preheat Pan for Perfect Vegetables
I struggled with cooking fried vegetables like zucchini, peppers, and eggplant because they would always stick to the pan. The vegetables would tear or burn no matter how much oil I added or how carefully I stirred. Then one day, I came across a TikTok video of Gordon Ramsay discussing the importance of properly preheating your pan. It completely changed how I cook.
The tip was so simple but so effective. You heat your pan first until it’s hot enough that a drop of water slides across the surface instead of sitting still or evaporating too quickly. Once the pan is ready, add the oil and let it heat for a few seconds. Only then do you start cooking. I tried it the next time I made vegetables, and it worked perfectly. The vegetables didn’t stick, and they cooked evenly with a gorgeous golden color.
Tracie Crites, Chief Marketing Officer, HEAVY Equipment Appraisal
Respect Fresh, Seasonal Ingredients
The most valuable cooking tip I’ve learned is to respect the ingredients. Quality always speaks for itself, and when you let fresh, seasonal, and local ingredients take center stage, the flavors truly shine. This approach has completely transformed my cooking by focusing on simplicity and technique—bringing out the best in every dish rather than overcomplicating it. It’s a philosophy I carry into every menu I create for my clients, ensuring each bite is as vibrant and unforgettable as the moments we share.
Justin Meadows, Chef/ Owner, Block & Rooster Provisions
Let Meat Rest After Cooking
Among all the techniques I have learned over the years, one of the most beneficial is allowing meat to rest after it has been cooked. As a beginner, I used to put my finger on a steak or roast right after preparation to test what it was like. Later on, I discovered that if the meat is left to stand for a few minutes, the juices can settle and make the meat juicier and tastier. Of course, it’s just a small step, but indeed, it has dramatically changed the way my family and I share meals.
This has helped my cooking in other ways as well, though I do not have time to use it at present as I help in preparing the data. It has also made me gain more patience and embrace the whole part of cooking rather than just creating a meal. Now, I utilize that resting time to add the remaining sauces or garnishes to the sides of the dish since it should also look good. I don’t think I’ve ever been more compelled by generic ambiance before, but it’s incredible how this one shift has upgraded the whole ambiance of dining.
It has been fruitful in informing friends and family about this tip. When they explain to me how much better their meals are turning out because of it, I feel proud of myself for having imparted something so useful. It is a reminder that cooking is fifty percent science and fifty percent education, as much as food preparation, is about making a tasty meal.
Ranveer Brar, Owner, Kashkan Restaurants
Prep Ingredients Before Cooking
As a busy home cook and recipe developer, the best advice I’ve ever received is to prep everything before cooking (mise en place). Taking the time to chop, measure, and organize ingredients upfront makes the whole process smoother and far less stressful. Without the chaos of last-minute scrambling, you can focus and actually enjoy the cooking process—leading to better-tasting food every time.
Tressa Jamil, Food Blogger, Jamil Ghar
Adjust Pan Temperature
One tip I learned over the years is that the pan doesn’t always need to be on high heat. Burning food happened way too often in the past simply because I left the heat up unnecessarily. Learning to adjust the temperature depending on the ingredients and dish has made a huge difference.
Another tip revolves around starch and knowing when to use it and when to leave it out. Nobody ever mentioned how much of an impact it could have on the final dish until I started experimenting. Understanding its role has completely changed the way certain recipes come together.
Also, adding garlic too early or overcooking it turns it bitter and unpleasant. Now, garlic gets added at just the right moment to bring out its full flavor without overpowering the dish.
Jessica Shee, Tech Editor & Marketing Manager, M3datarecovery.com
Enjoy the Cooking Process
I have tried many diets in my lifetime and switched up what I eat relatively often, so I have cooked various things. Here are two tips I find valuable.
The first is not to be afraid to experience and find joy in the process. This has helped me make my dishes and learn from trial and error. Cooking is a passion for many people. Looking at it as a form of art rather than a chore can help you stay motivated to cook rather than grabbing a frozen meal.
The second is to add salt slowly. Salt can bring out more flavors in a dish, but over-salted food is nearly inedible. Add it slowly and see if you can taste the difference in the meal.
Olivia Chiavegato, Founder, CMO, Head Writer, The Vitallist
Use a Sharp Knife
Honestly, the most valuable tip I can share that I have learned over the years is the importance of having a good, sharp, and I mean sharp knife. A good knife will change your life if you are used to using cheap, crummy knives. It will make cooking fun again. There are plenty of outstanding brands to choose from. Do yourself a favor and buy an excellent knife and keep it sharp.
Matt Taylor, YouTuber/Food Blogger, In The Kitchen With Matt
Reflect Your Personality in Cooking
The most valuable cooking tip I have learned is that cooking is an art form. Therefore, reflect your personality in your cooking. Don’t just follow recipes blindly; test different variations by trying new things with recipes that reflect who you are as an artist. The worst that can happen is you improve upon a recipe by adding your unique flavor and personality.
Sanjay Raja, TV Producer & Host, Author, Speaker, Media Personality, Founder, Disruptive Productions LLC
Use a Microplane Grater
Cooking has always been good for me and has taught me a lot about how little things can have a significant effect. You can use a microplane grater to cut hard spices like nutmeg and peel off hard fruits. One of the best things I learned is this. When you use this tool, which makes it almost too easy, it tastes great. Grinding fresh nutmeg or lemon zest into food can make it taste much better by making it lighter and better.
For me, small things, like making sure I have the right cooking tools, affect how I feel about my health in general because I believe in having a whole life. When I use a microplane, I feel like I’m getting the most out of the food I’m working with. I feel better when I eat mindfully, using simple foods and making healthy choices. It’s all a part of a bigger plan to improve my health- the little things in life and at home.
Lastly, I try to do things deliberately because of my scientific and health background; hence, everything, including my food. I like that making better tastes out of foods involves a microplane and knowing that it makes me more particular with what I will eat. It’s like an insignificant habit that shows, but it’s improving and turning into healthier meals for my taste.
Jean Christophe Gabler, Publisher & Founder, YOGI TIMES
From Prep to Plate: Essential Takeaways for Your Culinary Journey
These seventeen tips offer a roadmap for improving your cooking process and final results. Across all the advice, a few key themes stand out:
- Start with Quality: Fresh, whole ingredients and reliable tools, like a well-made knife and sturdy cookware, set the stage for better cooking.
- Mind the Details: Preheat your pan, choose the right oil for your cooking method, and don’t overcrowd your ingredients. Small changes often lead to big improvements.
- Taste and Adjust: Tasting as you go and balancing flavors ensure your dishes never fall flat. It’s the difference between following a recipe and truly mastering a meal.
- Be Patient: Whether smoking meat or resting it after cooking, giving your food the time it needs yields richer, more satisfying flavors.
- Enjoy the Process: View cooking as a form of expression. Reflect your personality in your dishes, embrace trial and error, and savor the journey—not just the result.
By incorporating these insights, you’ll be well on your way to becoming a more confident, intuitive, and skilled cook.
