Read a recipe in its entirely before starting

Recipe writers aren’t perfect. Every once in a while I’ll read through a recipe where the directions tell you to add something that wasn’t listed with the ingredients. Either that, or you’re thinking you’ve embarked on a quick dinner recipe only to stumble when the directions tell you something needs to rest or marinate for 2 hours. Read it through once to know what you’re getting in to and you’ll avoid hiccups along the way.

Understand "mise en place"

This is a French term that any professional chef will drill into your head on day one. Mise en place = everything in its place. Get all of your ingredients and tools out and have them easily accessible before you begin cooking. You’ll save time and you won’t end up having to dig around for a whisk while your sauce is burning.

Know how to “course correct” when things go wrong

If your soup is too salty, add a potato to soak it up. For other overly salted dishes, sweetness will help balance out the salinity. Add a bit of honey or sugar. If it’s too fatty and rich, add a splash of vinegar or citrus. There aren’t any mistakes in cooking, only clever solutions.

Keep your veggies bright

Brightly colored veggies should stay that way. When you’re making green beans or fresh peas, for example, boil them for a short period of time, just to cook them through. Then remove them from the heat, strain the water, and submerge them immediately into ice cold water. This is called blanching. It keeps the color bright and retains more nutritional value that would usually get lost in the boiling process. You can also add a few Ice cubes to the blender when making pesto or other fresh herb sauces to keep the color bright

Taste as you go, repeatedly

Working in a professional kitchen, this is nearly a constant process. And it should be at home? Particularly for sauces and dressings, it’s an important way to gauge the balance of flavors. Have a little cup filled with tasting spoons that can be used as you go along. It also helps train your palate to be more aware of things like acidity, fat content, and salt levels. Always think about what sauces are being served with. A dressing might taste too acidic on its own, but try dipping a leaf of lettuce into it. It could be just right. But you’ll never know unless you’re trying. And trying. And trying...

Don’t be afraid of salt

### There’s a reason why salt used to be traded as a currency. It’s value in a dish is immeasurable. There are several types of salt, so the first thing you need to know is what type of salt you should be using. Some are for boiling pasta water, others are for use in sauces, and some are just for finishing your dish after it's been plated. Check out this [guide](https://www.seriouseats.com/2019/09/guide-to-salt.html) for identifying which is which. You should have 3-5 different varieties in your kitchen. Start with a grosso for boiling water, table salt for soups and sauces, a finishing salt like Maldon for seasoning dishes after plating, and one “fun” salt like an applewood smoked variety or a fleur de sel for cheese boards.

Use a dampened towel under your cutting board to keep it from sliding

This is a really important pro-tip that might save your finger someday. If a vegetable requires a lot of force to cut open, that pressure can easily cause your cutting board to move. If it moves, your hand and knife are no longer stable. Think about trying to cut a butternut squash in half before baking. It takes force, and it’s got a round base, so you already have to be careful. If you put a damp kitchen towel under the cutting board, it creates friction and stability.

How to remove garlic skin

This can be a frustrating process if you’re just trying to peel it off gently. Garlic is tough and you can crush it to break open the skin, making those layers much easier to pull off. A metal dough scraper works great for this because it has a large, flat surface area. You can also use a chef’s knife, just reach for one that covers the surface area of the clove. Put the base of your hand on top and apply all of your weight until the clove is crushed. Another option if you don’t want to crush them is to put the individual cloves in a tupperware container with a lid. Shake them vigorously until the skins start to separate on their own.

Choose a good quality knife

Investing in at least one high quality, durable kitchen knife is a worthwhile expenditure. It’s also safer to use a knife that’s meant for long term use. They tend to stay sharper longer, and cutting with a sharp knife is much safer than using a dull one. Start with a proper chef’s knife, and grow your collection from there. Use this [guide](https://www.yuppiechef.com/spatula/how-to-choose-the-right-knife/) to help figure out what you’re looking for.  Go to a knife shop and try a few out to see how they feel. A comfortable, high quality knife will make cooking an even more enjoyable experience.

Don’t overcrowd a baking sheet or pan

When baking vegetables, you really want to get an even caramelization and texture throughout. Cutting them into similar sizes will help you accomplish this, but you also don’t want to overcrowd them on the baking sheet. If each piece has equal access to heat from their exposed sides, you’ll achieve uniform texture.