“For sauces and gravies, a splash of apple cider vinegar gives a lot of complexity to an otherwise simple sauce.” —u/Soranic
With herbs and spices, learn how to add and when to taste.
Don’t over-flip your food while it’s cooking.
“In general, just leave your food alone while it’s cooking. Stirring and flipping it a lot might feel like you’re doing something but you’re only making it take longer. Just walk away and let it do its thing. For example, if your grilling or pan-frying a chicken breast, wait until it’s half-way cooked before flipping it to the other side. Flipping it more than once slows the cooking process and you won’t get that golden-brown coloring you’re looking for. You’ll also likely dry out the meat.” —u/awwjeah
“The best thing you can do for your meats is leave them alone. After you put it in the pan, on the grill, or whatever, DO NOT TOUCH IT. Do not poke, prob, press, squeeze, lift, turn, or anything else until it is time to flip it. Moving it will cause the juices to leak out and disrupt the cooking process, leaving your meat dry and flavorless.” u/farsified
Fry eggs over medium, not hot.
Three knives are all you need.
“You don’t need 10 kitchen knives. Three good knives of different sizes, properly sharpened and cared for, should be all you need. Then, only buy other knives if you have a need for them (like one for peeling, etc.)” —u/kniebuiging
“Pairing knife, chef’s knife, and bread knife. I have never had a need for anything else.” —u/AugmentedOnionFarmer
Sharpen your knives often.
Read the *entire* recipe before you do absolutely anything else.
“Always always always read the recipe through before starting.” —u/eclipse_sav
Take a cue from the French and mise en place.
Always deglaze your pan.
“This one simple trick will change your life. Basically, sauté onions, garlic, etc and then pour in some boiling water from a kettle and stir vigorously. Not only will it pull all the beautiful caramelized flavor a from the bottom of your pan but it will also be spotless when you go to clean it which will take all of about 5 seconds.” u/jaycoopermusic
Not all meat should be cooked the same way.
Don’t overcrowd the pan.
“One thing I see frequently done wrong is crowding the pan. If you want to brown your meat, don’t fill the pan to the brim. It will only boil in its own juices until it’s still pale but also tough. Just put a few pieces in at once, you can place them on a plate once they’re done and then do the next ones.” —u/notapantsday
There’s no such thing as too much garlic.
Freeze meat before slicing.
“If you are cooking a dish that asks for thinly sliced beef or pork, throw that meat in the freezer. Way easier to cut thin when semi-frozen.” —NotZombieJustGinger
Don’t worry about being too precise.
Let your meat rest.
“Rest your meat! If you cut into it and the juices flow out, you are cutting too soon.” —u/oogachaka123
Be careful with the vanilla.
“Vanilla extract comes out of the bottle REALLY fast.” —u/IH8Clothing
Before you serve something, do a final taste-test for salt.
Clean as you go.
“Do the dishes / clean your workplace while cooking every time you have time. Makes a huge difference in the end.” —u/yourbraindead