Pat meat dry before searing.
Rest proteins for 5 minutes after cooking for most tender and juicy food.
A gentle simmer has small, occasional bubbles and is best for delicate foods like soups, stews, or poaching. A more rapid simmer has more constant, energetic bubbling and is better for reducing sauces or cooking heartier dishes that need more heat.
Salt vegetables before sautéing to bring out moisture.
Make a cornstarch slurry (equal parts COLD water and cornstarch) to thicken soups without changing flavor.
Toast whole spices and nuts to bring out flavor.
"Bloom" dried spices in oil, broth, or cream for a few minutes.
Tips focused on preparing meat for optimal texture and flavor.
Velveting beef. Soak thinly-sliced meat or ground meat in a baking soda solution (add 1/2 tsp baking soda stirred into 1 tbsp water per lb of meat for 5 minutes) to make meat super tender and moist. For shredded or sliced chicken, use water + salt + cornstarch + oil.
If you're marinating chicken with melted butter and spices, add the butter in last to avoid it solidifying.
Tips for seasoning at the right time and using the right forms.
Dried herbs at the beginning, fresh herbs at the end.
Using the right salt (flaky, fine, kosher) at the right time for the right food.
Salt, fat, acid, heat.
Tips related to choosing or understanding ingredients.
Know the differences between the condiments/sauces in an Asian grocery store vs. the international aisle of the grocery store.
Celery salt. Cold cut sandwiches, spinach dip, meatloaf, potato mac salad, to start.
Accent (Monosodium glutamate - MSG). Yes, it's safe. It wakes up flavor so well.
Fish sauce. Caesar dressing, marinara (gives it a meatier flavor) or pasta sauce, salad (adds umami), beef stews, and fried rice.
Parmesan (or pecorino) rind. Put it in soups at the beginning, take it out at the end --that's it.
Cavender's All-Purpose Greek seasoning. Chicken salad, popcorn, scrambled eggs, white rice, vegetables, fried potatoes.
Mushroom umami powder. Gravy, soup base, sauce, a roast.
Sumac. Adds citrusy crisp to recipes.
White pepper. Goes great in Asian recipes and mashed potatoes (less intense than black).
Goya Saźon and Badia Complete seasoning. Add Saźon to add color and a savory, garlicky, and citrusy flavor to LAtin American and Caribbean dishes (rice, beans, soups, stews, grilled or roasted meats, fish, and vegetables).
Better Than Boullion. Better than cubes and powders.