1. "Contrary to popular belief, it often doesn’t work out great if you add your chopped/minced garlic first to hot oil or butter. It burns so quickly and tastes yuck. I like to brown something else first, like onions, and then add the garlic. The onions are like a burn buffer!"
2. "The amount of garlic flavor is dependent on WHEN you add the garlic. Add it early for light flavor, add it late for bold flavor."
3. "A dropped knife has no handle, so don't try to catch it when it's falling. You WILL get hurt."
5. "Sometimes when you think something needs more salt, what it really needs is acid — lemon juice, vinegar, etc."
"I recommend choosing an acid based on what you are cooking. Italian? Try some red wine vinegar. Mexican? Try some lime juice. Additionally, if you are working with anything cream based, add acidity literally right at the end or else your sauce/dish will curdle."
6. "If you want crispness on the outsides of your meats, you should pat them dry before seasoning and putting them in oven or over heat."
9. "Adding is easy, but removing is hard. People like to argue that you should liberally add butter and seasoning, but tastes differ. It's totally fine to put in less if that's what you fancy."
10. "If you’re getting annoyed because it’s taking you too long to peel garlic, place an unpeeled garlic clove under the flat side of your kitchen knife and press on it with your hand. The garlic peel will separate easily and your garlic will be crushed."
12. "Massively improve the quality of your proteins (chicken, beef, tofu, anything) with fond. Fond is the dark brown stuff that sticks to your pan when you're cooking. It's not burnt unless its actually black. To get it off the pan and on the food, pour in either an alcohol or acid to dissolve it and get the now-brown liquid to coat your protein."
14. "Cooking bacon in the oven is exponentially easier to perfect and clean up than on a stove top."
16. "Have ingredients prepared before starting to cook."
17. "Cinnamon isn’t just for sweet foods. It can be really, really good in savory foods, too."
18. "Taste as you cook, and do it at various stages of cooking (while safe, please don't taste raw meat). Not only does it let you know if you have too much or little of something, but it also helps you develop your palette for what different seasonings do."
19. "Time is the best and most expensive ingredient."
"Pressure cookers and pre-made/frozen ingredients are good, but they won't ever be as good as home-cooked, low and slow meals. I still use those of course, but when I get the chance to break out my crock pot and let time work it's magic...oooh boy it's something else entirely."
Now it's your turn! Do you have a cooking or kitchen tip you swear by? If so, drop it in the comments below!
Note: Submissions have been edited for length and/or clarity.