Home cooking aficionados, let’s face it – we know we will never be Giada de Laurentiis or Bobby Flay, but we do know that we can use their precious advice and tips in the kitchen to get as close as possible.
Those who love cooking like we do admire the way the top chefs effortlessly create flavorful, eye-catching meals. Before they became famous chefs, though, they were just like us, unaware of how to cut onions, manage three simultaneous pots and pans, and clueless about flavor profiles.
The TV chefs and high-level restaurateurs know just how important it is to home cooks to make a delicious meal. Here are their top tips to keep you motivated all year long, courtesy of Food Network:
- Take away the stress by prepping the day or night before. –Paula Deen
- Brine your poultry to kick flavor up a notch. –Guy Fieri
- Recipes are a guideline, not a Bible. Feel free to swap out things like thyme for oregano. –Alex Seidel
- Don’t overcrowd your pan when sautéing; you will steam instead. –Ryan Poli
- While drained pasta is still hot, add grated Parmesan cheese. It will give pasta sauce something to stick to. –Giada de Laurentiis
- Taste what you make before you serve it. –Brad Farmerie
- When making mashed potatoes, after you drain, steam them covered tightly in the hot pan for 5 minutes. This allows the potatoes to dry out so they’ll mash to a beautiful texture. –Wolfgang Puck
- Always measure what you’re baking. No shortcuts in pastry; it’s a science. –Francois Payard
- Clean as you go. –Rick Bayless
- Don’t be too hard on yourself. Mistakes can make the best recipes. –Sunny Anderson
- Use good oil when cooking. Smell and taste it. If it doesn’t taste good alone, it won’t taste good in your food. –Michelle Bernstein
- Cook more often. –Masaharu Morimoto
- Always start with a smoking hot pan! –Cat Cora
- If you’re cooking for someone important, never try a new recipe and a new ingredient for the first time. –Marcus Samuelsson
- For rich, creamy dressings made healthy, use half Greek yogurt, half mayo. –Ellie Krieger
- When chopping herbs, toss a little salt onto the cutting board to keep from sticking. –Joanne Chang
- Low and slow. –Pat Neely
- Take the time to read recipes through before you begin. –John Besh
- A cast-iron pan is a valuable kitchen ally. –Linton Hopkins
- Always use sharp knives. It’s not only safer but will make you more efficient. –April Bloomfield
Need more innovative kitchen tips? Follow the Cooks Innovations blog all year long.