Master Chef: These Quick Tips Will Boost Your Cooking Power

Need a few quick tips that will kick your cooking up a notch? We’ve got you covered! 

Go fresh

Canned and boxed goods are certainly a lot more convenient than buying fresh items. In fact, if you need to huge number of that at item that you plan to use in a short span of time, then it can even be a little cheaper to go with canned or boxed. The same goes for frozen, too. 

But let’s face it: when you don’t get fresh stuff, you’re missing out on a lot of flavor and goodness. Even something as seemingly simple as using ground ginger or garlic instead of fresh ginger and garlic that you’ve prepared yourself fundamentally changes a recipe, and usually not in a good way. Frozen, dried, juiced, canned, processed - it’s nowhere near as good as fresh. If you’re worried about cost, you can find some money-saving solutions at

Save time with fruit preparation

There are loads of things you can do to save time when it comes to preparing food for eating and cooking. This is pretty useful, because people are always underestimating how long these processes take! Perhaps the most obvious relate to the removal of seeds. Pitting things like avocados, cherries, and plums take a lot of time (and also tend to leave your fingers a variety of different colors!) 

But there are always tricks to pitting these things much faster. Cutting them in half then twisting the sides together in opposite directions will ease the stone out quickly without taking out too much of the flesh of the fruit itself. As for smaller items, you should use straws. This is especially useful for cherries! You can see this in action at

Stick to the recipe

Seriously, there’s a reason the recipe that you’ve reading is the way it is. Cooking food is a science - a lot of people forget this. In fact, it’s less accurate to call it a science and more accurate to say that it conforms to laws of science - specifically, chemistry. 

All of the ingredients react with each other in very specific ways. Those reactions are what determines the success of your cooking - and those reactions are themselves determined by the measures of the given ingredients. Many people make the mistake of changing measures or skipping ingredients altogether when preparing food. Big mistake! This will fundamentally change things in a way that recipe is not prepared for.

The science of spice

Heat really opens up the flavors that you need in your cooking. It’s important to remember this, because your approach here massively changes the effect of herbs and spices. Perhaps the most common mistake in this area has to do when you add the herbs and spices. A lot of people add ground spices to a given recipe once the water-based ingredients have been added. 

Let’s say you’re making a sauce. You sauté the garlic and onions, then you add the other solid and liquid ingredients - and then most people add the herbs and spices. But you should actually be cooking them in the hot oil along with the garlic and onions. That heat really opens up the flavor of these ingredients. Read more about everyday cooking at 

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