I've been a chef for over 15 years. Here are 12 tips I learned in culinary school that at-home cooks should know.

• Prep ingredients ahead of time and use a damp towel to keep your cutting board in place.
• Though some dishes benefit from a little cold butter, others need acid from vinegar or lemon.

Prep as much as you can in advance.

Salt each component of your dish.

Use water to easily thin sauces or soups.

When making something like risotto, add cold butter at the end.

For baking, you should cook most things in the middle so the heat is evenly distributed from top to bottom.

Let meat and fish rest at room temperature before cooking.

Pull meat and fish out of the fridge about 30 minutes before cooking to temper them, which can help them cook more evenly.

Also, rest your meat on a paper towel to absorb surface moisture and help achieve an evenly browned finished product.

This story was originally published on April 23, 2022, and most recently updated on September 29, 2026.