Sugar can help balance savory dishes

While you can use a paring knife, other tools work much quicker.

A mandoline makes the most consistent knife cuts in the least amount of time. Mandolines might seem intimidating but go slow, use the handguard, and you’ll be slicing like a pro in no time.

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A brine is a solution of water, salt, and sometimes sugar used to keep proteins moist and tender.

You simply soak your meat in it (usually pork or chicken) for several hours, dry it off, and cook it as usual.

Those crusty brown bits stuck to the bottom of your pan are the secret to making restaurant-quality sauces.

They are the key ingredient for a rich, savoury sauce.

Before you start, have everything prepped, organized, and ready to go.

It means chopping all of your veggies, measuring out your spices, and gathering your tools, pots, and pans before you start cooking.

Acid helps brighten flavours, adds freshness, and can help make a heavy dish feel lighter.

If you find yourself stuck with a dish that tastes flat, use an acid to season food such as white wine, lemon juice, or a splash of vinegar.

Dull knives are prone to slipping and sliding off of vegetables, putting you at risk of cutting yourself.

Sharp knives make cooking more enjoyable, safer, and faster, so don’t neglect them. Sharpen your knives every six months to a year.

Ultra-high heat adds a distinct savoury flavour to dishes. This is because of the Maillard reaction, which occurs between amino acids and sugars when they come into contact with heat and make food turn golden-brown.

Let your pans heat up for a good amount of time. It might feel like a long ...