Chef’s Tips for Cooking Food Everyone Should Know How to Make it

  • As a trained chef, I know some cooking techniques that will make shared dishes even better.
  • Make croutons by hand and peel the celery before adding it to cold salads.
  • Make sure to cool the cookie dough before baking and add salt to the desserts.

As a trained chef, I know that even the smallest tweak can make the biggest difference to your last dish.

Here are 13 food preparation tips that everyone should know how to make:

Cooking grilled chicken with delicious vegetables

Turn a beautiful roasted bird into a one-pan meal by scattering chopped carrots, onions, potatoes, and any other vegetables around the chicken in the pan.

As the meat cooks, it will release delicious juices and flavor, and these ingredients will then be absorbed.

By the time the chicken is cooked through, you’ll have some of the most delicious veggies to serve with it.

Make crispy toast with your hands

Cooking oiled toast on a black baking sheet

Do not cut the toast with a knife.

Steidi / Shuttershock


Get really crunchy toast — so loud you can’t hear your dinner buddy over a bite of a Caesar salad — by shredding stale bread a little rather than slicing with a knife.

The rip creates wonderful nooks and crannies that absorb olive oil and delicious spices. Plus, a larger surface area means more room for browning in the oven, and eventually crunch.

Make French onion soup in large batches

Skip the fuss and extra dishes by making a large batch of French onion soup in one bowl using a skillet or Dutch oven.

Once that’s done, layer a layer of grated Gruyere croutons over the soup, place the entire pot under the oven grill until the cheese has melted and come to a boil, and serve it family-style.

Give your eggs the low and slow treatment

Reduce the heat and stir the scrambled eggs as little as possible for a creamier, softer texture.

Instead of stirring the mixture in the pan, gently pull the outer edges toward the center a few times while cooking.

And don’t forget to remove the scramble from the pan before it looks completely cooked – it’s done in the pan to dry on the plate.

Peel celery before adding it to tuna or pasta salad

Tuna salad in a black and white bowl on a white table

The outer layer of celery can make it a bit chewy.

Joanna 12 / Shuttershock


Next time you’re making tuna or pasta salad, be sure to run a vegetable peeler along each stalk of celery.

It will remove a thin but very fibrous outer layer that can make eating celery uncomfortable and chewy.

Keep the puff pastry in standby mode

With a box of puff pastry in your freezer, you’ll be able to make a great appetizer, dinner, or dessert with minimal effort.

You can make a single-crust chicken pie (I promise no one will miss a wet bottom, I promise), elegant twisted cheese sticks, or an amazing tart tatin (a caramelized fruit baked dessert) with just a few extra ingredients.

Add some sweetness to your sandwiches

Place a thin slice of apple or pear between bread and cheese for an easy, gourmet way to upgrade your next grilled cheese.

The fruit secretes the natural pectins, or sugars, that give the sandwich a mild sweetness—the perfect complement to the umami-rich cheese.

Cool cookie dough before baking

cake dough

Refrigeration prevents cookies from spreading too much.

ThitareeSarmkasat / Getty Images


To make the thickest and chewiest biscuits, chill the raw stack in the refrigerator or freezer to freeze the butter so it doesn’t spread too much or cook too quickly in the oven.

Then remove the cookies from the oven one minute before they are ready and leave them on the baking tray for five before cooling on a wire rack.

The only thing that beats homemade ice cream is frozen custard

To upgrade your creamy dessert game, make a simple custard with egg yolk, sugar, cream and your favorite flavors.

After mixing and freezing, the result will be infinitely creamy, with a richer flavor that tosses the store-bought stuff out of the water.

Your food processor is your friend, especially for homemade mayonnaise

Discover the wonderful world of homemade mayonnaise with the help of your very own food processor.

Turn egg yolks and high-quality oil into fluffy, delicious mayonnaise for your next sandwich, potato salad, or sauce.

soak the potatoes

Peeled potatoes soaked in water

Soak the potatoes after peeling or cutting them into slices.

Proshkin Alexander / Shuttershuk


Whether you’re making crispy potatoes or mashed potatoes, soak the potatoes after peeling or slicing.

Potatoes oxidize quickly, so their white color will begin to turn brown as soon as they are exposed to air, but submerging them in a water bath prevents this from happening.

Cook chicken in water to make delicious homemade broth

Make the soul-warming chicken noodle soup by cooking the whole bird in a pot of simmering water to turn the mixture into broth and cooking the meat at the same time.

Then we take out the chicken, add the vegetables and chop the meat. Stir everything together at the end with pasta for a homemade soup that will stop any colds in its tracks.

sweet table salt

Add a pinch of fine salt to cookies, cakes, and pies when they are still warm and fresh out of the oven.

Salt naturally enhances flavors, including sweet ones. Plus, it adds a nice ingredient to soft baked goods.

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