How to Become a Better Cook in 30 Days

If you can’t effortlessly slice through an avocado, how the heck are you going to make avocado toast for breakfast? Most kitchen and hardware stores will do it for you—sometimes even for free.

Cut off the top of the onion and save it for your compost bin. Peel off the outer layers, then chop the entire thing vertically. Next, chop those slices horizontally. Bam, you’re done.

Always remember the 1:2 ratio. One part rice, two parts water. And don’t forget to add a bit of the secret ingredient before you serve it.

Always crack your egg into a glass ramekin before you pour it into the water to keep the yolk from breaking. And if you’re hosting a crowd, skip the pot altogether and cook 'em in a muffin tin.

Whenever you cook bacon, save the grease for later. It’ll come in handy the next time you make pancakes, or pretty much anything else you want to taste really, really good. 

Pickled veggies look impressive, but they’re a total cinch to make. Heat vinegar, water, kosher salt and sugar on the stove, then pour the mixture into a mason jar with sliced veggies and herbs. When it cools, pop it in the fridge and they’ll keep for three weeks.

Veggie tops, bones and hard cheese rinds make a delicious soup stock. Keep them in your freezer until you’re ready to make some chicken noodle.

Might we suggest turmeric, which is super tasty and extremely good for you?

It can withstand any temperature, it’s incredibly durable and is a great vessel for nacho dip.

One thing that separates home cooks from the pros is giant pots. Use a small one and you’re at risk of overcrowding, causing your food to cook unevenly.

You never know when you might need to whip up an amazing dinner in under an hour.

Meet turnips. You can turn them into fries, mash them, roast them or add them to soup. And if you want to get really adventurous, expand your veggie horizons by joining a CSA.

Pour oil and herbs over mozzarella, feta and goat cheese to add more flavor and make the cheese a little tastier (if that’s even possible).

If the Top Chef judges have said it once, they’ve said it a million times: Continue to season and taste your food as you cook. But don’t add too much—you can always add more salt, but it’s tricky to take it away.

Obsessed with cauliflower? Try cauliflower tacos. Or steak. Or just roast it whole.

Whether they’re beef, turkey, salmon or veggie, make a batch and keep them on hand for weeknight dinners and surprise guests.

It takes a little longer, but trust us, it’s worth it. You’ll never want to make the canned stuff again.

Mark our words, these three ingredients: soy sauce, lemons and parmesan cheese will save almost any bland dish. Always have them on hand in your fridge for cooking emergencies.

It’s a total breakfast game changer, but it takes only five minutes (yep) to make from scratch.

Remember the rule about not crowding the pot? Same goes with sheet pans. Make sure there’s lots of room for your broccoli to get crispy.

Might we suggest red wine pasta? It’s as delicious as it sounds.

Like pork chops. Or lamb shanks. Or sirloin roast. Or liver. (OK, maybe not liver.)

You can have fresh flatbread for dinner every night for the next two weeks.

Try your hand at scallops, cod, mussels or tuna. Anything but salmon, really. (Chefs think it’s boring.)

It sounds simple, but it’s the secret ingredient that makes all of the flavors come together. It’s basically the difference between a mish-mosh and a meal.

So you’ve really gotten into cooking quinoa instead of rice. Awesome—but now it’s time to broaden your horizons and try amaranth. It’s just as healthy and tasty, we promise. 

Because nothing says “I’m a freaking amazing cook” like fancy compound butter.

Yep, the big-box store is convenient, but if you buy at specialty cheese and meat shops, you’ll support local businesses and get a fresher and larger selection. Win-win.

…And use it to casually grate fresh Parm on your guests’ plates after you serve them.

After spending hours in the kitchen, remember that a bowl of fresh fruit and whipped cream can be just as tasty as a soufflé. Now sit back and relax, chef.