Beginner kitchen tips.

Tips that actually help

• Read the whole recipe first. Know where you're going before you turn on the stove.
• Get everything out before you start. Ingredients, pans, all of it. Cooks call this "mise en place" — I call it not panicking halfway through.
• Taste as you go. That's how you learn what "needs a little more salt" actually means.
• Don't walk away from a hot pan. Things go from perfect to burned fast.
• It's okay to mess up. I've burned plenty. You just try again and it comes out better.
• Clean as you go. Future you will be grateful.

Beginner's glossary

Words recipes throw around like everyone knows them. Here's what they actually mean:

1 lb (one pound)

One store package of meat, usually. That's all it means.

Skillet

A flat frying pan with low sides. If a recipe says skillet, grab your frying pan.

Preheat

Turn the oven on before you start cooking so it's hot when the food goes in.

Simmer

Tiny gentle bubbles, not a rolling boil. Low heat.

Dice / Chop / Mince

Cut into pieces. Dice = small cubes, chop = rough pieces, mince = really tiny.

Sauté

Cook quickly in a hot pan with a little oil, stirring a lot.

Fold in

Stir gently so you don't smash everything — like folding whipped cream into batter.

Rest

Let cooked meat sit a few minutes before cutting. It stays juicier.

Season to taste

Add salt/pepper, taste it, and decide if it needs more. Trust your mouth.