15 Kitchen Tips Professional Cooks Swear By

Small habits make a big difference in a professional kitchen. Photo by Jeff Siepman on Unsplash (Unsplash License)

Restaurant cooks turn out hundreds of plates a night, and they rely on a handful of simple habits to stay fast, consistent and safe. None of them need special equipment. Here are 15 you can start using in your home kitchen tonight.

Before you cook

1. Set up your mise en place

Chefs measure, chop and line up every ingredient before the heat goes on. It sounds fussy, but it prevents burnt garlic while you hunt for the next item.

2. Read the whole recipe first

Look for marinating, chilling or resting times before you start, so dinner is not unexpectedly two hours late.

3. Keep your knives sharp

A sharp knife is safer than a dull one because it cuts instead of slipping. Hone regularly and sharpen a few times a year.

4. Anchor your cutting board

Place a damp paper towel or cloth under the board so it does not slide on the counter.

At the stove

5. Pat food dry before searing

Moisture is the enemy of browning. Dry meat, fish and vegetables with paper towels for a better crust.

6. Preheat the pan

Let the pan heat before adding oil and food. A properly hot pan browns food and helps prevent sticking.

7. Give food space

Crowding the pan traps steam. Cook in batches and keep finished batches warm in a low oven.

8. Season in layers

Add a little salt at each stage rather than all at the end. Food seasoned throughout tastes more balanced.

9. Taste as you go

Professional cooks taste constantly. Keep a few clean spoons nearby and adjust before serving.

10. Salt your pasta water

It is your only chance to season the pasta itself. Save a cup of the starchy water to loosen sauces, as in our Spaghetti Aglio e Olio.

11. Toast whole spices and nuts

A minute or two in a dry pan, until fragrant, wakes up their flavor. Watch closely, because they burn fast.

Finishing touches

12. Finish with acid

A squeeze of lemon or a splash of vinegar at the end brightens rich or flat-tasting dishes.

13. Rest meat before slicing

Let roasts and steaks sit for 5–10 minutes (longer for large roasts) so juices stay in the meat rather than on the board.

14. Use a thermometer

An instant-read thermometer removes guesswork. Chicken is safe at 165°F (74°C).

15. Clean as you go

Wipe surfaces and wash tools during quiet moments. A clear station means calmer, safer cooking.

Put the tips into practice

Try drying and searing chicken properly for our Easy Chicken Fried Rice, seasoning in layers in the Easy Chana Masala, or finishing a rich dish with lemon, as in our Creamy Classic Hummus.

Quick summary: prepare everything first, use a hot pan and dry ingredients, season and taste throughout, and finish with acid and a short rest.

Find more practical advice in Kitchen Tips & Guides and Cooking Techniques.