3 beginner Kitchen Hacks to cook better

So your Thanksgiving contribution went down in family history for the wrong reasons. No problem, it’s about the memories.

But here’s the truth. Cooking isn’t a mystical skill bestowed on the chosen few. You too can absolutely impress with just a few hacks up your sleeve.

And honestly? Even better than Googling “how to chop an onion” for the third time is ✨confidence✨. Kitchen hacks to the rescue!

✅ Hack #1 – Boost the flava

Flavor is a good place to start in your journey. And good news: you didn’t mess up, you just missed a step.

Salt

You probably need more of it. You just do. Season as you go—every time you add something to the pan. (It’s called seasoning in layers, and yes, it’s a real thing.) Even more if you’re using something very un-salty like vegetables. And if you’re boiling pasta, put a LOT of salt in that water to infuse your noodles with flavor from the inside-out.

Acid

If your salt game is strong but something still feels flat, you’re probably missing acid. Think: a splash of balsamic, a squeeze of lime, a little lemon, tomatoes, pickles, or even mustard. Acid brightens heavy dishes—like stirring a little mustard into mac and cheese sauce or hitting a grilled steak with lime.

Fat

Not a bad word. Sometimes you just need a little butter or oil to bring everything together. (Imagine a salad without dressing—sad, right?) Fat also helps round out spices and flavors, which is why a spoonful of avocado magically makes everything better.

Secret Ingredient

Let’s be real: it’s probably garlic, and we’re not mad about it. But don’t be afraid to get creative. Love Chili Crisp? Toss it on your chicken. Need more depth? A splash of soy sauce works wonders. Feeling adventurous? Try something like gochujang to take things up a notch.

There’s no need to measure, either. Put in a little, taste it again. Repeat.

✅ Hack #2 – Be a little lazy

Yeah, we’re into this one, too. If your food is turning out pale and sad, blame that anxiety! Step away from the spatula, take a break and stop messing with it. Let it get gloriously brown and yummy.

You’ll know it’s ready when there is less moisture in the pan, catch a whiff of something toasty, or see some light smoke (light is really key here.)

This hack works on just about everything—meat, roasted veggies, taco fillings, even a blob of tomato paste or a handful of grains getting a quick pre-toast. It adds a little extra flavor. There’s a reason Rice-A-Roni makes you do it!

✅ Hack #3 – Embrace texture

The difference between great food and just “okay” food? Crunch. I’d bet your local pizza place makes crunchier crust than Dominos. Al dente pasta will always beat those frozen meals. Crunch is basically what makes a salad worth eating (though, we prefer something like bacon or toasted nuts over croutons!)

Here are some hacks to keep in mind:

Don’t overboil or overmicrowave. Veggies and pasta should fight back a little when you bite into them. (That’s where the magic is.)

Add variety to your textures. Mashed potatoes? Level them up with crispy bacon or fried onions. Sloppy joes? A little coleslaw crunch makes them a million times better.

Toast that bread or tortilla before you make your sandwich or wrap. Warm, toasty edges = instant upgrade.

It doesn’t have to be more work. A functional way to do all of this is in your air fryer (this and more featured in our list of small luxuries!)

Hey functional human—this part’s yours.

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