How to Cook Everything

1. Cooking is accessible, rewarding, and flexible.

I’ve discovered that one of the most important differences between those who enjoy cooking and those who treat it like a chore is the ability to be spontaneous.

Getting started is easy. You don't need to be an expert or own fancy tools and ingredients to make great meals. Cooking is a continuous learning process, offering new discoveries every time you step into the kitchen.

Embrace spontaneity. Enjoying cooking comes from feeling confident enough to adapt recipes based on what you have, the season, your energy level, and your cravings. This flexibility grows with knowledge and practice.

Learn from experience. There will be successes and failures, but rarely will anything be inedible. Each attempt is an opportunity to learn and improve, making the process of cooking a rewarding journey.

2. Master core techniques to build confidence.

The process of learning to cook is rewarding, even when you hit bumps in the road.

Skills are fundamental. Basic techniques like cutting, measuring, mixing, and controlling heat are the building blocks of good cooking. These skills are detailed throughout the book and put into practice in recipes.

Start simple. Begin with master recipes that teach core methods, such as poaching chicken or stir-frying vegetables. As you practice these foundational skills, you'll gain confidence to tackle more complex dishes.

Practice makes perfect. The more you cook, the more intuitive these techniques become. This growing comfort in the kitchen allows your skills and strategies to evolve, leading to greater creativity and enjoyment.

3. Use strategies and variations for endless creativity.

The charts scattered throughout the book expand on the master recipes, giving you hundreds of ways to vary and customize the ingredients, seasonings, and techniques.

Go beyond the recipe. While following recipes works, true creativity comes from understanding how to adapt and substitute ingredients and methods. This book provides strategies to personalize food based on your tastes and what's available.

Explore variations. Most recipes include variations or refer to charts that offer alternative ingredients, seasonings, or techniques. These resources demonstrate how small changes can lead to entirely new dishes.

Develop your repertoire. By combining fundamental skills with these strategic variations, you'll build a diverse collection of dishes tailored to your preferences. This empowers you to cook spontaneously and confidently.

4. Stock essential ingredients for spontaneous cooking.

Spend your money on the best ingredients you can afford, invest in some pantry staples, and skip the Himalayan pink salt and black truffles.

Build a reliable pantry. Having a core set of staple ingredients on hand means you can cook delicious meals whenever the mood strikes, without needing a special trip to the store. Focus on quality basics rather than expensive, niche items.

Key pantry staples include:

• Good-quality oils (olive, vegetable)
• Salt and pepper
• Vinegars
• Soy sauce
• Grains (rice, pasta)
• Canned tomatoes and stock
• Aromatic vegetables (onions, garlic)

Shop smart. Supplement your pantry with fresh, perishable items from various sources like farmers' markets and grocery stores. Prioritize buying the best quality ingredients you can reasonably afford for the biggest impact on flavor.

5. Invest wisely in key kitchen equipment.

A good knife is worth the investment, and it’s better to buy fewer good quality blades than more junk.

Function over flash. You don't need a kitchen full of expensive gadgets. Focus on acquiring sturdy, functional tools and cookware that will last and perform well.

Essential equipment includes:

• A sharp chef's knife, paring knife, and serrated knife
• A few mixing bowls in different sizes
• Cutting boards (separate for raw meat)
• Sturdy pots and pans (large skillet, large pot, saucepan)
• Measuring cups and spoons
• Colander and strainer

Start minimal. Begin with the absolute essentials and gradually add equipment as your cooking style evolves and you discover your preferences. Look for quality pieces that feel comfortable and durable.

6. Understand and control heat for best results.

Being observant puts you in control and gives you the confidence to use heat more assertively.

Heat is transformative. Cooking is fundamentally about applying heat to food. Learning to control heat allows you to achieve desired textures and flavors, from searing to simmering.

Key heat principles:

• Food often benefits from sudden contact with heat (boiling water, hot skillet).
• Don't overcrowd pans; this steams food instead of browning it.
• Adjust heat based on the technique (high for searing, low for simmering).
• Pay attention to sensory cues: sizzling sounds, aromas, visual browning.

Practice observation. Trust your senses to guide you. Learn to recognize when oil is hot, when food is browning, and when it's cooked through. This attentiveness is key to successful cooking.

7. Salt, pepper, herbs, and spices are fundamental flavor builders.

For most of us, salt and pepper are fundamental, and often the only seasoning necessary.

Basics are powerful. Salt and pepper are the foundation of seasoning and can often elevate a dish on their own. Learning to season appropriately throughout the cooking process is crucial.

Expand your palate. Beyond salt and pepper, explore the world of spices and fresh herbs. They add complexity and reflect global cuisines.

• Spices: Best bought whole and ground fresh for maximum flavor. Toasting enhances aroma.
• Herbs: Use fresh whenever possible; they add brightness. Store properly to maintain freshness.

Taste and adjust. Seasoning is a matter of personal taste. Always taste your food as you cook and adjust salt, pepper, and other seasonings until the flavors are balanced and appealing to you.

8. Sauces and condiments elevate simple dishes.

Spice mixtures are the easiest way to add multidimensional flavor with little extra work.

Flavor is paramount. Contemporary cooking relies heavily on sauces and condiments to add bold flavors to simply prepared ingredients. These can be used before (marinades), during (basting, braising), or after cooking (garnishing, dipping).

Homemade vs. store-bought. While some condiments are easy and rewarding to make at home (like vinaigrette or mayonnaise), high-quality store-bought versions are perfectly acceptable for others (like ketchup).

Versatile flavor boosters:

• Spice mixtures (curry powder, chili powder)
• Chile pastes and sauces
• Herb purées and pestos
• Vinaigrettes and creamy dressings
• Pan sauces (built from cooking drippings)

By mastering a few key sauces and condiments, you can transform basic ingredients into exciting and flavorful meals.

9. Practice simple food safety and common sense.

For the rest of us, use common sense: Don’t let your kitchen be a breeding ground for pathogens.

Cleanliness is key. Preventing food-borne illness starts with basic hygiene. Wash your hands, surfaces, and utensils frequently with soap and hot water.

Handle food properly.

• Avoid cross-contamination: Never put cooked food on surfaces that held raw food.
• Store food at correct temperatures: Refrigerate below 40°F, freeze below 0°F.
• Cook food thoroughly, especially poultry and ground meat.

Trust your judgment. While official guidelines exist, experienced cooks often rely on common sense and observation. If something looks or smells off, discard it. Prioritize safety, especially for vulnerable individuals.

10. Repurposing leftovers is a valuable technique.

Getting the most out of food is almost like another cooking technique.

Minimize waste. Think creatively about using leftover ingredients and cooked dishes. This not only saves money but also encourages improvisation and spontaneity in the kitchen.

Expand your definition. Leftovers include not just finished meals, but also components like cooked grains, beans, roasted vegetables, or even unused fresh ingredients.

Strategies for repurposing:

• Plan to cook extra basics (rice, beans, roasted chicken).
• Use leftovers in salads, soups, stews, or stir-fries.
• Add leftovers to frittatas, scrambles, or top with a fried egg.
• Turn small amounts into pasta sauces or grain bowl toppings.

By viewing leftovers as opportunities, you can extend the life of your food and create new, delicious meals with minimal effort.

Last updated: May 15, 2025