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Tips from Professional Chefs

by Kat Kinsman
Whether you're a kitchen novice or a seasoned cook, you can always stand to learn a new trick or two. We asked our favorite star chefs, editors, experts and cookbook authors to dish out their top tips for home chefs, and the ingredients they simply can't live without.

Bobby Flay
Restaurateur, Iron Chef

"If you're not tasting things while you're cooking, you're just guessing. Have a tasting spoon around and try everything."

On a seasonal note, "Chicken stock is the key to Thanksgiving. Those containers you see at the grocery store? Buy six of them. You're going to need it."

Learn more about Bobby Flay

Jamie Oliver
Chef and Author of Jamie at Home: Cook Your Way to the Good Life

"Learn how to batch cook and make a basic stew. Learn how to love a salad. The most powerful thing we can teach children is the basic life skill of taking care of yourself."

"Develop a relationship with your butcher and don't buy the pre-cut stuff. Buy better quality burger and meats -- cuts with more meat and less fat. Then learn to master key recipes and batch cook and get the flavor up to where you want it. You can control the ingredients and use spices and use less and less and less salt."

Learn more about Jamie Oliver

Marco Pierre White
Winner of Three Michelin Stars, Host of The Chopping Block

"What most people try to do is replicate and emulate the pictures they see in cookbooks. When you're cooking at home, the secret is to make it simple because you don't have the infrastructure which you have in a professional kitchen. Keep it very, very, very simple. Just buy great ingredients and assemble them so you can feed two, four, six or eight people very well. "

Read our interview with legendary chef Marco Pierre White

Martha Stewart
Author of Martha Stewart's Cooking School, Lessons and Recipes for the Home Cook

"Replace spices and other pantry items each year, as they lose their flavors over time."

"Read a recipe all the way through before you begin cooking; knowing what needs to happen and when will help you avoid any mistakes as you prepare each step."

Learn more about Martha Stewart

Stephanie Izard
Top Chef Winner

"If you want ravioli tonight and you're not up for making pasta, just use wonton skins."

"The three things I always have are a knife, a peeler and a microplane grater. Instead of mincing garlic, just do it on the microplane. It's ten times easier, it's really fast and it comes out just perfect. Ginger also works well."

Learn more about Stephanie Izard

Barbara Fairchild
Editor-In-Chief of Bon Appetit

"Don't use your expensive extra virgin olive oil for frying or sauteeing -- instead, use a flavorless, inexpensive oil with a high smoke point, such as grapeseed oil. Enjoy the full flavor of your extra virgin olive oil drizzled over salads, pastas, and meat or fish right before serving."

Learn more about Barbara Fairchild

David Monn
Style and Lifestyle Expert

"One fundamental rule I always go by is choose one color. One color for your tablecloth, chair cushions, plates and decorations, and constantly edit down. Don't let your table become a smorgasbord of elements."

Learn more about David Monn

Daniele Lombard

Sam McGann
Chef

"Keep portions smaller. That way you can have more courses and make the evening more special. Dress up the table -- use special plateware, tablecloths and candles. Doing this breaks up the normal routine of eating and it makes it entertaining. At the same time, keep it simple, you want to make yourself look good."

Learn more about Sam McGann

James Moreland
Master Mixologist

"Rediscover the 5 o'clock cocktail by pouring yourself one often. More specifically, drink a cocktail, like gin, that will open up your appetite. Remember -- gin is stirred, never shaken."

Learn more about James Moreland