Before you start cooking, decide exactly what heat level the recipe calls for (low, medium, or high); most mistakes come from misjudging the stove’s heat.

After taking the meat off the heat, let it rest for 5–10 minutes before cutting it; this gives the juices time to redistribute through the meat.

When adding hot liquid to an egg- or cream-based sauce, slowly whisk in a few spoonfuls first, then add the rest.

Make sure the pan is really hot before adding meat or fish, and wait for the first 1–2 minutes without flipping it.

For high-heat frying, use a refined oil with a high smoke point, and pat the food dry with a paper towel before adding it to the oil.

Salt the meat at least 40 minutes before cooking, or do not salt it until it is time to cook; the short interval between the two options makes browning more difficult.