Ok! Before we get started on specifics, check out the guidelines below. With so much information available, and as difficulty increases, it's important to have your own version of these. They keep insanity at bay.

1. Mise en Place

(Pronounced 'mee-zahn-plahs')

A popular way of saying get organized. This looks differently depending on your recipe, experience, or resources. Commonly comes with advice such as; read the recipe before anything else, have tools ready, and prep what you can ahead of time.  It also refers to being mentally & physically ready for the task at hand.

2. Frustration is Part Of The Process

There’s no way around it. You will end up oversalting, burning, undercooking, or forgetting a key ingredient entirely. Don’t dwell on these mistakes, because they’re equally important as learning opportunities. Identify what went wrong, form a potential solution, and test it.

3. Keep Your Station Clear!

Don’t let scraps, tools or dishes pile up!  Clean when you’re not required to keep an eye on something. Clean when preheating the oven. Clean while you clean. Maintain a clean workspace to avoid sickness, injury, or worst of all, the post meal clean up.

4. Season To Taste

It's important to taste and adjust flavor as you go. If in doubt, it’s better to underseason than overseason, condiments and table shakers exist for a reason. Keep in mind who you're cooking for as well.

5. Baking is Science

While they do get lumped into the same category, baking is not as forgiving as cooking. Those delicious pastries require a more detailed approach. The margin of error is thin.

6. Respect The Basics

There's no shortage of tips and tricks out there, but the basics remain unchallenged. That includes ingredient knowledge, heat control, timing, knife skills, etc..

7. Less Is More

Find the balance of maximum value with minimal effort. This includes cost, time, movement or energy. It also varies depending on who you are, your life circumstance, and what your goal is.