I’ve been cooking my entire life. I was raised in a family that takes a few recipes very, very seriously. From grade school on, I was cooking my own meals and inventing my own recipes. After I got married, I decided a great way to continue pursuing my wife (especially since she at that time was our main breadwinner) was to make her the greatest meals she’d ever had. I started pouring everything I had into my kitchen and studying it seriously as a craft and art form instead of just a chore.

Along my culinary journey, I’ve had a lot of missteps. Some of these issues were merely annoying and made a meal worse than it could have been. Other mistakes were costly and discouraging. Here are the biggest lessons I wish I’d learned early on.

There is Immense Value in Tradition

I used to go to restaurants and order whatever sounded the most unique—usually from the dusty corners of the menu that no one cared about. What I usually got was the thing the cooks in the kitchen were least experienced with and that had the least fresh ingredients. Whereas my wife got what was popular, and it turns out it was popular for a reason! Her plate was always better than mine. I’ve since learned that a culture’s most prized dishes are usually that way for a good reason. Sure, sometimes there’s hype. But if a food has been famous for decades, chances are it’s here to stay. It’s worth taking the time to learn about and appreciate it.

Acknowledging established recipes and techniques doesn't mean sacrificing creativity. It means understanding the principles that have worked well for generations. Once you have a solid understanding of traditional methods, you can confidently experiment and add your own creative twists without abandoning proven approaches.

This is a big deal when looking for new recipes. Should I try that new Superbowl food that’s just a hodgepodge of Martha Stewart pre-made foods that I mix together? After all, it’s been making the rounds all over Pinterest! Well, maybe… But it’s probably much more worth your time to learn the difference between American and Italian alfredo sauce, and why they’re both totally worth the time to make.

A Great Chef is Like a Jazz Musician

Jazz music is famous for improvisation. Audiences are amazed by the way musicians make up songs on the spot and somehow all stay together, in key and in rhythm, and make beautiful music. This is possible because they have all nailed the basics and have a lot of experience combining them in unique ways. This way, when the drummer lays a syncopated beat and the bassist starts arpeggiating the G chord, the pianist knows exactly how to step in and play an improvised solo.

Cooking is the exact same way. Novice cooks often consider themselves quite fancy when they spill a bunch of old spices together from their spice cabinet and consider it a new signature recipe. But a jazz musician may not even use spices. Instead, they know how to make a good broth. They know how to make pasta from scratch. They know the principles for seasoning, browning, and cooking their favorite cuts of meat. Then, when inspiration hits, they just dance to the music and let an amazing meal come out.

If you want to step up your cooking game, try returning to the basics. Learn to make the best rice in the world. Learn to make the best chicken you’ve ever had with only salt and pepper. Do this with enough basic foods, and you’ll quickly find yourself the best cook in the neighborhood.

Less is More

You may have noticed earlier in this article that I'm against chasing fads. This is especially the case when it comes to kitchen equipment. My kitchen has precious little space, and the more I clutter it up, the less I want to be there at all.

I don't need the latest high tech cooking contraption. I don't need The Pioneer Woman's latest line of spatulas or cheap knives. I don't need a bulky tool whose only job is to combine magic and science to give me a tear-free onion cutting experience. I'd rather be an expert with the basic tools. Plus, if I buy few things, then I can afford to buy very nice things.

Quality kitchen equipment lasts longer, performs better, and can save you money in the long run. Investing in a few high-quality pieces ensures that you have reliable tools that can handle a variety of tasks, as opposed to accumulating a collection of trendy but less effective gadgets.

Of course, an exception to this is if you will absolutely use that one gadget over and over again. I'm convinced by now that some people just love their air fryer and the trend won't simply die. That doesn't mean I want one for myself, but I get it. Personally, I'd love a gadget specifically meant for coring, peeling, and slicing apples all at once. I'd make far more appeltaart and the world would be a better place.

If you feel like you've been stuck in a cooking rut, I hope this article helped. Go forth and be great. Your kitchen is your domain and you will rule over it!