The longer you cook, the more you realize it’s not just about throwing a bunch of ingredients together. Cooking has some hidden skills most people aren’t aware of—and even pros are often unaware of precisely what they do to make such amazing food.

With that being said, here are four of the biggest principles you can learn that help you think about what you’re cooking and why. Learn these four principles, and you’ll adopt a more methodical approach to meal planning and have a much better understanding of why exactly you do what you do in the kitchen.

Season (or Why You Shouldn’t Trust Grocery Store Availability)

Yes, you can find strawberries in December and tomatoes in January, but good luck finding any flavor. The reason? Mass-produced out-of-season produce is often grown in conditions that prioritize yield, shelf life, and appearance—not taste (or nutritional benefit). These crops are often harvested before they're ripe and then artificially ripened during transport. You’re left with something that looks right but tastes wrong.

Try focusing on seasonal and local ingredients whenever possible. Seasonal produce is harvested at its peak, meaning better flavor and nutritional content. Chefs should also consider alternative cooking methods to enhance flavor when using off-season ingredients, like slow roasting or seasoning with complementary spices. And if you just have to have that pineapple in November, it’s best to go with canned (which was picked and preserved in its prime) instead of “fresh,” which was picked prematurely and has no flavor.

There’s another way to think about seasonality with your food, and that’s instead of what you’re cooking, it’s how you’re cooking it.

For example, your garden will yield some incredible carrots before fall, which will be wonderful to enjoy fresh. However, preserve some of them in a nice salt brine so you can also have them in the winter!

Here are some tips for each season:

Winter: This season calls for hearty, warming dishes that provide comfort and sustenance. Cooking methods like braising, roasting, and slow cooking are ideal. These techniques develop deep, rich flavors and allow you to make the most of the season’s root vegetables, meats, and preserved foods. Brined vegetables also used to be a staple until the supermarket convinced us all that you should just buy carrots year round.

Spring: As the weather starts to warm up, cooking methods should become lighter. Steaming, poaching, and blanching help preserve the fresh, delicate flavors of spring vegetables and new greens. This is also a time for lighter roasting and the introduction of fresh herbs to awaken the palate after winter’s heaviness.

Summer: The heat of summer calls for quick, light cooking methods like grilling, sautéing, and raw preparations (think salads, ceviches, and chilled soups). These techniques highlight the freshness of summer produce without overwhelming it or heating up the kitchen.

Fall: As the weather cools down, it's time to return to heartier cooking methods like baking, roasting, and stewing. These techniques suit the denser, richer flavors of fall produce like squashes, apples, and root vegetables. Fall is also the time to start thinking about preserving and fermenting, capturing the last of the season’s bounty for the colder months ahead.

Remember: matching your cooking method to the season isn't just about practicality; it's about enhancing the sensory experience, making your meals feel in tune with the time of year.

Function (or Food’s Many Roles Beyond Taste)

Foods do more than just taste good (or bad, depending on who’s cooking). Here’s a list of functions that will make your head spin:

Soothing: Foods that provide comfort and calm, often warm, creamy, or mild in flavor. Examples: oatmeal, mashed potatoes, chicken soup.
Warming: Foods and spices that create a warming sensation in the body, often used in colder climates or seasons. Examples: ginger, cinnamon, hearty stews, roasted dark meats.
Cooling: Foods that provide a refreshing and cooling effect, ideal for hot climates or seasons. Examples: cucumber, mint, yogurt, citrus fruits.
Appetite Stimulating: Foods and flavors that make you want to eat more, often savory or umami-rich. Examples: salty snacks, pickles, spicy appetizers.
Appetite Satiating: Foods that satisfy hunger and make you feel full, usually high in protein, fat, or fiber. Examples: nuts, avocados, whole grains, eggs.
Aphrodisiac: Foods believed to increase sexual desire or performance. Examples: oysters, dark chocolate, chili peppers, figs.
Digestive Aid: Foods that help in digestion or alleviate digestive issues. Examples: ginger, fennel, peppermint tea, fermented foods like kimchi.
Detoxifying: Foods thought to cleanse the body and support liver function. Examples: lemon, beetroot, dandelion greens, green tea.
Energizing: Foods that boost energy levels, usually through high carbohydrate or protein content. Examples: bananas, almonds, quinoa, lean meats.
Relaxing: Foods and beverages that promote relaxation and reduce stress, often containing certain herbs or compounds like L-theanine. Examples: chamomile tea, lavender-infused foods, dark chocolate.
Hydrating: Foods with high water content that help maintain hydration. Examples: watermelon, cucumber, soups, broths.
Immune-Boosting: Foods rich in vitamins, minerals, and antioxidants that support the immune system. Examples: citrus fruits, garlic, turmeric, leafy greens.
Cleansing: Foods that aid in removing toxins from the body, similar to detoxifying. Examples: celery, parsley, lemon juice, green juices.
Comforting: Foods that evoke a sense of nostalgia or emotional warmth, often linked to childhood or cultural traditions. Examples: mac and cheese, apple pie, homemade bread.

Weight (and What Does that Even Mean?)

Food "weight" refers to how a dish feels in your mouth and stomach. Heaviness often comes from high fat, protein, or starch content, which leads to a more substantial, satisfying mouthfeel and longer digestion time. Light foods are typically high in water content and fiber but low in fat and calories, making them feel less dense.

To identify weight, consider the ingredients' fat and water content and their cooking method. For example, roasting or frying adds weight, while steaming or poaching retains lightness. Heavy dishes are usually served in smaller portions and paired with lighter sides to balance the meal.

You’ll notice that the desired weight of your food tends to go hand in hand with the season and weather. On cold days where it’s raining, heavy foods like pot roast or sopaipillas are comforting and warming, whereas if you served pot roast in the middle of a scorching summer, guests will leave your house lethargic and with stomach aches. And think about it… you want your meal to be so good that people are praising it after, not regrettingit.

Volume (or How to Balance Flavor)

Volume in food is all about the intensity of flavor. A “loud” ingredient, like raw garlic or anchovies, can dominate a dish if not used carefully, while “quiet” ingredients like zucchini or tofu take on the flavors of the dish without overpowering them. The key to great cooking is balancing these volumes so that the dish’s essence shines through. For instance, if your dish’s star is chicken, it should taste like chicken. Don’t drown it in a sauce that’s too overpowering. Instead, use complementary flavors that enhance the chicken without overshadowing it. To master this, taste as you cook and consider how each ingredient contributes to the overall flavor profile.