The temperature of the cooking surface will drop the minute food is added, so don’t rush the preheating step at the start of most sautés. Wait for the oil to shimmer and move easily around the pan when cooking vegetables. When cooking proteins, wait until you see the first wisps of smoke rise from the oil.

Browned food tastes better, and the best way to accelerate this process is with a pinch of sugar sprinkled on lean proteins (chicken and seafood) or vegetables just before roasting.

Those caramelized browned bits that stick to the bottom of the pan after sautéing (called fond) are packed with savory flavor. Unless those bits have burned, you should take advantage of that flavor. Deglaze the hot pan with liquid (wine, broth, or juice) and scrape them free with a wooden spoon to incorporate the fond into sauces, soups, or stews.

As meat rests, it releases flavorful juices that can be added back to the skillet when making a pan sauce. If the juices are plentiful enough to thin the sauce, allow it to simmer an additional minute or two to restore its proper consistency.

To intensify the flavor of ground spices and dried herbs, cook them for a minute or two in a little butter or oil before adding liquid to the pan. If the recipe calls for sautéing aromatics (like onions), add the spices to the fat in the pan when the vegetables are nearly cooked.

Soups, stews, and sauces often need some last-minute adjustments, even if the recipe was followed to the letter. Why? The moisture and fat content of foods can vary a great deal depending on season or variety. Have extra broth to adjust consistency if your finished dish is too thick. Too thin? Keep your dish on the stove a little longer to cook off that extra liquid.

Chilling foods dulls flavors and aromas, so it’s important to compensate by seasoning cold soups and chilled dishes like potato salad generously—but judiciously. To keep from overdoing it, season with a normal amount of salt before chilling and then taste and add more salt (as well as fresh herbs and acidic ingredients like vinegar) just before serving.