You Don’t Have To Be A Chef To Be A Good Cook

Cooking can feel intimidating. Between celebrity chefs, complicated recipes, and perfectly styled meals on social media, it’s easy to believe that great cooking is reserved for professionals. The truth is much simpler. You don’t need any fancy equipment or special training to learn how to cook well. What you need is an understanding of a few fundamental cooking methods and techniques—and the confidence to use them. By starting small with the foundational components of cooking, it becomes less about perfection and more about learning how heat, time, and ingredients work together. That’s where real home cooking begins.

Different Types Of Cooking (And Why They Matter)

Cooking is an art that has been developed over centuries of trial and error from every corner of the earth. Chefs, over the years, have traveled from the bustling streets of the world's most famous food capitals to the most remote parts of the world, collecting recipes and developing menus for the masses. But you don’t have to be a seasoned chef to master the essential types of cooking. If you can understand and master sauteed onions, grilled steaks, baked goods, or a tender roast, you’re well on your way to becoming the star cook of your household. And honestly, in my opinion, there is nothing better than seeing the smile on your family’s face when you get to serve them a new “family favorite.” 

Saute

One of the most fundamental cooking methods that all cooks should know is sautéing, which is why it is often the first skill home cooks learn. It involves cooking food quickly in a small amount of fat over relatively high heat. Sautéing is perfect for vegetables, thin cuts of meat, and aromatics like onions and garlic. When done right, it builds flavor through browning while keeping food tender and vibrant.

Grill

Grilling uses direct heat—usually from gas, charcoal, or wood—to cook food quickly while adding smoky flavor. It’s ideal for meats, seafood, and hearty vegetables. Grilling teaches heat control and timing, two skills that translate into almost every other cooking method.

Simmer

Simmering is gentle cooking in liquid just below boiling. It’s commonly used for soups, sauces, grains, and beans. This method allows flavors to develop slowly and evenly, making it essential for comfort foods and slow-building dishes.

Steam

Steaming cooks food using hot vapor rather than direct contact with water. It’s one of the healthiest methods, preserving nutrients, color, and natural flavor. Steaming is excellent for vegetables, fish, dumplings, and rice.

Boil

Boiling involves fully submerging food in rapidly bubbling water. While simple, it’s best suited for pasta, potatoes, and certain vegetables. Learning when not to boil is just as important—overboiling can strip flavor and texture.

Poach

Poaching cooks food gently in liquid at low temperatures. Eggs, fish, chicken, and fruit benefit from this delicate method. It’s a great way to create tender, moist dishes without added fat.

Broil

Broiling uses intense heat from above to cook food quickly. Think of it as upside-down grilling. Broiling is excellent for melting cheese, browning casseroles, or cooking thinner cuts of meat when outdoor grilling isn’t an option.

Bake

Baking uses dry, even heat—usually in an oven—to cook food thoroughly. While often associated with desserts, baking is equally important for breads, casseroles, and savory dishes. Precision matters here, making it a great way to develop attention to detail.

Roast

Roasting uses dry heat at higher temperatures to create rich flavor and caramelization. It’s perfect for meats and vegetables and often results in crispy exteriors with tender interiors. Roasting is where simple ingredients shine.

Stew

Stewing involves slow cooking food in liquid over low heat. This method breaks down tough cuts of meat and melds flavors beautifully. Stews are forgiving, making them ideal for beginners who want big flavor with minimal stress.

Fry

Frying cooks food in hot oil, creating crisp textures and deep flavor. From pan-frying to deep-frying, this method requires temperature control and confidence. When done correctly, frying can be incredibly satisfying.

Braise

Braising combines two techniques: searing food first, then cooking it slowly in liquid. This method produces rich, complex flavors and tender results, especially with tougher cuts of meat. It’s a perfect example of patience paying off.

Canning

Canning preserves food by sealing it in airtight containers. While more technical than other methods, it’s a rewarding skill that allows you to enjoy seasonal flavors year-round and reduce food waste.

Mastering The Art Of Cooking In Your Own Home

Beyond the different types of cooking, there are a few essential cooking techniques that every cook should be at least familiar with. These methods and techniques are the foundational skills needed to master almost any form of cooking.

Knife Skills

Good knife skills make cooking safer, faster, and more enjoyable. Knowing how to properly chop, dice, mince, and slice ensures even cooking and better presentation. More importantly, it gives you control over texture, size, and ultimately flavor.

Making a Roux

A roux is a simple mixture of fat and flour cooked together, yet it’s one of the most powerful tools in cooking. Used to thicken sauces, soups, and gravies, roux is the foundation of classics like mac and cheese, gumbo, and béchamel. Learning the difference between a white, blond, and dark roux opens the door to deeper, more complex dishes.

Building Flavor Bases

Many great dishes start with a flavor base. This often includes sautéed onions, garlic, celery, carrots, or peppers cooked slowly in fat to release sweetness and aroma. Bases like mirepoix, soffritto, or the “holy trinity” teach you how layers of flavor develop long before the main ingredients are added.

Deglazing

Deglazing involves adding liquid—such as stock, wine, or vinegar—to a hot pan to loosen the browned bits left behind after sautéing or searing. Those bits are packed with flavor, and learning how to capture them can instantly elevate sauces and pan dishes.

Sauce Fundamentals

Understanding basic sauces gives you flexibility in the kitchen. Whether it’s a simple pan sauce, a reduction, or an emulsion like vinaigrette or aioli, sauces bring balance, moisture, and richness to a dish. Once you understand the structure, you can improvise with confidence.

Seasoning in Layers

Seasoning isn’t a one-time step. Adding salt, herbs, and spices gradually throughout the cooking process helps flavors develop evenly. This technique prevents over-seasoning and creates more balanced, well-rounded dishes.

Tasting and Adjusting

Perhaps the most important skill of all is learning to taste as you cook. Adjusting acidity, salt, sweetness, or richness in real time allows you to correct mistakes and refine flavors. Recipes are guides, but your palate is the final authority.