What's your best cooking tip? :)

If you are cooking with wine, use the best you can afford. It does make a big difference. I'm with Sam. When I am cooking for a dinner party I always use a recipe that I am completely comfortable with. It makes me a much more relaxed hostess.

I wholeheartedly concur on the knife sharpening rule. It makes a world of difference. @seajambon - yes, there is that extreme as well! That was one expensive boeuf bourg - I am glad you thoroughly enjoyed it!

Be Safe, a sharp knife is always safer than a dull one. Clean as you go, and keep your workspace free of crumbs, garlic peelings, bits of herbs etc. Always put down a damp paper towel or dish towel under your cutting board to stabilize your work surface. Cut your ingredients in uniform sizes to ensure even cooking times, use fresh herbs whenever possible. Learn to make your own stock, nothing improved my own cooking more than making my own demiglace and dark chicken stock.

Sharpen your knives. Often. And before you notice they need to be sharpened. ;o)

Don't cook with a wine that you would not want to put in your mouth.

Don't throw anything away. Take every ingredient as a challenge to be creative and enterprising. Make stock from bones and veg scraps. Use the peel/zest and juice of citrus fruits. Cheese rinds, pickle juice, chard stems, the last teaspoon from a marmalade jar. You will learn so much and become a better cook for it.

To peel tomatoes before using (also works for peaches and plums): with the tip of a sharp knife, cut an X in the non-stem end. Wait until you have all the tomatoes X’d, then put all in a pot of boiling water at the same time for about 30 seconds until the skin loosens. Take pot off heat and remove all tomatoes from boiling water immediately, at the same time, with a slotted spoon, placing tomatoes directly into a bowl of cold water. Lift out of cold water and peel – peel should come right off. After peeling, if you need to seed the tomatoes, cut in half and very gently squeeze a half in one hand and use a spoon or your fingers to remove the seeds and pulp.

I slice raw corn off the cob using a bundt pan. I put the tip end of the ear of corn in the hole in the center, then cut down from the top of the cob, close to the cob. The kernels fall off into the pan, conveniently.

This is a great topic. Wish it was a continuing feature on the site.

Corn - Slicing corn kernels off a raw cob:
Cut a raw corn cob in half. On a cutting board, stand one of the cob halves vertically on its flat (sliced) end, for stability. Using a serrated bread knife, slice off the kernels with a steady, gentle downward motion, close to the cob. Don’t “saw” the knife back and forth. Do it on a clean cutting board surface, then use a straight-edge knife or metal scraper to scrape the corn “milk” and corn bits off the surface and use them.

This is a great topic. Wish it was a continuing feature on the site.

Corn - Slicing corn kernels off a raw cob:
Cut a raw corn cob in half. On a cutting board, stand one of the cob halves vertically on its flat (sliced) end, for stability. Using a serrated bread knife, slice off the kernels with a steady, gentle downward motion, close to the cob. Don’t “saw” the knife back and forth. Do it on a clean cutting board surface, then use a straight-edge knife or metal scraper to scrape the corn “milk” and corn bits off the surface and use them.

Oh, loubaby, we're definitely inviting Cynthia over! She "practices" on friends, and besides, from her blog, I can tell she's a perfectly fabulous cook, so we'll assign her to bring something!

In addition to many of the tips here, including "don't make anything for guests I haven't tried before"....
Know your ingredients. What does each one do or contribute, in terms of flavor and texture? What's the best cooking technique for each item?
Keep roasted onions and garlic in the fridge (or freezer.) Huge time saver and they both taste soooooo good.
Reduce frustration and annoyances. For me, that means starting with a clean kitchen and clear workspace.
Assemble everything first; put things away (or at least out of the way) as you go. (I've been known to move the same bowl 5 times...I've finally learned.)
Make sure utensils and such are within easy reach. (Magnet boards for knives, utensil crocks.)
And, before you pull a hot pan out of an oven or off of a cooktop, know where you're going with it -- and make sure there's a landing spot ready.

I'm with Diana...My guests love to try new recipes....have to say they usually turn out well...even if I have to make a few adjustments along the way....everyone is different.....Diana, we just won't invite Sam or Cynthia over when we do this!...hee..hee..hee

I'm with Diana...My guests love to try new recipes....have to say they usually turn out well...even if I have to make a few adjustments along the way....everyone is different.....Diana, we just won't invite Sam or Cynthia over when we do this!...hee..hee..hee

Interesting, Sam - I'm always testing new recipes on guests. I can usually just look at a recipe and know whether it's likely to turn out well.

Anyway, I did think of another tip: If you fail to follow Mervyn's suggestion to crack eggs on a flat surface and get a bit of shell in your egg, use the rest of the shell to fish it out - it cuts right through that egg white in a way your finger or a spoon never will.

Never make a recipe for guests unless you've tried it before.

Before using, toast spices briefly in a hot, dry skillet to really bring out their best.

Always have a sharp knife.

Use the right tool for the job.

Time management.

And more Julia Child--never apologize!

Concur with using salt generously and salt as you go (except for kale chips, which get WAY too salty real fast, IMHO).

Let your meat rest.

Cook what makes your heart sing.

Don't be afraid to question a recipe if something in it doesn't make sense to you. The palate trumps the page.

Fresh herbs and a, ahem...hit of acid (as in lemon or vinegar!) can make an otherwise okay dish really sing.

In the words of J.C. (Julia Child, that is): don't be afraid!

1. Always use an instant thermometer to check for doneness. Its foolproof.
2. Season as you go. Each component should be seasoned.
3. Ingredients are 85% of cooking. Don't scrimp.

Pay attention. Don't overcook anything.

When making bread wash the bowl in cold water
1 tbsp wineager in the pizza dough makes it mush easyer to rolle thin

Salt, salt, salt. And acid.

Taste every component of a dish as well as the final dish before you serve it.

Presentation counts. A lot. Keep it simple. White plates can't be beat.

Ingredients matter. Get the best you can afford where it counts.

1. If you are going to write a review for an internet recipe, make the dish as the recipe is written - no substitutions, deletions, additions or modifications. If you then feel adjustments would be a benefit, either mention them at the end of the review or submit your own adjusted recipe.
2. Use a marker to write the expiration date on the time-limited items in your larder or refrigerator. Not only will this make you immediately aware of the use-by date, but it will remind you each time you see the item. Gives you a little "heads up" when you need to think seriously about using an item.
3. Don't go to the grocery store when you are hungry.

With the age of internet and easy access to multiple versions of recipes. Read through the swarm of recipes---a commonality will develop. Work around that as a main theme and improvise. Learn the basics of cooking; steaming, sautee, frying, braising, grilling, baking. And making learn basic sauces.
If you know the main structure of a dish, you can play around that; adding your own touches and not be a slave to a recipe.
(Unless it's a dang good one that works for you and your guests)
And replace your dried spices every year! Go to bulk stores and you do it for 10 bucks.

Relax and enjoy the process. Wine helps both the recipe and the cook.

More specific ones:

1. Eggs and butter at room temp when baking -- makes a difference.

2. Parchment paper is the best invention - EVER - bar none.

3. Use those ice cream scoops (various sizes) to get the perfect drop cookie (after years of using the "two spoon" method).

4. If there is a Julia Child recipe for what you're making, use it and ignore the others.

5. Peel ginger root with the edge of a spoon.

6. Don't dry herbs in the oven with the convection fan blowing.

7. Try new things, often.

Read your recipe through TWICE before assembling your ingredients. And always assemble all the ingredients before you begin to cook.

Salt and an acid (lemon juice, red wine vin, etc..) used in moderation, to taste, can usually elevate ANY dish if it's not tasting quite right.

Know your audience