To cook well, you've got to know all the right moves.
100 Techniques
100 Techniques Every Home Cook Can Master
Set yourself up for a lifetime of cooking success.
By America's Test KitchenPublished Nov. 1, 2023.
Like a musician who runs scales or a basketball player practicing free throws, good cooking is built on a foundation of understanding good techniques.
America's Test Kitchen has 30 years of experimenting, understanding, and honing proper cooking techniques. Here, we've collected what we consider 100 of the essentials.
Master these, and you'll save time in the kitchen and your food will taste more delicious.
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How to Use These 100 Techniques
You don't need to go in order. Pick and choose the ones that interest you the most. (We did, however, break it out into three sections: beginner, intermediate, and advanced techniques.)
Each of these 100 techniques are laid out the same way:
- An explainer of why learning this technique will improve your cooking.
- Step-by-step photos illustrating key steps of this technique.
- Hand-selected recipes—rigorously tested and developed in our Boston headquarters—that show this technique in action.
Ready to become a better cook? Choose a technique and get cooking.
Techniques 1–40: Beginner
2. Bloom Spices for Depth and Complexity
3. Finish with a Sprinkle or Drizzle to Elevate Flavor
5. Marinate in a Way That Actually Works
6. Pickle Vegetables in an Afternoon
7. Salt Vegetables for Not-Soggy Slaws and Salads
8. Just Add Water for Perfectly Sautéed Vegetables
9. Steam-Roast Vegetables to Caramelized Tenderness
10. Make Flavorful Pasta Sauce from the Cooking Water
11. Make Great Tomato Sauce without Hours of Simmering
13. Prepare Tender, Not Gummy, Rice Noodles
14. Bake Rice for Never Mushy or Scorched Results
15. Make Great Pan Sauces for Simple Chicken Cutlets
16. Sear Any Steak to Perfection on the Stovetop
17. Handle Meat Gently for the Tenderest Burgers
18. Sauté Flaky Fish That Doesn't Fall Apart
19. Sear Scallops for Tender, Golden Results
20. Make Superior Stir-Fries without a Wok
21. Cook Flavorful Tofu That Doesn't Disintegrate
22. Get Great Flavor from Foil-Packet Dinners
23. Oven-Fry for Crisp, Golden Crumb Coatings
24. Shallow-Fry on the Stovetop for Deep-Fried Flavor
25. Achieve All-Over Crispy Skin with Whole Roast Chicken
26. Roast Salmon Gently for the Silkiest Texture
27. Use the Broiler to Char without Burning
28. Master the Two-Level Grill Fire
29. Turn Off the Heat for Perfect Poaching
30. Butcher Whole Chicken for Custom Parts
31. Brine Poultry and Meat for Tender, Juicy Results
32. Braise More Gently by Using the Oven
33. Slow-Roast Tough Cuts of Meat to Fork-Tenderness
34. Knead, Shape, and Bake a Simple Loaf of Artisan Bread
35. Go Lumpy for Fluffy Pancakes and Muffins
36. Melt Butter for Chewier Cookies and Bars
37. Reverse-Cream for Velvety Cakes
38. Temper Eggs for Supremely Creamy Custards
Techniques 41–74: Intermediate
41. Toast and Grind Whole Spices for Bolder Flavor
42. Layer Glazes for Deeply Layered Flavor
43. Conquer Finicky French Sauces with the Blender
44. Use Aquafaba for Body and Structure
45. Brine Dried Beans for Tender, Never Tough, Skins
46. Give Vegetables a Close Shave to Tenderize Them
47. Save Scraps for Superior Vegetable Soups
49. Quick-Braise Vegetables for Vibrant Color
50. Cook Pasta in Its Sauce for Infused Flavor
51. Boil Hearty Grains Like Pasta for Perfect Tenderness
52. Make Fried Rice without Starting a Day Ahead
53. Turn Simple Rice into a Showstopper
54. Start with the Oven for Perfect Pan Roasting
55. Butterfly a Chicken to Roast It Over the Rest of the Meal
56. Arrange the Ingredients for Great Sheet-Pan Suppers
57. Cook en Cocotte for Succulent Meat and Fish
58. Braise Tender Chicken with Crisp, Not Rubbery, Skin
59. Braise Burnished Meat without Searing
60. Grill Vegetables to Perfect Smoky Tenderness
61. Turn Your Grill into a Nonstick Cooking Surface
62. Grind Your Own Meat for Superior Burgers
63. Freeze Lobster and Take Its Temp to Cook It Right
64. Poach Fish in Olive Oil for Ultra-Silky Texture
65. Start with Cold Oil for Restaurant-Quality Frying
66. Make Smoked Barbecue in Your Oven
67. Use Cast Iron for Burnished Baked Crusts
68. Make Tortillas without a Tortilla Press
70. Bake Bread without Kneading Dough
71. Make Ice Cream without an Ice Cream Maker
Techniques 74–100: Advanced
74. Make Your Own Bitters for the Ultimate Cocktails
75. Ferment Pickles the Traditional Way
76. Make Fresh Cheese from Scratch
77. Make Fresh Pasta without a Machine
78. Make Filled Pasta Like an Italian Nonna
79. Shape Asian Dumplings That Won't Fall Apart
80. Cook Whole Fish for Rich Flavor and Moist Texture
81. Dry-Age in the Refrigerator for the Ultimate Beef
82. Smoke Ribs Indoors Using Tea Leaves
83. Grill-Roast for Juicy Meat with a Browned Crust
84. Look to the Grill for the Ultimate Paella
85. Smoke Texas-Style Barbecue in a Kettle Grill
86. Make Chinatown-Style Roasted Barbecue
87. Confit Food for Silky Richness
88. Cure Your Own Meat and Fish
90. Fry Ethereally Light-Crusted Food
91. Turn Your Oven into a Commercial Pizza Oven
92. Nurture a Sourdough Starter for Old-World Bread
94. Temper Chocolate for Shiny Candies and Cookies
95. Whip Cloudlike Meringue for Impressive Desserts
96. Churn Premium Ice Cream and FroYo
97. Bake and Assemble a Showstopping Layer Cake
98. Whip Up Light-as-Air Soufflés