How to Cook Everything: The Complete Beginner’s GuideCooking is a life skill that feeds your body, comforts your mind, and connects you to others. If you’re starting from scratch, this guide will take you step-by-step from basic kitchen setup through fundamental techniques, essential recipes, and simple meal plans so you can confidently feed yourself and others. Follow the sections below, practice regularly, and don’t be afraid to make mistakes — every burnt pan is a lesson.
Why learn to cook?
- Save money: Home cooking is almost always cheaper than eating out.
- Eat healthier: You control ingredients, portions, and cooking methods.
- Enjoy creativity: Recipes are templates; you can adapt flavors, textures, and presentation.
- Gain confidence and independence: Feeding yourself well supports mental and physical wellbeing.
Kitchen setup: tools, pantry, and safety
Essential tools (start small)
- A good chef’s knife (8–10 inch) and a paring knife
- Cutting board (wood or plastic)
- Heavy-bottomed sauté/fry pan (10–12 inch)
- Medium saucepan (2–3 quarts)
- Large pot (for pasta, soups)
- Baking sheet (rimmed)
- Roasting pan or ovenproof dish
- Mixing bowls (various sizes)
- Measuring cups and spoons, liquid measuring cup
- Wooden spoon, silicone spatula, whisk, tongs
- Colander/strainer
- Oven mitts, kitchen towels
Essential pantry (staples to always have)
- Olive oil and a neutral oil (canola, vegetable)
- Butter (or plant-based alternative)
- Salt (kosher or sea) and black pepper (freshly ground)
- Vinegars (white, apple cider, balsamic)
- Soy sauce, mustard (Dijon), honey or sugar
- Canned tomatoes, canned beans
- Dried pasta, rice (white and/or brown), quinoa
- Flour (all-purpose), baking powder, baking soda
- Dried herbs (oregano, thyme) and whole spices (cumin, black peppercorns)
- Stock or bouillon (chicken/vegetable)
- Onions, garlic, potatoes, carrots, lemons
Kitchen safety basics
- Always cut away from your body and curl fingertips when chopping.
- Keep knives sharp — dull knives slip more easily.
- Use oven mitts and never leave hot oil unattended.
- Store raw meat on bottom fridge shelf to avoid cross-contamination.
- Learn basic first aid for cuts and burns.
Cooking fundamentals: techniques every beginner should master
Knife skills
Learn how to hold a knife and the basic cuts: slice, dice, mince, julienne, and chiffonade. Practice with onions, carrots, and herbs. A smooth, consistent chop speeds up cooking and ensures even cooking.
Heat control
- Low heat: gentle simmering, melting butter.
- Medium: most sautéing and pan-cooking.
- High: searing, quick stir-frying.
Learn to preheat pans and to adjust heat quickly when food is browning too fast.
Sautéing vs. frying vs. searing
- Sauté: cook small pieces in a little fat over medium-high heat, stirring or tossing.
- Fry: cook in more fat; ranges from shallow to deep frying.
- Sear: high heat to develop brown crust, then often finished in oven or lower heat.
Roasting and baking
Roasting uses dry, hot oven heat—great for vegetables, whole proteins, and sheet-pan meals. Baking refers to breads, cakes, and pastries but the terms overlap. Use a thermometer to check doneness for meats (see chart below).
Boiling vs. simmering
Boiling is vigorous bubbling (use for pasta, blanching); simmering is gentle and ideal for stews, soups, and sauces.
Deglazing and making pan sauces
After searing, add liquid (wine, stock, vinegar) to the hot pan to dissolve browned bits (fond). Reduce and finish with butter or cream for a quick sauce.
Flavor building: seasoning, balancing, and timing
- Salt early and taste often: salt enhances and balances flavors.
- Acid brightens — lemon juice, vinegars, tomatoes.
- Fat carries flavor and mouthfeel — olive oil, butter, cream, or coconut milk.
- Sweetness rounds — sugar, honey, caramelized vegetables.
- Heat and bitterness add complexity — chiles, black pepper, charred veggies.
Layer seasoning: season at each stage (while cooking aromatics, when adding liquids, and at the end to correct). Taste before serving.
Essential recipes and how to adapt them
Below are foundational recipes that teach techniques and scale easily.
1) Perfect scrambled eggs (basic breakfast)
- Whisk eggs with a pinch of salt and a splash of milk or cream.
- Melt butter in a nonstick pan over medium-low heat, pour eggs, and stir slowly until tender curds form. Remove before fully set; residual heat will finish them.
Adapt: add cheese, herbs, sautéed vegetables, or smoked salmon.
2) Simple pan-roasted chicken breast
- Pat chicken dry, season with salt and pepper. Preheat oven to 375°F (190°C). Sear skin-side down in an ovenproof skillet until golden (3–5 min), flip, then transfer to oven 12–18 min until internal temp 160–165°F (71–74°C). Rest 5–10 min.
Adapt: use thighs (longer cook), or add garlic, lemon, herbs.
3) One-pot pasta
- In a large pan, combine pasta, canned tomatoes, sliced onion, garlic, broth, salt, and oil. Bring to boil and simmer until pasta is al dente and sauce thickens, stirring occasionally. Finish with basil and grated cheese.
Adapt: swap vegetables, add protein (shrimp, chicken), or cream.
4) Basic vegetable roast
- Toss chopped veggies (carrots, potatoes, cauliflower) with oil, salt, pepper, and herbs. Roast at 425°F (220°C) for 20–40 minutes until browned and tender, stirring once.
Adapt: finish with balsamic glaze, lemon zest, or parmesan.
5) Simple tomato sauce (marinara)
- Sauté garlic and onion in olive oil until soft. Add canned crushed tomatoes, salt, and a pinch of sugar. Simmer 20–30 minutes. Finish with basil and a splash of olive oil.
Adapt: add red pepper flakes, olives, capers, or cream for different profiles.
Meal planning for beginners
- Start with 3 core proteins: chicken, eggs, and a plant-protein (tofu, beans).
- Choose 2 grains you like: rice and pasta or quinoa.
- Pick versatile vegetables: carrots, greens, onions, bell peppers.
- Plan 3 meals per protein to reduce decision fatigue (e.g., roast chicken → chicken salad → chicken stir-fry).
- Cook larger batches and repurpose leftovers (roast veggies can become soup or pasta topping).
Sample weekly plan:
- Monday: one-pot pasta with salad
- Tuesday: scrambled eggs with toast and roasted tomatoes
- Wednesday: pan-roasted chicken, roasted vegetables, rice
- Thursday: vegetable stir-fry with tofu and noodles
- Friday: homemade pizza (use leftover veggies/proteins)
- Saturday: soup from leftover bones/veggies
- Sunday: batch-cook grains and roast a tray of vegetables
Troubleshooting common beginner mistakes
- Food is bland: likely under-salted or under-acided — add a pinch of salt and a splash of acid.
- Soggy roasted vegetables: overcrowding the pan causes steaming; roast in a single layer with space.
- Dry chicken/burnt protein: cook at proper temp, use a thermometer, and rest meats.
- Mushy sautéed vegetables: high heat and brief cooking keep texture; avoid overcooking.
- Soupy pan sauces: reduce over higher heat and finish with butter for gloss.
Kitchen conversions and quick reference
- 1 tsp = 5 mL, 1 tbsp = 15 mL
- 1 cup = 240 mL (approx)
- Oven temps: 350°F = 175°C, 400°F = 200°C
- Meat safe temps (general): chicken 165°F (74°C), ground meats 160°F (71°C), pork 145°F (63°C) with 3-min rest.
Practice plan: 30 days to confidence
Week 1 — Basics: scrambled eggs, rice, basic sautéed vegetables, simple salad.
Week 2 — Proteins: roast chicken, pan-seared fish, basic steak technique.
Week 3 — Breads and baking basics: quick breads, cookies, simple pizza dough.
Week 4 — Sauces and variety: tomato sauce, pan sauces, soups, one-pot meals.
Next steps and resources
- Cook regularly and treat mistakes as experiments.
- Keep a small notebook with what worked and adjustments for next time.
- Watch short technique videos for knife skills, pan searing, and dough handling to speed learning.
Cooking everything starts with mastering the basics, building from simple, repeatable recipes, and learning to taste and adjust. With practice you’ll move from following recipes to inventing them.
Leave a Reply