Top Cooking Tips From the Experts—From Fluffy Scrambled Eggs to Homemade Pizza Recipes

Ever wanted to learn the secrets that professional chefs use to cook their favorite meals? Now’s your chance. We interviewed a group of culinary experts who shared their insights on how to elevate classic dishes like mashed potatoes and chocolate chip cookies. The best part is, these expert tips are simple to follow and don’t require fancy gadgets, gizmos, or culinary training. Ready to cook like a professional chef? Check out the advice below!

Scrambled Eggs

If your scrambled eggs often turn out rubbery and overcooked, you may be cooking them at too high of a heat and stirring too early. For lighter, fluffier eggs, take advice from Curtis Stone, professional chef, cookbook author, and TV personality. 'When the curds just begin to set, gently move them, and you'll get these large, fluffy, cloud-like curds,' he says. Instead of stirring aggressively, be gentle with your eggs. Use a rubber spatula to push them softly toward the center of the pan, tilt the pan so the uncooked eggs move to the center, and repeat until they’re creamy and nearly done. For even fluffier eggs, try adding a tablespoon of water when whisking before cooking. 'And once they’re nearly done, remove the eggs from the heat. They’ll continue to cook even after you’ve taken them off the stove,' Stone advises. Keep the pan on low heat throughout the process.

Chicken Noodle Soup

Few things are as comforting as a bowl of chicken noodle soup on a chilly day, and for many, it’s a go-to remedy when feeling sick. To elevate your soup, Leetal Arazi, a trained chef and co-founder of New York Shuk, recommends adding some preserved lemon paste. 'It brings in zesty flavor and adds a hit of umami,' she shares. If you don’t have preserved lemon paste, squeezing fresh lemon juice into your soup will also brighten the flavors and bring everything together.

Mashed Potatoes

Whether you're making a holiday feast or just need a versatile side dish, mashed potatoes are a must. To ensure your mashed potatoes are a hit, don’t skimp on the butter. Whether you peel them or not, top them or leave them plain, mashed potatoes are at their best with plenty of butter. 'When you think you’ve added enough butter, add more,' says cookbook author Julia Turshen.

Baked Potatoes

A baked potato might seem like a simple dish, but if you’re aiming for that perfect crispy skin, take the advice of Joshua Resnick, a chef-instructor at the Institute of Culinary Education. He suggests giving your potatoes a thorough salt scrub. This easy step helps tenderize the potatoes and removes any dirt. 'Add a generous amount of salt and enough water to create a loose paste, then rub the salt all over the potatoes with your hands,' he advises. After that, dry the potatoes with a towel, pierce them with a fork, and brush them with oil and fine sea salt before baking. The fork piercings help release steam and ensure even cooking. Resnick also warns against using olive oil for brushing, as it can cause burning and bitterness. Instead, opt for a higher smoke point oil like avocado or vegetable oil.

Homemade Pizza

Preparing for homemade pizza night? Make it a bit easier by preparing a simple, no-cook tomato sauce with a 28-ounce can of crushed or pureed tomatoes. 'If the tomatoes are unsalted, stir in a teaspoon of salt. Taste the tomatoes, and if they’re too acidic, add a teaspoon of sugar,' suggests Mark Bello, co-owner of Pizza School NYC. Add a tablespoon of dried oregano and a teaspoon of garlic powder. Spread a thin layer of the sauce on the pizza crust and save the rest in the fridge or freezer for future pizzas.

Chocolate Chip Cookies

The next time you’re preparing to bake chocolate chip cookies, make sure you have plenty of time on your hands. Why? According to renowned French pastry chef and chocolatier Jacques Torres, the key to perfect chocolate chip cookies is allowing the dough to age and chill for at least 24 hours in the refrigerator. 'The flavor becomes stronger and smoother,' Torres explains. Since fat absorbs flavor, giving all the ingredients time to mingle before baking results in a richer, more buttery, and well-balanced cookie. 'The sugar melts and loses its graininess; the butter tastes more indulgent. It’s just better,' he adds.

Roast Chicken

You can never go wrong with a classic roast chicken, and you’ll ensure a moist bird by following the advice of ButcherBox Head Chef, Yankel Polak. 'Skin-on, bone-in cuts roast beautifully because the skin and bone protect the meat from drying out, resulting in a juicy, tender roast chicken,' he shares. 'One common mistake people make is not letting the chicken rest before carving. Let it rest for 15-30 minutes after coming out of the oven. Cutting too soon risks a dry bird. Resting allows the juices to redistribute, ensuring a flavorful meal.' For an extra moist roast, reach for butter. 'To keep a roasted chicken juicy inside while achieving a crispy skin, rub some butter under the skin,' says Nina Compton, chef and owner of Compère Lapin and Bywater American Bistro in New Orleans. 'Also, place your spices and herbs under the skin to get them in direct contact with the meat, which boosts the flavor.'

Oven-Cooked Salmon

Feeling intimidated by cooking fish? Don’t be. As Polak explains, preparing salmon fillets is simpler than it seems. 'The key is to cook hot and fast. Sear the salmon in a cast-iron pan, then transfer it to a 450-degree oven for a few minutes. If I’m using just the oven, I prefer broiling to achieve a nice crust,' he shares. 'Salmon cooks like steak, and you can choose various temperatures to cook it. I prefer it medium, which keeps the center moist.'

Grilled Hamburgers

Next time you're in the mood for a hamburger, try flattening the patty, a technique popularized by the fast-casual chain Smashburger. 'By using a burger press or spatula to flatten the patty on the grill, the juices penetrate every part of the burger, giving it a crispy exterior. This method guarantees a flavorful burst in every bite and will change the way you grill burgers,' explains Chef Ty Goerke, Smashburger's head chef. He also suggests only flipping the patties once to avoid drying them out and recommends making the patties about ⅓ inch thick for even cooking. 'Use no leaner than 80 percent meat to maintain the perfect flavor balance,' he adds.

Oatmeal

If you enjoy oatmeal for breakfast, skip the pre-flavored packets and opt for chef Jeff Osaka's homemade recipe. 'I prefer to cook my oatmeal with water and add a pinch of salt rather than sugar,' says the culinary expert behind Colorado's Sushi-Rama and Osaka Ramen. 'Once it's cooked, I finish it with butter before adding the milk. I like to top it with granola for extra texture and sweetness, which is why I don’t add sugar to the oatmeal!'