Whether you are a new cook, or a seasoned kitchen veteran, there are some simple tricks that you can use to improve the quality of your meals. Professional chefs everywhere use these techniques to wow their customers, and keep them coming back. Try some of these ideas, and see how your family and guests react to your amazing culinary delights.

- Dried herbs versus fresh ones. Fresh herbs are best for flavor, but if unavailable, use about one-third as much dried. If a recipe doesn’t specify fresh or dried, you can assume it means dried, since dried herbs are much more commonly used. Whichever herbs you choose, if you’re unsure of the amount, start with just a little, taste often and add more during cooking. And to ensure that you’re using dried herbs with the maximum amount of flavor, replace them every three months.

- Use wine to add a unique flavor to dishes. Wine is another way of flavoring your dishes, just like herbs and spices. There are really no rules except those dictated by your own taste. Generally, the kind of wine to use in a dish is the kind you would most enjoy drinking with it. White wines are usually served with fish and white meats, and red wines with dark meats. Don’t worry about the finished dish containing alcohol; wine loses its alcohol when simmered long enough so no trace of alcohol remains. An easy way to create a sauce is to deglaze your pan using wine. If needed, thicken with a little cornstarch.

- Add a little zest. When a recipe calls for a “zest” of a citrus fruit, it’s referring to the colorful outer part of the skin, not the inner white part, which is known as the pith. The zest contains all of the aromatic citrus oils and provides a hint of citrus tang to the recipe. A simple method of obtaining a fine zest is by rubbing the fruit against the smallest holes of a cheese grater.

- Using pre-made tomato sauce. Store bought tomato sauce is an easy alternative to making your own. But sometimes it is too acidic or too salty for the dish you’re using it in. A great tip to cut the acidity of tomato sauce is to add about one-eighth of a cup of sugar. To reduce saltiness, add a little cream.

- Easily peel peaches and tomatoes. Whenever you have to peel peaches or tomatoes, the easiest way is to first immerse them in boiling water for 30 seconds. Then use a sharp paring knife to remove the peel.

After reading these tips and tricks, you should be well on your way to creating culinary delights that will please even the most discriminating palates. Cooking does not need to be difficult, and when you know the right shortcuts you’ve already won half of the battle.