14 Of Gordon Ramsay’s Best Cooking Tips

So we rounded up 14 of his most helpful cooking tips you can use in your own kitchen — from perfectly peeling garlic to making decadent scrambled eggs — to turn you into a master chef.

While this may seem obvious to some, adjusting the coarseness of your pepper is as easy as tightening or loosening the nut on your mill. Coarse black pepper is best for things like steak where you want a crunchy texture with intense flavor, and finely ground pepper is best for smooth sauces where you want a more mellow flavor without any texture.

See how he does it.

"The secret behind making a great mash for me personally," says Ramsay, "is keeping the skins on. The skins protect the potatoes, therefore it doesn't absorb all that water." So the next time you make mashed potatoes, do like Ramsay does and peel them after they're cooked so you don't end up with a watery mash.

See how he does it.

This simple trick, which went viral after he demonstrated it on an episode of MasterChef, quickly cools down the eggs so they stop cooking and adds additional fat to keep them creamy. Ramsay also swears by cooking them in a pot, but the cold crème fraîche trick can be applied to just about any scrambled egg application.

Watch Ramsay make his signature scrambled eggs.

This will help firm it up so you're not just smashing it against the grater.

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Just hold your herbs upside down and gently shave the leaves off with a sharp knife. You'll end up with a few stems still attached, but you'll be able to pick them out much quicker than picking them individually.

See how he does it.

Similar to tagliatelle, lasagna sheets are an ideal pasta shape to pair with thick, hearty sauces. It allows you to get the perfect ratio of sauce to pasta and can stand up to hearty sauces like ragù. Ramsay pairs the sheets with a hearty mushroom sauce, but they would be great with a variety of other thick sauces.

Watch Ramsay make mushroom, leek, and tarragon pasta with lasagna sheets.

Just cut the kiwi in half, then run your spoon between the skin and the flesh to easily separate it.

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Lightly smash the garlic head against your cutting board, transfer it into a bowl, place another bowl on top, and shake for 10 seconds. The skins will detach from the cloves and you'll be able to easily separate them.

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This helps concentrate the ethylene gas, which in turn will help ripen the fruit much quicker. Some fruits can ripen in as little as one day using this method.

See how he does it.