12 Little Seasoning Tricks To Take Your Cooking To The Next Level

All salts are not created equal. Kosher salt (the most popular variety) has crystals that dissolve quickly. This is a great go-to salt for just about everything. Table salt, on the other hand, is much finer and a little goes a long way. This is best for keeping on the table so people can add it on top of foods. If you're using table salt in place of kosher when cooking, make sure to use less and taste as you go. Coarse salt (the largest of the three) is best for finishing with. It's not great for baking as the crystals are too large to dissolve.

More: Learn about 12 different varieties of salt and how to use them.

Many people think that you're able to taste hot foods better than cold, and therefore have to make up for it by adding extra seasoning to cold dishes. A good example (and one that's often overlooked) is salad. Along with dressing, adding a pinch of salt can help make the flavors shine and your salads taste better.

Making a good marinara with bad tomatoes is not easy — but if you add a pinch of sugar, the sauce will taste like it was made with perfectly ripe ones. Sugar enhances the flavors of savory foods, such as roasted carrots, beets, and tomatoes, and plays an important role in balancing flavors. Just like salt, it can help food come to life.

Dried herbs are best used during cooking — either stewed in a sauce, simmered in a stew, or braised with meat. This gives them time to infuse their flavor into a dish and come back to life. Fresh herbs, on the other hand, are already bursting with flavor and best used without much cooking. Fresh basil, for example, is best used as is — simply tossed in pasta or thrown into a salad.

More: Learn when to use fresh herbs, and when to use dried.

There's several reasons why you should be seasoning your proteins a few hours in advance. First, it gives the salt enough time to penetrate the meat and season it in the center. The salt also breaks down some of the proteins that can make meat tough — and it actually helps the meat stay moist via reverse osmosis. It's a true win-win!

More: Learn more about why you should be pre seasoning your meat.

Cayenne and red pepper flakes are the go-to seasoning for adding heat — but they don't add a ton of flavor. Other spices, such as aleppo pepper flakes, add a pop of heat while also adding flavor. Unlike cayenne (which is straight heat) aleppo pepper adds a bit of citrusy flavor, so branch out and don't limit yourself to the basics.

More: Learn more about aleppo pepper.

Seasoning isn't just about salt and spices. Ingredients such as nutritional yeast can transform the flavor of a dish and add savory notes. Similarly, liquid aminos can add a pop of umami flavor without the sodium content of soy sauce. Even MSG (whatever your opinion on it is) can take a dish from good to insanely savory.

More: Learn how to cook with nutritional yeast.