9 Restaurant Cooking Tricks You Can Use In Your Own Kitchen

After working in some of the countries' best restaurants (seriously, the best), Stam has learned a thing or two about cooking great food — so we asked him what home cooks can do to improve their cooking skills, and this is what he told us:

As simple as it may sound, one of the most practical cooking tips is to practice your knife skills. "Start off easy, and train on simple vegetables such as potatoes and onions," suggests Stam. And most importantly? Keep your knife sharp and it'll be so much easier. "There are plenty of videos on the internet that can help you practice and provide you more tips," says Stam. So start slow, find some soothing cutting videos, and soon you'll be slicing like a pro — and don't forget to keep your knives sharp!

More: Learn how to sharpen (and hone) your knives.

When following a recipe that calls for a specific type of wine, don't just use any wine you have in your fridge. This could affect the flavor and the acidity level might be way too high or way too low. To be safe, always stick to the recipe — and, of course, only cook with wine that tastes good. "The wine doesn’t need to be crazy expensive," says Stam, "but make sure it has enough flavor."

More: Learn more about cooking with wine.

"Nothing will impact a dish more than cutting something last minute, or garnishing with fresh herbs," says Stam. They add instant brightness to dishes and transform dull flavors into fresh. "And stay away from dried herbs," says Stam. "They'll never taste the same. Instead, buy fresh herbs and start adding them to your dishes."

More: Learn how to start incorporating fresh herbs into your cooking.

An easy way restaurants cook veggies is by simply cooking them on the stovetop in a three-ingredient glaze. "All you need is butter, water, and seasoning," says Stam. Just combine all three ingredients in a pan (a few tablespoons of butter and water, and a pinch of salt) with your veggies and slowly cook them on a stovetop until the vegetables are tender and the butter and water have emulsified into a glossy glaze. "Cook your veggies on the stovetop, just rolling them around in the glaze — and add a little water if the pan starts to look greasy." Your veggies will turn out glossy and flavorful.

More: Get a recipe for simple glazed vegetables using this technique.

Next time you eat a rotisserie chicken, don't throw away the carcass. Instead, use it to make broth — and same goes for your veggie peels and onion skins! "Learning the basics of making a stock will not only elevate your cuisine, but give you more options for what you can make," says Stam. And although it may take a bit of work, homemade stock will make your soups taste so much better. "Fresh stocks will also give you the ability to make a jus," (AKA a sauce made from reduced stock) explains Stam. "Making a nice jus will make any meat recipe feel like it was made in a professional kitchen."

More: Get a recipe for homemade beef broth and learn how to make a red wine jus with it.