Top five kitchen know-how tips

DEAR ACCIDENTAL CHEF: I've been following your column for a while now, and you've given some great advice, especially when it comes to cooking at home. If you had to list your favorite kitchen/cooking tips, what would they be?

Answer: Wow, this question is a tough one, on par with "What's your favorite restaurant?" So many suggestions come to mind. But here are my top five.

Own one decent chef's knife. If I were forced to recommend only one kitchen tool, this would be it.

Never mind the high-dollar pots and pans or that overflowing drawer of unused gadgets: The one item you must have in any functional kitchen is a good chef's knife.

Investing in a quality 8or 10-inch chef's knife (such as Wustof, Shun or Henckel) is a must, not only because of its versatility and functionality, but for your own safety. A dull, worn-out knife is far more dangerous than a properly sharpened one (so make sure to buy a knife sharpener as well, and use it regularly).

Freshness and quality are best. Great cooking reflects fresh, quality ingredients, and that means hitting the farmers markets, growing your own herbs and investing in superior foodstuffs whenever you can.

A good bottle of olive oil and a block of real Parmigiano Reggiano make all the difference in a simple pasta dish or plate of mixed salad greens, so pay the extra dollar or two and incorporate these ingredients wisely.

Forgo dried herbs in favor of fresh as often as you can, and use fresh fruits and veggies instead of canned or frozen.

After all, when you're cooking you want your meal to be the best it can be and not simply average.

Taste. Your palate is the single best cooking tool in your kitchen, so use it often.

Before adding an extra pinch of salt to that soup, taste it. Does it really need it? Are your flavors balanced? Too much sour or too little sweet? How's the texture? Your fried chicken got enough crunch? Your risotto have enough creaminess? Does that pot of chili need just a little more kick?

Use a meat thermometer. Some of us have developed the bad habit of cutting into meats, chicken and seafood to see if they are done and have consequently watched their delicious juices run all over the counter. Instead of cutting the food open, simply stick a meat thermometer into it and voilá, you know the exact temperature.

Lastly, don't forget to let meat rest before carving to avoid losing precious juices.

Experiment. One of the greatest ways to become a better cook is to do exactly that -- cook.

Spending time in the kitchen creating your next masterpiece is the best way to hone those skills, and the best way to do this is to get out of your comfort zone.

While it might be easy and safe to keep making that same chocolate cake recipe, try your hand at a flourless chocolate cake for a change.

Never made homemade bread before? Give it a shot. If it doesn't work out, give it another go and don't feel defeated. Some of my greatest cooking moments and best recipes have resulted from mistakes.

Got a great kitchen tip or trick to share? Send me an e-mail.

Kendra Bailey Morris is a Richmond-based food writer, culinary instructor and author of "White Trash Gatherings: From-Scratch Cooking for Down-Home Entertaining" (Ten Speed Press). Send ideas, tips or culinary questions to or visit http://www.theaccidentalchef.net.