More Trade Secrets of the Pros

Use fresh produce whenever possible. You may have to rely on frozen peas year-round, but don't settle for woolly tomatoes in January, pulpy apples in April, or shriveled melons in November.

Invest in the best ingredients you can afford. Good-quality pasta, olive oil, and balsamic vinegar do make a difference.

Rethink a classic. Old-fashioned recipes become fresh with the addition of new ingredients. Add Cheddar to mashed potatoes; substitute smoked fish for beef in hash.

Cross over cuisines. Mix ingredients and techniques from different cultures. Toss American barbecued pork into a stir-fry or Greek Feta cheese into a French frisee salad.

Keep it simple. Don't use too many different flavorings in a single dish.

Invest in one or two heavy stainless-steel pans with aluminum or copper cores. They will take a higher heat so that you can cook and reduce sauces more quickly. Cast-iron pans are also a good choice.

Make a sauce. Don't leave caramelized bits of meat or fish behind. Scrape them free and add 1 cup of broth or wine. Boil the sauce until it is reduced by half.

Intensify a flavor. "Cooking down" a food so that the water evaporates intensifies flavor. Reduce a cup of aged balsamic vinegar or orange juice to a syrup and drizzle it over grilled meat. Add a tablespoon of sugar to either reduction to make a savory topping for ice cream and fruit.

Combine sweet and salty. Competing tastes can balance each other, making the overall flavor of a dish fuller and deeper. Think salty peanuts and caramel popcorn, or salt on an ear of young corn.

Combine sweet and savory. Use seasonings where they are least expected. Put a pinch of cayenne pepper in a chocolate cake or mix red onions and oranges.

Don't overcook — especially fish and vegetables. Fish should be just beginning to flake, and vegetables should be tender-crisp.