1. Chopping an onion:
The trick is: Slicing it into a little grid with a sharp knife. It still takes practice, but this method is ~super~ easy once you get the hang of it. Watch the full video here.
2. Frying an egg:
The trick is: Not flipping until the whites are firm enough. And, if you’re not feelin’ fancy, using a spatula to do the flipping. Watch the full video here.
4. Cooking a pot of pasta:
Fill a pot with water. Boil (and make sure it’s srsly BOILING). Add a bunch of salt so your water is nice and ~briny~. Add pasta. Check after about 8 minutes of cooking: taste the pasta to make sure it’s as firm or mushy as you like it.
You don’t have to use a giant pot like this one, but make sure you use one that’s big enough for the pasta to move around in the water. Otherwise, it might stick to itself. Watch the full video here, and learn how to measure out the perfect portions of spaghetti here.
7. Cooking an onion until it’s translucent:
The trick is: Mostly leaving them alone, stirring only every minute or two! You’ll know they’re done when they’re slightly translucent, like in the photo above. Watch the full video here.
8. Chopping a clove of garlic:
The trick is: Using the heel of your hand to smash the clove beneath a wide, flat knife, so the papery skin comes off easily. Watch the full video here.
10. Chopping romaine lettuce for a salad:
The trick is: cutting out the core, then cutting it into a grid shape (using a knife. Tearing it with your hands takes much longer). Watch the full video here.
13. Cooking a steak:
The trick is: Seasoning it, searing it, basting it with butter, and being PATIENT. Get the full directions here.