Perfecting home cooking comes down to control and repetition more than talent. I focus on doing the basics the same way every time: I set up my ingredients first so I’m not scrambling, I preheat my pan properly so food sears instead of steaming, and I season in small layers while cooking rather than dumping salt at the end. I taste as I go, because most “something’s missing” moments are solved by a little acidity, not more salt—so I finish many dishes with a squeeze of citrus or a touch of vinegar to wake up the flavours. I also pay attention to moisture because moisture controls texture: I pat proteins dry before searing, I don’t overcrowd the pan, and I let meat rest so it stays juicy. When I build flavour, I respect timing with aromatics so onions get sweet, garlic stays fragrant, and spices don’t burn, because burnt aromatics can ruin an entire pot. Over time, the real improvement comes from keeping a simple pantry of flavour builders, repeating the same core techniques—searing, roasting, simmering, and sautéing—and making small adjustments based on what I taste, so results become consistent.