I’m a trained chef. Here are the 6 mistakes I see home cooks make that sabotage their meals.

Taking protein straight from the refrigerator and throwing it into a hot pan is one of the fastest ways to cook it unevenly. The exterior cooks at a faster rate than the interior, so it’s overdone by the time the center is cooked.

I let meat or fish sit at room temperature before I cook it for a more even result. Exact timing depends on the protein — fish fillets usually only need 15 minutes, whereas thick pieces of chicken breasts, pork chops, or steaks benefit from 30 minutes to an hour on the counter.

I stick to this rule regardless of whether I cook the protein in my sauté pan, griddle, or grill. It’s become somewhat second nature.

Whenever I make a thick ribeye steak or a side of salmon for guests, I make a mental note to start the cooking process by pulling the meat or fish out of the refrigerator before prepping everything else.

I wait to season my protein until it’s had a chance to sit at room temperature, especially if I use salt.

If I salt steaks or fish too early, for example, it can draw moisture to the surface and interfere with browning.

I let the protein lose its chill first, pat it dry, and then season it right before it hits the pan, grill, or oven for optimal sear and texture.

This tip is a practice in patience. A pan that isn’t fully preheated will slowly cook your food into a pale, sad version of what it could be, and the same goes for an oven that hasn’t reached temperature.

Preheating isn’t a suggestion — it’s part of the cooking process. An under-heated pan won’t sear your food, but an overheated pan can burn the outside of food before the inside has time to cook, especially with delicate proteins like fish.

I like to give my pan a couple of minutes over medium-high heat before adding oil, keeping close tabs on the pan’s temperature using a laser thermometer gun.

If I’m cooking with my oven, I wait until it’s reached the desired temperature — which I check with an oven thermometer — rather than when it beeps.

A dull knife does a cook no favors. It crushes herbs instead of slicing them, tears through proteins, and makes even simple prep feel like a chore. It can also be dangerous, as it requires more force and can easily lead to a loss of control.

A sharp knife glides, creates clean cuts, and makes everything from chopping onions to slicing steak faster and more precise. It’s a nonnegotiable in every kitchen, and I always recommend cooks invest in a knife sharpener.

If cared for properly, a good knife should last a long time. I’ve used the same ones in my home kitchen for years because I diligently maintain them.

Using a honing steel regularly helps keep the edge aligned so the knife stays sharp for longer. That said, most recreational home cooks only need to sharpen a quality chef’s knife once a year.

I taste my food throughout the cooking process, as I build seasoning over time.

Once it touches my tongue, I know whether the dish needs salt, acid, or balance before it’s too late to adjust. Once it’s already reduced, thickened, or finished cooking, it’s harder to make adjustments.

For example, if I realize a soup or pasta sauce lacks seasoning once it’s done, adding more salt might help, but the flavor might taste flat since the seasoning didn’t fully cook in the dish.

I usually taste my dishes at every step that alters the flavor — after seasoning, reducing, adding acid, or combining the ingredients — to maintain control over the final result.

Few things irk me more than seeing someone slice into a beautiful piece of chicken, steak, or fish too soon. When I watch all the juices run out onto the cutting board, all I see is lost flavor.

Meat continues cooking even after you remove it from heat. Called carryover cooking, it happens because the residual heat from the outside continues moving inward as the protein rests.

For example, a steak I take off the grill at 130 degrees Fahrenheit can climb to 135 degrees Fahrenheit within a few minutes of resting at room temperature.

I remove meats from the heat source when they’re a few degrees shy of my desired temperature, as the carryover heat can raise the internal temperature.

When a protein rests, it allows the juices to redistribute and the carryover heat to gently finish cooking it. Skipping this step can cause dry out even perfectly cooked meat.