There are a thousand ways to make the same dish and an equal amount of ways to mess it up. We can all cook if we limit the definition of cooking to putting foodstuff over a fire and calling it a day. Good thing there are people who have seen the kitchen more times than we ever did, and they’re sharing what they learned from what they burnt, over-seasoned, and served.

Drop that online recipe for a quick moment, and read these 50 tips from professional kitchens shared by chefs themselves.