How to Become More Confident in Your Cooking

Emily Horton
Jul 20
5 min read

Cooking can feel intimidating to many, whether you’re just starting out or looking to elevate your skills. But confidence in the kitchen is not about perfection—it’s about gaining knowledge, practicing regularly, embracing the right mindset, and using reliable tools and ingredients that empower your creativity. The good news is, anyone can learn to cook with assurance, and it begins with a few thoughtful steps.

The key is to start simple and build up gradually. Focus first on mastering foundational techniques such as roasting vegetables to bring out their natural sweetness, perfecting a pan-seared chicken breast, or making an excellent pasta dish. These core skills provide a strong base and build your comfort level. Cooking is not about making complicated dishes every time; it’s about understanding flavors and processes. Approaching cooking with this attitude helps ease anxiety and makes the kitchen feel like a creative space.

Investing in high-quality tools makes a huge difference in your cooking experience. Imagine chopping with a dull knife or frying in a warped pan—it slows you down and breeds frustration. Premium brands like KitchenAid, All-Clad, Le Creuset, and Shun deliver superior performance and durability. A sharp, well-balanced chef’s knife from Shun or Global cuts smoothly and safely, while a heavy-bottomed All-Clad sauté pan distributes heat evenly to achieve perfect searing. The iconic KitchenAid Artisan stand mixer streamlines everything from kneading dough to whipping cream, and a Le Creuset cast iron Dutch oven is versatile for slow cooking and braising. These tools inspire confidence by working seamlessly with you, not against you.

Confidence also stems from knowledge, and two modern culinary books stand out: Salt, Fat, Acid, Heat by Samin Nosrat and The Food Lab by J. Kenji López-Alt. Nosrat’s book breaks cooking down to four fundamental elements and encourages intuitive adjustments that bring out the best in your dishes. López-Alt’s work dives into the science behind cooking methods, explaining why techniques matter so you can troubleshoot and innovate with confidence. Both books go beyond recipes to cultivate a deeper understanding of food.

Complement these with cooking shows that educate and inspire. Good Eats with Alton Brown combines science, humor, and practical tips to make cooking accessible and fun. The Netflix series Salt Fat Acid Heat visually demonstrates fundamental cooking principles through travel and hands-on lessons. For artistry and passion, Chef’s Table showcases world-class chefs and their creative philosophies, encouraging viewers to think of cooking as an expression, not just a task.

Using fresh, quality ingredients is another pillar of confident cooking. Seasonal produce from local markets adds flavor and vibrancy. Stock pantry essentials like good extra virgin olive oil (Colavita or California Olive Ranch), flaky sea salts such as Maldon or kosher salts like Diamond Crystal, and freshly ground black peppercorns. Keep fresh herbs—thyme, rosemary, parsley, basil—and aromatics like garlic and shallots on hand. Learning to taste as you cook, balancing salt and acid with lemon juice or vinegar, is crucial for making your dishes sing.

When possible, shop local. Farmers’ markets offer produce that tastes the way nature intended. Fresh herbs, heirloom tomatoes, fragrant citrus, or a just-picked zucchini will change the way you think about vegetables. Quality ingredients are more forgiving—they don’t need to be masked, only highlighted.

And remember this: seasoning well is not optional—it’s essential. Taste as you go. Trust your palate. The difference between bland and sublime often comes down to salt, acid, and contrast. Over time, you’ll learn to feel your way through a dish, much like a painter knows when the color is just right.

One of the most underrated ways to grow as a home cook is by simply looking at restaurant menus. When dining out, pay attention to how chefs describe their dishes—how components are layered, how textures and temperatures are balanced. Snap a photo of a dish you enjoyed. Later, try recreating it at home, not as a copy but as an homage. The plating, the ingredients, even the concept can spark ideas. Menus from restaurants like Septime in Paris, The French Laundry in Napa, or even your favorite neighborhood bistro are rich with insight. They often reveal how to turn a humble carrot into something memorable.

The right knife is essential to making prep faster, safer, and more enjoyable. Here are some of the best knife brands trusted by professionals and serious home cooks:

Shun: Japanese craftsmanship with razor-sharp VG-MAX steel blades and elegant pakkawood handles. Known for exceptional precision and lightweight balance.
Global: Sleek, all-stainless steel knives with hollow handles for comfort and excellent edge retention.
Wüsthof: Classic German forged knives that are robust and durable, offering great balance and control.
Miyabi: A blend of Japanese and German expertise, known for stunning Damascus patterns and sharp, long-lasting edges.
MAC Knives: Japanese steel knives prized for agility and edge retention, favored by professionals.
Zwilling J.A. Henckels: Durable German knives that are reliable and easier to maintain for everyday use.

Proper care—regular honing and professional sharpening—keeps these knives performing at their best for years, making prep effortless and safe.

Mistakes are inevitable, and embracing them is part of becoming a confident cook. Whether you over-salt a soup or slightly overcook meat, each misstep teaches you what to do differently next time. Viewing cooking as an evolving creative process rather than a test removes pressure and opens space for experimentation. Organizing your kitchen for efficiency, prepping ingredients ahead (mise en place), and dedicating focused time to cooking transform the experience into a joyful ritual.

To get started, try this simple yet instructive recipe that teaches seasoning, searing, and finishing with herbs:

Pan-Seared Chicken with Herb Butter

Pat dry two boneless, skin-on chicken breasts or chicken with bones and season generously with salt and freshly ground black pepper.
Heat two tablespoons of olive oil in a heavy sauté pan over medium-high heat until shimmering.
Place chicken skin-side down; cook without moving for 6–8 minutes until skin is golden brown and crispy.
Flip the chicken, add three tablespoons of unsalted butter, three smashed garlic cloves, and a few sprigs of fresh thyme or rosemary to the pan.
Tilt the pan and baste the chicken repeatedly with melted butter until cooked through (internal temperature 160–165°F).
Remove and let rest five minutes before serving with lemon wedges and/or some basil as an option.

This dish is a perfect way to practice fundamental skills and flavor layering, giving you confidence to explore further.

In today’s cooking landscape, confidence arises from blending accessible knowledge, premium tools, quality ingredients, and a mindset open to learning and creativity. With trusted books like Salt, Fat, Acid, Heat and The Food Lab, inspiring shows such as Good Eats and Chef’s Table, and professional-grade utensils from KitchenAid, Shun, and All-Clad, you’re fully equipped to transform your cooking from a daunting task to a rewarding, delicious adventure.