Food & Cooking Cooking How-Tos & Techniques 30 Kitchen Skills to Master Before You Turn 30 By Kelly Vaughan Kelly Vaughan Kelly is a former associate digital food editor for MarthaStewart.com. Editorial Guidelines Updated on September 28, 2022 Share Tweet Pin Email Trending Videos Photo: Kate Mathis Learning to cook is an ongoing process, but there are some basic cooking skills everyone should have. While these skills are useful on their own, they're even more helpful when you combine them: Once you know how to make stock, dice vegetables, and cut up a whole chicken, you're already well on your way to making homemade soup. Whip up a fresh batch of buttercream, then follow our guide for filling and frosting the layer cake you baked. It's important to take good care of your tools and cookware too: Keep your knives sharp and your cast-iron skillet clean. We will also teach you how to make homemade pie crust, cook both fresh and dried pasta, and season with salt. From here, you can cook anything for anyone, anytime. Ahead, we're sharing 30 of the most essential skills for home cooks to learn by the time they're 30. 01 of 30 How to Measure Wet and Dry Ingredients Not all measuring tools are created equal and not all ingredients—whether liquid, dry, or a sticky in-between substance such as honey or molasses—can be measured using the same tools. It's important that you own both short measuring cups for dry ingredients and glass measuring cups for liquids. Learn How to Measure Wet and Dry Ingredients 02 of 30 How to Season with Salt Jenny Huang Different types of salt—think kosher, flaky, or sea—have different levels of saltiness, so it's important to use the right type for your recipe. Learn how to accurately measure salt and season a dish using this essential ingredient. Learn How to Season with Salt 03 of 30 How to Cut Vegetables What does it mean when a recipe calls for the onion or carrot to be diced, and how do you get all the pieces the same size? Once you master this technique, use diced vegetables as the base for mirepoix (carrots, celery, and onions) and add them to soups, stew fillings, or pasta. What Is Mirepoix? 04 of 30 How to Fill and Frost a Cake Chris Court With the right tools and techniques, you can cut, layer, and decorate a cake that looks perfectly Instagram-worthy. Hint: Invest a rotating cake stand, a long serrated knife, an offset spatula, and an ice-cream scoop to get filling and frosting right every time. Ultimate Guide to Frosting a Cake 05 of 30 How to Make Pie Crust Clive Streeter The best pies all start with a flaky, homemade crust. Learn how to make buttery pastry for sweet or savory pies. Our Favorite Pie Crust Recipe 06 of 30 How to Make Stock The base for great homemade soups and a vital ingredient in risotto and so many other dishes, stock takes time to cook but is easy to make. Make a big batch of vegetable, chicken, or beef stock, then store it in quart containers in the freezer. 07 of 30 How to Cook Pasta Bryan Gardner A delicious plate of pasta boils down to three things: salt, the proper size pot, and timing. Learn the difference between fresh and dried pasta and how to cook each variety, too. Why You Should Always Salt Your Pasta Water 08 of 30 How to Gauge When Meat Is Cooked Marcus Nilsson Learn the right temperature for rare to well-done meat using a meat thermometer and the touch of your finger. Our Test Kitchen's Meat Temperature Chart 09 of 30 How to Make a Vinaigrette Johnny Miller A simple blend of olive oil, vinegar, salt, and pepper are all you need for a vinaigrette. Add in mustard or honey and your favorite fresh herbs for a delicious homemade salad dressing. Martha's Favorite Vinaigrette 10 of 30 How to Make a Roux Justin Walker A starchy base made of equal parts butter and flour, the roux is an essential thickener for soups and sauces. Roux Recipe 11 of 30 How to Butcher a Whole Chicken Lennart Weibull Save some cash by cutting up a whole chicken for a braise, stock, or stew. It's an easy technique to learn; once you've done it a couple of times, you'll be a master of dividing a chicken into eight (or 10) tidy pieces. How to Cut a Chicken 12 of 30 How to Mix the Perfect Cocktail Martyna Szczesna Shaken or stirred? On the rocks or served neat? In a highball or a collins glass? Knowing these bartending basics will ensure a delicious martini, margarita, or Bloody Mary every time. All About Cocktails 13 of 30 How to Chop an Onion Emily Roemer Chopped onion is a foundational ingredient in so many recipes. Learn how to slice and dice an onion—and how to do it without crying. How to Cut, Slice, and Chop an Onion 14 of 30 How to Brew Coffee Courtesy of ChefSteps Start your morning off right with a perfect cup of coffee. Whether you prefer it hot or iced, made in a traditional drip coffee maker or French press, we'll teach you how to make a delicious cup of joe. How to Make Your Favorite Coffee Drinks at Home 15 of 30 How to Roast Vegetables Bryan Gardner Hearty root vegetables like parsnips, potatoes, and carrots take longer to roast than other types of vegetables such as asparagus or Brussels sprouts. Learn the proper temperature, type of pan, seasoning, and cook time for roasting vegetables. Easy Roasted Vegetables Recipe 16 of 30 How to Make Scrambled Eggs Johnny Fogg The secret to perfectly cooked scrambled eggs is a nonstick pan, plenty of butter, and cooking them over a low heat for five to 10 minutes. The result is creamy curds every time. Slow Scrambled Eggs Recipe 17 of 30 How to Pit an Avocado Scheimpflug Digital Avoid injuries by learning how to remove the pit of an avocado before scooping out the flesh and slicing it for salads or mashing it for guacamole. While you're at it, learn how to choose the perfect avocado and how to store it. The Easiest Way to Pit an Avocado—Whether You Have a Knife on Hand, or No Tools At All 18 of 30 How to Sharpen Knives Justin Walker A sharp knife is a cook's best tool—a dull one, on the other hand, can be dangerous. Use a honing steel and sharpening block and learn how to sharpen your own chef's knives at home. The 5 Best Knife Sharpeners, Because Every Home Cook Needs Sharp Knives 19 of 30 How to Roll Out Cookie Dough Bryan Gardner Cookie dough that's too thick won't bake properly, but a dough that's too thin can result in broken or burnt cookies. Learn how to roll out a fresh batch of cookie dough and prevent it from sticking to a cutting board. The Easiest Way to Roll Out Cookie Dough 20 of 30 How to Melt Chocolate Bryan Gardner For shiny, silky tempered chocolate, use a double boiler on the stove to melt it slowly. From here, add it to baked goods, turn it into homemade chocolates and truffles, or drizzle it on ice cream. Our Expert Guide to Melting Chocolate 21 of 30 How to Make Whipped Cream Getty Images Skip store-bought and make your own whipped cream with just two ingredients: heavy cream and sugar. Add flavored extracts such as vanilla, almond, rose, or lemon to enhance the flavor of homemade whipped cream. Tips for Perfect Whipped Cream 22 of 30 How to Cook Crispy Bacon Peter Ardito Our favorite method for cooking bacon is on a sheet pan in the oven. Not only does it get more evenly crispy than if it were cooked in a skillet on the stove, but it also prevents grease splatters. How to Cook Crisp, Smoky Bacon 23 of 30 How to Make Fluffy Mashed Potatoes To create creamy mashed potatoes that are never gummy, heat the milk and butter separately in a saucepan before adding them to cooked potatoes. Perfect Mashed Potatoes Recipe 24 of 30 How to Choose Pots and Pans Every beginner cook should own one to two saucepans, a nonstick pan, skillet, and stockpot. From stainless steel to copper, find the right material and set of cookware for your cooking needs. Essential Pots and Pans for Getting Dinner on the Table 25 of 30 How to Cook Rice Bryan Gardner Learn how to properly cook brown, white, basmati, and sushi rice, and every variety in between. Whether you eat it on its own, in a burrito, or as the base of a healthy grain bowl, rice is one of the most versatile things you can make. 26 of 30 How to Bread Anything Johnny Miller Breading chicken cutlets, fish fillets, pork or lamb loins, and even mozzarella sticks is as simple as one, two, three. That is, in other words, a trio of flour, egg wash, and breadcrumbs for a crispy, craggy crust that can then be baked or fried. 27 of 30 How to Clean a Cast-Iron Skillet Tsuji / Getty Images Cleaning a cast iron skillet may seem intimidating, but all you need is very hot water and steel wool to scrub it clean. (Also important to know: how to season your cast iron skillet.) Care for it properly and it will last a lifetime. How to Clean a Cast Iron Skillet 28 of 30 How to Make Buttercream Johnny Miller Instead of purchasing frosting in a can, make your own for cookies, cupcakes, layer cakes, and more. All you need is powdered sugar, butter, heavy cream, and vanilla to make homemade buttercream. How to Make the Easiest and Fastest Buttercream 29 of 30 How to Make Pizza Dough Lennart Weibull Take pizza night to the next level with homemade pizza dough—it's easier than you think and well worth the effort. Quick and Easy Pizza Dough Recipe 30 of 30 How to Poach an Egg Master this technique and you're well on your way to making diner-worthy Eggs Benedict for breakfast. Learn How to Poach an Egg Was this page helpful? Thanks for your feedback! Tell us why! Other Submit