hit-refresh_green_widev4_

For many of us, 2016 was a doozy, but we here at Brit + Co are ready to hit refresh in 2017! Follow our Hit Refresh series through January for new ideas, hacks and skills that will help you achieve (and maintain!) those New Year鈥檚 resolutions.

If you鈥檝e made a food resolution to eat healthier this year 鈥 and let鈥檚 face it; who hasn鈥檛! 鈥 you鈥檙e likely to be doing a lot more cooking at home. Whether you鈥檙e taking up a Whole30 challenge or making a switch to clean eating, the healthiest options won鈥檛 be found at restaurants and take-out joints. And the old standbys you鈥檝e been making probably won鈥檛 make the cut. If the prospect of cooking at home more sounds daunting, we鈥檝e got your back. As impressive as all our fave TV chefs make it look, cooking can be boiled down to just a few basics. Here are *the* 19 techniques that will prepare you for cooking almost any tasty recipe you come across.

101-boil-egg-lg

1. Boil an Egg: Jokes abound about cooks who 鈥渃an鈥檛 boil an egg,鈥 but it can be tricky to achieve golden-yellow yolks with no overdone green ring. Here鈥檚 all you need to know, plus a neat trick for perfect peeling. (Technique + Recipe via The Kitchn)

101-omelet-lg

2. Make an Omelette: The humble omelette is one of the most versatile meals a chef can have in her bag of tricks, and it鈥檚 not just for breakfast. Dress it up with meat, cheese and veggie mix-ins for a yummy, satisfying breakfast for dinner. (Technique + Recipe via Romulo Yanes/Martha Stewart)

101-roast-chicken-lg

3. Bake a Chicken: There鈥檚 nothing more savory than a perfectly baked chicken with tender meat and crispy skin, but it鈥檚 notoriously iffy to achieve. This Dutch oven method is easy peasy and absolutely goof proof. (Technique + Recipe via Bowl of Delicious)

101-sear-a-steak-lg

4. Sear a Steak: The perfect steak is seared on the outside and juicy on the inside. This reverse-sear method finishes the meat in the oven for a perfect steak every single time. (Technique + Recipe via Stupid Easy Paleo)

101-sear-brown-meat-lg

5. Brown a Roast: For years, cooks were trained to brown a roast on the stovetop before finishing it in the oven. But here鈥檚 compelling evidence that browning at the end can be better. (Technique + Recipe via Serious Eats)

101-garlic-sq

6. Chop Garlic: Here鈥檚 everything you need to know about the five basic cuts you鈥檒l ever need: slice, dice, mince, chiffonade and julienne. Bonus: To easily peel garlic, first break up the head with the broad side of your knife, then chop away. (Technique + Recipe via The Everygirl)

101-slice-dice-onion-lg

7. Cut an Onion: First you master the *claw hold* with your free hand, then you go to town with the knife. This fool-proof 鈥済rid鈥 pattern will get you a uniform dice every single time. (Technique + Recipe via Serious Eats)

101-knife-techniques-lg

8. Use Basic Knife Skills: From which blade to use to stabilizing your cutting board, here鈥檚 everything you need to know about knife technique. Click through for videos that are so much fun, it鈥檚 like having a friend cooking with you in your kitchen. (Technique + Recipe via The Kitchn)

101-pasta-al-dente-lg

9. Cook Pasta al Dente: Cooking pasta is like channeling Goldilocks. Take it out too soon and 鈥渢his one鈥檚 too hard.鈥 Leave it in the water too long and 鈥渢his one鈥檚 too soft.鈥 If you want it 鈥渏ust right,鈥 you鈥檝e got to cook it al dente 鈥 here鈥檚 how. (Technique + Recipe via Thrive Market)

101-vinaigrette-lg

10. Make a Vinaigrette: Almost every salad dressing you can name is derived from this basic vinaigrette. Master this, and you have SOOOOO got this cooking thing. (Technique + Recipe via Food Network)

101-prepare-baking-pans-lg

11. Prepare Baking Pans: Has this ever happened to you? You follow a baking recipe to the letter, only to find at the end you can鈥檛 get your masterpiece out of the pan without it crumbling. Here鈥檚 all you need to know about flour, grease and parchment paper prep so that will never happen again. (Technique + Recipe via Food52)

101-marinate-lg

12. Tenderize Meat: Sure, you *could* take a mallet to that steak, but there are simpler and more savory ways to tenderize a cut of beef. Click through for easy marinade tips, including tasty recipes. (Technique + Recipe via Serious Eats)

101-poach-lg

13. Poach Fish (or Other Proteins): Fish is not only healthy and delicious, but it cooks up fast 鈥 which is an awesome thing when you come home late from work. Master the art of cooking fillets gently in aromatic liquids and fish will always be a healthy option in your house. (Technique + Recipe via Food52)

101-steam-veggies-lg

14. Steam Vegetables: It鈥檚 easy to tell if veggies are done by the color and tenderness. Here is a quick guide to steaming vegetables, including actual cook times for the most commonly cooked vegetables. (Technique + Recipe via GYGI)

Kristen Kilpatrick Photography, Camille Styles, Camille Styles Recipes,

15. Roast Vegetables: There鈥檚 no big trick to roasting veggies, except to cut everything roughly the same size. This easy recipe will get you perfect veggies every time. (Technique + Recipe via Kristen Kilpatrick Photography/Camille Styles)

101-blanch-lg

16. Blanche Vegetables: Don鈥檛 throw out those veggies your CSA sent too much of! Blanch and freeze them, and it will be like having a green market in your kitchen through the winter. (Technique + Recipe via The Kitchn)

101-roux-lg

17. Make a Roux: A roux is a paste made of butter and flour that鈥檚 used to thicken almost every sauce, soup or stew recipe you鈥檒l ever come across. Get this one down, and you鈥檙e just a few ingredients away from mastering the five most-used (and most impressive) sauces in French cooking: bechamel, espagnole, hollandaise, velout茅 and tomato sauce. Ooh la la! (Technique + Recipe via Oh My Dish)

101-gravy-lg

18. Make Gravy: I think we can all agree that gravy is awesome and it鈥檚 just not Thanksgiving without it. Here鈥檚 how to make yours from scratch, starting with homemade turkey stock. Everyone will be so impressed! (Technique + Recipe via The Pioneer Woman)

101-pan-sauce-lg

19. Make a Pan Sauce: Have you ever pan saut茅d something, then immediately washed the pan? Next time add a glug of stock, wine or juice to the brown bits in that pan, then finish it up with a pat of butter for the most delectable sauce. Yes, it鈥檚 really that easy 鈥 here鈥檚 a step by step. (Technique + Recipe via Jill Silverman Hough)

If you love these cooking basics, follow us on Pinterest for more.