Whether you're just starting out on your cooking journey or you already consider yourself to be a top-notch home cook, you'll know that the littlest tips, tricks, and secrets can make all the difference in the world. Sometimes, they'll even become a tried-and-true kitchen "secret" in your home.

1. "I reduce five pounds of sweet onions down to two cups of deeply caramelized onion. Just a quarter cup supercharges any savory soup or stew, or really any dish you're trying to give some oomph."

2. "If you're trying to impress people by cooking for them, never use a brand new recipe. Cook the same recipe many times until you're confident you can deliver good results — THEN use it to entertain."

3. "Put a little bit of water (or an ice cube) in your leftovers before you put them in the microwave, and cover it. Especially when you're microwaving leftover meat! It doesn't dry out, and it actually makes turkey of all things more juicy."

4. "When a recipe calls for a teaspoon of vanilla extract, I add something closer to a tablespoon. The people making the recipes generally use higher-quality vanilla with more potent flavor — the cheap stuff I get at the store is extremely bland compared to the pricier stuff, which means adjusting the volume is very necessary!"

5. "Bacon always comes out better if you cook it in an oven, and it’s important to put the bacon in before turning the oven on; preheating the oven ahead of time will make the bacon stick to the baking sheet, so putting it in as the oven preheats will mean that the fat renders out more easily (and doesn't stick)."

6. "If you're tasting your dish and think: 'Hmmm, this needs...something,' it's probably acid — especially if you've already salted it well. Citrus and vinegar are definitely the best ways to add acid at the end of cooking. I like red wine vinegar or apple cider vinegar, depending on the recipe, because they also have their own flavor contribution in addition to the acidity. Starting with some tomatoes up front is also a great way to tweak a recipe that might ultimately need more acidity!"

7. "When I make burgers, I add a packet of Lipton onion soup mix and a couple dashes of nutmeg to the ground beef mixture, and I let it soak in for at least an hour or two before grilling. It gives the meat a nice little bit of something extra compared to the usual salt and pepper."

8. "If you cook a lot, invest in a bench scraper. You can get them cheap, and they're good for picking up pretty much anything, from chopped veggies to really sticky dough. They're also good for scraping any waste into the trash, like excess flour or garlic skins, and you won't run the risk of making your knife dull by using it as a scraper."

9. "My secret: The recipe on the back of the Toll House chocolate chip bag — and I follow it down to the last letter. Everyone thinks I have the best chocolate chip cookies in the world!"

10. "Butter. It’s not a new secret by any means, but I feel like people often forget just how amazing even the tiniest bit of butter added to a dish can be. Some of your favorite restaurants probably use WAY more butter than you’d be comfortable knowing, which means it's the best way to make restaurant-quality food at home."