Becoming a Better Cook: Fake it 'Til You Make It

I'm a terrible cook. But if you ask my husband, he'll tell you I'm a fantastic cook, and not just because I'll yell at him if he insults my cooking. He genuinely enjoys my cooking. I didn't get much experience cooking growing up, and I still couldn't tell you the difference between sauteeing and frying. But I've learned a few simple tricks to help me fake my way to good homecooked meals.

Get a good cookbook

A key ingredient to becoming a better cook is finding a good cookbook that suits your style. Mine is a Better Homes and Gardens cookbook, but there are plenty of options out there. Make sure that there are a good number of recipes in the cookbook that suit your family's tastes, and which use ingredients that are familiar to you. Don't go for a gourmet cookbook with all kinds of intricate meals. If you have never eaten a lamb shank, you're going to have a hard time knowing when you've prepared it properly. You can also find great recipes online. I have linked a few websites at the end of this article to get you started on your way. Whatever recipes you choose, be sure to follow them to the letter until you have some experience under your belt. Don't change amounts or cooking times, or else your cooking adventure could end up in disaster.

Buy a crock pot

Crock pot meals are the easiest kind of meals. They take little preparation, and next to no maintenance. As long as you have a timer (or if you can read a clock), you can make a fantastic crock pot meal with little effort. There are even some cookbooks out there filled with only crock pot recipes. Everything from soups and roasts to pasta and desserts can be made in a crock pot, with the right recipe and a little bit of planning. Best of all, if your crock pot is large enough, you can make enough for two meals, saving you the trouble of making lunch or dinner the next day. Simply reheat and eat! Although I don't recommend reheating anything in the crock pot, unless you intend for it to cook all day -- crock pots are notoriously slow (that is the point of them, after all), so it's best to reheat in the oven or on the stove.

Keep it simple