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The 10 steps

1. 1

   Step 1: Shake a dressing in a jar

   Lemon Dijon Vinaigrette · 5 min · Easy

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   You'll learn: Emulsify. Measure small amounts, then shake oil and lemon together until they blend into one creamy dressing.

   What to notice: After the hard shake the dressing turns cloudy and thick. That means the oil and lemon have mixed; the mustard helps them stay that way.

   Tip: Taste it on a lettuce leaf, not a spoon. On its own, every dressing tastes too sharp.

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2. 2

   Step 2: Mash and fold guacamole

   Classic Chunky Guacamole · 10 min · Easy

   You'll learn: Fold. Halve an avocado safely, mash it with a fork and fold in the rest so the pieces stay whole.

   What to notice: Stop mashing while there are still a few lumps. Guacamole with some texture tastes fresher than a smooth paste.

   Tip: Lift the pit out with a spoon. Never stab at it with a knife while you hold the avocado in your hand.

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3. 3

   Step 3: Your first oven recipe

   Crispy Oven-Baked French Fries · 50 min · Easy

   You'll learn: Line a pan. Line a pan, cut even sticks and dry them well, so the oven turns them crisp instead of soft.

   What to notice: Give each fry some space on the pan. Crowded fries steam and stay pale; spread out, they brown.

   Tip: Salt the fries after they come out. Salt before baking pulls out water and they steam.

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4. 4

   Step 4: Roast a vegetable

   Honey Thyme Roasted Carrots · 40 min · Easy

   You'll learn: Roast. Cut pieces the same thickness, roast them at high heat and add a sweet glaze near the end.

   What to notice: Look under a carrot before the honey goes on. Brown spots on the bottom mean the oven is doing its job.

   Tip: Honey burns if it is in the oven the whole time, so the recipe adds it late. Keep that trick for other glazes.

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5. 5

   Step 5: Soft scrambled eggs

   Soft and Creamy Scrambled Eggs · 7 min · Easy

   You'll learn: Whisk and Season to taste. Whisk eggs smooth and cook them on gentle heat, moving them slowly so they set into soft curds.

   What to notice: The butter should foam, not brown. If the eggs set too fast, lift the pan off the heat for a few seconds.

   Tip: Take them off the heat as soon as no runny egg is left. They keep cooking a little on the plate.

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6. 6

   Step 6: Pancakes on a griddle

   Fluffy Buttermilk Pancakes · 30 min · Easy

   You'll learn: Whisk and Rest. Stir wet into dry with a light hand, let the batter rest, then learn when to flip.

   What to notice: Flip when bubbles pop on top and the edges look dry. The first pancake is a test; change the heat if it browns too fast.

   Tip: Leave the lumps in the batter. Stirring until smooth makes pancakes flat and chewy.

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7. 7

   Step 7: A pot of fluffy rice

   Fluffy Cilantro Lime Rice · 35 min · Easy

   You'll learn: Boil, Simmer and Rest. Rinse rice, bring it to a boil, then simmer it covered on low and let it rest before you fluff it.

   What to notice: Keep the lid on the whole time it simmers and rests. The steam inside is what cooks the rice through.

   Tip: Add fresh things like lime and cilantro after cooking. Cooked in, they lose their bright flavor.

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8. 8

   Step 8: Pasta and a quick sauce

   Creamy Fettuccine Alfredo · 20 min · Easy

   You'll learn: Boil, Simmer and Season to taste. Cook pasta in salted boiling water, make a cream sauce beside it and use pasta water to make it smooth.

   What to notice: Add the cheese a handful at a time and keep tossing. Dumped in all at once, it clumps instead of melting.

   Tip: Scoop out a cup of pasta water before you drain. A splash loosens a sauce that has gone too thick.

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9. 9

   Step 9: Bake chicken to a safe temperature

   Easy Oven-Baked Chicken Breasts · 35 min · Easy

   You'll learn: Pound thin and Rest. Pound chicken to an even thickness, season it and use a thermometer to know when it is done.

   What to notice: Start checking at 16 minutes. Push the thermometer into the thickest part; 165°F (74°C) means it is done.

   Tip: Keep raw chicken on its own board, and wash your hands, the board and the knife in hot soapy water after.

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10. 10

    Step 10: A whole dinner on one pan

    Sheet-Pan Honey Mustard Chicken with Potatoes and Green Beans · 1 hr · Easy

    You'll learn: Roast and Rest. Plan a dinner on one pan: start what takes longest, add quick vegetables later and glaze at the end.

    What to notice: When the green beans go in, put them in the gaps. Everything needs a little room to roast instead of steam.

    Tip: Put the thermometer in the thickest part, not touching bone, and let the chicken rest a few minutes before serving.

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