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If you think something is missing from when you taste what you've cooked, salt is probably it! Acid from things like vinegar makes a lot of things better.

I'd also tell a new chef if they're reading a recipe and need to buy a bunch of ingredients that they probably won't use again, modify or ditch it all together.

Work on knife skills. Once you have those down the time to prep your meals will be dramatically reduced and the prep work will seem far less onerous.

When in doubt, watch a you tube video. You can learn anything on you tube.

Taste your food to adjust seasoning as you go.

Taste your food. Better to serve bland food that can be seasoned more at the table than serve inedible food that is too salty, too spicy etc.

Be patient. Don't pry meat off the pan. When it's cooked enough, the meat pulls away from the pan and it's easy to flip (especially chicken).

If you like the taste of a herb, go to town! Lots of people are scared of adding too much and food ends up bland.

If you have a recipe you're making and you're missing something, it's OK. You can go without, or try something different in its place. Yesterday I made an awesome Italian tortellini soup -- DH had forgotten to get ground beef, so I used ground turkey instead. I had forgotten to put tomato soup on the list so I used the whole can of tomato sauce instead of just 8 ounces, and added 2 cups less water (because you can always add more later but you can't take away). She called for some weird dressing mix I didn't want to send DH hunting for so I put Italian seasoning and red pepper flakes in instead. DH doesn't like beans so I left out the kidney beans. And it was delish and made a ton so we're freezing the rest and it's now in my "favorite recipes" pile. And I might make it differently next time

You can also sub out different veggies in most recipes, soups and stews are especially forgiving.

I forget who it is that says, "Make it work."

first, cook what you want to eat...then cook what the people you care about want to eat...then cook what you want to eat. Repeat.

@Happygal: "If you think something is missing from when you taste what you've cooked, salt is probably it!" Yep, this is the first thing that popped into my head!

Also, season as you go/season in layer. For instance when I'm making a stir-fry I season the protein before it goes into the pan, then while in the pan, and then when it's done, if it needs it. Or when I'm making breaded eggplant or chicken, I add S&P, garlic powder/Italian seasoning/chili powder/whatever to the egg, to the flour, and to the breadcrumbs.

And taste frequently!

@Chillybear: YES thanks! lol

@tequiero21: My opinion is that the only way you'll figure out what to substitute -- and the only way you'll get better -- is by substituting and playing around with recipes. It's just food -- if you ruin it, order out or make a box of spaghetti from the pantry!

My best advice for a new chef is to follow the recipe exactly. My biggest mistakes when I started out cooking happened when I failed to follow the recipe, especially heat instructions and cooking time.

Also, before you start anything - get out every last thing you will need to make the meal and organize the items based on the 'steps' in the recipe. Kind of like when you watch a cooking show and everything they need including cookware is already set out in order of when they'll need it. This really helps speed things along and avoid frustration and confusion when you're making the meal. Also, if you need someone to take over for you in a pinch it allows that to happen more smoothly.

Last, have at least two kitchen timers that ding on hand at all times. I usually use both of mine every time I make dinner and they're a lifesaver. This way you don't have to constantly watch things or worry about forgetting how much longer it has left. It's much easier to multi-task.

Invest in good knives!

And don't forget to HAVE FUN!!!

cook eggs, lots of them, and in every way possible...they're nature's precision thermometer, and if you learn to cook them well, you can cook pretty much any fish/meat.