Cooking can be intimidating. The process of shopping, prepping, cooking and, ultimately, tasting the fruits of your labor taps into a side of the brain that not many people can or want to explore.
But not even the pros get it right all the time, as the kitchen provides a safe space to experiment, fail and -- best of all -- learn so that desired outcomes can be improved upon and new recipes can be added to the ever-growing arsenal.
That said, it certainly helps to identify some of the most common cooking mistakes prior to heating up the oven or firing up the grill to avoid basic snafus and focus solely on developing the mouth-watering flavors and textures of each dish.
We chatted with a handful of top chefs from around the world for their expert takes on what to look out for, what to master and what you can do to enhance your culinary education at home.
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The biggest mistakes that amateur cooks make
Culinary instructor Stephen Chavez suggests doing as much prep, measuring, and recipe reading as possible before starting a new recipe. JulPo/Getty Images
We are often guilty of placing unrealistic expectations on ourselves in the kitchen, attempting to model a meal after memorable Michelin-star dining experiences. And while it's admirable to aim high, it's also important to be realistic about the years of training that go into perfecting award-winning cuisine.
Stephen Chavez, senior chef-instructor at the Institute of Culinary Education's Los Angeles campus, is no stranger to educating and working with amateur chefs. Though he's practically seen it all, these are the biggest cooking mistakes he comes across most often:
1. Starting a recipe unprepared
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