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You're Measuring
As a culinary instructor, Cayne says her goal is to teach beginners how to become intuitive cooks—that is, to cook based on what they feel is right, not on what a specific tool tells them is right. In her book, she explains, "I don't ever want a reader to have to measure out 1/4 teaspoon of salt." That may sound extreme, but the point is: Unless you're baking, the amount of salt listed in a recipe is usually just a guideline. The more you cook, the more you will understand how to season a dish based on your own preferences—not on the fraction etched into a spoon.