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Don't throw away pasta water. Throw noodles, pasta water, and sauce in a pan to finish up. Butter during this part is awesome.
Don't throw away bones. Save them, freeze them, and make stock. Also, learn to cut up a whole chicken (leading to more stock). Same with unused vegetables and scraps.
Throw garlic cloves in a container and shake the shit out of them to peel
Learn the FDA recommended finished temp. But learn how much you can safely undercook meat. Also, learn to use finger test for doneness
Let finished meat sit and know how much that meat will cook while sitting
Slow and indirect, when you have time, is often a great idea
Salt & pepper during prep. Not just to finish.
If your sauce is pure liquid, simmer and reduce down. Or consider thickeners like corn starch/water or kneaded butter/flour ball
Don't waste the beautiful meat bits in our pan. Deglaze the pan and incorporate into your sauce
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