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[quote=Anonymous]America's Test Kitchen / Cook illustrated has a ton of info about WHY a recipe works and what types of short cuts and substitutions are ok and what are not.

Food Channel and cooking shows can help with basic techniques. Mark Bittman's how to cook everything cookbook is also full of well tested recipes.

Something to remember with your trial and error is that a lot of cookbooks are poorly written and recipes are poorly tested. Stick with Cooks Illustrated and Bittman (also writes weekly for the New York Times magazine) until you develop some common sense about cooking. Then you'll know in the future when it seems like the amount of oil or spices might be too much or too little in a recipe or the cooking time too short.

Always read a recipe end to end and think through what step you'll do when. Get out all your bowls, pans, and ingredients before you start. Measure everything until you get good enough to estimate. Prep all your ingredients before you start until you get good enough to judge whether you will be able to finish chopping an ingredient before it is needed. [/quote]

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