The single most rewarding bit of knowledge when it comes to cooking is food science, and I'm not talking @ajit_bhaskar level of PhD chemistry, just some basics that can completely remove your dependency on highly detailed & precise recipes.
So here are a few food science tricks that I've learnt over the last few months that I think will take your cooking to the next level. These largely fall under the categories of understanding caramelization of sugars & starches, pH levels & smoking point/temperature
The first trick will sound familiar but I'll bet almost every one of you is likely getting it wrong. Caramelization of onions. Literally every other dish involves sauteeing onions in oil & every one of those recipes will ask you to wait till they're translucent. Not good enough
Getting things done is best done on pen and paper. I've tried several digital tools and none work for me. The analog feel of paper and the cognitive and physical investment of effort in committing tasks to paper make it easier to invest the extra effort to get it done.
Learning a new skill requires time and zero distractions. Smartphones are time parasites feeding on our attention. This year I turned off all notifications on my phone & also kept it on airplane mode when I was learning something (apologies to those not able to reach me).