The year 2025 has brought us a set of talented new chefs, each with their unique means of revolutionizing the kitchen. Hailing from different cities and cooking styles, these experts share their top tips for turning every household into a gourmet heaven. The three fundamentals these chefs all nodded to are: smarter salt usage, simplicity, and learning from errors.

Chef Phila Lorn, working his magic in Philadelphia, emphasizes understanding the many faces of salt. Tasting the salt individually could change your view on its possibilities, according to Lorn. He recollects a time when he was advised to savor the salt, which at first he thought was a joke. He has since realized that salt can take different forms like soy sauce or miso, enhancing the culinary journey.

New York's Gramercy Tavern's chef de cuisine, Aretah Ettarh, insists that the seasoning needs to be thoughtfully administered. Pouring it directly from the container can potentially lead to unexpected, heavy seasoning. Ettarh suggests taking the seasoning in your hand to get the right feel and subsequently, a more personal touch to the dish. Also, she recommends using Maldon or fleur de sel, claiming that some forms of salt add texture and go beyond just flavor.

Seafood magician Jordan Rubin from Portland Maine, uses a thin layer of salt on all his fish to bring out the unique flavors. The secret to his mouthwatering salmon that often leaves customers wondering about its distinguished taste lies in the delicate detail of pre-salting.

Vinnie Cimino's secret weapon for a tension-packed leafy salad is surprisingly nothing more than a sprinkle of salt. The Cleveland-based chef suggests that pre-seasoning lettuce enhances the overall taste of the salad.

When tackling Thai cuisine, Yotaka "Sunny" Martin from Phoenix celebrates tradition. She recommends investing in a stone mortar and pestle to prepare good curry. Also, she advises novices in Thai cuisine to invest in good cookbooks for guidance.

Measuring tools can often be overlooked, highlighting Kelly Jacques of Ayu Bakehouse in New Orleans. She suggests using your hand, a readily available tool, for general measurements when baking.

The art of cooking needs time to perfect. So, New York City's Telly Justice urges you to take things slow, be it a sauce or protein. Observing the cooking steps closely aids in understanding the process better.

Sausage making requires the perfect mindset and state-of-the-art tools, according to Colby Rasavong, owner of Lao-inspired restaurant Bad Idea in Nashville. He recommends staying calm to prevent sausage casings from snapping and investing in a quality meat grinder to make an impeccable sausage.

Apart from these technical tips, these chefs unanimously agree on embracing the spirit of taking risks. Nashville’s Rasavong enlightens his new chefs that making mistakes is a part of the journey. Justice, too, recommends "savoring failure" as an important part of cooking. Home cooks are often afraid of failures, but these mistakes are the biggest teachers. Comfort in making imperfect meals will help better understand the art and science of cooking, she adds.