As a professional chef, what cooking tricks do you know of for regular people to incorporate into their dishes?

I’m not a professional chef, but I train them.

Two tricks:

For people who just HATE garlic, but are not allergic, and there is a dish that you know would benefit from a hint, rub the sides of the cooking vessel with crushed garlic, leaving nothing of the actual clove.

This was Escoffier’s trick when he was cooking for the famous Sarah Bernhardt who claimed that she would just die if she even smelled garlic.

And using anchovy as a favoring agent. Another item that some people , not me, claim to simply detest. When making a fish sauce, I always melt a few fillets in the oil or sofrito. And for assertive greens like bitter broccoli , I add a few with the garlic when sautéing. Can’t taste it , but gives a slight additional “presense “ to the greens.