How to Start Cooking for Beginners at Home

Cooking at home is one of the most rewarding skills you can learn. It saves money, improves your health, and is a fun, creative outlet. But if you’re a beginner, getting started in the kitchen can feel overwhelming. The good news? The best way to learn how to cook is simply to start doing it! In this guide, we’ll walk you through practical steps and basic techniques to help you get comfortable cooking at home. By the end, you’ll have the confidence to start on your way to preparing meals and build on your new skills. Remember, cooking is a journey, and every great cook started as a beginner—don’t be afraid to make mistakes and learn from them.

Step 1: Master the Basics – Cooking Eggs

Eggs are one of the most versatile ingredients and mastering a few simple ways to cook them is a great starting point for beginners. They’re affordable, quick to cook, and tasty! Start by practicing these three classic methods:

1. Scrambled Eggs
• How to make them: Crack two eggs into a bowl, add a pinch of salt and pepper, and whisk until fully combined. Heat a non-stick pan over medium-low heat, add a small knob of butter (or any cooking oil of your choice), and pour in the eggs. Stir continuously with a spatula until they form soft curds. For loose or wet scrambled eggs, remove them from the heat while still slightly runny. For "standard" scrambled eggs, cook a little longer until they are set but still soft. If you prefer firmer, hard scrambled eggs, continue cooking until fully set, stirring less frequently. Feel free to experiment and find out how you like them best! Cooking eggs is a great way to practice patience and control heat—you’ll improve with every attempt.
• Pro tip: For creamier scrambled eggs, add a splash of milk or cream before whisking. If your eggs turn out differently than you expected, that’s okay—experimenting is part of the fun, and you’ll soon discover your personal preferences!
2. Sunny-Side-Up Eggs
• How to make them: Heat a non-stick pan over medium heat and add a little oil or butter. Crack an egg gently into the pan and cook until the whites are set but the yolk remains runny. Avoid flipping, however you can swirl the pan a occasionally to confirm the egg is not sticking.
• Pro tip – Basted Egg: Cover the pan with a lid for a few minutes with a splash of water if you prefer the whites fully cooked and yolk runny but a little more cooked. Let the whites set in the pan before adding the water and covering with the lid.
3. Over-Easy Eggs
• How to make them: Follow the same steps as sunny-side-up eggs, but once the whites are set, gently flip the egg with a spatula and cook for another 15-20 seconds.
• Pro tip: Practice flipping gently to avoid breaking the yolk. It can be helpful to “trap” the egg against the side of the pan, allowing you to gently slide the spatula (or other utensil) under it without it sliding away from you.

Learning to cook eggs will help you get comfortable with heat control, using a non-stick pan, and handling delicate ingredients—all essential cooking skills.

Step 2: Cooking Meat and Vegetables

Once you’re comfortable cooking eggs, it’s time to move on to basic meat and vegetable cookery. Start with a simple pan-seared chicken breast and roasted cauliflower.

Pan-Seared Chicken Breast

• Ingredients: 1 boneless, skinless chicken breast, salt, pepper, olive oil.
• How to make it:
1. Pat the chicken breast dry with paper towels and season both sides with salt and pepper.
2. Heat a skillet over medium-high heat and add a tablespoon of olive oil.
3. Place the chicken breast in the skillet and cook for 5-6 minutes on each side, or until golden brown and cooked through. If you have a meat thermometer, aim for an internal temperature of 165°F (74°C) to ensure it's fully cooked. Let it rest for a few minutes before slicing to keep it juicy. You can experiment with different seasonings, like adding garlic powder or paprika, to suit your taste.

• Pro tip: Don’t move the chicken around while it’s searing; let it develop a nice crust. The goal is to only flip it once to ensure a nice sear on each side. Lifting to check a few times is of course okay—it’s all part of learning. Over time, you’ll get better at judging doneness by sight and touch!
• Once the first side is nicely seared you can turn the heat down to medium – this will ensure you have a little more time to allow the chicken breast to fully cook through without the outside getting too dark/burning.

Roasted Cauliflower

• Ingredients: 1 head of cauliflower, olive oil, salt, pepper.
• How to make it:
1. Preheat the oven to 400°F (200°C).
2. Cut the cauliflower into florets, removing any green leaves that remain near the stem. The core can be sliced up thinly and cooked with everything else—it tastes just as good and won't be wasteful! Toss the florets and sliced core with olive oil, salt, and pepper, and spread them on a baking sheet.
3. Roast for 20-25 minutes, turning halfway through, until golden brown and tender. Check and stir the cauliflower around after the first 10 minutes—home ovens rarely have perfect heat distribution, so rotating the pan is also a good idea. Don’t worry if it doesn’t turn out exactly how you pictured—practice makes perfect. Roasted vegetables are very forgiving, so have fun experimenting with different flavors and textures! You can use this exact same method for roasting carrots, potatoes (medium to small cubes), green beans, bell peppers, brussels sprouts etc. Veggies can also be combined and roasted in the same pan! Just try and make sure cooking times generally line up. E.g. don’t roast large dice potatoes with something that cooks quickly like green beans.

Step 3: Simple Soups and Sauces

Soups and sauces are foundational in cooking. They’re forgiving, versatile, and an excellent way for beginners to experiment with flavors. Don’t worry if your first try isn’t perfect—the beauty of cooking is that you can keep adjusting as you go!

Basic Tomato Sauce

• Ingredients: 2 tbsp olive oil, 3 garlic cloves (minced or use a garlic press), 1 medium sized white or yellow onion (small dice), 1 can crushed tomatoes, salt, pepper, basil (optional).
• How to make it:
1. Heat the olive oil in a saucepan over medium heat.
2. Add the onion and salt gently to help draw moisture out. Sweat the onions (cook until translucent) for approximately 4-5 minutes.
3. Add the minced garlic and cook for 30 seconds until fragrant. If you like a little spice, you can add a pinch of red pepper flakes at this stage.
4. Pour in the crushed tomatoes, season with salt and pepper, and simmer for 15-20 minutes. For a smoother sauce, you can blend it before serving, or leave it chunky for more texture.
5. Add fresh basil if desired.
• Pro tip: If you have a chunk of rind off Parmesan/Grana Padano cheese you can simmer this in the sauce as well for some ‘umami’ flavor additions!
• Use this sauce with pasta, or as a base for pizza or baked dishes. If the sauce tastes too acidic, stir in a pinch of sugar or a small pat of butter to balance the flavor. Feel free to experiment by adding ingredients like celery, carrot, bell peppers, or mushrooms.
• Fresh is always better, but most don’t have fresh herbs on hand so feel free to include any dry herbs you like – recommendations being oregano, parsley, and a touch of thyme. A standard “Italian Blend” is also wonderful!

Hearty Vegetable and Bean Soup

Soups are great for beginners because they’re hard to mess up, and you can customize them endlessly based on what you have on hand. This hearty vegetable and bean soup is perfect for a cold day.

• Ingredients: 2 tbsp olive oil, 1 onion (diced), 4 cloves garlic (sliced or garlic press), 2 carrots (sliced), 2 celery stalks (sliced), 1 can diced tomatoes, 1 can beans (any kind), 4 cups vegetable broth, salt, pepper, herbs.
• How to make it:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, carrots, and celery, and cook until softened (about 5-7 minutes).
3. Add the diced tomatoes, beans, and vegetable broth. Season with salt, pepper, and herbs.
4. Simmer for 20-30 minutes. You can adjust the seasoning by adding more herbs or a splash of lemon juice at the end for brightness. Feel free to add whatever vegetables or beans you have on hand. If you’re unsure about seasoning, start with a little and taste as you go—you can always add more salt, pepper, or herbs later. Try serving this soup with a slice of crusty bread for a simple, comforting meal.

Feel free to experiment with adding other vegetables or even pasta for more variety. Remember, cooking soup is an excellent way to build confidence because it’s flexible and hard to mess up!

Step 4: Get the Right Tools

Having reliable tools makes a huge difference when you’re starting out. You don’t need fancy gadgets, but a few basic, high-quality tools will make cooking much easier and more enjoyable. Here are some essential tools every beginner should have. Starting with reliable tools will not only make cooking easier but also more enjoyable—you’ll be able to focus on learning rather than struggling with inadequate equipment:

• Chef’s knife
• Cutting board
• Wood or plastic highly recommended. Glass or metal cutting boards will wreak havoc on your knifes as well are very slippery which ads further danger to your cutting; if your knife is sliding around the cutting board an accident is more likely to occur.
• Non-stick pan
• If possible, try and get a pan with an oven-safe handle. Having a pan that can go from stovetop directly into the oven is a huge convenience!
• Roasting tray
• Saucepan/Medium Sized Pot – large enough to boil some pasta, make soup, sauces, etc.
• Wooden spoon
• Tongs
• Vegetable peeler

(Link to Beginner Essentials Collection)

Investing in good-quality tools will set you up for success and make your cooking experience more efficient and enjoyable.

Step 5: Practice Knife Skills

Good knife skills are crucial for both safety and efficiency in the kitchen. Learning proper techniques will make prepping ingredients faster and more enjoyable. Start with these basic cuts and practice regularly. Don’t rush—knife skills take time to develop, but consistent practice will build your confidence. Pay attention to how the knife feels in your hand and keep your fingers tucked to stay safe:

• Dice: Uniform small cubes.
• Slice: Thin, even slices.
• Julienne: Thin matchstick-sized strips.

A quick and easy beginner knife skills video I'd recommend: 

https://www.youtube.com/watch?v=G-Fg7l7G1zw

The more you practice, the more confident you’ll become in handling a knife, which will make cooking faster and more enjoyable.

Step 6: Watch & Learn – YouTube and Blogs

One of the best ways to learn how to cook is by watching others. YouTube is a fantastic resource, with countless beginner-friendly cooking channels. Look for step-by-step tutorials that match your current skill level. Don’t be afraid to pause and rewatch parts if something isn’t clear — learning at your own pace is key!

Don’t forget to check back on our blog, where we’ll be regularly posting beginner-friendly recipes and tips to help you continue learning! Watching others cook is a great way to pick up tips and tricks.

(Willow & Wisk Blog)

Conclusion

Starting to cook at home can feel daunting, but with a few basic techniques and some practice, you’ll be on your way to creating delicious meals. Remember, the key is to start small, be consistent, and keep experimenting. Check back on our blog for more beginner-friendly recipes and tips, and don’t forget to explore our store for essential kitchen tools to help you on your journey.

Happy cooking!