Secrets you use when cooking...

If I'd tell you, I'd have to kill you.

Salt your onions when you sweat them.

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Add more garlic than the recipe calls for

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Not just you. I did it tonight and it was perfect.

Using a butter roux instead of oil and flour.

When I boil edamame, I add a cap full of liquid crab boil to the water.

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1. Add a pinch or two of sugar - sugar, like salt will bring out flavors of savory dishes

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My mother did this. Amazing what it can do.

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2. Add more garlic than the recipe calls for - maybe that's just me...

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I have never said, nor heard: "This would be good, but there's too much garlic."

Is there even such thing as too much garlic?

When making a roux, heat the oil to 350 before putting the flour in. Saves a ton of stirring time.

Have all of your chopped veggies ready before you start cooking your roux. When it hits the right color, throw them in to stop the browning.

Never bread things you are going to fry until the minute you're dropping it into the grease. Makes for a lighter, crispier crust.

Bay Leaves in almost every pot cooked dish(gumbo, stew, pot roast, beans). Adds richness and "earthiness" to the dish.

Cavendar's is the tits.

Pic-a-Peppa Sauce is Pork's best friend. About my only deviation from Mr. Poche's Jambalaya Recipe.

Hot pan cold oil

When in doubt add acid (vinegar/lemon juice) acid enhances flavor

When creating a dish consider the following: salt, sweet, smoke/depth, texture, acid