🔥 Secret #2: Don't Be Afraid of High Heat
One of the most transformative things you can do is learn to use high heat properly. When you sear meat, roast vegetables, or toast spices, the high heat triggers a chemical reaction called the Maillard reaction — the browning process that creates hundreds of complex flavor compounds. Cooking on too-low heat steams food and leaves it bland and soft. Make sure your pan is properly preheated before adding anything, and resist the urge to move food around too much. Let it brown, and you'll be amazed at the depth of flavor that develops.
