What are some cooking tips or hacks?

Keep bacon grease.

Wasting bacon fat ought to be considered a sin, if not a crime. As a flavour enhancer, it is excellent for eggs, cornbread, roux, baked beans, Brussels sprouts, cabbage, and many other dishes. The following time you use a can of anything (beans, tomato sauce, etc.), save it, store it in the fridge, and fill it with rendered bacon grease each time.

Utilise the timers you have.

For instance, nobody ever appears to use their oven timers. Why, I have no idea. The perform. You will eventually forget about your clock, so don't rely on it.

Wait until your grill is hot.

Every time I saw someone start a grill, wait a moment, or two, followed by steaks.
It will be terrible if the meat isn't sizzling when you put it on. It will be rough, dry, and flavourless. Be tolerant. Some grills take a while to get up to the right temperature; typically, 350 to 500 degrees is sufficient depending on the cuisine. For steaks, aim more in the 500-range, and for bone-in chicken, aim for roughly three-fifths of that (Goddamn you, Lochness monta! Sorry, but I had to.

To fry, use supermarket bags.

When you fried food, it usually produces a huge mess, but if you place your flour, cornmeal, or other breading in a plastic grocery bag (make sure it doesn't have any holes in it), you can contain most of it.