Okay, I guess it's time to kick of this thread.
What is the best tip you've ever read or received that just made your good recipe jump off the plate.
As a "For instance" when I first learned to make a simple Greek salad dressing, it had vinegar in it. I later read an article on Greek cooking and it said that there is "No vinegar in Greek cooking. It's acidity is from lemon juice." I switched to fresh squeezed lemon juice in my dressing and other Greek foods and oh man, what a difference.
"For instance" #2. While playing around with Jambalaya I noticed one recipe that said to "Fry" the tomato paste. It adds a depth of flavour you don't get without doing this. Put it in the pot in oil and let it fry. It's like playing chicken in your car, the longer you can go with it without burning it (a beautiful deep brown) the better.
Anyone else got any kitchen gems they'd like to pass on??