When mincing garlic, Gordon Ramsay suggests starting by slicing the garlic and then putting salt on the cutting board before finely chopping. This hack has two pros.

Ramsay says that the abrasive salt will help break down the garlic fibers, making it easier to chop and mince. Plus, the salt will prevent the garlic from clinging to your knife.

To cut a bell pepper properly, Ramsay suggests removing the stalk with a knife, putting the pepper upside down, and slicing downward and around the seeds.

You'll be left with what looks like the skeleton of the pepper and slices that can further be cut into nicely sized strips without ending up with seeds scattered everywhere.

Per Ramsay, if you season rice while it cooks, the heat helps the flavors get absorbed evenly. Seasoning a cooked dish can leave parts of it over- or under-seasoned.

When cut, onions release a chemical that makes us cry. To reduce the reaction, chill your onion in the fridge for five to 10 minutes before cutting.

Ramsay also says to avoid cutting the root. "Cut that off, the onion will start to bleed, and you'll start crying rapidly," he said in a YouTube video.

Ramsay says you should put your spuds in cold water before boiling it all. Doing so will ensure the spuds rise to the required temperature slowly and consistently.

"This way, [when] the centers … are cooked, the outside won't be falling apart," Ramsay noted on YouTube. You’ll get evenly cooked spuds instead of a mix of mushy and hard lumps.