To find success in cooking, there is a necessary amount of research required. It is after all a science.

What is the difference between an aluminum pan and a stainless steel pan? What types of utensils can not be used on a nonstick pan? How much is a dash of salt? What is one serving of cooked meat? How long does it take to boil water? What is the difference purpose to different shapes of pastas? What can be substituted for oil in baked goods?

All of these questions and more are simply a part of understanding how to better cook and produce higher-volume healthy results. In the natural progression of things, you solve these questions over time by trying out different recipes.

However no two recipes are created equal. The servings, calories, ingredients, cooking times, and instructions are all factors to take into account. They are the conditions that you will need to control in order to attain the results that suit the effort you are prepared to invest.

In my experience I have had the best success where research should always begin: at the library. Libraries not only provide books for demystify the science of cooking, they also provide endless options of cookbooks, the blueprints to your kitchen.