much goodness here

The top tips are worth quoting here:

1. Use good tools. Things are better and easier when you use good pans and knives. 

2. Whenever you're sautéing, frying, or wok-ing don't crowd the pan. 

3. Prep all of your stuff before starting to cook. 

4. Read the whole recipe before you begin cooking. 

5. Meat continues cooking after you take it off the grill. 

6. Butter.

This summer, I spend six weeks in culinary school. I learned a lot of good stuff, but I think my top one was that you don't really need nonstick pans (except maybe for a fried egg.) 

Use stainless steel pans (or iron, whatever) plenty of fat, then wait until the protein cooks comes loose easily with your tongs. If it is sticking, this means it's not brown yet. WAIT DON'T FORCE. If you force, it both breaks apart, leaves bits of stuff everywhere and isn't brown enough. Works for fish, chicken, pork, steak. 

and this was the best cooking article I saw in 2012 http://www.cookinglight.com/cooking-101/techniques/cooking-questions-tips-00400000064986/print-index.html