Ina Garten's flavor tips
1 Salt meats and poultry as soon as you bring them home from the store, before rewrapping and storing.
2 Roast, either at very high temperature for caramelizing, or at low temperature for concentrating flavor.
3 Marinate foods to be grilled in olive oil, lemon juice, soy sauce, mustard or fresh herbs.
4 Sear meats and poultry to caramelize the surface and seal in the juices.
5 Let meats and poultry "rest" before carving, so the juices settle back into the meat.
6 Cook with seasonal ingredients whenever possible.
7 Use aged Parmigiano-Reggiano (Parmesan) cheese, either ground, grated or shaved.
8 Add freshly grated lemon zest and orange zest whenever the juice is used.
9 Add coffee or espresso to deepen the flavor of chocolate.
10 Sprinkle with a little Maldon sea salt or French fleur de sel just before a dish is served. -
- from "Barefoot Contessa Back to Basics"
It's one of my favorites. 
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