Food facts, tips and opinions I've picked up along the way (purely subjective of course)

1. Lentil and bacon is a match made in heaven
2. So is lentil and red wine (seriously add as much as you think you should, then a bit more. Best stew ever)
3. red onions are the best for caramelizing
4. caramelize them by frying at a medium/low heat, and halfway through adding soft brown sugar and butter until they have turned golden and soft
5. mustard and cream as pie filler
6. green lentils. seriously. GREEN LENTILS (I may have a lentil addiction)
7. cook mushrooms with lots of thyme, garlic and white wine (or prosecco, or rosé, really whatever alcohol is on hand) in the frying pan, with salt and pepper for heavenly mushrooms
8. If you want a change from traditional bruschetta, use the above method of mushrooms and put them on garlic rubbed toast, delicious alternative 
9. when a recipe calls for garlic cloves, use at least double the number asked for
10. tomato and cheese sandwiches are your friend
11. Polish spiced ketchup called Pudliszki Pikantny will be your best friend (Heinz will be demoted to that awkward acquaintance you don't really want to see, but have to hang out with sometimes out of politeness)
12. cook your chicken breasts in butter (frying pan lid on) for a better taste
13. buy better cooking wine. it can still be crap, but it should be drinkable, otherwise it has no business being in your food. And yes, cook with wine. It is excellent. 
14. pavlova. learn how to make it (very wow. much cool). 
15. stop flipping meat like a hot potato. flip it once each side only. The longer the meat has contact with the surface of the pan, the more it can caramelize and be delicious 
16. salt, butter, oil. They aren't healthy, but they are tasty in cooking
17. replace celery with leeks (in pies, stews, soups etc) its much tastier if you are a celery hater as I am
18. Don't burn the garlic! It turns bitter. And don't use the green shoots in cloves if garlic is old, it is also bitter
19. to get the skins off garlic, chop off the ends and crush lightly with flat of the blade, skin should remove easily. Alternatively, pop cloves of garlic in microwave for a few seconds, and the skin will fall away (but I find raw warm garlic slightly off-putting)
20. to get the most juice out of lemons/limes use a fork to squeeze it all out
21. If you're making nachos, tray bake them in the oven, it's a whole different ball game
22. Put smoked paprika in potato salad