For Anthony Rose, of Rose and Sons and buzzy back-patio barbecue joint Big Crow, cooking is about more than putting food on a plate – the experience of preparing it is of equal importance.

One of the greatest mistakes that people make when cooking, Rose says, is to simply season your meal as the final stage of cooking it. He emphasizes the "building blocks of flavour," saying that the best way to get the perfect amount of seasoning, no matter what you are using (be it a dry white wine, salt and pepper, herbs, or a bright squeeze of citrus) or making, is to continuously season sparingly throughout the preparation of your meal. 

This method ensures that you don't ruin hours of cooking by overseasoning right at the end, and also that your meal has time to absorb the layers of flavour throughout the cooking process. 

Every week, we reveal a quick kitchen tip from a Toronto chef to help make cooking at home a little bit easier. Chef Tip appears on Wednesdays.