For a fresh version of a pasta primavera recipe, we used a pair of spring classics—asparagus and green peas—plus other flavor-packed vegetables and aromatics. We found that by sautéing the vegetables in stages in a large Dutch oven, we could ensure that each one maintained its crisp-tender texture while taking on a touch of flavorful browning. Switching from long-stranded spaghetti to small and compact campanelle allowed us to use the risotto method of cooking, which guaranteed that our Spring Vegetable Pasta recipe resulted in tender pasta coated with a light but lustrous, creamy sauce that brought the dish together perfectly.

So, you have a college degree and are ready to go out into the world—but are you ready to cook for yourself? After years of eating at the dining hall and making quick and easy meals in the dorm room, it’s time to step up your game in the kitchen. Here are 11 cooking skills that we think every college grad—and every home cook, no matter their age—should master.

Pan-seared salmon often has two flaws. While the fish has a nice rosy interior at its thickest point, it is a bit overcooked and dry at the thinner end. (Pieces cut from the center of the fillet are our preference for their more uniform thickness, but even these taper on one end.) Secondly, the exteriors of the fillets are more tough than crisp. We wanted to take advantage of the intense heat of the skillet to produce a golden-brown, ultracrisp crust on salmon fillets while keeping their interiors moist. To achieve this, our pan-seared salmon is first brined to season it and to keep it moist as it cooks. It is then placed in a cold, dry nonstick skillet skin side down over medium-high heat. The skin protects the fish from drying out while cooking and is easily peeled off and discarded once the fish is cooked. The skin also releases fat into the pan, which is then used to sear the second side until it is golden brown and crisp.

The axiom “knowledge is power” holds especially true in the kitchen—the more you know about what’s going on inside your food as it cooks, the more you can control the result. That’s why we’re so gung ho about using an instant-read thermometer. Our favorite thermometer, the Thermapen Mk4, has a smart, responsive design and extra nifty features: its display auto-rotates, lights up in low light, and wakes up when the unit is picked up. While supplies last. Offer ends at 11:59 pm PT on May 22, 2017.