Next time you've got some fresh venison backstrap or tenderloin, cook it medium rare just like you would a steak. Serious.

When making hamburger patties, don't fold a bunch of shit into it. In fact, try to handle the beef as little as possible. Just form it into patties, liberally sprinkle with salt, crack some pepper, and cook that ****er on a flat top or in a cast iron skillet, developing a nice crust on both sides. Also, don't cook it past medium.

Speaking of salt and pepper. If you don't have one already, buy yourself a decent pepper mill and only use fresh ground pepper in your cooking. That pre-ground stuff isn't food, and the flavor lost from just sitting around in the plastic or paper shaker is profound.

Speaking of seasonings and ingredients. Always keep a head or two of fresh garlic around (that pre-chopped stuff in the jar isn't food). The same applies to lemon and lime juice (those little green and yellow bottles are garbage). Always keep a lime and lemon or two in your fridge for when you need them.

I'll add more later. Got to go teach, for now....