Hey, here’s the secret sauce for speed and flavor. First, do a “prep sprint” before you even light the stove – chop all your veggies, measure spices, pre‑slice meats, and set everything out in a single, tidy line. It saves a ton of back‑and‑forth. Second, keep a heat source running that you can pull from—an oven on low for roasting or a slow cooker for stews. While the main dish simmers, you’re free to whip up a quick stir‑fry or a fresh salad. Third, use the same pan or pot when you can; that way you’re not flipping utensils or waiting for the pan to reheat. Fourth, invest in a good mandoline or a food processor—those little gadgets cut prep time in half. And remember, flavor can still pop if you layer it: start with aromatics (garlic, onions, fresh herbs) and finish with a quick splash of acid (lime, vinegar) or a pinch of sugar to balance. Trust me, a little planning and the right tools keep the kitchen humming and the taste buds dancing. Happy cooking!