Temperature Control
Aside from seasoning, controlling temperature when cooking separates cooks. From roasting to frying maintaining the correct temperature in the oven or heat level over the stove will help develop flavors in your food, and give you more room for error. Home cooks can rush the cooking process with an oven temperature that is too high or a burner on the stove set higher than necessary.
My cooking took a turn for the better when I learned that most roasts do not need to exceed 400°F. Roasting root vegetables in the oven at 350-375°F allows for caramelization to occur slowly, and the texture of the vegetable to remain in its best form. Root vegetables will brown and soften, but won't get mushy over a longer roast. You'll notice a more developed flavor with only kosher salt and black pepper as your seasoning.
Over the stove top when pan-searing, sautéing, or pan-roasting the burner does not need to exceed med-high heat. Allowing your cooking oil to properly heat through, making sure the surface of the protein is dry, and not moving the protein once placed on a side to cook are the keys to achieve a perfectly browned crust, not a blazing burner. Listen for a steady, mildly intense sizzle when cooking over the stovetop. Constant popping means your oil is getting too hot, and your temperature is too high. Don't be afraid to adjust the temperature when you hear these sounds, whether it be in the oven or over the stove top. Food heats as it cooks through so lowering the temperature half-way through may be necessary.
Unless you are employing the stir fry cooking technique, high heat is hardly necessary! Take your time, it's worth it.