If you haven't read it, Salt, Fat, Acid, Heat is a great read. I have cooked for years and it was a short, easy read with lots of applicable tidbits. I recently tried out the Salt methods on a check steak and it is significantly better and similar to a strip cut in tenderness and flavor.

Clarifying butter and slower cooking my omelettes has been fantastic, along with salt early in the mixing bowl and letting it sit for a minute.