smaller details for achieving bolder flavors

Sometimes you don't need to learn a completely different cooking method, sometimes small details can add up.

• garlic — either purée with a knife blade, or use a microplane, with the microplane being consistently the most intense flavor
• spices
  • heating helps release oils — this makes the spices less intense, but with a fuller "rounder" flavor
  • should you fresh-grind your spices?

Techniques I've already integrated into my cooking:

• Preheat your pan in order to sear, caramelize, and cause the Maillard reaction.
• Use "Better Than Bouillon" instead of other bouillon-cube options.
• For tomato paste, use triple-concentrated stuff.