Clean as you go.

Clean as you go is a great tip. Also, prepare (clean, cut, measure, etc) all items for a recipe (mise en place) prior to starting.

In a similar vein as the ideas mentioned above, I use an dinner plate/baking sheet/cutting board as clean surface in which to put that spatula used to scrap down bowls, measuring cups/spoons that used to measure out flour/spice, etc. Why not put these into the sink? Because I know that I might need them again, to scrap the mixing bowl one last time, to add more spices. It's portable work surface, a large and handier spoon rest. Then as the soup simmers or the cake bakes, I take the whole thing to the sink and clean up. It makes clean-up so much easier because drips and spills are on the 'work surface' and after all the equipment has been cleaned, I just need to wash and rinse it.

Atniel, that's a great idea. I'm stealing it!

I think one, maybe, not so obvious tip to make cooking easier (read more enjoyable) is to buy the best possible ingredients one can afford. Good ingredients make recipes taste better and contribute to the idea of enjoying to cook. Most folks don't like cooking because of the work required versus the end product. So, for example, if one spends a ton of time preparing a dish and it turns out average then the individual will probably see cooking as a hard and tedious thing (regardless of cooking technique, kitchen gadget, etc.).

By great ingredients and the cooking process (and end result) will be that much more pleasant and enjoyable.

@Atniel, I do the same thing too! :) It makes life so much easier. I also keep what I used for dry ingredients separate from what I used for wet ones, because the dry ones often only need a simple rinse.

be prepared! i recently started doing the 'mis en place' thing - chopping, measuring, preparing all the ingredients and having them sitting ready on the bench before i even go anywhere near the stove. it might add a few extra minutes, but it stops that mid-cooking panic and rush. it keeps me relaxed. that and yes, clean up ss you go, and wear an apron. an apron is like donning a uniform- it signals to my brain i'm going to cook.

I agree with @Scordo. One of my kids is going off to college, and will be cooking for himself, on a tight budget. My advice was to buy the best quality ingredients he can afford, especially meat, even if it means eating meat less often.

Having everything measured beforehand is a great time saver. Also, to avoid a mess up, read through the recipe 1 or 2 times depending on difficulty. It is always a mistake to just start doing without reading. I keep a garbage bowl or trash can nearby to avoid trips back and forth from counter to trash.

Regarding knife skills, one of the best things I learned in a class I took was how often to sharpen a knife. The answer? Every time you use it. I don't always follow through, but by sharpening my knives every other time I reach for them—or, okay, every third time—I've noticed that they have become sharper over time. So keep that sharpening steel handy! And E/Dig In, you are so right about preparing everything ahead of time. Besides making life easier in the kitchen, it has the added bonus of making you feel more like a real cook.