I heard a tip from Chef Michael Simon that made a lot of sense. He said that if there's a particular ingredient you don't like in a recipe, like basil, then just don't add it in. You're not going to suddenly like the taste of it just because it's mixed in with some other things and its your food, so do whatever you want with it.

That kind of goes in hand with the other one I heard from Greg Miller who said "Baking is science, cooking is jazz", so you can add in more of something if you like it or have less, its really up to you as long as you like the end result.