One of the easiest ways to make food that tastes and looks great is to take ample advantage of the scientific process called the Maillard reaction (http://en.wikipedia.org/wiki/Maillard_reaction). This reaction is responsible for food browning in the pan, developing distinctly nutty or toasty notes, and a crust. It dramatically increases flavor and only comes at a cost of a little extra attention. For it to work, there needs to be high heat (310F+). Often times you want to use some kind of fat lightly applied over what you are cooking to prevent sticking and burning (and for a little extra flavor/texture- especially if the thing(s) you are cooking have very little fat in them). But that is it- high heat + time (and a little fat to prevent sticking)
You have to be more vigilant the higher the heat you are using. The difference between perfect and inedible when something is placed under a broiler is often a function of seconds, but don't worry until it gets close, and try to error on the "safe" under-browned side if you are unsure. If you keep burning things, drop down your "go to" setting to brown foods to a level that works slower until you develop a better feel/awareness for the timing.
If you are going to be visiting with guests or unable to keep close watch once your food starts getting into the precarious zone, drop down the heat or just turn off/take it out of the oven until you are ready to finish it. Leaving things in the oven to "keep them warm" often does very little other than simply dries thing out and keeps them lukewarm. You are better off quickly finishing everything at once under a broiler right before you bring your dishes to the table than finishing them off sequentially a head of time and just letting them sit under an effective heat lamp.
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