Are you scrambling eggs, making chocolate chip cookies, and measuring pasta the right way? It might not seem obvious, but there are plenty of basic things you could be doing the “wrong” way in the kitchen. These 20 hacks will make you a serious cooking pro if you’re not already. Keep reading to learn every cooking shortcut and tip that will save you time, stress, and sanity in the kitchen.
You can say goodbye to moldy lemons in your fridge thanks to this ingenious hack for keeping them fresh for up to three months. All you need is a bowl of water.
The best roasted potatoes are boiled in salted water and roasted in the oven for a perfectly soft interior and supercrunchy exterior. The other secret ingredient — whole-grain mustard — takes their flavor to the next level.
Cutting a lime in half barely gives you any juice . . . and that’s because that’s not the proper way to cut it.
Protein, including eggs, hates heat. If you’ve always ended up with overcooked and rubbery scrambled eggs, you’re probably cooking them too quickly at too high a heat. Low and slow is the only way to go for soft, custardy scrambled eggs.
You only need four ingredients (peanut butter, sugar, egg, and vanilla) for perfect peanut butter cookies.
Almost every time you make pasta, you should save about half a cup of the pasta water before pouring the rest down the drain. The salty, starchy liquid that the pasta cooked in becomes a crucial part to achieving a silky, cohesive sauce in most pasta dishes like carbonara, cacio e pepe, and garlic white wine pasta.
Don’t toss your spoiled bottle of wine! You can easily save it by swirling a (clean) penny around in a glass of the wine.
If you’re not adding salt to the top of freshly baked chocolate chip cookies, you’re doing it wrong. A sprinkling of good-quality flake salt completely transforms the flavor of chocolate chip cookies and immediately elevates them.
One-pot fettuccine alfredo might actually change your life. There’s no need to make the cheese sauce in a separate pan when the pasta can be cooked in the liquid for maximum flavor and easy cleanup.
A spring-loaded ice cream scoop will be your key to evenly portioned cookies and cupcakes.
Since you’re already adding heavy cream and butter to your mashed potatoes, you should actually be cooking the potatoes in the cream and butter. Chef Tyler Florence’s mashed potatoes will convince you there’s no other way to make them.
Sizzling bacon on the stovetop only results in greasy splatters and painful burns. You should roast bacon in the oven on a cookie sheet lined with foil so that the bacon cooks evenly and the cleanup is effortless.
Don’t have a Microplane? Get citrus zest anyway by peeling the skin and chopping it up.
You’ll never buy ground beef again once you learn how to make burgers from sirloin tips rather than ground chuck. The flavor and texture are far superior to store-bought ground beef.
Peeling and mincing garlic is one of the most tedious kitchen tasks, and knocking it out with your Microplane is so much easier and more efficient.
All you need for the best-ever oven-baked chicken is salt — seriously.
Perfectly measuring spaghetti can be stressful — it’s easy to end up with too much or too little. Turns out the secret to a perfect portion of spaghetti lies in the kitchen tool you’re already using to make it.
Who says eating peanut butter and jelly for lunch as an adult is unacceptable? You can elevate the classic sandwich by using a combination of creamy and crunchy peanut butter, Nutella, strawberries, bananas, marshmallow fluff, jelly, and honey.
Eating quesadillas is messy. Make them dip-friendly and a lot more fun to eat by making quesadilla roll-ups instead of flat quesadillas.
If you’re not going to finish all your eggs before they go bad, freeze them! Fresh eggs will last about five weeks in the fridge but up to six months in the freezer. The simplest way to freeze eggs is by dividing them in a muffin tin. Freeze until they are solid, transfer to a resealable freezer-safe plastic bag, and store until you’re ready to use.