101 Kitchen Hacks & Tips

The kitchen, often referred to as the heart of the home, is a place where culinary dreams come to life. Whether you’re a seasoned chef, a baking enthusiast, or someone just beginning their kitchen journey, there’s always room for new techniques, shortcuts, and discoveries. To enhance your culinary experience, we’ve compiled a diverse collection of 101 hacks and tips, each designed to simplify, innovate, and bring a touch of flair to your cooking and baking endeavors.

1. Steam Without a Steamer: If you don’t have a steamer, no worries. Place a metal colander or a heat-proof sieve inside a large pot, ensuring it doesn’t touch the bottom. Add water to the pot, but ensure it doesn’t touch the colander. Place your veggies or dumplings in the colander, cover with a lid, and steam!
2. DIY Double Boiler: Need to melt chocolate or make a delicate sauce without burning? Fill a pot with a couple of inches of water. Place a heat-proof bowl on top, ensuring the bottom doesn’t touch the water, and voilà, a makeshift double boiler.
3. One-pot Pasta: Instead of cooking pasta and sauce separately, combine them. Start by sautéing your favorite veggies and spices, then add pasta and water. Cook until the pasta is al dente. The starch from the pasta thickens the sauce, giving you a creamy texture.
4. Quick Bread Warmer: Heat a pot on the stove until it’s warm, turn off the heat, and place bread or tortillas at the bottom. Cover with the lid. In a few minutes, you’ll have warm bread without toasting or drying it out.
5. Remove Garlic and Onion Smell: After cooking with garlic or onions, wash your pot and fill it with water. Add a slice of lemon or a spoon of baking soda. Boil for a few minutes to help neutralize the odor.
6. Homemade Popcorn: Add a little oil to the bottom of a large pot, toss in some popcorn kernels, cover with a lid, and shake occasionally. When popping slows, remove from heat, and enjoy your movie snack!
7. Retain Color of Green Vegetables: Add a pinch of baking soda to a pot of boiling water before adding green vegetables. This helps to retain the vibrant green color during cooking.
8. Instant Rolling Pin: If you can’t find your rolling pin, a straight-sided glass or ceramic pot can be a handy substitute for rolling out dough.
9. Quick Lid Lift: If your pot lid is too hot to touch or you can’t find a potholder, slide a fork under the handle to lift it off.
10. Homemade Humidifier: Fill a pot with water and place it on a radiator or near a heat source during winter. As the water heats and evaporates, it’ll increase the humidity in the room.
11. Easy Pot Cleaning: For stubborn stains or burnt food in a pot, add a mixture of water and vinegar. Boil for a few minutes, then scrub. The residues will come off more easily.
12. Reheat Without Drying: To reheat rice or other grains without drying them out, place a wet paper towel over the pot before covering with the lid. The moisture from the towel will help keep the grains moist.
13. No-spill Pasta Cooker: Place a wooden spoon over the top of a boiling pot. This will prevent the water from boiling over.
14. Tea Infuser Alternative: If you don’t have a tea infuser, add loose tea leaves to a pot of hot water. Once steeped, use a kitchen sieve to strain the tea into cups.
15. No More Tears: Chill a pot in the fridge. When you need to chop onions, do it on the inverted cold pot. The theory is that the cold will draw out the tear-inducing fumes, reducing your chances of crying.
16. Homemade Oven: If there’s a power outage and you have a gas stove, a pot can act as an oven. Place what you want to “bake” inside, cover with a lid, and use a very low flame. Remember to turn your dish occasionally for even cooking.
17. Speedy Fruit Ripening: Place unripe fruit in a pot and cover with the lid. The enclosed environment will speed up the ripening process.
18. Herb Saver: If your fresh herbs are wilting, stand them up in a pot with a little water at the bottom. Cover with a plastic bag and place in the fridge. They’ll perk right up.
19. Stack to Save Time: If you’re making a dish that requires both steaming and boiling, stack pots on top of each other. Boil your food in the bottom pot and steam in the top one.
20. Non-stick Surface: If you don’t have a non-stick pot, you can create a similar effect by adding a little salt to the pot before heating. Once heated, brush away the salt and add your oil or ingredients.
21. Store Pot Lids Efficiently: Place a tension rod in your cupboard. Slide pot lids between the rod and the cupboard wall, ensuring they’re organized and easy to access.
22. Berry Freshness: To prolong the life of berries, soak them briefly in a solution of 1 part vinegar and 10 parts water. Drain and store in the fridge. This helps kill off bacteria and mold spores, extending their shelf life.
23. Chill Wine Quickly: Wrap a damp paper towel around a bottle of wine and place it in the freezer. In about 15 minutes, your wine will be perfectly chilled.
24. Store Greens with Paper Towels: Place a paper towel in the bag or container with greens such as lettuce or spinach. The towel absorbs excess moisture, keeping the greens fresh for longer.
25. Organize with Bins: Use clear plastic bins to categorize items in your fridge. This not only helps keep things neat but also makes it easier to find what you’re looking for.
26. Frozen Herb Bombs: Chop fresh herbs and mix them with olive oil or water in an ice cube tray. Once frozen, these herb bombs can be dropped directly into dishes for instant flavor.
27. Fridge Door Temperature: Remember, the door is the warmest part of the fridge. Store non-perishables or drinks there, and keep sensitive items, like produce, deeper inside.
28. Flash Freeze Items: To prevent clumping of fruits or veggies, spread them out on a baking sheet and freeze until solid before transferring them to bags. This is great for items like berries or chopped bell peppers.
29. Label and Date Everything: Whether it’s leftovers or items you’ve frozen, label everything with its contents and date. This ensures you know what’s inside and how long it’s been there.
30. Magnetic Containers: Use magnetic spice containers on the inner wall of the fridge door to save space and have easy access to your most-used seasonings.
31. Fridge Deodorizer: Place an open box of baking soda in the back of your fridge. It will absorb any strong odors and help maintain freshness.
32. Efficient Freezer Bags: When freezing foods in bags, lay them flat to freeze. Once frozen, you can stand them up, making it easier to organize and browse items.
33. Rotate Items: Just like in a store, rotate your items. When you buy new groceries, move the older items to the front, so they get used first.
34. Check Seals Regularly: Ensure that your fridge and freezer seals are always tight. Test by trying to slide a piece of paper through the closed door. If it slides easily, it might be time to replace the seals.
35. Fridge Mats: Place washable mats or placemats on your fridge shelves. In case of a spill, simply remove the mat and clean it, instead of having to clean the entire shelf.
36. Avoid Overloading: While it’s tempting to cram everything into the fridge or freezer, proper air circulation is crucial. An overly packed fridge or freezer has to work harder and may not maintain the correct temperature.
37. Defrosting the Freezer: Speed up defrosting by placing a pot of boiling water inside. Close the door and the steam will help melt the ice faster.
38. Quick Ice Cream Scooping: If your ice cream is too hard to scoop, place the whole container in a plastic bag before freezing. This retains some of the ice cream’s moisture, making it easier to serve.
39. Wine Bottle Storage: Use binder clips on fridge shelves to stop wine or other bottles from rolling around.
40. Vertical Freezer Storage: Use magazine holders as vertical shelves in your freezer. They’re perfect for organizing frozen veggies, fruit bags, and other items.
41. Check Temperatures: Keep a fridge and freezer thermometer inside to ensure they’re at ideal temperatures: 35-38°F (1.5-3.3°C) for the fridge and 0°F (-18°C) for the freezer.
42. Preserve Avocado: To keep a cut avocado green, store it in the fridge with a cut onion. The sulfur from the onion prevents the avocado from turning brown.
43. Root Vegetable Storage: Store root vegetables like potatoes, onions, and garlic in a cool, dark place but not together. Onions can cause potatoes to sprout faster.
44. Keep Apples Away: Apples release ethylene gas, which can cause other fruits and vegetables to ripen and decay quickly. Store them separately.
45. Mushroom Storage: Keep mushrooms in a paper bag inside the fridge. The paper absorbs excess moisture, ensuring the mushrooms stay dry and fresh.
46. Wrap Banana Stems: Wrap the stems of bananas with plastic wrap. This reduces the release of ethylene gas, slowing down the ripening process.
47. Revive Limp Veggies: If leafy greens or celery have lost their crunch, immerse them in ice water for 30-60 minutes. They’ll perk right back up!
48. Storing Nuts: Store nuts in the freezer to keep them fresh for longer. It prevents the oils in the nuts from turning rancid.
49. Tomato Preservation: Store tomatoes stem side down on a flat surface. This prevents air from entering and moisture from exiting the scar where they were once attached to the vine.
50. Store Grains & Legumes: Keep grains and legumes in airtight containers to protect them from moisture and pests. Add a bay leaf to deter insects, as they dislike the scent.
51. Asparagus Freshness: Store asparagus upright in a glass with an inch of water. Cover the tops with a plastic bag and refrigerate, ensuring they remain hydrated and crisp.
52. Ginger Preservation: Store ginger in the freezer and grate as needed. Not only is it easier to grate, but it also lasts much longer.
53. Keep Dry Produce Dry: Always dry produce, such as berries or grapes, before storing. Moisture accelerates mold growth.
54. Citrus Lifespan: Store citrus fruits on the counter at room temperature if you’ll eat them within a week. Otherwise, refrigerate them to extend their life.
55. Prevent Avocado Browning: Store a cut avocado with its pit. The pit protects the part it covers from browning due to reduced exposure to air.
56. Extend Herb Freshness: Store fresh herbs upright in a jar with water, like flowers in a vase. Cover with a plastic bag and refrigerate.
57. Keep Bread Fresh: If you’re not going to eat bread quickly, freeze it. When you want a slice, just heat it in the oven or toaster.
58. Store Natural Peanut Butter Upside Down: This helps distribute the natural oils throughout the jar, reducing the need for a vigorous stir.
59. Green Onion Regrowth: Place the white roots of green onions in a glass with a little water. They will begin to regrow. Change the water every few days.
60. Separate Ethylene Producers: Ethylene-producing fruits, like avocados, bananas, and peaches, should be stored away from ethylene-sensitive vegetables, like broccoli, Brussels sprouts, and leafy greens.
61. Coffee Bean Storage: Store coffee beans in an airtight container in a cool, dark place but not in the fridge or freezer, as they can absorb odors from other foods.
62. Olive Oil Preservation: Keep olive oil in a dark, cool cupboard in a dark-tinted bottle to protect it from light and heat, which can turn it rancid.
63. Preserve Fizz in Carbonated Drinks: After opening a bottle, place a raisin inside to help retain its fizz. The carbon dioxide sticks to the ridges of the raisin, creating more bubbles when the bottle is reopened.
64. Silicone Muffin Cups: Invest in reusable silicone muffin cups. They prevent sticking without greasing and are eco-friendly.
65. Use Dental Floss for Cutting: Unscented dental floss can be used to cleanly cut soft foods like tofu, dough, or cakes.
66. Quick-Ripen Fruit: Place fruit in a paper bag with a ripe banana or apple to speed up the ripening process due to the ethylene gas they release.
67. Aluminum Foil Funnel: In a pinch and need a funnel? Fold a piece of aluminum foil into a cone shape to easily transfer liquids or grains.
68. Parchment Paper for Easy Cleanup: Use parchment paper when baking to minimize sticking and reduce cleanup time.
69. Roll Lemons and Limes: Before juicing, roll citrus fruits on the countertop with a little pressure. This helps release more juice.
70. DIY Powdered Sugar: If you run out of powdered sugar, blend granulated sugar in a blender until fine and powdery.
71. Use a Pizza Cutter for Herbs: Quickly chop fresh herbs using a pizza cutter. It’s efficient and reduces the chances of bruising delicate herbs.
72. Cookie Cutter as a Stencil: If you’re dusting a cake with cocoa or powdered sugar, use a cookie cutter as a stencil to create fun designs.
73. Coffee Grinder for Spices: A coffee grinder isn’t just for coffee beans. Use it to freshly grind whole spices for a more robust flavor.
74. Cold Water Test for Syrups: When making syrups or candies, drop a little into cold water. If it solidifies, it’s ready. This is an alternative to using a candy thermometer.
75. “Sift” with a Whisk: If a recipe calls for sifted flour and you don’t have a sifter, fluff up the flour using a whisk to integrate air.
76. Salt to Prevent Overboil: Adding a pinch of salt to boiling water can prevent it from boiling over. Plus, it adds flavor!
77. Freeze Extra Sauces in Ice Cube Trays: Make extra sauce or pesto and freeze them in ice cube trays. Once frozen, transfer to a bag and you’ve got single-use portions ready to go.
78. Ceramic Plate as a Steaming Lid: If you don’t have a steamer, place your veggies in a skillet with a little water and cover with a ceramic plate. The plate acts as a lid and traps steam.
79. Easily Peel Ginger with a Spoon: The edge of a spoon is perfect for scraping off the skin of ginger. It’s more precise and less wasteful than using a knife.
80. Cool Down Dishes with Ice Cubes: If you’ve accidentally made a dish too spicy or salty, drop in an ice cube to absorb some of the flavor. Remove it before it’s fully melted.
81. Skewer to Test Baked Goods: Out of toothpicks? Use a skewer to test if your baked goods are done in the center.
82. DIY Baking Powder: If you run out of baking powder, mix 2 parts cream of tartar with 1 part baking soda.
83. Repurpose Stale Bread: Turn stale bread into croutons, breadcrumbs, or blend with some garlic, olive oil, and herbs for a tasty bread spread.
84. Store Natural Sweeteners in the Fridge: Items like maple syrup or agave nectar can crystallize or mold at room temperature. Storing them in the fridge can prolong their shelf life.
85. Coffee Filters for Cleaning: Use unused coffee filters to clean glassware or faucets. They’re lint-free and leave surfaces shiny.
86. Frozen Grapes as Drink Coolers: Freeze grapes and use them as ice cubes for wine or other drinks. They’ll chill your drink without diluting it.
87. Microwave Lemons: Before squeezing, microwave lemons for 10-20 seconds. This makes them juicier and easier to handle.
88. Sticky Residue Remover: Remove sticky residue from jars using a mix of baking soda and cooking oil. Apply, let sit for a few minutes, and scrub off.
89. Spoon to Prevent Pot Overflows: Place a wooden spoon across a boiling pot to prevent spills and overflows.
90. DIY Citrus Cleaner: Fill a jar with citrus peels and white vinegar. Let it sit for 2 weeks, strain, and use as an all-purpose cleaner.
91. Chopstick as a Jar Assistant: Can’t get that last bit from a narrow jar? Use a chopstick to scrape and retrieve hard-to-reach contents.
92. Stale Chips Revival: If your chips have gone stale, bake them in the oven for a few minutes at 375°F (190°C) to crisp them up again.
93. Ice Cube Fresh Herbs: Preserve fresh herbs by placing them in ice cube trays, filling with water or olive oil, and freezing.
94. Non-Slip Cutting Board: Place a damp cloth or paper towel under your cutting board to prevent it from sliding.
95. DIY Panini Press: Don’t have a panini press? Use two heated pans. Cook your sandwich in one, and press with the other on top.
96. Ring-Pull Can Opener: If your can opener breaks, you can use the edge of a spoon to create a starting point, then use the ring-pull mechanism to open the can.
97. Use Rice to Clean Bottles: Fill a bottle with uncooked rice and a bit of dish soap and water. Shake vigorously. The rice acts as a scrubber, reaching places a brush might miss.
98. Microwave Sponges: Dampen and microwave your kitchen sponges for 1-2 minutes on high to kill bacteria. Let it cool before handling.
99. Pasta Measure Hack: The hole in most pasta spoons is roughly the size of one serving of spaghetti.
100. Vegetable Peeler for Cheese: Use a vegetable peeler to create thin cheese slices for salads or crackers.
101. Easy Garlic Peeling: Place garlic cloves in a jar, seal, and shake vigorously. The peels will separate, making the process hassle-free.
102. Bottle Cap Funnel: In a pinch? Use a clean plastic bottle cap as a mini funnel for small containers.
103. Plastic Bag Wine Wrap: If traveling with a bottle of wine, wrap it in a plastic bag. Even if it breaks, the bag will contain the spill.
104. Chopstick for Pitting Cherries: Place a cherry over an empty bottle, and use a chopstick to push the pit into the bottle.
105. Hang Foil and Saran Wrap Boxes: Attach adhesive hooks to the inside of pantry doors and hang boxes of foil, plastic wrap, or wax paper for easy access.

In the vast world of culinary arts, the smallest tricks can lead to the most delightful results. These diverse kitchen hacks and tips, ranging from storage solutions to cooking innovations, are designed to elevate your kitchen experiences, making them more efficient, enjoyable, and flavorful. As you embrace these newfound techniques, may every meal you prepare be a testament to the creativity and passion that the world of cooking and baking so joyfully celebrates.