No-Nonsense Kitchen and Cooking Shortcuts That Actually Work, According to Chefs and Bakers

After a long day at work, very few people want to spend their precious free time whipping up a meal in their home kitchen. However, contrary to popular belief, cooking doesn't need to be complicated or time-consuming. There are plenty of smart, simple techniques that make cooking faster, easier, and less stressful. Take it from top chefs and bakers who can work in their kitchens with their eyes closed: cooking doesn't have to be a chore.

However, in our modern age of viral TikTok food hacks and an endless flood of advice, it can be hard to tell what works in the kitchen and what doesn't. While many tips and hacks feel more like restating facts in fancier packaging, other tricks actually stand the test of time, helping even beginning cooks feel confident in the kitchen.

That's why 247 Tempo has rounded up the kitchen hacks that actually work, using advice from the people who cook the most. Sources for this article include The Kitchn, Serious Eats, Epicurious, Taste of Home, and Bon Appétit. Let's dig in and start cooking!

This post was updated on July 31st, 2025, to reflect additional information.

Instead of trying to peel the thin skin off of a garlic clove (or wrangling an unwieldy garlic press), just smash the whole clove on a cutting board with the side of a knife using the heel of your palm. The clove will be crushed and easy to slice, and the peel will come right off.

Greens tend to go bad quickly when moisture presses against them, causing them to rot. Wrap your lettuce, greens, and other herbs in a paper towel and store them in an open plastic zip-top bag. This will help absorb the excess moisture and keep them fresh for longer.

The easiest way to prevent pasta water from boiling over (if you're not able to keep a constant eye on it) is to place a wooden spoon over the top of the pot as the pasta cooks. This will help break up bubbles before they can accumulate enough to boil over the rim of the pot.

If you have stale rolls or other unsliced bread, you can easily bring it back to life by briefly running it under water and sticking it into a 350-degree oven for 10 minutes or so. The water is reabsorbed into the bread and the heat steams it from the inside, rendering it good as new.

If you have herbs that are starting to go bad, chop them up and freeze them in ice cube trays with olive oil or water. You can add them straight into dishes in a pinch.

If you have some bananas that you need to ripen quickly, place them in a paper bag with an apple. The ethylene gas from the apple will help ripen the bananas, and vice versa: If you have pears, peaches, or another fruit that you want to quickly ripen, put them in a paper bag with a banana that's starting to become overripe.

If you're making scrambled eggs and a bit of eggshell falls into the bowl, use another eggshell to grab hold of it and fish it out. Shell attracts shell.

Brown sugar can easily turn into a brick if stored for too long, and this is because of a lack of moisture. To keep it easily scoopable, transfer it into a zip-top bag with a slice of bread or a couple of marshmallows, which will prevent it from drying out.

Instead of using a knife to trim the skin off an unwieldy chunk of ginger, use a spoon to scrape it off without wasting too much of the ginger itself.

Acid will prevent avocados (and other fruits) from going brown, so sprinkle the cut avocado with lemon or lime juice before storing it in an airtight container. Also, don't remove the pit until you're ready to use it.

If a recipe calls for buttermilk but you don't want to go out and buy a container, add a tablespoon of lemon juice or vinegar to a cup of milk and let it sit for five minutes. Voila, buttermilk.

If your recipe calls for wine but you're not planning on drinking the whole bottle, save your leftover wine in an ice cube tray in the freezer so it's handy whenever you need it.

Berries are contaminated with mold spores and bacteria, which can lead to them going bad within a couple of days of taking them home from the supermarket.

As soon as you bring them home, wash the berries in a mixture of one part vinegar to three parts water before drying and storing them. This will kill off the mold and bacteria and keep them fresh for much longer.

Instead of just slicing right into a citrus fruit you're planning on juicing, "prime" it by firmly rolling it between your palm and the counter. This will help break up some of the juice "pearls" (technically called vesicles) inside the fruit, making it easier to juice.

If you need soft butter for cooking or baking but it's still cold, use a box grater to grate the butter and it'll be ready to go. This is also a great trick for baking biscuits.

It can be dangerous if you're trying to slice something (especially a roast) and your cutting board is slipping around. To stop this from happening, wet a paper towel and place it between the cutting board and the counter.

There are plenty of hacks out there for peeling hard-boiled eggs, but the easiest way to guarantee that the peel will be easy to remove starts before you even add the eggs to water: mix a teaspoon of baking soda into the boiling water.

The alkaline baking soda will help loosen the shell from the white, making it easier to peel. One other tip is to peel the eggs in a bowl of ice water.

When your cast iron skillet is still warm, scrub it clean with coarse salt (which acts as an abrasive) and a paper towel before rinsing it with hot water and drying it. Contrary to popular belief, it's OK to use a little bit of dish soap in a cast iron skillet if it's very well-seasoned but you should try to avoid it unless it's absolutely necessary.

If you're still cooking bacon in a pan, there's a better way to do it: Line it up on a foil-lined baking sheet, place it in a cold oven that you've turned on to 350 degrees, and bake until crispy. This way, the bacon will cook evenly and clean-up is super easy.

Eye irritation while chopping onions is one of the most annoying things you'll encounter in the kitchen. It's impossible to completely prevent it from happening, but one way to cut down on the release of the eye-irritating compounds is to put the onion in the freezer for 10-15 minutes before chopping it.

By microwaving a full ear of corn – with the husk on – for a couple of minutes before peeling, the corn will easily slip free of the husk, silk and all.

Cheese, cakes, dough, and other soft foods can be easily squished by cutting them with a normal knife. Try using dental floss instead for an even cut every time.

Brownies quickly go hard in the fridge, so put a slice of bread in the container to keep them moist.

If you're having trouble with cheese (like mozzarella for pizza) getting mushy when you're trying to grate it, just put it in the freezer for 15 minutes first to firm it up.

Add a teaspoon of white vinegar to simmering water before adding your eggs while poaching them. This will help the whites firm up quickly, helping them to keep their shape.

To make pizza as good as new, first, take it out of the fridge to bring it up to room temperature. Place a baking sheet (or pizza stone, if you have one) into a 450-degree oven and let it get hot. Then place the pizza directly onto the hot pan and let it heat for a few minutes until hot and bubbly.

If you need to easily peel tomatoes, cut a small "X" into the bottom of the tomato, blanch it in boiling water for 30 seconds, and transfer it to a bowl of ice water. The skin should come right off.

To keep herbs fresh, think of them as flowers: place the stems in a small jar of water, put a plastic bag over the top to prevent them from drying out, and store them in the freezer.

There's always pickle juice left in the jar, so keep it handy. It has lots of other applications, like marinating chicken or pork chops, livening up potato salad or countless other dishes, poaching fish, or reusing it to pickle other veggies.