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I asked hundreds of food bloggers to share their most valuable cooking tips and here’s the result! A wealth of food blogger knowledge distilled into an easily digestible list of cooking tips and kitchen tricks. There are over 150 tips in the list, and it’s still growing! Spend a few minutes scrolling through the list and you’re guaranteed to pick up a few cooking tips that will instantly upgrade your kitchen.

Special thanks to all the food bloggers who took the time to contribute to this constantly evolving resource. For all you foodies out there if you want to add your tips to the list please use the Contact page to get in touch.

Enjoy!

The easiest and the cleanest way to roll dough is between two sheets of baking paper. That way you avoid using extra flour which might end up making your pastry thicker than planned (especially when you bake cut-out cookies, as you need to roll the same dough several times). The baking paper also helps you to minimise the cleaning afterwards: your rolling pin, kitchen counter and table would be almost perfectly clean after the rolling is over. Daniela from Dani’s Cookings

I once saw an episode of Chef at Home (with Michael Smith) where he said that freezing the butter was a chef’s secret in obtaining a fluffy biscuit…he is absolutely right! When making scones or biscuits, I freeze the butter and then grate it. I will use my finger tips to quickly incorporate the butter with the dry ingredients. This is a much easier method when compared to the two knives method or using a pastry cutter to incorporate the butter. Maria from She Loves Biscotti

Best tip I ever heard that keeps my guacamole green (if I have leftovers that is)…Press a layer of plastic wrap on top of the guacamole, then pour a small amount of water just covering the top of the guacamole. The plastic wrap prevents the water from making your guac soggy and the water prevents oxygen from creeping through the porous plastic wrap and coming into contact with your guac, which is what causes oxidation, or the browning effect that occurs to leftover guacamole. When you’re ready to eat your leftover guac, pour the water off, remove the plastic wrap, give the guac a stir, and eat! Shannon from Pass Me Some Tasty

Would you like an easy way to add an extra layer of flavor or sweetness to your cakes? Instead of greasing and flouring your baking pans, simply swap out the flour for sugar. So instead of greasing your cake pan and then dusting it with flour, dust it with sugar instead. Sugar distributes much more evenly and you won’t end up with a cake with clumps of raw flour on the sides when it’s done. If you are baking a chocolate cake, you can substitute cocoa powder. You will be surprised at the difference it makes. Sharon from Grits and Pinecones

Whenever I have a bunch of strawberries to cut up, I use an egg slicer. The thin, uniform pieces are perfect for decorating and layering.” Lynn from The Actor’s Diet

A “perfectly seared scallop” may be a challenge for many home cooks. The key to getting a good sear lies in starting with a dry scallop. Unfortunately, most U.S. markets sell “wet” scallops that have been treated with phosphates to preserve shelf life. The phosphates cause the scallops to absorb water, and may give them a bit of an off-taste. If you’ve purchased “wet” scallops, it helps to soak in a mixture of 1 quart cold water, 1/4 cup lemon juice, and 2 tablespoons table salt for 30 minutes. If you’ve purchased “dry” scallops, skip the brine. Rinse and drain the scallops, and place atop several layers of paper towels or a clean, dry towel. Top with several more layers of paper towels. Gently press to remove moisture. Salt and pepper the scallops on both sides, and they’re ready for your smoking hot pan. Tamara from Beyond Mere Sustenance

Did you know you can freeze whole chillis? I love to grow my own vege’s and herbs, and most years will plant chilli’s as well because someone once told me chilli plants help keep away the bugs. Often the chilli plants grow a lot of fruit and when they all ripen at once and I’m overwhelmed with more chilli’s than I know what to do with. I’m not very good at preserving or making jams, etc, and there’s only so many jars of sweet chilli sauce you need each year, so I freeze the majority of my crop. Simply rinse the chilli’s and either pat dry or lay on a tea towel and allow to air-dry completely. Then pop them in a freezer bag. Label the bag with the date and freeze. Frozen chilli’s will last for ages in the freezer. To use, simply pull out as many chillis as you need, let them sit at room temperature for about 5 minutes, then chop and use as required. Lis from The Fare Sage

I absolutely love sous vide cooking. It doesn’t even have to be an expensive process. Just add some red wine, herbs, and garlic into a zip lock bag with round beef steaks (inexpensive cut). Most domestic circulators are around $125-$150 and will turn those round steaks into delicious tender cuts of awesome. True story! Matt from Fresh Menu Planner

My little kitchen hack for the Hasselback Potato is to slice off a small portion of the base, any side will do really. Next, after slicing the potato almost all the way through to the base, I place the sliced spud on top of the inverted slice and it allows the potato to arch and fan open. Voila! Kevin from Kevin is Cooking

Save the liquid from canned chickpeas. It can be used as an egg replacer in baked goods and can even be used to whip up meringue! It keeps well in the fridge for 2 – 3 days and freezes well. Mel from A Virtual Vegan

My mother-in-law always says her kitchen is a “one butt kitchen”. I think this is true of most kitchens and with multiple cooks dinner time can quickly turn into ER time. Kitchen accidents happen, but act like the pros. Any time you pass someone, especially if you are carrying a hot dish or a knife, say “behind you”. It’s something that has stuck with me since my restaurant days and has prevented many potential mishaps. Charity from Vintage Kitty

I always recommend adding the chili peppers incrementally the first few times you make homemade salsa; this helps find the ideal heat level for your taste buds. If the recipe calls for a single jalapeno, start by adding 1/2 or 1/4 of the jalapeno, blend, and taste for heat level. Continue adding jalapeno until it tastes right to you. Mexican Please Patrick from

I love using fresh ginger, but I find I just use a bit and am left with a huge piece of ginger root. It often goes bad before I need fresh ginger again. Now I simply throw the root into a freezer baggy and then into the freezer. When I need ginger, I take the root out and grate it, skin on, while it is still frozen. The root grates easily and I get great “fresh” ginger any time I need it. Kathy from Beyond the Chicken Coop

If your hands get coated with sticky dough when making bread or biscuits, don’t try to wash it off with water, it’ll just get stickier and leave a mess in the sink. Dip your hands into the flour bin to coat them. Holding your hands over the trash can, rub them together vigorously and the sticky dough will come off easily. Eileen from Baking Sense

When preparing homemade corn or flour tortillas, place them into a covered pot lined with a kitchen towel as they come off the comal. The steam created will yield a soft and flexible tortilla. Before storing tortillas, let them air out for a few minutes. Sonia from La Pina en la Cocina

I don’t like getting my hands greasy, so when I have to grease a pan for some dessert delicacy, I put a sandwich bag on my hand and dip my hand in the crisco and slather it in the pan. Then I peel the bag off and throw it away. Clean hands. 🙂 Elaine from Dishes Delish

One of my favorite tricks of the kitchen trade: Buy a whole chicken and get the butcher to cut it up for you. Ask him to include the bones and the kidneys. I’m not a fan of kidneys, but the furry friends like them. When you get home, separate all your chicken pieces. I have a bag in the freezer just for back bones for making chicken stock … another one just for thighs, just legs, and so on. You may not want to do this extra step, but it saves TONS of money. Maggie from Mama Maggie’s Kitchen

Sometimes fixing an over salted dish is just about balancing the flavours. So start by adding a little bit of sugar if sweet notes are acceptable in the dish, or a bit of vinegar/lemon juice if the dish will benefit from sourness. Taste and adjust the quantity till you feel that the saltiness has been minimised. Richa from My Food Story

I have the BEST cooking tip for baking! Oh my goodness, I’m so excited to share this! When I learned about Flexipans, I ordered one and put it to the test. Amazing results! Let me tell you what a Flexipan is. A Flexipan is a flexible mold made of FDA approved food grade silicone. It’s both NSF and Kosher certified. My favorite mold is the Silicone Loaf Flexipan. I make all my bread loafs in this type of mold, but I also regularly use the cupcake and tart molds, as well! My favorite brand of mold is sold by a company named Demarle. I will never use another brand other than Demarle when baking loaves, muffins, cakes, etc. Flexipans are so fantastic because your bread comes out of the pan perfectly…with no crumbles. It’s the most amazing product I’ve ever used and that’s a big statement from me because as a food blogger, I use A LOT of baking products! Amanda from Recipes Worth Repeating

Always use room temperature eggs and cream cheese when baking cheesecakes. Tiffany from Living Sweet Moments

When making tostones use a bowl to flatten the plantain slices after they have been fried once. Using a tostonera to flatten them is not necessary and is just an extra expense. Thrift and Spice Carissa from

Never try a recipe you’ve never made before for a special occasion or dinner party. That’s way much stress that nobody needs! Have a test run first, or stick with your age-old favorites 🙂 Fiona from Just So Tasty

Did you know that you can turn granulated sugar into powdered sugar? Just pour granulated sugar into a blender or food processor and blend until it’s pulverized. Lola from Lola’s Cocina

Sending cookies to a loved one and worried they’ll get stale? Throw a piece of white bread in the container with them and they’re sure to be just as fresh as the day you baked them when they arrive! Sam from The Culinary Compass

When baking, I love to spray my measuring cups with Pam cooking spray when using sticky liquids like honey, molasses or maple syrup. The liquids slide out without having to use a spatula. This works for peanut butter, too. Liz from That Skinny Chick Can Bake

I love breading my proteins for an extra-crispy crust, but it’s a huge mess! You end up with all this breadcrumb/egg gunk on your hands. Who wants that? Problem solved with the wet hand/dry hand method used by professional chefs. It’s so simple and effective. You just arrange your ingredients from left to right: the protein, the egg, and the flour/breadcrumbs. Pick up the protein using your right (“wet”) hand and dip it in the egg and then place it in the breadcrumbs. Using your left (“dry”) hand, coat the protein in the breadcrumbs and move it to a clean plate. So much easier with no mess! I used this method for this oven-fried chicken and it turned out perfectly! Alyssa from A Bite of Inspiration

Gently coating scallops, fish, or poultry with a bit of wondra flour before browning in a hot pan gives a great brown crust. Jeff from The Straight Dish

For the quickest and easiest pizza dough around, use one cup of greek yoghurt and 2 cups self raising flour. Mix to form a dough and you’re done! It’s also great for scrolls and little buns, just roll and shape for whatever purpose you’re using it for. Kylie from Kidgredients

One of the most important skills any home cook can learn in my opinion is how to properly use and hold a chefs knife! It’s important to grip the knife handle firmly close to the blade itself to ensure proper control of the blade. Holding the knife by just the handle does not allow for precise use control over the blade. Markus from Earth, Food, and Fire

I picked this trick up while working as a prep cook for a food magazine. If you need softened butter for a baking recipe but forget to set it out in advance, take your measurement of butter, place it in a microwave-safe dish, and set the timer for ten seconds. The butter will be perfectly softened, just as if you had placed it out of the fridge ahead of time. Heidi from Wilde Flavors

I like to grow fruit and vegetables in my backyard. It’s not uncommon to get a bumper crop of several items in a single season. It helps to know what to do with the extra food. Last year we were the lucky recipients of a pear and apricot apocolypse! It got dangerous at times, getting pelted by falling fruit. My favorite tip for a bumper crop of most fruits and some veggies is to slice, freeze in a single layer, then divide up into gallon freezer bags and place back in the freezer. Whenever I need the fruit or veggies, I just pour out what I need since they aren’t stuck together. It works great for herbs and peppers too! Tina from Fusion Craftiness

When cooking ground beef and you have clumps of meat that are too large, I use two wooden spoons and rub the meat in between, this breaks up the larger pieces really quickly so you have uniform ground beef pieces. Fida from Sweet and Savoury Pursuits

Want to roast beets without cranking up your oven, especially in the summer when it’s already crazy hot out? Break out your slow cooker! Simply place each trimmed beet on a piece of aluminum foil, drizzle with olive oil and season with salt and pepper. Wrap each beet up tightly and place in your slow cooker. Cover and cook on high for 3-5 hours till tender. Perfectly roasted beets without the fuss! Ashley from Big Flavors from a Tiny Kitchen

Have you ever tasted a dish while it was cooking and found that it was just too spicy? One way to remedy this is to add a sweet element to the dish. Add a Tbsp. of something sweet like honey, agave nectar, or brown sugar and taste the dish again. Add a little more if needed until you find your ideal spice level. Christine from The Rustic Foodie

Trying to reduce sugar, or stick to a specific diet, but don’t necessarily want to throw away all of your condiments in your fridge? Use colored dots to easily identify which items are allowed with a green dot; which are OK in moderation, yellow dot, and which are off limits, using a red dot! This is especially helpful for the Whole 30, where items may contain hidden sugar. Becca from Fork in the Kitchen

To make anything extra crispy when baking, use an oven-safe non-stick cooling rack over a cookie sheet. The extra air circulation makes a big difference! This works for French fries, bacon wrapped asparagus, breaded chicken, and more. Maya from Wholesome Yum

When cutting the biscuits out of the dough, DO NOT TWIST the biscuit cutter. Use a straight up and down pressing motion. Twisting crimps the sides of the biscuit which causes them not to rise. For fluffier biscuits, don’t twist! Kimberly from Berly’s Kitchen

I always marinate my ribs for at least 6 hours, so all the flavors can really sink in. If you can marinate overnight, even better. My husband and I love to grill ribs in the summer. We like to start our ribs wrapped in foil in the oven, low and slow, until they are tender. We then finish them on the grill. Analida from Ethnic Spoon

I recently learned this tip from a fellow food blogger – store ginger in the freezer because then you’ll never waste it again, you’ll have it when you’re in a pinch, and it also makes it a TON easier to grate. Natasha from Salt and Lavender

Dried beans are more economical plus they have no added salt, but it takes time to soak them, usually overnight and cook them. Here’s a shortcut – clean and sort 1 pound of beans and add them to 2 quarts of boiling water and turn of the heat. Let them soak for 10 minutes. Drain them and cook them until tender about 60 minutes. Anne from Simple and Savory

There is nothing easier or healthier than making your own salad dressing. The quickest way to do so is to put all of your ingredients in a small mason jar, put a lid on it, and shake, shake, shake ! Maria from She Loves Biscotti

I cannot believe how many times I hear someone say that they avoid recipes that use tomato paste because they end up wasting almost the whole can when they only need a Tablespoon or two. The tip I give, and use myself, is to portion out 1 Tablespoon servings into the wells of an ice cube tray. On top of each portion add enough oil so each well is filled to the top. Cover the whole tray with plastic wrap and put in freezer. Once they are frozen you can pop them out and transfer them to a baggie or tub to use whenever a recipe calls for tomato paste. This trick also works well for fresh pesto that you want to preserve. Erin from Bottom Left of the Mitten

Some people stay away from making empanadas because they do not have a “tortillera” or tortilla press and really there’s no need to miss out on such a savory appetizer or meal. Just take a ZipLoc bag and pull bag open or cut open on both sides, creating two flaps. Place the empanada dough ball on one side of the plastic and flip the other plastic side over. Then take a heavy pan, casserole dish or cast-iron skillet and press down on dough ball to form empanada disc. Place your meat filling on disc and flip one flap over to form “half-moon” empanada. Finally, seal empanada through plastic with fingers gently pressing down around the edges Remove empanada from Ziploc bag. Done! Cathy from Mexican Appetizers and More

Need a quick heat-and-go breakfast? Try cooking your oatmeal inside an insulated food jar. Put oats, chia seeds, and berries into an insulated food jar, add boil coconut milking (or water), seal it up and go. The trapped heat will cook the oats inside the container and you’ll breakfast will be ready when you arrive wherever you’re going. Michael from Fresh Off the Grid

When it comes to cooking food it’s important to know when it is actually done. As you cook more and more, you gain experience and can judge how far a certain item has cooked. As a beginner cook and for some food items like Roasts, and Chicken though, using a food thermometer will guarantee a properly cooked meal which you can feel comfortable eating/serving without becoming sick. It’s important to use a properly calibrated thermometer though. Depending on the type of food thermometer used you can calibrate it at home using one of two methods. Either you can submerge the tip in a pot of boiling water and hitting the re-set button or adjusting the hex screw to read 100C, or you can submerge the tip in a bowl of crushed ice water, and making sure the reading is 0C. Markus from Earth, Food, and Fire

My biggest tip is to put parchment paper under EVERYTHING when prepping/cooking = EASY clean up. Lindsay from Cotter Crunch

One mistake I made a lot when I first started cooking was not waiting until my pan was hot enough to start adding my ingredients. This is especially key when searing meat. It’s hard, but be patient and you’ll get that great searing sound and know that you’re doing it right! Kathryn from Family Food on the Table

I lost countless hours in the kitchen peeling individual garlic cloves before learning the simple, wonderful, life changing tip of smashing the garlic clove with the flat part of the knife or the heel of your hand. The outer layer gets dislodged instantly and will pull off all in one piece. Mexican Please Patrick from

My family loves cooking spinach dip and we make it a lot at my house. Here is my little secret: instead of chopping spinach I buy Organic spinach that comes in a plastic container and place it in the freezer and when we need spinach I take my hands and crunch frozen leaves and they break just like chips into small pieces, quick and easy and no chopping needed. Love from Munchkin Time

Squirt a small splash of lemon juice to cake batter to give your cakes or cupcakes an extra leavening boost. The added acid will react with baking soda or baking powder ensuring a lighter, fluffier dessert. This is especially helpful when working with alternative flours (whole wheat or almond flour) that tend to produce dense cakes. Mary from Mary Makes Good

[On kale] I struggle getting my family eating this nutrition packed veggie as I, myself, find it tough and unappealing. I continue to try to use it in recipes due to its superstar nutritional profile. I recently found that if you freeze kale in ziplock bags, you can take it from the freezer and crumble the kale into tiny pieces while frozen. I pick out the larger stem pieces and add it to an assortment of dinner recipes. The nutritional content is there, the chewy texture is not! This trick works great and I have added kale to this Chicken Tortilla Soup and the whole family happily ate it up. Jodi from Create Kids Club

Rub dry spices between your fingers before adding them to your recipes. It’ll release the oils and make them more aromatic. Tiffany from Living Sweet Moments

Breaking down hard, winter squash for creamy soups… You’ll need: A really good heavy knife that is freshly sharpened A solid work surface with a rock solid cutting board An immersion blender! This is such an important kitchen tool. Pouring steaming hot soup into a blender is not only messy. It’s dangerous! An immersion blender allows you to purée in your cooking vessel… Cut the squash across the top, then insert the knife point through the middle and all the way to the cutting board. Then, bring the knife down to horizontal on both sides. Tamara from Beyond Mere Sustenance

Contrary to popular belief, most seeds in commercial produce are viable. Save money on your vegetable garden by saving the seeds from store-bought vegetables like peppers, tomatoes and winter squash. Simply place the rinsed seeds on a piece of waxed paper and let dry. Store them in a cool dry place until ready to plant. Charity from Vintage Kitty

The best way to cook bacon is in the oven. It tastes the best, shrinks the least, and also has a very easy cleanup. We cook ours on a baking pan covered in foil at 400°F for 12-15 minutes. Flip once half way through and it comes out perfectly! Jessica from Cooking With Janica

Roasted chili peppers are a must for many recipes, but sometimes the charred skins can be difficult to remove. The common trick is to place them in a plastic or paper bag to let them steam, which works great, but one trick that works for me, and is significantly cheaper, is to let them cool slightly then wrap them loosely in a paper towel. This will allow them to steam just enough to let the skins loosen, and you can easily peel them when ready. Also, you can use the paper towel to rub off the stubborn spots, though don’t rub too much, or you’ll lose the smoky flavor. Mike from Chili Pepper Madness

Freeze chicken stock in disposable breast milk storage bags. You can stand them up so they are easy to fill, and they are fairly small so they don’t take up much room in your freezer. They are also leak-proof and have a double zipper seal – perfect for freezer storage. Char from Wok and Skillet

Don’t you just hate to buy fresh herbs and when you get ready to use them in a recipe, they are a wilted mess? You can keep your fresh herbs fresh for 10-14 days by simply wrapping them in a damp paper towel, placing them in a Ziploc bag and then putting them in the refrigerator. This storage method works best for chives, dill, marjoram, oregano, rosemary, sage and thyme. Sharon from Grits and Pinecones

Freezing liquids flat in bags will save you space and reduce its thawing time. Make sure you have access to the bottom of the draw or have a baking tray that fits in your freezer to lay things flat. Once rock hard store up straight and create your own frozen sauces library. Andree-Anne from Singly Scrumptious

When preparing layer cakes, sometimes you might need to cut the baked cake base in 2 or 3 horizontal layers. This is always a real challenge, especially when working with cakes with fragile structure. Luckily there is a very good trick to avoid breakage: refrigerate the cake before cutting it. This will minimise the quantity of bread crumbs coming out and will make the cutting much smoother. The best would be to leave the cake base in the fridge overnight and cut it on the next day. If you don’t have this time, leave it in the freezer for about 30 minutes after reaching room temperature and cut it afterwards. And most importantly: always use a long serrated knife when cutting cake layers! Daniela from Dani’s Cookings

Always read the recipe through a few times before you start cooking. I once dived straight into cooking, only to discover it was going to take me eight hours to make! You’ll familiarize yourself with the process and know what’s coming up next. Betty from Slow The Cook Down

Just do it! If you’re feeling scared and don’t know where to start in the kitchen, grab some meat, some spices/sauces and toss it together. Sometimes cooking is simply crossing your fingers and hoping for the best. Randa from The Bewitchin’ Kitchen

Every ingredient is different and the way to treat them also differs. Every treatment has got its own tips and secrets. Today, I want to share with you a tip about peeling ginger. Everyone knows its medicinal value. but peeling is tough and time-consuming work because of its irregular shape and it is very difficult to peel with a knife. To overcome this issue, try using a spoon to peel the skin. With a spoon, it is possible to run through the tiny curves. And it helps to peel just the skin and without wasting much. Sujatha from Pepper Bowl

Stop using table salt in your recipes! Salt is the most basic of seasonings, and using a higher quality salt made without preservatives and other additives is a simple, affordable way to dramatically improve the flavor of your cooking. I prefer kosher salt, but sea salt works great, too. Have fun experimenting with other varieties like fleur de sel, flaked salt, and Himalayan pink salt, too. Ginnie from Hello Little Home

I’ve picked up a tip the painful way related to roasting or baking something in a cast iron skillet in the oven. More than once, I’ve removed the skillet from the oven to sit on the stovetop until serving time, walked away to do something else, come back to the skillet and picked it up by its handle with my bare hands. And it’s piping hot! Now, I leave my oven mitt on the handle so I never make that mistake again. Christine from Mid-Life Croissant

I love garlic flavors with my grilled meats, but have you ever tried to put slices of garlic with your meat directly on the grill? Yup– that’s right. It burns to a crisp. I learned this the hard way, when I was grilling chicken with garlic one day. The house was so filled with smoke afterwards, we had to open all the windows and doors for 2 hours to get it all out. A little embarassing, right? So now, I cut the clove of garlic in half and rub it all over the raw chicken (then I discard the garlic) before putting it on the grill. You get all that beautiful garlic flavor on your meat without complicated marinades or burning garlic! Alyssa from A Bite of Inspiration

I always use room temperature eggs when baking. If a recipe calls for room temperature eggs then it’s a very good idea to adhere to the recipe. Room temperature eggs blend easier and whip up better. But if you’re not prepared and have cold eggs sitting in the fridge then I have found this is the best way to bring cold eggs to room temperature quickly : place the eggs in a bowl and cover the eggs with very warm tap water, leave to sit for 5 minutes and voila, room temperature eggs. Michelle from The Last Food Blog

A great tip for cutting and serving pies and cakes, especially anything that is really creamy, is to keep your knife in a tall glass of hot water before you slice. After each cut, wipe the blade and briefly put the knife back in the hot water, then go in for your next slice. This heats up the knife and lets it easily slice through those sugary layers without making a mess of your cake or pie. Jodie from Eatin’ on the Cheap

If you are in middle of baking and realize you don’t have an egg, use a flax egg. For each egg use 1 tablespoon of flaxseed meal and mix with 3 tablespoons of water. Set aside for 5 to 10 minutes and it’s ready to use. Flax eggs are also a great alternative for vegan baked goods. Anne from Simple and Savory

For shredded chicken recipes, toss the chicken in the crockpot to cook. Use a hand mixer to shred. Literally takes 3 seconds to completely shred! Amber from Simply Made Recipes

Feel guilty about wasting veggie scraps? Ease your conscience with this easy hack: take all your various clean veggie scraps (onion peels, month-old carrots, celery leaves and tops, mushroom stems, asparagus bits and so on) and toss them in a freezer bag. Accumulate for a while and then make veggie stock by boiling the veggie scraps with water for three or four hours (the longer, the more intense the flavor). Freeze the stock in ice cube trays for easy use. Ali from Fix Me a Little Lunch

I have to admit that I have never been a sweet pepper person, until I started roasting them myself! Roasted red peppers – another use for such a healthy and versatile vegetable! I no longer purchase small expensive jars of red pepper that have been steeping in oil for ages. With just a few easy steps, red peppers can be roasted in your kitchen. Line a heavy baking sheet with foil, and place large slices of red pepper (no seeds) on top. Broil, a few inches from the heating element, until the pepper skins get pretty black. Carefully transfer the peppers to a paper bag or sealed tupperware container, and let them sit for 5-10 minutes. The skins will come right off, and you may find that peeling them under running water helps keep the peppers and your workspace clean. The roasted peppers can be used for anything! Sauces, on sandwiches, blended into dips and hummus, and more. Becky from My Utensil Crock

A tiny dash of tabasco sauce in your home made salad dressing (soup too) will give it an extra flavor boost, and no one will notice. It won’t make it spicy if you add just a 1/2 teaspoon or so. Jeff from The Straight Dish

The fresher the dried chile ancho is, the brighter red it will be when rehydrated. Sonia from La Pina en la Cocina

Whisking together whipped cream or fresh hollandaise sauce is much easier when you whisk in a zig zag motion, instead of circular motions. Your wrists won’t hurt as much and you incorporate more air. Trust me, I’ve made 20 liters of mayonnaise….by hand! Matt from Fresh Menu Planner

Dijon mustard is a versatile ingredient that I often add to sauces in small quantities. You’d be surprised with the umami flavor it can add. And you’d never be able to pick it out! Natasha from Salt and Lavender

Be careful measuring your flour. First whisk it, then spoon it into your measuring cup and level off the top. Or better yet, use a weighing scale. If your cookies are crumbly and dry, or your cake tastes dense – too much flour from improper measuring is often the culprit. Fiona from Just So Tasty

If you need to slice meat thin, partially freeze it. The firmer meat will allow your knife to effortlessly slide through it without twisting and turning at the first hint of pressure. Ben from Fox Valley Foodie

How I store ginger root…I love having ginger root on hand but it’s not something that I always use regularly. In order to keep it from shriveling up and going bad before I can use it, I store it in a resealable plastic bag in my freezer. Then when I’m ready to use it, I just take it out of the freezer and use a grater or a microplane to add it to my recipes. Shannon from Pass Me Some Tasty

Sofrito is the base for most Latin American and Caribbean meals. It is used in stews, rice dishes, bean dishes and soups. Sofrito is not a single ingredient, but a tomato base concentrate, accented with garlic, onions, cumin, and jalapenos among other things. Since the home made sofrito does not contain any preservatives, it will not last more than three or four days in your refrigerator. You can however preserve your sofrito by freezing it into ice cubes by using a covered ice cube tray which can be found at most housewares stores. If you do not have one of these, you can use a regular ice cube tray and once they are frozen, remove them from the tray and put them in a container with a lid or in a ziploc bag. Analida from Ethnic Spoon

The easiest way I’ve found to deseed a smaller pepper is to use a metal spoon! Run it down the side of the membrane and they’ll slide right off. No more tedious cutting! Sam from The Culinary Compass

For spiraled veggies, I use a julienne peeler. It works great, very cheap (under $8) and it doesn’t take up any space in my preciously small kitchen. If you don’t have one or if you want a chunkier veggie ‘noodle’, you can use a regular veggie peeler too! Tina from Fusion Craftiness

I used to separate eggs the typical way, by cracking open the egg and transferring the yolk from one half of the shell to the other, letting the white slip off the side of the shell into the waiting bowl below. Well, as I was making lemon curd and using the above method, I was remarking to my hubby that my mom and grandmother used to separate their eggs by cracking the egg into their hands and letting the whites drip down through their fingers. I no sooner said it, when I mistakenly dropped the egg into my hand and before I knew it, the yolk was separated. Super easy and fast. Elaine from Dishes Delish

Lots of people ask us about working with yeast since we do a lot of bread and baked goods on our site: -First and foremost, check the expiration date on the yeast. If it’s expired, then it probably won’t work. -Use the microwave to heat your water for the yeast. I start on medium power and heat the water (without the yeast) for 10 seconds at a time. Then I use my finger to gauge the temperature. If it burns, it’s too hot! It should be between lukewarm and hot. Think of it like heating a baby’s bottle. If the milk is too warm for a baby, then it’s too warm for the yeast. -Add a 1/4 teaspoon of sugar to the yeast after adding it to the water. According to what I’ve read, yeast feeds on sugar. You can always reduce the amount of sugar you are putting in the rest of the recipe to compensate. -As the yeast activates in the water, you should see bubbles and foam. Try to use the yeast within 5-7 minutes for best results. If the yeast is not activating, start over because adding that mixture to your recipe is a “recipe for failure”. Kimberly from Berly’s Kitchen

Fresh aloe vera pulp can be used to soothe irritation caused by cuts, burns, and sunburns and is good for hydrating dry skin. Lola from Lola’s Cocina

Canned chickpeas can be quite expensive, but dried chickpeas are very affordable and offer a superior flavour and texture. However, they can be time consuming to prepare so I like to do a bulk soak/cook of dried chick peas then freeze them in individual portions. First, soak the dried chick peas overnight in a large pot or bowl. Make sure they are completely covered by water by at least a couple of inches- the chickpeas will almost double in size during soaking. After at least 12 hours soaking, drain them then cover again with fresh water. Bring to a boil, then cover and gently simmer for about an hour, or until the chickpeas are cooked through. Once they’re cooked, allow them to cool then spoon into freezer bags or containers. I freeze in approximately cup measures – about the right amount for a decent sized hummus, and I like to add about ½ cup of the cooking liquid (aqua faba) as well before freezing. Then when you feel like making hummus or adding chickpeas to a recipe, just defrost at room temperature for a couple of hours. And while I’m at it, did you know the left-over cooking liquid can be used as a substitute for egg white in most recipes? Particularly good for Vegan’s! Google aqua faba – you’ll be amazed at the results! Lis from The Fare Sage

Set yourself up for recipe success! Are you planning to try a new recipe? Read it all the way through before beginning to make sure you understand each step. Then, prep your ingredients before starting … that way you won’t be scrambling to chop your veggies while your onions are burning on the stove. Finally, unless you’re a really experienced cook, try to avoid substitutions (at least the first time you make the recipe). Even changing one ingredient can make a big impact on the recipe, altering cooking times, changing the finished dish’s consistency and flavor, and more. Ginnie from Hello Little Home

Cilantro is one of the tougher ingredients to store as it tends to wilt so quickly. I twist off the bottom portion of the stems so it will fit in a Mason jar. Then just add a bit of water, cover it with the plastic bag it came in, and it will keep nicely in the back corner of your fridge for 1-2 weeks. Mexican Please Patrick from

Save your vegetable scraps such as peelings, carrot tops, herb stems, beet tops, onion skins etc in a bag in the freezer. When it’s full, tip everything into a large pan, cover with water and simmer for an hour or so. Sieve and keep the liquid and you have almost free, homemade veggie broth!. It can be frozen in sealed containers until needed. Mel from A Virtual Vegan

Dutch oven nachos can be a great appetizer when you’re camping with a large group. Just add chips, cheese, beans, salsa, avocado and whatever else you want. Place the dutch oven over the fire with the lid on for a few minutes. The trapped steam will melt the cheese and you’ll be ready to serve in about 15-20 minutes. Michael from Fresh Off the Grid

If you need to beat egg whites or heavy cream to stiff peaks, remember that the egg whites whip best at room temperature and heavy cream works better when it’s cold straight out of the fridge. Adding a little cream of tartar speeds up the process for both. Maya from Wholesome Yum

Have several members in the family and each one wants a different omelette? One wants peppers and onions, another mushrooms and ham, another cheese and bacon? Crack open eggs into individual freezer Ziploc bags with whatever ingredients of their choosing, seal bags, swoosh eggs with fingers and place all bags in a pot of boiling water. Cook for a few minutes until done. Remove bags from pot and split bags open onto individual serving plates. Serve everyone all at once! Easy cleanup too! Great technique for camping and one I use all the time. Cathy from Mexican Appetizers and More

Don’t rinse your mushrooms! Mushrooms will absorb the liquid, leaving them with a dull, watered down taste. Instead, wet a paper towel or rag and wipe your mushrooms clean. While this make take a little longer, your recipes will ultimately taste better and the mushrooms will absorb your recipe flavors, not the water you’d clean them with. Becca from Fork in the Kitchen

Cooking at home should be enjoyable and stress free. Prep your ingredients before you begin to cook and have everything at hand that you will need. That way you won’t be scrabbling around in cupboards at the last minute trying to find those pesky herbs that you need to add or desperately trying to finely chop onions while your garlic is burning! Betty from Slow The Cook Down

In baking, pay attention to the temperature of your ingredients. Does the butter need to be soft, or the eggs warmed to room temperature? This can make a big difference – especially in cheesecakes and light & fluffy cakes. Fiona from Just So Tasty

When making biscuits or scones, try grating the butter on a cheese grater rather than cutting the butter into small pieces. It makes it easier to incorporate the butter into the flour mixture. Kathy from Beyond the Chicken Coop

I love to use citrus fruit in sweet and savory dishes. In order to maximize the amount of juice you can obtain, make sure your fruit is at room temperature. You can even microwave it for about 15 seconds. Always roll your fruit with the palm of your hands on the counter top for a few seconds. The pressure weakens the membranes which allows more juice to be extracted. Maria from She Loves Biscotti

To prevent lumps when making atoles I have found that it is best to add the masa harina to the pot first and to slowly stir in the water until you have a smooth consistency. If you add the masa harina to already hot water you will get lumps. Carissa from Thrift and Spice

I run the cold water when I chop onions, I find it makes the onions sting less and reduces the crying, don’t know the science behind that one! I also put onions in the fridge for a bit before chopping them that seems to help as well. Fida from Sweet and Savoury Pursuits

Do you want to bake a cake but not invest in a large bag of cake flour? Easily make your own! For every cup of all-purpose flour, remove 2 Tablespoons of the flour and place back in your flour canister. Add in 2 Tablespoons of corn starch. Sift flour and corn starch together and continue to use in your recipe. Becca from Fork in the Kitchen

If you are looking for a healthy way to get more fruit in your diet, consider making weekly smoothies with in season fruit. The easiest way to prep these for the week is to blend them up on Saturday or Sunday, and then freeze in ½ pint jars (8 ounces per serving). Take the smoothie out of the freezer in the morning and it serves as both afternoon snack and ice pack for your lunch. Ali from Fix Me a Little Lunch

Raise your hand if you hate peeling hard boiled eggs. I know I do, because the shell usually sticks to the egg whites, making the process a pain in the you-know-what. All this changed when I learned how to “boil” eggs in the Instant Pot: place the steaming rack in the pot, add 1 cup of water, and place eggs on top of the steaming rack. Seal the pot properly and set on manual for 6 minutes. Once the cooking time has finished, allow the pressure to naturally release, then remove eggs promptly, and cool in ice water. When it comes time to peel your eggs, your egg shells should peel off effortlessly. I promise…it’s life-changing! Lori from Adventures of a Sick Chick

Did you know you can make a sweet, delicious and crunchy pie crust from most cookies and ½ cup of butter. Simply pour a box of your favorite cookies (ginger snaps, biscotti, vanilla wafers, chocolate or vanilla sandwich cookies, pecan sandies, oatmeal raisin, etc) in your food processor, pulse until the cookies are in small crumbs, add ½ cup of melted butter, pulse again to mix. Firmly press the mixture down onto the bottom and up the sides of your pie plate. You can use the bottom of a glass or a measuring cup with a smooth bottom to help press everything down evenly. Bake the crust at 350 degrees for 10-12 minutes and let cool. Add your filling and viola a yummy pie without all of the hassle of making a pastry piecrust. Sharon from Grits and Pinecones

One of the first meals I made for my husband was an Asian Tofu Stir Fry. I was rushing to make the meal and instead of adding 1 teaspoon of salt, I added 1 TABLESPOON of salt. You should have seen his face on the first bite… since we had just started dating, he didn’t necessarily say anything… he just made a really funny face. Needless to say, this taught me that meal prep and reading the recipe before I cook is always best! Nowadays, I always measure out spices into a small bowl and print out my recipes before cooking just to make sure I’ve got all the ingredients measured correctly and ready to go before I start cooking. Meal prep is my favorite activity to do and most of my Sunday afternoons are spent making chicken for the week and roasting vegetables. Kristine from Bites of Flavor

I cook and bake; meaning eggs are used a lot in my kitchen! There is nothing more frustrating when a recipe does not work out because of a simple mistake, or lack of patience. When it comes to hard-boiled eggs, many struggle in different departments, whether that be the cooking stage or the dreaded peeling stage. I read a helpful tip online about adding a bit of olive oil to your water before boiling the eggs; I have no idea why, but ever since I hard-boiled my eggs in an oil and salt water-bath, I can easily peel my eggs with no issues now! It is my go-to method and has yet to fail me. Give it a try with your favourite hard-boiled egg cooking method (because I know there are many methods out there to achieving the perfectly boiled egg!)

Kacey from The Cookie Writer

I almost always forget that I have a box of almond milk at the back of the fridge. I only use it for smoothies, so it can languish away for months before it gets tossed (and therefore, wasted). The lightbulb finally went off in my head the other day, leading to this tip – almond milk can be frozen in ice cube trays and then used as needed for smoothies, simple as that. Ali from Fix Me a Little Lunch

Always use freshly grated Parmesan or Romano instead of the powdery stuff in the can. It’ll elevate your cooking to a whole new level! I just cut up a triangle of cheese into chunks, throw a few at a time into my blender, and give them a whirl. Simple! Andrea from Cooking with Mamma C

I haven’t sifted flour and other dry ingredients in years. What I do is use a dough cutter (pastry cutter) to make sure the ingredients are smooth and combined. Elaine from Dishes Delish

Season food as you are cooking, don’t wait until the dish is finished to add salt. When you are cooking you need to build a foundation of flavor from the bottom up. For example, when making soup, season with a little salt and pepper every time you add an ingredient to the pot. That way you have a solid foundation for the soup to spring from, every ingredient infused with flavor. Kate from Hola Jalapeno

For the best results, always use homemade tortilla chips when preparing chilaquiles! Thicker tortillas are ideal for this! Sonia from La Pina en la Cocina

Before squeezing the juice from a lemon or lime, toss in microwave for 10 seconds. Bam! Juicy. Amber from Simply Made Recipes

Get the flakiest pie crust by freezing your ingredients before making the dough…well everything other than egg. It’s a cinch in the food processor, just be careful to not over mix. Seeing bits of coconut oil or butter in the dough is a good thing. Charity from Vintage Kitty

I used to spend way too much time (and lost so much ginger) peeling off that thin skin of ginger with a carrot peeler and paring knife. The trick is to use a spoon and scrap away the skin – this is much easier to do and will leave the ginger root in tact! Ellie from Hungry By Nature

Want to get really beautiful flavors in your pasta without even trying? Always finish your pasta in the sauce to get the deepest, most delicious flavors. Cook your pasta in boiling water just shy of al dente and then finish cooking it in the sauce for 2-3 minutes. You’ll get so much more flavor that way. Alyssa from A Bite of Inspiration

Do you avoid kale (and similar greens) because it’s tedious and annoying to break it down? I love the nutritious value of dark, leafy greens, but those darned woody stems make me crazy! First, I look for “lacinato” (aka dino, Tuscan, black, cavolo nero) kale. Its flat leaves make the process so much quicker! If I can’t get lacinato kale, I get out my kitchen shears (invaluable tool in your kitchen!), and simply cut along each side to remove that entire, gnarly stem. I use the same process with swiss chard, but I save the stems, slice them up (after washing thoroughly), and saute them with the onion or other aromatics in the recipe prior to adding the quick cooking leaves. Tamara from Beyond Mere Sustenance

Lemons are great for more than just lemonade. Lemon juice is a natural bleaching agent, which is why it can be used for those hard-to-remove yellow stains on white clothing and linens. Simply slice a lemon in half, rub the stain with it, and air dry in the sun. Lemons also lighten dark elbows, knees, and armpits caused by dead skin cells. Cut a large lemon in half and scrub darkened area with each half until there is no longer any pulp. Repeat daily until elbows, knees, or armpits are lightened, avoiding direct sunlight during this process. Lemons are good on bee stings as well! Grill half of a lemon and place over a bee sting to reduce irritation. Lola from Lola’s Cocina

I hate opening a bottle of wine for the sole purpose of cooking a recipe, especially when very little is needed. To avoid this, I like to freeze leftover wine in ice cube trays whenever we don’t finish a bottle we drank with our meal. Andree-Anne from Singly Scrumptious

I love ginger but find chunks of ginger to be too assertive in some dishes. One way to get that great ginger flavor without going overboard is to grate it into the dish with a microplane instead of mincing it with a knife. This will break the ginger up a bit more and it won’t overtake the dish. This works great with cloves of garlic as well! Christine from The Rustic Foodie

I used to confuse cilantro and parsley all the time. Cilantro is generally more delicate in feel, has smaller leaves, and has a much more distinct smell than parsley. Do make sure you have the right one for the recipe! Also, you can chop up the stems and leaves of cilantro, but you don’t want to use chopped up parsley stems, they’re too tough. Jeff from The Straight Dish

I’ve experimented with smoking meat for a few years now; but the most important part of smoking I’ve learned is patience. It takes a couple days of planning; six or more hours of actual smoking; and then two or more hours of resting! Don’t smoke while hungry; patience is necessary! Cassandrea from Chews and Brews

I hate when I am using tomato and the seeds and liquids from inside the tomato throw off the moisture of my dish, or just look unattractive. Solution: It is so easy to peel and seed a tomato. Just slice an “X” in the tomato skin, and boil the tomato until the skin around the X starts to separate. Plunge into ice water, and the skin will come right off! This will make cutting out the flesh, and discarding the seeds, a snap. Becky from My Utensil Crock

To stop cut apples going brown, soak in apple juice. It leaves no yucky taste and works really well! Kylie from Kidgredients

How many times have you used a stick of butter, and tossed that parchment/wax wrapper away? I say, keep that wrapper, fold it over in half then stick it back in the refrigerator (I have a Ziploc baggie for this purpose) and start a new collection. Why? Because you can reuse that wrapper as a stand in muffin case when baking up a batch of muffins or cupcakes, bonus it’s all ready buttered for you and looks kind of cool too. Stacey from Little Figgy

My mom always said, “If you can read, you can cook.” It’s true! Pick up a simple recipe and give it a try! The more you cook, the more comfortable you’ll get in the kitchen. Kathryn from Family Food on the Table

A good tip to keep your greens like mint, coriander or basil fresh is to dip them in ice cold water for 30 minutes before using them. This will make them fresh and stiff. Neha from Whisk Affair

Instead of throwing away your orange, lime, and lemon peels simmer them on the stove. It will fill your house with a non-toxic fresh and summery scent! Carissa from Thrift and Spice

Combine powdered milk and granola inside a plastic bag for a quick and easy camping breakfast. Just add water, shake to mix, and you’ve got yourself a bowl of cereal in a plastic bag. Michael from Fresh Off the Grid

Is the flavor of your finished recipe missing something? Brighten up any savory recipe with a squeeze of lemon (or lime) and a sprinkle of fresh herbs. It’s the perfect way to add freshness and round out any dish. Ginnie from Hello Little Home