Kritika Handa
Prepare your salad dressings in a mason jar, shake them up, and store them in the fridge for easy use.
Buy pre-chopped veggies or chop in bulk and freeze them for later use to save time.
Spritz stale bread with a little water and bake it at 350°F for 5-10 minutes to make it fresh again.
Freeze leftover sauces, stocks, or even pesto in ice cube trays for portioned use later.
Place a garlic clove under the side of a chef’s knife and press gently; the peel will come off easily.
Place a wooden spoon across the top of a pot to prevent it from boiling over while cooking.
Keep half-cut avocados from browning by storing them with onion slices in an airtight container.