Brilliant hacks that will change your cooking

Game-changing kitchen hacks

Cooking doesn't have to be elaborate and complicated; with just a few simple changes, you can save yourself plenty of time, money, and hassle. Here we reveal the handiest food hacks of all time, from how to perfectly fry an egg to using up leftover wilting salad leaves. These tips might just change the way you cook forever...

Click or scroll through our gallery as we count down to the most game-changing kitchen tip you'll use again and again.

72. Give breadcrumbs extra flavor

If you’re going to the effort of making breadcrumbs from scratch, it's worth adding a little extra flavor to them before you use them in your dish. Try toasting them with garlic and herbs to make them extra tasty; not only will they provide the perfect crispy coating for all manner of breaded foods, but they'd also work great in any dishes that need a binder – such as meatballs.

71. Improve a boxed cake mix

If you're new to baking (or if you're after an easy last-minute treat), you can't go wrong with a cake mix. But while boxed mixes can produce decent cakes, they can also be improved with a couple of swaps. Adding an extra egg will help to make the cake moister – and you can try swapping in melted butter instead of oil for a better flavor, too.

70. Warm a knife for neat slicing

A warmed-up knife is all you need to neatly slice cold desserts like cheesecakes. Simply warm the blade with hot water, dry it off, then cut out the perfect piece. If you’re cutting several slices, clean and rewarm your blade between each cut to ensure a neat finish every time.

69. Fry off wilting salad leaves

Ready-to-eat salad leaves from the grocery store are great when you want something quick, easy, and healthy. The downside? They often spoil faster than you can use them. If you’re left with a wilting bag, don’t throw it out – you can stir-fry the leaves, just as you would spinach. Fry them in a splash of olive oil with crushed garlic and your choice of seasonings (fresh chili works great, too) and allow them to wilt down. Leaves such as watercress, arugula, and romaine lettuce are especially delicious cooked.

68. Make French toast in the slow cooker

Slow cooking isn't just for savory recipes. You can make perfect French toast by whisking two eggs with two egg whites, plus a little honey, cinnamon, and milk. Place triangles of bread in the bottom of the slow cooker, pour over enough mixture to moisten the bread, then layer more bread and mixture. Cook on high for around two hours, or for around four hours on low.

67. Ripen bananas slowly with a banana hanger

Invest in a banana hanger to stop your fruit from getting bruised and going bad quickly. As long as it's located somewhere that allows for free movement of air around the bananas, this handy contraption will slow down the ripening process. Keep your bunch away from other fruit, too – bananas give off gases that cause fresh produce to spoil faster.

66. Use a stand mixer to shred meat

Craving a healthy shredded chicken salad or a creamy, mayo-rich sandwich? Skip the hassle of shredding the chicken by hand and let your stand mixer do the hard work for you. Just place the cooked poultry into the bowl, attach the paddle, and let it mix for a minute or two. You'll have perfectly shredded chicken in no time, with minimal effort. 

65. Make dressing with almost-empty jars

When there’s a small amount of product left in a jar and you’re struggling to get it out, there’s no need to waste it. Add salad dressing ingredients such as oil, vinegar, and seasoning to an almost-empty jar of mustard, tahini, or miso, put the lid on, then give it a shake to use up the last of the jar’s contents.

64. Use overripe bananas for the best banana bread

If you end up with black or brown bananas, don't worry. Overripe bananas are ideal for use in baking, as they're sweeter and easier to mash into batter than perfectly ripe or underripe ones. Banana bread is, of course, a favorite use-up for the fruit. Feel free to add extra flavorings to yours to make it extra special (think cocoa nibs or a shot of coffee).

63. Use vegetable water in gravy

You might already use the juices from roasted meat in your gravy, but don't forget about getting the most from your veggies too. Add the nutrient-rich water from boiled vegetables, along with any run-off from roasting tins, and you'll end up with a flavorful gravy that's packed with vitamins.

62. Soak brown rice to cut down the cook time

From vibrant grain salads to a wholesome twist on fried rice, nutty brown rice is both delicious and versatile – but it can be time-consuming to cook. Like dried lentils and beans, you can speed things up by soaking brown rice in water overnight. Not only will this reduce the cooking time, but it'll also make the rice easier to digest. 

61. Add nutritional yeast for a cheesy flavor

Nutritional yeast is a great way to add a rich cheesiness to dairy-free dishes. In fact, these flakes are an essential vegan pantry ingredient – they're great for adding a hit of umami flavor to soups, salad dressings, dips, and sauces, too.

60. Combine miso and butter for a flavor hit

A mix of miso paste and salted butter will immediately elevate a huge range of dishes. Combine them in a paste to spread over vegetables before roasting, or melt both into a sauce to add flavor to pasta. Adding miso and butter to noodles is also a great way to layer on more flavor without any fuss.

59. Make frozen coffee cubes

This tip is essential for iced coffee lovers who don't want their caffeine hit watered down. Brew fresh coffee (as strong as you like it), pour it into an ice tray, then freeze it. You could add the frozen coffee cubes to a cold brew, or blend them with milk to make an iced latte.

58. Fry eggs without oil or butter

Cooking a fried egg might seem simple, but it’s surprisingly easy to get wrong. For a reliable, no-fuss method, skip the oil and butter – and use a splash of water and a lidded frying pan instead. Start by setting the pan over a medium heat and lightly misting it with cooking spray. Crack in your egg and let it cook for about a minute, just until the whites begin to set. Then, add a teaspoon of water around the edge of the pan and quickly cover it with the lid. Lower the heat and let the egg steam for another minute. The result? A perfectly cooked egg. 

57. Pair your pasta and sauce correctly

Dried pasta is among the most versatile ingredients out there – but settling on the perfect pasta and sauce pairing requires a bit of thought. For example, conchiglie (pictured), otherwise known as pasta shells, should be served with thick and chunky sauces, which collect inside the shells and stick to their ribbed outside surface. Meanwhile, spaghetti suits creamy sauces (such as carbonara), as well as oil-based ones, like pesto.

56. Use leftover Parmesan rinds for sauces

If you go through blocks of Parmesan regularly, don’t throw away the rind – it’s a hidden flavor bomb. Packed with rich, umami goodness, the rind can elevate all kinds of dishes. Simply store it in a freezer-safe bag and freeze it for later. When you're ready to use it, toss the rind into broths, soups, pasta sauces, or stews during the last 20 minutes of cooking. As it melts, it'll infuse your dish with deep, savory flavor. 

55. Keep baked goods soft with a slice of bread

Soft baked goods like cookies and muffins can quickly start to go stale, even if you keep them in an airtight container. To give them a helping hand and make sure they stay soft, put a slice of bread in the container with them. The bread will provide some much-needed moisture, allowing your baked goods to stay softer for longer.

54. Use ice trays to freeze leftover sauce

Whether you've made too much pesto or you have spare pasta sauce from a jar, don't throw your leftovers away. Instead, transfer them to ice trays and freeze them, ready to be used another day. Once frozen, remove the sauce cubes from the trays and store them in the freezer in labeled freezer bags.

53. Use an ice cream scoop for meatballs

Forget about sticky fingers and misshapen meatballs – use an ice cream scoop to portion your minced meat mixture, and you'll end up with perfect spheres every time. The uniform size means the meatballs will cook more evenly, too.

52. Add sugar to savory dishes, and salt to sweet ones

It may seem counterintuitive, but this is a great trick for balancing out flavors. Sugar tempers the acidity of ingredients such as tomatoes in pasta sauces or chili. On the other hand, a pinch of salt can help strengthen the gluten and bring out flavors when baking – and it adds a pleasing savory kick to caramel and chocolate, too.

51. Peel tomatoes like a pro

When rustling up a fresh tomato sauce or salsa, discarding tough tomato skins is a must. Here’s how to do so the easy way: score a cross at the stem of each tomato, drop each one into boiling water for 15-20 seconds, then remove it and transfer it to a bowl of iced water until it's cool enough to handle. After that, you can simply pull the skin away in strips.

50. Prep ahead for smoothies

Juices and smoothies are a nutritious way to start the day, but prepping them can be time-consuming. When you have a moment, chop and divide fruit and vegetables into individual food bags, then store them in the freezer or refrigerator. Take them out as needed, adding extras such as yogurt, water, or plant-based milk before blending.

49. Apply baking soda to stained food storage containers

If last night’s chicken stew or chili has stained your storage container, and hot soapy water just won’t shift it, reach for the baking soda. Wipe the inside with a smooth water-and-soda paste and allow it to sit for a few hours. Wash once more, and those stubborn marks should be a thing of the past.

48. Try the hedgehog mango trick

Mangoes can be a tricky fruit to prep, but there's a speedy way to do so without fuss or waste. Cut the mango in half (on each side of the stone), slice a grid pattern into each half, then invert the fruit. You'll be left with mango cubes, popped up as pictured – simply cut them off and enjoy.

47. Stop syrup sticking to your spoons

There are two ways to stop syrup from sticking to your spoon. The first is to try placing the spoon in hot water before you dip it in the syrup. Alternatively, wipe the spoon with a little flavorless oil, then plunge it into the jar.

46. Use carbonated drinks for lighter batter

Carbonated water – or even a flavored carbonated drink, such as ginger ale or lemonade – would make a great addition to a batter for frying or for making pancakes. Carbonated drinks give batter more air and a lighter texture, resulting in a crispier coating or fluffier pancakes. This trick can work well with British scones, too; replace milk with lemonade or ginger ale to avoid a dense bake and pack in more flavor.

45. Be creative with ketchup

If you want to inject a tangy sweetness into a dish, ketchup might just be the answer. After all, it's an essential ingredient in both barbecue sauce and Marie Rose sauce (a key component of a classic shrimp cocktail) – and it makes a great glaze for poultry. You could also try adding a squeeze of ketchup to tomato-based pasta sauces to round out the flavor.

44. Buy ovenproof storage containers

It's worth investing in glass storage containers that are also oven safe. With these in your arsenal, you'll be able to cook food and handily store the leftovers in the same dish. There are environmental benefits to using glass, too – it's sustainable and infinitely recyclable, reusable, and refillable.

43. Sweeten tomato sauce with a carrot

Balancing the acidity of a tomato sauce can be tough, but there are various tricks you can use. If you want to avoid adding extra sugar, try simmering a whole carrot in your sauce. It will lend its natural sweetness to the tomatoes, and you can remove it when your sauce is done (or blend it in, if you prefer).

42. Make and freeze breakfast burritos

We all know an extra 10 minutes in bed is much more appealing than waking up early to make breakfast. To save time, prep a batch of breakfast burritos on a Sunday, wrap them individually, then pop them in the freezer, ready for the week ahead. Get one out the night before you want to eat it, then leave it to defrost in the refrigerator overnight. In the morning, microwave the burrito until it's hot.

41. Bulk out sauces with lentils

If you’re cooking on a budget, lentils are a great way to make your meals go further, and they're a good source of fiber and protein. For a hearty, filling dish, bulk out meat sauces, soups, and salads with the legumes. If time is a factor, canned (rather than dried) lentils are an excellent short-cut ingredient to have to hand.

40. Mix it up with a mug omelet

An omelet cooked in a mug might not look like the real deal, but it's still a quick and simple meal. Whisk together an egg, two extra egg whites, some seasoning, and some grated cheese or chopped ham. Pour the mixture into a greased mug, then microwave it on high for one minute. Stir, then cook again on high for a further minute.

39. Blanch your vegetables

There's a simple way to keep your cooked green vegetables green: blanching. Cook your vegetables in boiling water for a few minutes (depending on the variety), then immediately transfer them to a bowl of iced water. This stops the vegetables being overcooked, meaning they'll retain their firm texture and vibrant color. It also seals in flavor and vitamins, and it removes bitterness from certain veggies.

38. Use orange juice in marinades

Freshly squeezed orange juice isn't just for drinking. Chicken and citrus fruits pair wonderfully in marinades – particularly when ginger, honey, scallions, and a touch of chili are added to the mix. Orange juice is also a crucial ingredient in mojo, a delicious Cuban marinade that’s used to add flavor to roast pork. It's made with garlic, olive oil, chili, and fresh herbs like cilantro and parsley.

37. Put pasta water to good use

Want to make pasta dishes like a pro? Don’t throw away that precious, starch-rich cooking water. Rather than draining your pasta, lift it from the pot and mix it into the sauce on a low heat. While the flavors are mingling, add a ladle or so of the pasta water; the sauce will develop a rich, silky texture.

36. Add beetroot to brownies

Stir cooked, grated beetroot into chocolate cake mixes and brownie batters to add an extra layer of earthy flavor and help create a deliciously moist texture. Not only that, but you'll be adding some extra nutrients to your favorite treats, too.

35. Use a muffin pan for egg muffins

Not only do egg muffins make an ideal breakfast, snack, or lunchbox treat, but they can be made with ingredients you need to use up, such as leftover herbs or a solitary slice of meat. Chop up ham, cheese, and some bell peppers, onions, or mushrooms, lightly fry everything together, then divide the mix among lightly greased or lined muffin pan holes. Combine eggs with a little milk, pour them over the mix, then bake for around 20 minutes in a hot oven until golden and cooked through.

34. Roast potatoes in mayonnaise

Vegetable oil and goose fat can be used when roasting potatoes – but have you ever tried using mayonnaise? The eggs, oil, and acid in mayo help to create the perfect crispy crunch. Next time you want to roast some potatoes, mix mayonnaise with your favorite herbs, then slather it all over your potatoes before cooking. There’s no need for any other fat.

33. Raise your mac 'n' cheese game with mustard

Want to take your mac 'n' cheese to the next level? Add a small amount of piquant English mustard to the sauce; it'll bring out the flavor of the cheese and give the dish a subtle kick, without overpowering it. It's a simple change that'll make a huge impact.

32. Score meat skin

Prevent the skin from shrinking and pulling away from meat by scoring it in a crisscross fashion before cooking. Scoring the skin of both meat and fish also allows marinades to be absorbed better – plus, it speeds up the cooking process.

31. Skip the oven for mug cakes

There's simply no end to the number of mug cake variations you can make in your microwave. For a tasty option, add 2 tbsp self-rising flour, 2 tbsp superfine sugar, 1 tbsp cocoa powder, and 1 tsp instant coffee powder to a mug, then mix well. Whisk in an egg, 1 tbsp milk, and 1 tbsp sunflower oil. Cook in the microwave for two minutes on high, then leave the cake to rest for a minute or so before you dig in.

30. Freeze fresh ginger

It's not often that you'll need a piece of ginger that's larger than your thumb, but it’s also unlikely that you can buy it in amounts that small. To avoid waste, you can freeze leftover root ginger to use later. There’s no need to defrost or peel it when you need it, either; you can grate it straight from the freezer.

29. Massage kale

If you're planning on using raw kale in a salad, give it a good massage beforehand. It may sound odd, but doing so will tenderize the hardy leaves. First, remove and discard the stems, then drizzle the leaves with a glug of olive oil, a squeeze of lemon, and a pinch of salt. Gently knead the kale with your hands until the leaves start to wilt a little. Be careful not to overwork the greens, though, as they'll become mushy.

28. Use bread to stop your sugar clumping

When sugar (particularly brown sugar) has been stored in the same container for a long time, it eventually forms hard clumps, making it difficult to use. But there’s a very easy and effective way to soften it quickly: simply add a slice of bread to the sealed container of sugar. The bread will quickly absorb the moisture from the sugar, leaving it perfectly soft and free of clumps.

27. Froth milk the easy way

Want to sip a barista-style coffee in the comfort of your own home? For perfect froth, fill a jar halfway with milk, screw on the lid, then give it a shake. Once foamy, remove the lid and microwave the jar on full power for 30 seconds. Your froth should double in size, providing the perfect topping for your coffee.

26. Say yes to soy sauce on popcorn

If you're an umami lover, don't just put salt on your favorite movie snack. Blend soy sauce with melted butter, then pour it over plain popcorn for a super-savory treat that takes the snack to delicious new heights. Finish with a sprinkle of sesame seeds and a drizzle of sriracha for a messy but irresistible feast.

25. Use the microwave to peel garlic

The tedious job of peeling cloves of garlic can be made a whole lot easier with the help of your microwave. Simply chop off the tops of the cloves you need, then microwave them for 20-30 seconds. The skins will loosen and should come right off.

24. Cook bacon in the microwave

When we think of bacon, most of us imagine it sizzling away in a skillet – but there are quicker ways to cook your favorite breakfast meat. One method is to use a microwave; lay a paper towel on a plate and arrange strips of bacon, not touching, on top. Cover with another paper towel and cook on high for around three minutes. Transfer the bacon to another paper towel for a few moments to absorb some of the grease before eating.

23. Stop soggy sandwiches

No one likes a soggy sandwich. Reduce the amount of liquid seeping out from ingredients such as sliced tomato or cucumber by placing them between two paper towels for five minutes before you add them to your sandwich. It’s also a good idea to spread butter, cheese, or mayo onto the bread first – this acts as a barrier against wetter ingredients.

22. Separate onions and potatoes

Ever wondered why your potatoes aren’t lasting for very long before going bad? Try storing them in a separate place from your onions. Both potatoes and onions release moisture and gases that will cause the other to spoil faster, so it's best to keep them apart.

21. Use the float test for eggs

To check if eggs are fresh, fill a bowl with cold water and try the ‘float test.' If the egg sinks to the bottom on its side, that means it’s very fresh. If your egg sinks to the bottom in an upright position, this indicates that it’s not quite as fresh – but still perfectly edible. If your egg floats, it means it has started producing gases that lift the egg to the water’s surface and has most likely gone bad.

20. Transform cake fails

Don't worry if the cake you've just made doesn't live up to expectations – baking fails happen to the best of us. Instead, turn it into something else: broken pieces of cake can be used in trifles, or crumbled in a food processor and stirred through ice cream.

19. Use baking soda to tenderize meat

Popular in Chinese cookery, velveting is the simple process of using baking soda or corn flour to soften the fibers of economical cuts of steak, chicken, and other meats, giving them a melt-in-the-mouth texture. Next time you’re cooking a stir-fry, simply toss chunks of meat in 1 tsp baking soda, along with any other marinade ingredients you want to use. Leave the chunks for 15 minutes, then cook them as normal.

18. Store herby butter in the freezer

If you love your steak topped with melted garlic, herb, or chili butter, don't leave making it to the last minute. Prepare a batch of flavored butter in advance and freeze it in ice trays – the cubes will only take an hour or so to defrost at room temperature, and they can be pulled from the freezer as and when you need them.

17. Reuse sauce bottles for pancakes

Ladling pancake mix can be a messy business, so take an empty plastic sauce bottle and use it to squeeze out the batter into circular pancakes instead. Alternatively, you could have a bit of fun and create animals, shapes, or numbers using the batter – kids (old and young) will love it. Just make sure the bottle you use is spotlessly clean before pouring in the batter.

16. Turn your peanut butter jar upside down

Once you make this easy switch, you'll never look back: store your jar of peanut butter upside down. Natural nut butters don't have any added stabilizers, so the oils will usually separate and move to the top of the jar. By storing your jar upside down, you can save yourself the time, hassle, and mess of trying to stir it together; the oils will head to the bottom of the jar, making your peanut butter much easier to use when the time comes.

15. Stop using boiling water for coffee

Most coffee beans react best to water that’s hot, rather than boiling (although some argue that letting the water boil, then cool down slightly helps to deal with impurities). Either way, pouring boiling water straight over your coffee will scorch the grounds, resulting in a mediocre brew.

14. Use a hand mixer for mashed potatoes

For those of us who'd prefer to skip the arm workout that comes with mashing potatoes, using an electric hand mixer is an easy solution. As well as taking away all the effort, using a hand mixer will ensure lump-free mashed potatoes every time.

13. Microwave pizza with water

Did you know that you can revive dried-out leftover pizza by microwaving it with a mug of water? As the water evaporates, moisture will fill the microwave, rehydrating the dry crust – and giving you a deliciously gooey, cheesy pizza slice once more.

12. Grate butter for easy spreading

If you’re having a hard time with cold butter, use a grater to soften the exact amount needed to slather on your bread or toast. Doing so makes the butter easier to spread, without destroying your loaf in the process. This method is also a great solution if a recipe calls for softened butter, but you've forgotten to take it out of the refrigerator in advance.

11. Microwave lemons to get more juice

Get more juice from a lemon by microwaving it on high for around 20 seconds. The fruit will be warmer and softer than it would be if you took it straight from the refrigerator, making it easier to squeeze. It goes without saying that this is a must-try hack if you're making lemonade.

10. Make hash browns in your waffle iron

Waffle irons aren’t just for Belgian-style waffles. You can also use them to cook omelets, quesadillas, and – best of all – hash browns. Grease the waffle iron first and ensure that any raw ingredients, such as whisked egg or grated potato, are cooked before serving.

9. Use a glass bottle as a rolling pin

Despite their hefty size, rolling pins have a habit of going missing just when you need them – probably because most of us don’t use them very often. But don't worry; if you have a large glass bottle handy (empty or full, it doesn’t really matter), it'll make the perfect rolling pin substitute.

8. Use mayonnaise for the perfect grilled cheese

Want a perfectly crisp, caramelized grilled cheese? Instead of spreading the outside of the bread with butter, use a thin layer of full-fat mayonnaise. The mayo will form a barrier between the bread and the heat source, allowing for even browning and crisping. Mayo also has a higher smoke point than butter, which means it can withstand higher cooking temperatures without burning.

7. Revive old bread with water

Sprinkle a few tablespoons of water over bread that's going stale, then put it in a hot oven for two to three minutes – your tired loaf will be brought back to life. This handy hack works best on whole, unsliced loaves, baguettes, and ciabatta rolls.

6. Use your microwave for baked potatoes

You won't get baked potatoes that are perfectly crispy on the outside and fluffy in the middle just by cooking them in a microwave – but you can use one to save time. Prick the potatoes with a fork, microwave them on high for 10 minutes, then carefully transfer them to a hot oven or air fryer for 10-20 minutes to crisp up the skin.

5. Rescue burnt cookies with a grater

Don't throw away cookies that are burnt on the bottom or around the edges. Instead, carefully grate off any blackened bits, and they'll be perfectly edible. If the cookies are a little misshapen, simply dip them in melted chocolate or frosting to hide a multitude of sins.

4. Salvage split Hollandaise

If your Hollandaise sauce curdles, there's a way to try to rescue it. Whisk a fresh egg yolk in a separate bowl with a dollop of butter and a dash of warm water, then gradually whisk the split sauce into the new one until smooth.

3. Poach eggs in plastic wrap

If your attempts at poached eggs always end in disaster, follow this top tip. Lay a piece of plastic wrap in a bowl, lightly oil the inside, then crack in an egg. Gather up the sides of the plastic wrap and tie them to form a sealed pouch. Poach your egg in boiling water for two to four minutes, depending on the size of the egg and how soft you want it.

2. Store herbs like flowers

Want to know the secret to making cut herbs last? Arrange them upright in about 2in of water, as you would a bunch of flowers. Shelter them from direct sunlight and change the water regularly, and they'll stay fresher for longer.

1. Swap your knife for scissors

While we’re not suggesting you throw away your expensive knife set, a good, sturdy pair of kitchen scissors is a fantastic investment that can speed up so many cooking tasks – from slicing pizza and chopping up meat to snipping herbs, trimming green beans, and even cutting dough. Using scissors in place of a knife is a common practice in Korean kitchens, where meat and vegetables are often sliced to size at the table. We think they're an underrated tool in your kitchen arsenal.

Now discover 33 foods most people tend to store incorrectly

Last updated by Lottie Woodrow.