TIP YOUR TOMATOES OVER
Lay your tomatoes upsidedown, on the vine end, to prevent air from entering where the tomatoes were torn from the vine. They’ll keep longer stored upsidedown like this. Also, keep them on your counter, not in the fridge.
NO MORE BAD BANANAS
Wrap the stems of your bananas in plastic wrap. This stops gasses from leaking out the tips of the stems, which keeps them from going bad before you get to them.
DRIVE A STRAW THROUGH THEM STRAWBERRIES
Want to quickly remove the white pith and green leafy top of a strawberry on the fly with minimal fruit wastage? Drive a straw up through the bottom and it’ll remove both those things, leaving you with nothing but juicy, delicious strawberry.
GET MORE JUICE FROM THOSE LEMONS AND LIMES
Cooking is all about balance, and acidity is part of that balance, and most sauces benefit from the acidic splash of a citrus fruit. So here’s how to get the most juice bang for your buck: roll them on your cutting board before you cut them open. Press the fruit against a hard surface with the palm of your hand and roll it back and forth. Or better yet, microwave them for 10 seconds, then roll them before cutting them open.
DE-CRYSTALIZE THAT SOLID HONEY
Don’t throw out that jar of honey because it’s gone solid and crusty. Stick it in hot water for 10 minutes instead. Bam. It’s a liquid again.
GIVE YOUR GARLIC A WACK
Don’t waste the tips of garlic cloves by cutting off the tip to expose skin to peel away. Instead, give a clove of garlic a whack with the side of your knife blade, and they’ll slip right out of their skin.