Rachael Ray first graced our screens more than two decades ago with her hit show 30 Minute Meals on Food Network – and since then, she’s stayed true to her simple and easy recipes, publishing more than 20 cookbooks aimed at making people’s cooking experience quick and enjoyable. A big part of this has been her clever time-saving kitchen tricks. Now that her talk show, Rachael Ray, has aired for the last time, we've rounded up some of the best kitchen tips, hosting hacks, and cooking secrets she’s shared over the years.

A lot of recipes call for room temperature butter, but many of us today don’t have butter dishes. If you keep your butter in the refrigerator, grate it to quickly bring it up to room temperature. No more waiting around – or running the risk of melting it in the microwave!

Here’s one for messy cooks. Next time you measure out dry ingredients like flour and sugar, place some parchment paper on your work surface. It means that after measuring, you'll be able to deposit any mess back into the container – decreasing your kitchen waste.

Dried mushrooms can last a long time in your cupboard – and they're worth investing in, because they bring so much additional flavor to a dish. All you need to do is soak them in hot water before adding them to soups, stir-fries, pasta sauces, and whatever else you can think of.

Bread too stale to eat, but not moldy enough to throw away? Rachael has a solution: simply grate it for instant breadcrumbs (handy if you feel like whipping up some homemade chicken tenders).

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Freshly grated nutmeg is a favorite in many of Rachael’s recipes. She recommends using the smallest grater you have to get the best results – just watch your fingers while using it. However, if you’re willing to invest, a purpose-made grinder is the easiest way to break up a whole nutmeg at speed.

Mushrooms always arrive from the store covered in dirt – but it’s really not a good idea to rinse them under the faucet, because mushrooms are fast absorbers of moisture. Instead, Rachael says, take a damp dish towel and rub the dirt off to preserve the taste and texture.

You’ll be hard-pressed to find a lemon without at least a few seeds. If you’d like to avoid experiencing an unexpected crunch in your dish, Rachael recommends squeezing your lemons with the flesh facing into your palm. It means the juice will dribble out, leaving the seeds behind. Just make sure you don’t have any paper cuts, otherwise you could experience a nasty sting.

An easy fix to ensure all your cupcakes come out an even size is to use an ice cream scoop to put your batter into your cupcake liners. This will ensure they all bake evenly, and none burn.

If halving tomatoes seems like a chore that takes forever, this tip is for you. To speed up the process, place a handful of tomatoes between two can lids. Gently press down to keep the tomatoes in place, and slice through the gap between the lids to cut all your tomatoes at once.

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It can be hard to commit to buying a whole bag of fresh herbs when you only need a handful for one dish. Rachael says it’s completely fine to use dry herbs instead; simply substitute a handful of fresh herbs for a teaspoon of dried herbs. There's one exception to the rule: basil is always best fresh.

No need to grapple with the soft cheese stuck to the end of the cheese knife – dental floss can easily cut through soft cheese without leaving any residue. Rachael says just remember to buy non-flavored floss, or you’ll be left with a minty aftertaste!

The key to flavorful meat is in the seasoning, so it’s important that you evenly season your meat – especially when making dishes like burgers. Rachael says the best way to do this is to lay your mince down and season it from above, as opposed to stirring in seasoning as you mix.

According to Rachael, you don't need to stick too stringently to traditional recipes when making pesto – any herby sauce will do. For instance, you could try making salsa verde or chimichurri, and perhaps add in some capers for a bit of extra saltiness. It’s all about getting the right mix of herbs, garlic, and oil.

Trade in the fork for a cooling rack when it comes to mashing up your avocados. Simply place the rack on top of a bowl, cut your avocado in half, place the fleshy side down on top of the rack, then squish it through the wires into the bowl underneath. It’s a much easier way to get your morning toast topping.

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Ice cream really is a simple pleasure with Rachael’s two-ingredient recipe. Simply combine whipping cream and dulce de leche in a mixing machine, place in a container, and leave in the freezer overnight. You'll have some delicious ice cream to enjoy the next day.

Store-bought potted herbs can actually last a very long time if you create the right environment for them. This needn’t be expensive, though. Give them some water and place a sandwich bag over the top to create a mini greenhouse in your kitchen.

If you’ve ever tried to keep a mixed salad fresh for a few days in the fridge, you’ll know it’s an epic fail – think sludgy tomatoes and dried cucumber. But don’t worry; Rachael says it’s possible to make salad last. Use dry ingredients like carrot, cabbage, and seeds, and dress each portion just before you eat it.

Turkeys take a notoriously long time to cook. However, Rachael says if you remove the backbone and flatten the turkey meat (also known as spatchcocking), everything will cook a lot quicker because it’s less dense. A winning tip to keep in mind for the festive season.

The waxy rinds attached to blocks of Parmesan usually end up in the trash. But you should hold on to them in the freezer. Then, next time you make an Italian sauce, throw in a rind or two for a bit of extra savory flavor.

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Recipes sometimes call for tomato paste to be added to a dish alongside canned tomatoes or coconut milk. However, before you immerse the paste in liquid, give it some time to cook on the stove. Rachael says this will wake up the flavors, leading to an even tastier meal.

Batch cooking doesn’t need to involve preparing Tupperware upon Tupperware of different dishes. Simply throw your ingredients into the slow cooker and leave them to bubble away. Once everything is cooked through, leave it to cool before freezing it to eat later.

Always make too much rice? Freeze it – it’s perfectly safe. When you need it for a salad or soup, simply defrost it thoroughly and toss it in.

The freezer can be your best friend when it comes to meal prep and saving ingredients. However, it’s really easy to run out of space. Rachael recommends keeping food in sandwich bags – that way you can stack your meals flat in the freezer to create more room.

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Ginger is a common fragrant addition to any meal, but often you won’t need the amount that’s sold to you in the store. Instead of letting it go moldy in the refrigerator, grate the entire piece of ginger and store it in the freezer. It means you can get out however much you need, as and when you need it.

Some ingredients are a nightmare to wash off cooking equipment, like honey and maple syrup. To save yourself some serious scrubbing, line your measuring cups with cellophane, then throw the sticky aftermath away after use.

Aging can openers often get clogged with oil that seem impossible to remove – no matter how much soap you soak it in. Instead, Rachael recommends biting the can opener down on a piece of wax paper and twisting (just like you would if you were opening a can). This will immediately take out all the dirt.

Bay leaves aren't just delicious; they can also be a fantastic way to give your kitchen an amazing aroma. So, aside from using them in pasta sauces and cocktails, why not create a bay leaf wreath as decoration for your home?

Start saving your wine bottle corks to make table decorations for dinner parties. Simply make a slit in the top of the cork, then slide in a piece of card with the name of your guest. If you’re not planning to host any parties soon, you could also use this trick to make a recipe card holder for when you’re cooking.

Forget expensive hand masks. When doing the dishes, the warm water is actually the perfect environment to give your hands some hydration. Moisturize your hands before putting on gloves. The heat from the water should help to leave them feeling silky smooth.

Now discover the Barefoot Contessa's best-ever cooking tips