These 51 food hacks will change how you cook
Step up your game in the kitchen
Turn your peanut butter upside down
This is so simple, but once you make this easy switch, you'll never look back. Turn your jar of peanut butter upside down. That's it. Natural peanut butter – and other nut butters – don't have any added stabilisers, so the oils will usually separate and move to the top of the jar. Save yourself the time and faff (and mess) of trying to stir it together, and just store it upside down. The oils will head to the bottom of the jar, making it much easier to use when the time comes. Happy nut butter spreading and spooning.
Ripen bananas slowly with a banana hanger
Use overripe bananas for the best banana bread
If you do end up with black or brown bananas, fear not. Overripe bananas are best for use in baking as they're sweeter and easier to mash into batter. Banana bread is a favourite for using the fruit – this version also incorporates cocoa nibs and a shot of coffee.
Use a hand mixer for mashed potatoes
For those who would 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, a hand mixer ensures lump-free mash every time.
Microwave pizza with water
Grate butter for easy spreading
Use vegetable water in gravy
Massage kale
Add nutritional yeast for a cheesy flavour
Nutritional yeast is a great way to add a rich cheesiness to dairy-free dishes. In fact, these flakes are an essential vegan store cupboard ingredient.
Revive old bread with water
Store herbs like flowers
Keep coffee cool and caffeinated
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) and pour it into an ice cube tray. Add the frozen coffee cubes to cold brew or iced coffee, or blend them with milk to make an iced latte.
Pair your pasta and sauce correctly
Dried pasta is one of the most versatile ingredients out there – and there’s more science than you might expect behind the perfect pasta and sauce pairings. For example, conchiglie (pictured), otherwise known as pasta shells, should be served with thick and chunky sauces, which collect inside the shell and stick to the ribbed outside surface.
Rescue burnt biscuits with a grater
Don't throw away biscuits that are burnt on the bottom or edges. Carefully grate off any blackened bits and they'll be perfectly edible. If they're a little misshapen, dip the biscuits in melted chocolate and leave to cool. Icing also covers a multitude of sins.
Get the recipe for sugar biscuits here (but try not to burn them in the first place)
Use ice cube trays to freeze leftover sauce
Whether you've made too much pesto or have spare sauce from a jar, don't throw your leftovers away. Pour them into an ice cube tray and you’ll always have some on hand – plus they'll last far longer than if you kept them in the fridge.
Microwave lemons to get more juice
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 the perfect sphere every time.
Add sugar to savoury dishes and salt to sweet
It may seem counter-intuitive to add sugar to savoury dishes and salt to sweet, but this is a great trick for balancing out flavours. Sugar tempers the acidity of ingredients such as tomatoes (as in this prawn and tomato stew). And in baking, a pinch of salt can help strengthen the gluten, bring out flavours, and adds a pleasing savoury kick when added to caramel or chocolate. Try it out in these salted caramel brownies.
Discover more surprising ingredients that can transform a dish
Peel tomatoes like a pro
Prep ahead for smoothies
Juices and smoothies are a nutritious way to start the day but prepping can be time-consuming. When you have a moment, chop and divide fruit and veg into individual food bags and store in the freezer or fridge. Take out as and when needed, adding extras such as yogurt, water or plant-based milk before blending.
Get the recipe for easy banana, mango and spinach smoothie here
Say goodbye to stained food storage containers
Try the hedgehog mango trick
Say yes to soy sauce on popcorn
Stop syrup sticking to your spoons
There are two ways to stop syrup from sticking to your spoon. Try dipping the spoon into hot water first, then into the syrup. Alternatively, wipe the spoon with a little flavourless oil then plunge it into the jar.
Be creative with ketchup
To inject a tangy sweetness into a dish, ketchup is sometimes the answer over sugar. It's an essential ingredient in both barbecue sauce and marie rose sauce (a key component of a classic prawn cocktail). It also makes a great glaze for poultry.
Get the recipe for Southern-style chicken wings here
Buy ovenproof storage containers
Invest in glass storage containers that are also oven-safe. Not only can you cook food then handily store the leftovers in the same dish, but you can reheat a meal without creating more washing up too. Best of all, some containers (such as the Joseph Joseph nesting set pictured) are shock-resistant and have a nifty space-saving design.
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, make a batch of breakfast burritos on a Sunday night, wrap them and pop them in the freezer ready for the week. Get one out the night before you want to eat it, leave to defrost in the fridge overnight, then microwave until piping hot in the morning.
Quick-cook bacon in the microwave
Bulk out sauces with lentils
Always have herby butter on hand
If you love your steak topped with a slab of melting garlic, herb or chilli butter, don't leave it to the last minute. Prep a batch of herby butter in advance and freeze it in ice cube trays – the cubes will just take an hour or so to defrost (avoid using the microwave, as this will heat them unevenly).
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. Or have a bit of fun and create animals, shapes or numbers out of the batter.
Make hash browns in your waffle iron
Mix it up with mug omelettes
Blanch your vegetables
Use orange juice for marinades
Freshly squeezed orange juice isn't just for drinking. Chicken and citrus pair excellently in marinades with ginger, honey, spring onions and a touch of chilli. Try these glazed sweet potato and chicken skewers or hoisin chicken lettuce cups.
Never throw out pasta water
Sneak beetroot into brownies
Add cooked and grated beetroot to chocolate cakes and brownies. It adds an extra layer of flavour and helps create a moist texture. Plus, you'll be getting some nutrients in your favourite treat.
Stop soggy sandwiches
Froth milk the easy way
Separate onions and potatoes
Use a cupcake tin for egg muffins
Bake potatoes in minutes
Transform cake fails
Don't worry if a cake doesn't match up to your expectations – it happens to the best of us. Instead, turn it into something else. Broken pieces of cake can be used in trifles (pictured) or even crumbled in a food processor to make cake pops.
Stop using boiling water for coffee
Pimp your mac 'n' cheese with mustard
Want to take your mac 'n' cheese to the next level? Add a small amount of piquant mustard to bring out the flavour of cheese and give the dish a subtle kick without overpowering it.
Find more tips for making the best-ever macaroni cheese here
Score your meat
Ditch the oven for mug cakes
There's simply no end to the mug cake variations you can make in your microwave. Experiment with what you have in the cupboard. The best bit? There are no dishes to clean up and the cakes take just minutes to make.
Make French toast in the slow cooker
Slow cooking isn't just for savoury recipes. 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 wet the bread, then layer more bread and mixture. Cook on high for around two hours or for around four hours on low.
Salvage split hollandaise
If you curdle hollandaise sauce, there's a way to try to rescue it. Whisk a fresh egg yolk in a separate bowl with a knob of butter and a dash of warm water. Gradually whisk the split sauce into the new one until smooth.
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, it means it’s not quite as fresh but still perfectly edible. If your egg floats, it means it has started producing rotting gases that lift the egg to the water’s surface, so it has most likely gone bad.
Read more: 11 secret ingredients that'll take your dish from zero to hero
Poach eggs in clingfilm
If your attempts at poached eggs always end in a disaster, follow this top tip. Lay a piece of clingfilm in a bowl, lightly oil the inside and crack in an egg. Gather up the sides of the clingfilm and tie it tightly on top. Add to boiling water for two to four minutes, depending on the size of the egg and how soft you want it.
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