How-To Guides about Food Hacks

Difficulty: Novice Time: 2-3 hours weekly prep time Cost: $3-5 per meal (vs. $12-20 takeout)

Ever wonder how professional chefs make cooking look effortless while you're wrestling with measuring cups and trying to keep your grocery budget in check? The difference isn't years of culinary school, it's knowing the right strategies that turn kitchen chaos into smooth efficiency. Home cooking offers significant savings compared to dining out, with research showing that eating at home is one of the best ways to save money on your food bill. Professional kitchen editors rely on practical...

Difficulty: Novice Time: 30 minutes to learn all techniques Cost: $0 (uses existing kitchen tools)

Difficulty: Novice Time: 2-3 hours Cost: $4-50

Stop Drawer Chaos: Make a Caramelized Fig Grilled Cheese in 25 Minutes

If you've ever unloaded your dishwasher to a warm cloud of steam, then spotted droplets pooling on plates and freckles across your glassware, you're not alone. Even though modern dishwashers use as little as 6 to 12 litres of water per cycle, drying can still disappoint. The twist? A simple fix has been in your linen closet all along. It works so well you might wonder why it never made the manual.

The 1-Minute Michelin Chef's Microwave Omelet That Actually Works

Fall Figs + Cheese: Upgrade Your Grilled Sandwich in 15 Minutes

Got 10 minutes and a bread machine collecting dust? Here's how to turn it from kitchen counter decoration into your secret weapon for fresh, bakery-quality loaves every single week. The best part? Set it up before bed and wake to the smell of warm bread drifting through the house.

Perfect Buffalo Chicken Dip: Game Day's Ultimate Crowd-Pleaser

Difficulty: Novice Time: 5-15 minutes per hack Cost: Price of regular menu items

Difficulty: Novice Time: 3-5 minutes Cost: Free (using equipment you have)

Reviewed by Meg Flores

You've probably grabbed a box of mac and cheese during a hunger emergency, only to realize you're out of milk. No milk, no problem. Skip the watery plan B and the late-night store run. The trick is not kitchen magic, it is understanding what makes sauces creamy and which easy swaps beat the box directions by a mile.

Difficulty: Novice Time: 10 seconds to learn, lifetime to benefit Cost: $0 (uses your existing grater)

Difficulty: Novice Time: 10 minutes per order Cost: Saves $5-25 per order

5 Trader Joe's Protein Hacks That Transform Your Meals in Minutes

Freeze Coffee Beans Like a Pro: 4 Easy Steps to Lock in Freshness for Months

Difficulty: Novice Time: 5-60 minutes per hack Cost: ~$0-15 (using common ingredients)

Reviewed by: Jame Jimenez

Difficulty: Novice Time: 2-3 hours weekly for planning and prep Cost: £50 weekly for family of four

Reviewed by Julianne Ngirngir

Picture this: you're scrolling through TikTok when suddenly your feed is flooded with the same mesmerizing video—someone calmly assembling what looks like deconstructed sushi in a bowl. Welcome to the Emily Mariko phenomenon. In 2021, a TikToker named Emily Mariko whipped up a salmon rice bowl that would become the internet's latest obsession. Her simple leftover makeover has garnered over 40 million views and spawned countless recreations, transforming how millions think about leftovers. The...

Ever wonder how to squeeze more flavor, value, and satisfaction out of your McDonald's breakfast run? Whether you're rushing to work or treating yourself to a weekend morning meal, there are clever ways to transform basic menu items into something spectacular. Former McDonald's Corporate Chef Mike Haracz has shared insider tips, and savvy customers have discovered ordering tricks that can save money while delivering better taste. These breakfast sandwich hacks range from simple substitutions to...

Difficulty: Novice Time: 15 minutes Cost: Free Savings: Up to $500 annually

Difficulty: Novice Time: 2-60 minutes per recipe Cost: Free with meal plan to $6 per serving

Difficulty: Novice Time: 30 minutes setup, ongoing savings Cost: Free (saves £5-15 per visit)

A friend asked me the other day what kitchen tool I most frequently use. After my chef's knife, I told him that it had to be my cast-iron skillet. He was a little confused and asked what I used it for other than pancakes and bacon. I told him this: everything.

We like our Egg McMuffins around here, albeit homemade with our preferred ingredients: whole wheat (or homemade sourdough) English muffins, a slice of thick Tillamook cheddar cheese, a meat, perhaps, like Canadian bacon, and finally — that perfectly-fried, perfectly-shaped egg.

When I first started cooking, if I saw lemon juice or zest in a recipe, I almost always left it out. Unless it was a main component, I never thought it made much of a difference in the dish's overall flavor — but I couldn't have been more wrong.

There's an ongoing debate about whether or not it's safe or even desirable to rinse meat before cooking it. Many fall into the anti-rinsing camp, saying that it's not effective at dislodging bacteria, especially on poultry, as we've discussed before. Meanwhile, some argue that rinsing certain meats, like bacon, can rinse away excess surface salt and may reduce shrinkage — though evidence is strictly anecdotal.

Sushi rolls, known as makizushi in Japanese, are only limited by your imagination — and your ability to roll them neatly, of course. While it may seem like a lot of effort, rolling sushi is a snap if you have the right tools.

People will go to amazing lengths to make a grilled cheese sandwich. They'll use irons, waffle makers, or whatever appliance gets hot enough to marry golden, crisp bread with oozy, molten cheese.

Kitchens smell, and whether you find the smell tolerable or revolting is entirely up to you.

Want to show all your foodie friends that you're really in the know? Then it's time to master the art of making edible dirt. Chefs are finding ways to dry, char, and combine various foodstuffs to give the appearance of actual dirt — only with a rich, savory taste.

Everyone talks about how great sliced bread is, but there's nothing better than the taste of a just-baked loaf of crusty French bread. Like most beautiful things in life, however, the beauty of the baguette doesn't last. The next day, it's rock-hard and good for very little except for croutons or breadcrumbs. But there is a trick to make it taste fresh again.