You may think that because you wash your knives, you don't need to wash your knife block. Alas, gunk can build up quickly, so clean it every few weeks.
Once your pesto has been opened, you should close its lid tightly, store it in the refrigerator, and plan to finish it quickly: within three days is best.
You can incorporate bacon's smoky flavor directly into your biscuits; just take a simple buttermilk biscuit recipe, and replace the butter with bacon grease.
If you want to make a quick-cook lasagna but have heard negative things about no-cook pasta, then you need to read Mary Berry's tip to improve texture.
Ina Garten, queen of the Hamptons and our hearts, chooses a specific olive oil because she finds it less bitter. To eat like Garten, choose a California oil.
Have you ever wondered what celebrity chefs keep in their fridge? Carla Hall revealed that she always has a salad bar ready to go, among other things, in hers.
Wrinkly ginger is a sorry sight, and if you never manage to use it up in time, freezing this root and using it directly from frozen couldn't be easier.
Buttermilk is so versatile that you might not have trouble using it up, but once you open it, you ought to know when it goes bad and how to tell it's spoiled.
Storing ice cream where you can easily reach it seems convenient, but neglecting to store it in the best spot can lead to disappointing changes down the line.
Meal prep doesn't have to be a chore. You can build your own instant noodle jar for quick and easy lunches that are delicious, catered to your own tastes.
Canned tuna seems indestructible, but it only lasts for a long time if you store it wisely, and one unassuming spot in your kitchen can spoil it in no time.
Tequila has a reputation as a long-lasting spirit, but fans still ought to know how long an opened bottle lasts and how to protect it from deterioration.
If your stock of cheese often turns sad and moldy before you know it, try this vinegar and paper towel trick that can stave off the nasties for longer.
The best storage method for bananas mimics how they grow: hanging. This prevents bruising from the pressure of other bananas, as well as accelerated ripening.
Rotisserie chicken feels luxurious but won't break the bank. However, deboning it can be a pain. You can make it so much easier with only a plastic bag.
FIFO seems like a mysterious term, but this food storage mantra used by pro chefs couldn't be easier to understand and follow, saving you money and food waste.
If you live in a humid environment, or your kitchen regularly gets steamy, you may notice your salt caking in the shaker. To prevent this, simply add raw rice.
There's nothing quite like a beautifully charred corn on the cob, but the shucking involved, oy! Make your life easier with a simple tool: your microwave.
There are a few good places in your kitchen for storing olive oil, but the area near your stovetop is not one of them, despite how convenient it may be.
Do you have a surplus of sauce? Were you over exuberant with your spaghetti making, and now you're drowning in marinara? Don't let it mold! Use the freezer.