Many cooks store their pans and lids in a single cabinet or drawer. To keep the lids from sliding around and under the pans, install a slender expansion curtain rod at the front. Stand the lids up straight against the rod so they are within sight and reach and don’t go sliding around.
When freezing raw meat that you’re planning to cook later, wrap the meat in plastic wrap, place it in a zipper-lock freezer bag, and then cut off the grocery label and put it inside the bag, facing out. You’ll know the exact cut, weight, and (most importantly) the date you bought it.
Since so-called fruit flies are actually vinegar flies that are attracted to the odor of fermenting fruits and vegetables, here’s a simple solution to get rid of the annoying bugs. Place a few drops of dish soap in a small bowl of vinegar on the counter and stir it. The vinegar lures the flies into the bowl, and the soap breaks the surface tension, so flies are sucked down into the liquid rather than floating on top and making a speedy getaway.
When preparing a salad for a potluck or a packed lunch, it’s best to dress it once you arrive at your destination to prevent it from going limp. To transport a small amount of dressing easily, use an empty spice bottle. The small size and tight seal makes it the perfect container for the job.
Like these? See more quick tips at Cook's Illustrated.