I know this newsletter focuses on recipes because you, our readers, want recipes. But every once in a while it’s good to focus on processes and procedures. To be really good at what we do, we always want to look for better ways to do things.

And so with that thought in mind, I share with you some very clever, and ultra-helpful processes and procedures that you may find to be a better way of doing things. See what you think:

Slow down rotting: Store tomatoes stem-end down to keep them from spoiling as quickly. This prevents air from entering and moisture from exiting the scar where the tomato once attached to the vine. Storing them at room temperature rather than in the fridge also makes them last longer and improves flavor.


Another way to keep cut fruit from browning: You know that a little squeeze of lemon juice can keep cut fruit (apple slices, for instance) from looking unappetizing. But another way to accomplish this is to mix one part honey to two parts water. Just as the citric acid and vitamin C in lemon juice slows the oxidation process that causes discoloration, the peptide in honey does the very same thing. Who knew?

Avoid plastic wrap frustration: Had enough of wrangling plastic wrap? Store the roll in the fridge or freezer. Chilling the wrap makes it easier to pull, cut, and transfer it from the roll to your bowl top.


Scoop out pumpkin and squash seeds fast and easy: Use your ice cream scoop. Because the edge of the scoop is sharp, it cuts through the fibery, slippery, gooey stuff inside the squash easier than your hand or a regular spoon can.


Skim the fat efficiently: Spoon out excess fat from stocks, stews, and sauces by skimming a few ice cubes (wrapped in a paper towel or cheese cloth) along the surface of the liquid. The ice helps the fat solidify, making it easier to remove with a spoon or a piece of toast.

Here’s on I wish I’d known 3 months earlier. Hull strawberries zippy-quick: Use a straw. Press a straw through the bottom of the berry until it breaks through the top and takes the hull (leaves and the white part of the center of the berry) with it. Remove any remaining leaves with your fingers.


Make grating soft cheeses easier and less messy: Before grating semisoft cheeses such as fontina and fresh mozzarella, freeze them for about 30 minutes.

Make cutting soft cheeses easier and less mess: To avoid smoothing soft cheeses (such as brie, goat cheese, and cream cheese) when slicing, use unflavored dental floss. This trick also works for cake and cookie dough logs!


Cut lots of cherry or grape tomatoes in half all at once: Just place them between two lids. Gently slice horizontally through the bunch of tomatoes while pressing down the top lid for perfectly halved tomatoes. What kind of lids? Large yogurt container lids or Rubbermaid® lids are two good options.


And one last time-saving, better way to do things. Don’t waste your time flipping: Honestly, you don’t always have to flip your food. When roasting items such as French fries and veggies, pre-heating your cookie sheet eliminates the need to flip halfway through. (This method isn’t suggested for baked goods like cookies, however—duh; they wouldn’t look so pretty.)