Don't throw away sparkling wine or champagne that's gone flat. Restore the bubbles by dropping a raisin or two into the bottle. The natural sugars will work magic.
If you need only a few drops of lemon juice, avoid cutting the lemon in half — it will dry out quickly that way. Instead, puncture the fruit with a metal skewer and squeeze out exactly what you require.
To keep herbs tasting fresh for up to a month, store whole bunches, washed and sealed in plastic bags, in the freezer. When you need them, they'll be easier to chop, and they'll defrost the minute they hit a hot pan.
Believe it or not, honey is the only nonperishable food substance, so don't get rid of the stuff if it crystallizes or becomes cloudy. Microwave on medium heat, in 30-second increments, to make honey clear again.
There's nothing more frustrating than over-salting a soup or stew you've spent countless hours—and countless dollars in ingredients—making. Try adding wedges of raw potato or apple to absorb the salt. Simmer for 10 minutes or so, then remove the wedges. If your soup is still too salty, sprinkle in a spoonful of sugar. If that doesn't work, a dash of apple-cider vinegar may do the trick. Finally, try diluting with water or low-sodium broth.
And don't despair about soup that's too fatty—it can be fixed. If you have time, put the pot of soup in the refrigerator, wait 30 minutes, then skim the grease from the top and reheat. If you're short on time, add a few ice cubes and remove them as soon as you see grease sticking to them. Or try tossing a large lettuce leaf into the pot to absorb any extra oil. Discard the leaf once it looks limp.
If you burn milk while heating it on the stove, add a pinch of salt to temper the scorched smell and taste.
Marinate inexpensive cuts of meat in at least one of the following: beer; vinegar; or citrus, papaya, tomato, or pineapple juices. These liquids contain enzymes or acids that will combat the meat's toughness.
If you burn gravy and don't have enough time—or pan drippings—to start from scratch, stir in a teaspoon of smooth peanut butter for each cup of gravy. This should eliminate any burned taste.
To ripen fruit overnight, place it in a paper bag with an apple. Apples release ethylene gas that hastens the maturing process of other fruits.
No need to pour a pot of leftover brewed coffee down the drain. Freeze the liquid in ice-cube trays to add to iced coffee instead of regular ice cubes. Your coffee won't lose its potency as the cubes melt.
Because plastic food containers are porous, they frequently retain odors even after washing. Store them with crumpled-up black-and-white newspaper inside to absorb odors. Then give containers a rinse before using again.
To save a scorched pan, sprinkle the burned bottom with baking soda, then add four to five tablespoons salt, plus enough water to cover, and let stand overnight. Scrape out charred remains with a rubber spatula.
