Use a bottle opener to open jars. Just lift the edge of the lid until you hear the pop, then unscrew normally.

Make balls of dough, then freeze them. That way, you have ready to make cookies any time. (Oh, great. There goes my diet!)

Put a slice of bread in a container of brown sugar to keep the sugar from hardening into clumps.

Instead of wasting broth, freeze it in ice cube trays. That way, it doesn’t go bad and you have small servings ready.

Don’t buy a funnel and waste space. Instead, use an envelope with a corner cut off.

If you ever have leftover wine (unlikely), freeze it in plastic bags so you can use it later for cooking.

To keep leftover guacamole from turning brown, put it in a container and then slowly add water to the top. That stops the guac from reacting with the oxygen. When you want to eat it, just pour the water out.

Easily dice a mango by keeping the fruit attached to the skin, cutting a grid in it with a knife and then inverse the slices and cut off the cubes.

Melt store-bought truffles in milk to make your own high quality hot chocolate.

If a recipe calls for room temperature eggs, warm yours up by letting them sit in a bowl of warm water.

Blend an egg and a cup of oil to make your own mayo.

Use a bundt pan to stabilize a cooked ear of corn so you can cut off the kernels.

Instead of scooping out ice cream helpings at a party, dip the carton of ice cream in warm water for 15-30 seconds. Then, invert the ice cream container on a plate. Then, cut through the block of ice cream with a knife after running it under hot water.

You can also run a knife under hot water to cut perfect slices of cake.

Make speedy frosting by putting a marshmallow on top of each cupcake about five minutes before the timer is supposed to go off.

Grate your butter to soften it faster.

Press a hole in the center of your burger so it cooks evenly.