Use water on your fingers to easily nab stray eggshells.

Add a pinch of salt to your cutting board when slicing up herbs to keep them from sticking to your knife.

Soak mussels and clams in water with a few tablespoons of water for about 30 minutes to get rid of any sand or grit still inside.

When your brown sugar seems rock solid, sprinkle with water and cover with a damp paper towel, then microwave for 30 second intervals until soft.

Microwave lemons for 20-30 seconds and you’ll get a lot more juice out of ‘em.

Drop some ice cubes into your finished soup or stew to easily scoop out all the yucky fat.

And freeze the leftove rice in microwave safe bowls to easily enjoy later with a dash of water and few minutes in the microwave.

Rinse rice before preparing in order to avoid any clumps.

Don’t thaw your frozen steak before cooking. It will cook more evenly and taste much better.