30 Genius Tricks To Make Cooking EASY

Congratulations! You've made dinner — only to face a mess of a kitchen, a sink full of dishes, and another hour spent cleaning when you could've been watching Netflix. Such is the reason takeout exists, right?Of course, you end up paying for that convenience factor. Who can afford a $15-$20 minimum every single night of the week? So, we've come up with 30 genius tricks to make cooking insanely easy, vetting tips from the International Culinary Center, pastry chefs, line cooks, and yes, our own parents. Our goal? Saving you time, money, and perhaps a nicked finger or two.

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Congratulations! You’ve made dinner — only to face a mess of a kitchen, a sink full of dishes, and another hour spent cleaning when you could’ve been watching Netflix. Such is the reason takeout exists, right? Of course, you end up paying for that convenience factor. Who can afford a $15-$20 minimum every single night of the week? So, we’ve come up with 30 genius tricks to make cooking insanely easy, vetting tips from the International Culinary Center, pastry chefs, line cooks, and yes, our own parents. Our goal? Saving you time, money, and perhaps a nicked finger or two.

 

The Problem: You want to heat up leftoversThe Solution: This infographicThe microwave might've been your best friend in college, but certain foods take a little more finesse. You wouldn't want to ruin your perfectly good steak or waste a good amount of fries. So the best way to reheat is to deal with the main issue — either too much moisture, or too little. Save this infographic (see a larger version here) for when you need to reheat muffins, steak, pastas, and even pizza (though with that last one, you can most likely eat it cold and it will be delicious). .

THE PROBLEM: YOU WANT TO HEAT UP LEFTOVERS

The Solution: This infographic The microwave might’ve been your best friend in college, but certain foods take a little more finesse. You wouldn’t want to ruin your perfectly good steak or waste a good amount of fries. So the best way to reheat is to deal with the main issue — either too much moisture, or too little. Save this infographic (see a larger version here) for when you need to reheat muffins, steak, pastas, and even pizza (though with that last one, you can most likely eat it cold and it will be delicious).

 

The Problem: Your cutting board keeps slippingThe Solution: Place a damp paper towel underneath itThis is the oldest trick in the (pro) book — always lay a damp paper towel or a thin cotton towel under your cutting board. The resulting friction will keep that cutting board in place, which is all the better when you're dicing tomatoes, chopping onions, or otherwise putting your fingers at risk. .

THE PROBLEM: YOUR CUTTING BOARD KEEPS SLIPPING

 The Solution: Place a damp paper towel underneath it This is the oldest trick in the (pro) book — always lay a damp paper towel or a thin cotton towel under your cutting board. The resulting friction will keep that cutting board in place, which is all the better when you’re dicing tomatoes, chopping onions, or otherwise putting your fingers at risk.

 

The Problem: Your knives are never sharpThe Solution: A ceramic mug (or bowl)Typically the problem with knives isn't that they're not sharp — it's that they're not straight. You can easily straighten your knife with the bottom of a ceramic bowl or cup, running the blade against the rough portion to straighten it. Take care of your knives, too — straighten regularly, bring to a sharpener every six months or so, and don't store them directly in a drawer (use a knife block or magnetic strip, or buy knife guards). .

THE PROBLEM: YOUR KNIVES ARE NEVER SHARP

The Solution: A ceramic mug (or bowl)Typically the problem with knives isn’t that they’re not sharp — it’s that they’re not straight. You can easily straighten your knife with the bottom of a ceramic bowl or cup, running the blade against the rough portion to straighten it. Take care of your knives, too — straighten regularly, bring to a sharpener every six months or so, and don’t store them directly in a drawer (use a knife block or magnetic strip, or buy knife guards).

 

The Problem: Your pots keep boiling overThe Solution: A wooden spoonThis old grandma's trick has saved many a stove from overflowing with starchy water. Anytime you're boiling pasta or beans, place a wooden spoon over the top of the pot. The science behind it? Well, bubbles are unstable forms, so a spoon will destabilize the bubbles because of its hydrophobic surface. Plus, since bubbles are filled with steam, if they touch something that's below boiling temperature, the steam will condense back to liquid and break the surface tension (which is causing the bubbles to foam up).Naturally, once the wooden spoon soaks in more steam and heats up, it won't be as repellent and effective. Your next step, if you really must boil pasta for that long, would be adding a drop or two of olive oil, which would help break the surface tension as well. .

THE PROBLEM: YOUR POTS KEEP BOILING OVER

 The Solution: A wooden spoon This old grandma’s trick has saved many a stove from overflowing with starchy water. Anytime you’re boiling pasta or beans, place a wooden spoon over the top of the pot. The science behind it? Well, bubbles are unstable forms, so a spoon will destabilize the bubbles because of its hydrophobic surface. Plus, since bubbles are filled with steam, if they touch something that’s below boiling temperature, the steam will condense back to liquid and break the surface tension (which is causing the bubbles to foam up).Naturally, once the wooden spoon soaks in more steam and heats up, it won’t be as repellent and effective. Your next step, if you really must boil pasta for that long, would be adding a drop or two of olive oil, which would help break the surface tension as well.

The Problem: Your lovely loaf of bread has gone staleThe Solution: Add waterIf you have a partially eaten loaf of bread, turn it cut-side down under water, and let the water run through it, as seen in this Rachael Ray clip. Then, wrap it in tin foil, and warm at 200 degrees to your liking. Voila! As good as fresh bread.If you have bread slices, this might be a bit trickier. You can't revive the bread, per se, but you can incorporate the crustiness into your next meal. Place the slices under chicken while roasting (to soak up all the gorgeous flavors), toss a slice atop French onion soup (before the cheese), or make gourmet croutons by toasting bread pieces mixed with olive oil and spices. If you don't want to even bother with cooking, make bread crumbs by grating the bread or putting it into a food processor. Freeze and use when ready. .

THE PROBLEM: YOUR LOVELY LOAF OF BREAD HAS GONE STALE

The Solution: Add water If you have a partially eaten loaf of bread, turn it cut-side down under water, and let the water run through it, as seen in this Rachael Ray clip. Then, wrap it in tin foil, and warm at 200 degrees to your liking. Voila! As good as fresh bread. If you have bread slices, this might be a bit trickier. You can’t revive the bread, per se, but you can incorporate the crustiness into your next meal. Place the slices under chicken while roasting (to soak up all the gorgeous flavors), toss a slice atop French onion soup (before the cheese), or make gourmet croutons by toasting bread pieces mixed with olive oil and spices. If you don’t want to even bother with cooking, make bread crumbs by grating the bread or putting it into a food processor. Freeze and use when ready.

 

The Problem: Onions make you cryThe Solution: A slice of breadThe ultimate fix to this annoying kitchen problem might be contacts or onion goggles (or having someone else slice them for you), but if those are out of the question, you can try slicing an onion with a slice of bread in your mouth. Onions contain amino acid sulfoxides, which react when cut to produce a sulfur gas — which wafts up, meets the water in your eyes, and forms sulfuric acid. Ouch. Tears and sniffling ensue.Having a slice of bread in your mouth helps stop the sulfur gas from reaching your eyes in the first place, as the gas dissipates through the bread and is breathed into your mouth. But if you're extra worried, try chilling your onions before cutting them, as the enzymes are less reactive when cold. Some folks recommend putting your onions in an ice water bath two hours before slicing, and peeling them under cold water before slicing them with a sharp knife. Clean cuts will cause less of a reaction, meaning less sulfur gas, and less pain. .

THE PROBLEM: ONIONS MAKE YOU CRY

 The Solution: A slice of bread The ultimate fix to this annoying kitchen problem might be contacts or onion goggles (or having someone else slice them for you), but if those are out of the question, you can try slicing an onion with a slice of bread in your mouth. Onions contain amino acid sulfoxides, which react when cut to produce a sulfur gas — which wafts up, meets the water in your eyes, and forms sulfuric acid. Ouch. Tears and sniffling ensue. Having a slice of bread in your mouth helps stop the sulfur gas from reaching your eyes in the first place, as the gas dissipates through the bread and is breathed into your mouth. But if you’re extra worried, try chilling your onions before cutting them, as the enzymes are less reactive when cold. Some folks recommend putting your onions in an ice water bath two hours before slicing, and peeling them under cold water before slicing them with a sharp knife. Clean cuts will cause less of a reaction, meaning less sulfur gas, and less pain.

 

The Problem: Your hands smell like garlicThe Solution: Stainless steelGrab a stainless steel pot or spoon (or even this stainless steel bar) and rub your hands against the metal under cold water. The theory behind this trick is that the sulfuric compounds in garlic bind to the ions on stainless steel surfaces, lifting away the tiny particles of garlic from your hands. The cold water helps by shrinking your pores to keep the garlic oils out. .

THE PROBLEM: YOUR HANDS SMELL LIKE GARLIC

The Solution: Stainless steel Grab a stainless steel pot or spoon (or even this stainless steel bar) and rub your hands against the metal under cold water. The theory behind this trick is that the sulfuric compounds in garlic bind to the ions on stainless steel surfaces, lifting away the tiny particles of garlic from your hands. The cold water helps by shrinking your pores to keep the garlic oils out.

 

The Problem: Mincing takes foreverThe Solution: Make the microplane your best friendA handy microplane is the ultimate multitasker in the kitchen. It's the perfect zester for citrus and the fastest cheese grater, and quickly churns out freshly grated spices and condiments (like nutmeg, cinnamon, or horseradish). You can grate fresh chiles into pasta, ginger into soups and stir-fry, and best of all, garlic. That's right, no more mincing garlic — with a microplane, you can easily make garlic purée to add into mayonnaise, sauces, and more. Of course, be careful with the stuff. Grated garlic is notoriously more pungent than minced. .

THE PROBLEM: MINCING TAKES FOREVER

 The Solution: Make the microplane your best friend A handy microplane is the ultimate multitasker in the kitchen. It’s the perfect zester for citrus and the fastest cheese grater, and quickly churns out freshly grated spices and condiments (like nutmeg, cinnamon, or horseradish). You can grate fresh chiles into pasta, ginger into soups and stir-fry, and best of all, garlic. That’s right, no more mincing garlic — with a microplane, you can easily make garlic purée to add into mayonnaise, sauces, and more. Of course, be careful with the stuff. Grated garlic is notoriously more pungent than minced.

 

The Problem: You put too much salt in your soupThe Solution: Toss a whole potato in thereIf you need a quick fix for too salty soups, peel a whole potato and toss it in. It'll soak up the extra salt — and if you need it, add starch for a thicker texture. Fish it out once boiled. .

THE PROBLEM: YOU PUT TOO MUCH SALT IN YOUR SOUP

 The Solution: Toss a whole potato in there If you need a quick fix for too salty soups, peel a whole potato and toss it in. It’ll soak up the extra salt — and if you need it, add starch for a thicker texture. Fish it out once boiled.

 

The Problem: Cutting multiple tomatoes at onceThe Solution: A serrated knife and two deli container lidsPlace your cherry tomatoes between two lids, and carefully hold them in place with your non-dominant hand. Using your dominant hand, guide a serrated knife between the lids, slicing through the tomatoes. You won't smush all the juice out, and you'll get nicely halved results. .

THE PROBLEM: CUTTING MULTIPLE TOMATOES AT ONCE

The Solution: A serrated knife and two deli container lids Place your cherry tomatoes between two lids, and carefully hold them in place with your non-dominant hand. Using your dominant hand, guide a serrated knife between the lids, slicing through the tomatoes. You won’t smush all the juice out, and you’ll get nicely halved results.

 

The Problem: Mashed potatoes, tired armsThe Solution: A mesh sieveFor an incredibly smooth purée, simply boil your potatoes (or yams or celery root) and push them through a sieve with the back of a spoon or spatula. No need to mash with a fork, toss in a blender, or spend money on a potato masher. Steak and potatoes just got way easier. .

THE PROBLEM: MASHED POTATOES, TIRED ARMS

 The Solution: A mesh sieve For an incredibly smooth purée, simply boil your potatoes (or yams or celery root) and push them through a sieve with the back of a spoon or spatula. No need to mash with a fork, toss in a blender, or spend money on a potato masher. Steak and potatoes just got way easier.

 

The Problem: Dry roast chickenThe Solution: WaterGetting the perfect, juicy roast chicken is definitely a process, but one way to ensure juicy meat is to roast the chicken with some water. When roasting the bird, put a quart of water into a separate pan and place in the oven, as the teachers at the ICC will do. Not only will the extra water keep the meat from drying out, it will also prevent chicken fat from splattering. If you want to baste the chicken with some white wine without rinsing off the aromatic herbs, we recommend placing some wine and lemon in a spray bottle and misting the bird. Finally, once the chicken is done, try not to cover it. If covered, the meat will steam up and taste reheated, letting all your hard work go to waste. .

THE PROBLEM: DRY ROAST CHICKEN

The Solution: Water Getting the perfect, juicy roast chicken is definitely a process, but one way to ensure juicy meat is to roast the chicken with some water. When roasting the bird, put a quart of water into a separate pan and place in the oven, as the teachers at the ICC will do. Not only will the extra water keep the meat from drying out, it will also prevent chicken fat from splattering. If you want to baste the chicken with some white wine without rinsing off the aromatic herbs, we recommend placing some wine and lemon in a spray bottle and misting the bird. Finally, once the chicken is done, try not to cover it. If covered, the meat will steam up and taste reheated, letting all your hard work go to waste.

 

THE PROBLEM: SEPARATING EGG YOLKS IS A PAIN

The Solution: A water bottle Pros might just use the egg shells to separate egg yolks from egg whites, but if you’re not careful, you’ll break at least one. Luckily, this trick just requires a single plastic water bottle and a few bowls. Crack open your eggs, grab the water bottle, and use the suction to easily (and gently!) grab those egg yolks out of there. Then squeeze the yolks out into a separate bowl.

 

The Problem: Are your eggs still fresh?The Solution: WaterGrab a pot and fill it halfway with water, then drop your egg in. If it sinks, it's still good. If it floats, toss it. Turns out, eggshells are porous, meaning that over time, air will pass through the shell into the egg. If the egg floats, that means there's too much air inside. .

THE PROBLEM: ARE YOUR EGGS STILL FRESH?

The Solution: Water Grab a pot and fill it halfway with water, then drop your egg in. If it sinks, it’s still good. If it floats, toss it. Turns out, eggshells are porous, meaning that over time, air will pass through the shell into the egg. If the egg floats, that means there’s too much air inside.

 

THE PROBLEM: PEELING AN EGG TAKES TIME

The Solution: Blow it out Hard-boiled eggs are ridiculously easy to make, but peeling them can slow you up. This trick makes it fun — just peel away the shell at the top and bottom of the egg, place one end to your mouth, and blow. It’ll just pop right out (as seen in the video). To make it even easier, use a pin to prick a tiny hole at the bottom of the egg right before boiling — the water will seep in and help separate the egg from the shell.

 

The Problem: Your vegetables get soggyThe Solution: Paper towelsKeeping produce fresh requires a delicate balance of moisture — too much moisture will often make your precious kale rot. So the best solution is to wrap your celery, broccoli, cucumbers and other greens with a paper towel before storing them in a plastic bag. They won't last forever, but they'll last longer than usual. .

THE PROBLEM: YOUR VEGETABLES GET SOGGY

The Solution: Paper towels Keeping produce fresh requires a delicate balance of moisture — too much moisture will often make your precious kale rot. So the best solution is to wrap your celery, broccoli, cucumbers and other greens with a paper towel before storing them in a plastic bag. They won’t last forever, but they’ll last longer than usual.

 

The Problem: You have too many extra herbsThe Solution: Olive oil and an ice trayYou may have seen this trick around on Pinterest, and there's a reason why — it's the easiest way to save that beautiful seasonal basil (other than pesto, obviously). It's also works for a number of other herbs, such as thyme, chives and rosemary. Simply chop up your herbs, divide them in an ice cube tray, and cover with olive oil. Wrap in plastic wrap, freeze, and pop out individual cubes when you need a little touch of green in your meal. They'll dissolve easily into sauces and on a pan, and retain the fresh flavors of summer, all year long. .

THE PROBLEM: YOU HAVE TOO MANY EXTRA HERBS

The Solution: Olive oil and an ice tray You may have seen this trick around on Pinterest, and there’s a reason why — it’s the easiest way to save that beautiful seasonal basil (other than pesto, obviously). It’s also works for a number of other herbs, such as thyme, chives and rosemary. Simply chop up your herbs, divide them in an ice cube tray, and cover with olive oil. Wrap in plastic wrap, freeze, and pop out individual cubes when you need a little touch of green in your meal. They’ll dissolve easily into sauces and on a pan, and retain the fresh flavors of summer, all year long.

 

The Problem: Your avocado is turning brownThe Solution: Olive oilThe trick here is to address the problem: Avocados turn brown because of oxidization, so to limit that people tend to use plastic wrap or some lemon. The best seal, however, is actually olive oil — rub some over the cut side, store in a plastic bag, and your avocado will stay green longer. .

THE PROBLEM: YOUR AVOCADO IS TURNING BROWN

The Solution: Olive oil The trick here is to address the problem: Avocados turn brown because of oxidization, so to limit that people tend to use plastic wrap or some lemon. The best seal, however, is actually olive oil — rub some over the cut side, store in a plastic bag, and your avocado will stay green longer.

 

The Problem: Your white wine is still warmThe Solution: Freeze some fruitNo one wants a super watered-down or warm drink — two of the worst things you can do to alcohol. Luckily, there's a whole wide world of ice cube substitutes out there — frozen grapes for white wine, frozen pickle juice for your Bloody Mary, and frozen raspberries to toss into champagne. .

THE PROBLEM: YOUR WHITE WINE IS STILL WARM

The Solution: Freeze some fruit No one wants a super watered-down or warm drink — two of the worst things you can do to alcohol. Luckily, there’s a whole wide world of ice cube substitutes out there — frozen grapes for white wine, frozen pickle juice for your Bloody Mary, and frozen raspberries to toss into champagne.

 

What's more, fancy ice cubes aren't just for alcoholic drinks — lemon juice is great in iced tea, leftover coffee in iced coffee. For the whiskey drinkers in your family, simply freeze a water balloon, cut away the rubber, rinse, and you've got a giant sphere to slowly dissolve in your drink, leaving your whiskey barely diluted. For gorgeous, clear ice cubes, boil your water first before freezing. .

WHAT’S MORE, FANCY ICE CUBES AREN’T JUT FOR ALCOHOLIC DRINKS –

Lemon juice is great in iced tea, leftover coffee in iced coffee. For the whiskey drinkers in your family, simply freeze a water balloon, cut away the rubber, rinse, and you’ve got a giant sphere to slowly dissolve in your drink, leaving your whiskey barely diluted. For gorgeous, clear ice cubes, boil your water first before freezing.

 

The Problem: You spilled red wine...on a white shirtThe Solution: SaltWho knew? This tableside staple is great at getting rid of red wine stains. Pour a pile of salt onto the stain immediately, then watch as the salt absorbs the liquid. Leave it overnight, then take your shirt to the cleaners in the morning. Fun fact: Salt is also a great way to clean up raw eggs if you drop them, as it soaks up all the sticky, gooey egg whites. .

THE PROBLEM: YOU SPILLED RED WINE… ON A WHITE SHIRT

The Solution: Salt Who knew? This tableside staple is great at getting rid of red wine stains. Pour a pile of salt onto the stain immediately, then watch as the salt absorbs the liquid. Leave it overnight, then take your shirt to the cleaners in the morning. Fun fact: Salt is also a great way to clean up raw eggs if you drop them, as it soaks up all the sticky, gooey egg whites.

 

The Problem: You always break wine glassesThe Solution: Don't hand drySure, the pros know how to polish a wine glass spotlessly — but in the real world, nobody's got time for that. So don't even try drying them by hand; instead, clean the glasses in hot water, then place them upside down on a cooling rack or oven rack. Don't have one? Elevate the glasses by placing them upside down on two chopsticks. Once dry, just polish up the edge of the glasses with a clean towel. .

THE PROBLEM: YOU ALWAYS BREAK WINE GLASSES

The Solution: Don’t hand dry Sure, the pros know how to polish a wine glass spotlessly — but in the real world, nobody’s got time for that. So don’t even try drying them by hand; instead, clean the glasses in hot water, then place them upside down on a cooling rack or oven rack. Don’t have one? Elevate the glasses by placing them upside down on two chopsticks. Once dry, just polish up the edge of the glasses with a clean towel.

 

The Problem: Your sponges are grossThe Solution: The microwaveThe microwave isn't just for heating up food — the heat also helps disinfect household cleaning supplies like dish rags and sponges. Simply wet your sponge and zap it for a few seconds; the heat will kill the germs, and the moisture from the sponge will help soften all the crusty grime in your microwave, making it easier to clean. Bonus: After washing dishes, use a binder clip to store your sponge upright, allowing all the water to evaporate quickly. .

THE PROBLEM: YOUR SPONGES ARE GROSS

The Solution: The microwave The microwave isn’t just for heating up food — the heat also helps disinfect household cleaning supplies like dish rags and sponges. Simply wet your sponge and zap it for a few seconds; the heat will kill the germs, and the moisture from the sponge will help soften all the crusty grime in your microwave, making it easier to clean. Bonus: After washing dishes, use a binder clip to store your sponge upright, allowing all the water to evaporate quickly.

 

The Problem: The smell of food lingersThe Solution: White vinegarIn tiny places, the smell of food will definitely stick around. Sure, you can burn a candle or simmer some cinnamon in water — but that will just cover up the smell, not eliminate it. Instead, put out a jar of white vinegar overnight (baking soda and coffee grounds will also work, but won't be as strong). Bacon smell, begone! .

THE PROBLEM: THE SMELL OF FOOD LINGERS

 The Solution: White vinegar In tiny places, the smell of food will definitely stick around. Sure, you can burn a candle or simmer some cinnamon in water — but that will just cover up the smell, not eliminate it. Instead, put out a jar of white vinegar overnight (baking soda and coffee grounds will also work, but won’t be as strong). Bacon smell, be gone!

 

THE PROBLEM: YOU NEED SOFTENED BUTTER, FAST

The Solution: A warm mug and a microwave No one really has time to set out a stick of butter to soften to room temperature. If you want spreadable butter for bread (or to bake cookies), simply cut up the butter into pieces and set them on a plate. Warm a cup in the microwave, turn it upside down over the butter, and let the heat do the trick.

 

The Problem: How do you butter a pan?The Solution: Save butter wrappersInstead of using a stick of butter, or even Pam, save butter wrappers. When you need to butter a pan, just take our the wrapper and rub the buttered side around. It's incredibly easy — especially when it comes to muffin tins. Of course, you could also spend some money on parchment paper, as the pros at the ICC do. It's equally effective, especially for cookies, and saves cleanup time. .

THE PROBLEM: HOW DO YOU BUTTER A PAN?

 The Solution: Save butter wrappers Instead of using a stick of butter, or even Pam, save butter wrappers. When you need to butter a pan, just take our the wrapper and rub the buttered side around. It’s incredibly easy — especially when it comes to muffin tins. Of course, you could also spend some money on parchment paper, as the pros at the ICC do. It’s equally effective, especially for cookies, and saves cleanup time.

 

The Problem: Your brown sugar is rock solidThe Solution: BreadLet's deal with the cause of the problem first: You're not storing your brown sugar correctly. First, since moisture evaporation is the culprit, make sure that the seal is airtight. Second, toss a slice of bread into the bag before sealing — the sugar should draw moisture out of the bread and stay soft. If you really want to spend some moolah, put some clean terra cotta into the bag (like these brown sugar bears) and call it a day.Need some sugar immediately? Put the brown sugar in a microwave-safe bowl and microwave on high with a glass of water next to it. Alternatively, cover the bowl with a wet paper towel before microwaving; the moisture should seep into the sugar and loosen it up. .

THE PROBLEM: YOUR BROWN SUGAR IS ROCK SOLID

The Solution: Bread Let’s deal with the cause of the problem first: You’re not storing your brown sugar correctly. First, since moisture evaporation is the culprit, make sure that the seal is airtight. Second, toss a slice of bread into the bag before sealing — the sugar should draw moisture out of the bread and stay soft. If you really want to spend some moolah, put some clean terra cotta into the bag (like these brown sugar bears) and call it a day. Need some sugar immediately? Put the brown sugar in a microwave-safe bowl and microwave on high with a glass of water next to it. Alternatively, cover the bowl with a wet paper towel before microwaving; the moisture should seep into the sugar and loosen it up.

 

THE PROBLEM: HAND-HELD MIXERS MAKE A MESS

The Solution: A paper plate Cut a few key incisions into a paper plate, fit the egg beaters through, and you’ve got a nifty cover for your mixing bowl. Who knows? Maybe you can even forgo an apron.

 

The Problem: You want the perfect cutThe Solution: Dental flossFor beautiful slices of cake, the ICC recommends warming your knife in hot water and drying it with a towel before making each slice. But if you're slicing a whole cake — or a soft round of Brie, or a log of cookie dough — unflavored dental floss will do the trick. Tighten the floss around your fingers and slowly move it through the cookie dough or cake. .

THE PROBLEM: YOU WANT THE PERFECT CUT

 The Solution: Dental floss For beautiful slices of cake, the ICC recommends warming your knife in hot water and drying it with a towel before making each slice. But if you’re slicing a whole cake — or a soft round of Brie, or a log of cookie dough — unflavored dental floss will do the trick. Tighten the floss around your fingers and slowly move it through the cookie dough or cake.

 

THE PROBLEM: YOU NEED TO DECORATE A CAKE — WITHOUT ICING

The Solution: Stencils. This is the easiest way to create gorgeous patterns on cakes. Simply cut out whatever patterns you like on paper, place the stencil over the cake, and sift powdered sugar or colored sugar on top. Even better, use lace doilies for even more intricate designs with half the work.
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