food hacks

The Best Way To Assemble A Sandwich So It Doesn't Fall Apart

It’s not that hard to throw a sandwich together, but being more strategic in your sandwich layering strategy could make the difference between a sloppy sandwich and one that keeps its ingredients together as it should.

Get Perfect French Toast By Drying Your Bread In The Oven First

French toast is a classic breakfast staple, but it’s hard to get the perfect balance of moisture. Drying out your bread slices beforehand can keep the interior from getting too soggy.

The Best Way To Store Leftover Pizza In The Fridge

Pizza is the king of foods for many reasons, but the fact that leftovers are almost guaranteed is one of the best. For retaining optimum quality — and taking up as little space as possible — use this method.

Remove A Cucumber's Bitterness By Chopping And Rubbing The Ends

Cucumbers are a healthy snack, but they often have a bitter taste. You can get rid of this bitterness by thinly slicing off both ends and rubbing one piece against the cucumber.

Briefly: Jetsons Theme Park, Greek Grub, More Fart Science

Brief news items of note for Lifehacker readers, including: delicious Greek recipes, why humans fart, the amazing Jetsons theme park that never was.

Use The 'Reversal Technique' For Drip-Free Salmon Sushi [Video]

We have previously shown how to “Zebra” your sushi for fewer drips and better flavour distribution. However, this technique only really works with inside-out rolls. If you prefer traditional sushi with food on top of the rice, the sauce just sluices off. Here’s a simple hack for applying drip-free sauce to takeaway sushi with the precision of a katana-wielding ninja.

Cut Tomatoes Easier With A Serrated Knife

Unless you have a very sharp knife, cutting tomatoes is a messy affair. A serrated knife does better than most other knives.

Why Bottled Sauce Is So Hard To Pour (And How You Can Get It Out)

There’s something about tomato sauce (ketchup to our US cousins) that comes out of a glass bottle that just makes it taste better, but getting it out is a war of attrition. This is the science behind the conundrum, and how you can get it flowing.

Make Browned Butter In The Microwave Instead Of The Stove

Many recipes call for the nutty flavour of butter that’s been slightly burned, often called brown or browned butter. You can make it on the stovetop, but the microwave takes less time and has less risk of overcooking.

Boil Tofu Instead Of Pressing It To Reduce Moisture

For many recipes, firm tofu requires pressure to squeeze out the moisture. Pouring boiled salt water over the tofu gives you similar results in a fraction of the time.