Video: Freezing unused whipped cream is a great way to store it for later use, but it also allows you to cut it into adorable, fun shapes - perfect for topping warm, rich mugs of cocoa.

Dear Lifehacker, I've heard cow's milk is actually bad for you, or at least not beneficial when compared to the many alternative options. But if I shouldn't drink milk, what's the best alternative? Are any of them good? I've heard good and bad things about most, so how do I decide?

Most of us have a knife block in our kitchen, but not everyone has the knowledge of a master chef. When you need to peel, chop or serate something, it pays to use a knife that was designed for the task at hand. This graphic explains the proper use of the nine main types of kitchen knife, along with a few useful tips.

We Indians love our fermented food, from the crumbly steamed dhokla and fluffy white idlis, to the fried wadas and the flavourful kadhi. One of the staples, preferred in the southern part of the country but relished all over, is the humble dosa. This protein-rich crepe is made from a fermented batter of urad dal (split black gram) and rice.

I spent a semester in Italy as a 19-year-old reprobate and thought I have many wonderful food-related memories, drunkenly consuming kebabs at four in the morning is probably the most visceral. (Hilariously, the word Italian word for "onions" and the Italian word for "horses" are very similar. Guess which one I always ordered?).

The best-tasting food is the kind that comes from your own efforts, because victory tastes oh-so-sweet. Conquer KFC-style fried chicken, smoky barbecue, wood-fired pizza, five-minute bread and other DIY delicacies with these great food-focused projects.

There are many ways to enjoy the sweet treat that is corn, but did you know that you don't even need to cook it? It's true. Fresh, sweet corn tastes fantastic right off of the cob, no heat required.

Keeping your freezer stocked with ready-to-eat meals and leftovers you would otherwise throw out is a great way to save time, energy and money. Make sure you actually use that food by doing a freezer cleanse at least twice a year.

Applying a thin coat of oil to your cast iron after cleaning is an essential step to keeping it pretty and functional. There's nothing wrong with pouring it straight from the bottle, but you can over-pour and, if you don't fully wipe up the excess, end up with sticky residue.

Wasteful packaging is an inescapable part of drawing breath in a capitalist society but, for a variety of reasons, most people can't alter their food choices based solely on the materials that contain it. This is why I reuse food packaging whenever I can: sure, it cuts down on waste, but I also get to stock up on storage containers for free.

The circumstances surrounding death are always a surprise. Even when it isn't sudden, when it has been expected for weeks - months, even - there is always the shock of absence and loss, and the overwhelming feeling that comes with all of the details that need to be tended to while in the throes of grief.

It's in those moments that people tend to neglect their own well being, as self-care often ends up as a last priority after taking care of children and sorting out funeral arrangements.

Mashed potatoes are one of those seemingly simple dishes that can go wrong in a myriad of ways. Without proper care, they can turn lumpy, gluey and bland. There are, however, steps you can take and pitfalls you can avoid to ensure your mashers come out smooth, velvety and delightfully fluffy.

Poached eggs are the super stars of brunch and the heroes of salads that eat like a meal, but many a home cook is put off by the process of cooking one. If you are skittish about dropping a raw egg into simmering water, relax, it's not as hard as it's cracked up to be.

Kitchen sinks are usually thought of as something that you clean things in, not something that needs cleaning itself, but organisational guru Marla Cilley - also known as the Fly Lady - swears that a sparkling sink is the key to a happier, more organised kitchen.

I like company. I don't even mind unexpected, last-minute, "hey, I'm in your neighbourhood" company. In fact, if I am home, I am almost always ready to receive guests, but my kitchen is another story. But even if there is a pile of dishes in the sink and a weird smell hovering in the air, I can get it in decent shape in about 10 minutes. Here's how I do it.

Plastic wrap is perhaps the most infuriating, but necessary kitchen item in existence. Though buying the good stuff at a restaurant supply store makes it less infuriating, where you store it can also affect how difficult it is to handle.

There's no need to spend money on packaged salad dressing when making your own, preservative-free version is easy. This handy infographic from Jess Dang at CookSmarts will help you make a variety of dressings.

If you've happened to visit Pinterest in the last five years or so, you have no doubt seen a recipe or 10 for some iteration of three-ingredient, no-knead bread. These recipes are popular for good reason. Not only are these loaves extremely impressive for the amount of work they demand, they are excellent vehicles for any odds and ends you wish to rid your fridge of, from a handful of cheese to lonely fruits and vegetables.

It's no secret that Rick and Morty fans are obsessed with McDonald's "Szechuan Sauce", a limited edition Mcnugget dipping sauce that came out in 1998 to promote the Disney film Mulan. If you want to find out what all the fuss is about, this DIY recipe is pretty damn delicious.