Most cabbage recipes call for you to remove the core and toss it (or compost it), but this is folly. According to Epicurious, a cabbage core "is a crunchy, radish-like vegetable part worth eating all on its own," and they have several tasty plans for it.

Kitchen cabinets have a habit of accumulating a lot little jars, most of which contain spices and seasonings. If you're worrying about working your way through them before they lose their flavour, make like the folks at Extra Crispy and use them to make some "ad-libbed teas".

A lot of recipes call for celery, but it's usually only a stalk or two, leaving you with a whole bunch of stringy, green sticks to use up. Luckily, Bon Appetit has come up with a whole bunch of uses for it, and not one of them involve ants or logs.