Kitchen Prep Hacks: 16 Little Tricks That Make Weeknight Dinner So Much Faster

Kitchen prep hacks are the small moves that make home cooks say, why did nobody tell me this sooner? One simple foil trick on Instagram earned about 831,000 likes, and an Epicurious video of meal prep hacks passed 400,000 views in two weeks. The reason is easy to see: most of the time we spend making dinner is not cooking at all. It is peeling, chopping, softening, shredding and cleaning up. Every slide below takes one of those slow jobs and makes it faster with things you already own, from a mason jar to a muffin tin. Each one has a short list of what you need and simple steps, plus a dish it helps with. Try two tonight and see how much time you get back..

Kitchen Prep Hacks Start With a Jar of Garlic

Peeling garlic one sticky clove at a time is the job everyone hates. Here is the fix that made people say why did no one tell me: break the head into cloves, drop them in a jar, close the lid and shake hard for about 20 seconds. The skins fall right off. It works best with fresh, firm garlic. Do you peel garlic A: one clove at a time or B: buy it already peeled?..

You will need: 1 head of garlic, 1 glass jar with a lid (or two metal bowls of the same size), a cutting board.

How to make it: 1. Press down on the head of garlic with your palm to break it into cloves. 2. Put the cloves in the jar. 3. Close the lid tight. 4. Shake hard for 15 to 20 seconds. 5. Pour out and pick the peeled cloves from the skins. 6. Shake any stubborn ones again, then use them in garlic bread or a pan sauce.

Peel Ginger With a Spoon

Ginger root is bumpy, and a peeler or knife takes off a lot of the good part. The edge of a regular teaspoon scrapes the thin skin away and follows every curve. You lose almost nothing, and it is safer than a knife. Freeze peeled ginger in a bag and grate it straight from frozen for stir fries and tea. Of all the kitchen prep hacks here, this one wastes the least food.

You will need: 1 piece fresh ginger, 1 metal teaspoon, a fine grater.

How to make it: 1. Hold the ginger firmly on a cutting board. 2. Hold the spoon with the bowl facing you. 3. Scrape the edge along the skin in short strokes. 4. Use the tip of the spoon to get into the bumps. 5. Rinse and pat dry. 6. Grate what you need and freeze the rest in a small bag.

Kitchen Prep Hacks for Corn: Use a Bundt Pan

Cutting corn off the cob usually sends kernels flying across the counter. Stand the cob in the center hole of a bundt pan and slice down. The pan holds the cob steady and catches every kernel in its ring. It is one of the kitchen prep hacks that makes summer corn salads and winter corn chowder so much easier. Do you buy corn A: fresh or B: frozen?

You will need: 4 ears cooked or raw corn, 1 bundt pan or tube pan, 1 sharp knife.

How to make it: 1. Husk the corn and remove the silk. 2. Stand one cob in the center hole of the bundt pan, tip down. 3. Hold the top of the cob firmly. 4. Slice downward close to the cob, turning it as you go. 5. Repeat with the rest of the cobs. 6. Pour the kernels from the pan into a bowl for salad, salsa or chowder.

Hull Strawberries With a Straw

Cutting the tops off strawberries with a knife wastes a lot of fruit. Push a sturdy straw up through the bottom of the berry and the green top pops right out with the tough core. The berry stays whole and pretty for dipping, and this is one of the kitchen prep hacks kids love to help with. A paper or reusable straw works fine.

You will need: 1 pound fresh strawberries, 1 sturdy straw (paper, metal or reusable), a bowl.

How to make it: 1. Rinse the strawberries and pat dry. 2. Hold a berry with the tip pointing down. 3. Push the straw into the tip and up through the center. 4. Keep pushing until the green top pops off. 5. Repeat with the rest. 6. Fill the hole with whipped cream or melted chocolate for a quick dessert.

Kitchen Prep Hacks for Bakers: Grate Frozen Butter

Flaky biscuits and pie crusts need cold butter in small pieces, and cutting it in by hand takes forever. Freeze a stick of butter for 30 minutes and grate it on the large holes of a box grater. The shreds mix into flour in seconds and stay cold, which means taller, flakier biscuits. Have you tried this one before?

You will need: 1 stick (1/2 cup) butter frozen 30 minutes, 1 box grater, 2 cups flour, 1 tablespoon baking powder, 1 teaspoon salt, 3/4 cup cold milk.

How to make it: 1. Mix the flour, baking powder and salt in a bowl. 2. Grate the frozen butter on the large holes right into the bowl. 3. Toss with a fork to coat the shreds. 4. Stir in the milk until just combined. 5. Pat out 1 inch thick and cut biscuits. 6. Bake at 450 F for 12 to 14 minutes.

Soften Butter Fast With a Warm Glass

The recipe says room temperature butter and you forgot to take it out. Fill a tall glass with very hot water, wait a minute, pour it out and dry it. Turn the warm glass upside down over a stick of butter on a plate. In about 5 minutes it is soft enough to cream, without melted spots from the microwave. Are you A: a planner or B: a last minute baker?

You will need: 1 stick cold butter, 1 tall glass that fits over the butter, very hot tap water, a plate, a towel.

How to make it: 1. Fill the glass with very hot water. 2. Let it sit 1 to 2 minutes to warm the glass. 3. Pour out the water and dry the glass. 4. Set the butter on a plate. 5. Cover it with the warm glass. 6. Wait 5 to 7 minutes, then use it for cookies or frosting.

Keep Herbs Fresh Like a Bouquet

Fresh herbs go slimy in the fridge drawer in a few days. Trim the stems and stand soft herbs like parsley and cilantro in a jar with an inch of water, like flowers. Cover loosely with a bag and keep them in the fridge. Basil is the exception: keep that jar on the counter. They can last a week or more this way, which makes it one of the easiest kitchen prep hacks to start with.

You will need: 1 bunch parsley or cilantro, 1 bunch basil, 2 glass jars, water, 1 loose plastic bag.

How to make it: 1. Trim 1/2 inch off the stems. 2. Pull off any wilted or yellow leaves. 3. Fill each jar with about 1 inch of water. 4. Stand the herbs in the jars. 5. Cover parsley and cilantro loosely with a bag and refrigerate. 6. Keep basil on the counter and change the water every 2 days.

Kitchen Prep Hacks for Leftover Herbs: Freeze Them in Oil

Bought a big bunch of rosemary for one recipe? Chop the leftovers, pack them into an ice cube tray and cover with olive oil. Freeze, then pop the cubes into a bag. Drop one straight into a hot pan for soups, roast potatoes or pasta sauce, and dinner tastes fresh even in January. Which herb do you waste most: A: cilantro, B: parsley or C: rosemary?

You will need: 1 cup chopped hearty herbs (rosemary, thyme, sage or parsley), about 1 cup olive oil, 1 ice cube tray, 1 freezer bag.

How to make it: 1. Wash and dry the herbs well. 2. Chop them finely. 3. Fill each tray cup about two thirds with herbs. 4. Pour olive oil over to cover. 5. Freeze overnight. 6. Pop out the cubes, store in a labeled bag and use within 3 months.

Crumple Parchment So It Fits Any Pan

Parchment paper springs back and slides around in round cake pans and baking dishes. Crumple the sheet into a tight ball, then open it up. It is now soft and stays put in any shape, from a loaf pan to a casserole dish. It makes lifting out brownies and lasagna much easier, and cleanup takes seconds.

You will need: 1 sheet parchment paper, any baking pan, cooking spray (optional).

How to make it: 1. Tear off a sheet bigger than your pan. 2. Crumple it into a tight ball. 3. Open it up and smooth it a little. 4. Press it into the pan and into the corners. 5. Spray lightly if the recipe is very sticky. 6. Fill and bake, then lift everything out by the edges.

Line the Sheet Pan for No Scrub Cleanup

The worst part of a sheet pan dinner is scrubbing the pan. Line it with heavy foil or parchment first and fold the edges up so juices stay inside. When dinner is done, the lining goes in the trash and the pan only needs a quick rinse. It is one of the kitchen prep hacks that pays off every single week. Try it with chicken thighs, potatoes and broccoli tossed in oil and seasoning.

You will need: 1 large sheet pan, heavy duty foil or parchment, 6 chicken thighs, 1 1/2 pounds small potatoes halved, 3 cups broccoli florets, 3 tablespoons olive oil, salt, pepper, garlic powder, paprika.

How to make it: 1. Heat the oven to 425 F. 2. Line the pan and fold the edges up 1 inch. 3. Toss the potatoes with half the oil and spices and roast 15 minutes. 4. Add the seasoned chicken and roast 20 minutes. 5. Add the broccoli with the rest of the oil and roast 10 to 15 minutes more. 6. Serve, then lift out the lining and toss it.

Slice a Dozen Cherry Tomatoes at Once

Halving cherry tomatoes one by one for a salad takes ages. Lay them on a flat lid, cover with a second lid and press down gently. Run a long knife through the gap between the lids, and every tomato is cut in one pass. It works for grapes and olives too. This is one of the kitchen prep hacks people try once and then use every week.

You will need: 1 pint cherry tomatoes, 2 flat plastic lids or plates of the same size, 1 long sharp knife. For the salad: 1 cucumber, 1/4 red onion, feta, olive oil, lemon, salt.

How to make it: 1. Lay the tomatoes on one lid in a single layer. 2. Set the second lid on top. 3. Press gently with your flat hand. 4. Slice the knife through the gap, keeping the blade level. 5. Lift the top lid. 6. Toss the halves with cucumber, onion, feta, oil, lemon and salt.

Ripen Avocados Faster in a Paper Bag

Rock hard avocados and taco night tomorrow? Put them in a paper bag with a ripe banana or apple and fold it closed. The fruit gives off a natural gas called ethylene that speeds up ripening, and the bag keeps it close. Most avocados soften in 1 to 3 days. Check them each morning by pressing gently near the stem. How do you like it: A: guacamole or B: avocado toast?

You will need: 2 to 4 firm avocados, 1 ripe banana or apple, 1 paper bag. For guacamole: 1 lime, 1/4 cup diced onion, 1 small tomato, cilantro, salt.

How to make it: 1. Put the avocados in the paper bag. 2. Add the banana or apple. 3. Fold the top closed. 4. Leave on the counter away from the sun. 5. Check daily by pressing gently near the stem. 6. When soft, mash with lime, onion, tomato, cilantro and salt.

Kitchen Prep Hacks for Safety: A Damp Towel Under the Board

A cutting board that slides around is slow and risky. Wet a paper towel or thin kitchen towel, wring it out and lay it flat under the board. The board grips the counter and stays put while you chop onions, carrots or a whole squash. It takes ten seconds and makes every prep job feel calmer.

You will need: 1 cutting board, 1 paper towel or thin kitchen towel, water.

How to make it: 1. Wet the towel under the tap. 2. Wring it out well. 3. Lay it flat on the counter. 4. Set the cutting board on top. 5. Press down and check that it does not slide. 6. Chop as usual and hang the towel to dry after.

Use a Muffin Tin as a Topping Station

Taco night or pizza night means a dozen little bowls to wash. Use a muffin tin instead: one cup for cheese, one for lettuce, one for salsa and so on. Everyone builds their own plate, and you wash one pan at the end. It works for baked potato bars and ice cream sundaes too. Which night would you use it for?

You will need: 1 muffin tin (12 cups), 1 pound ground beef cooked with taco seasoning, 12 small tortillas or taco shells, shredded cheese, lettuce, diced tomato, onion, salsa, sour cream, sliced jalapenos, olives.

How to make it: 1. Cook the beef with taco seasoning. 2. Chop all the toppings. 3. Fill each muffin cup with one topping. 4. Warm the tortillas or shells. 5. Set the tin in the middle of the table next to the meat. 6. Let everyone build their own tacos.

Kitchen Prep Hacks for Chicken: Shred It With a Hand Mixer

Shredding chicken with two forks can take 10 minutes. Put warm, cooked boneless chicken in a deep bowl and run a hand mixer on low. In about 30 seconds it is perfectly shredded for tacos, enchiladas, chicken salad or soup. Start slow so the pieces do not fly. It is one of the most satisfying kitchen prep hacks to watch.

You will need: 1 1/2 pounds boneless chicken breasts or thighs, 2 cups chicken broth, salt, 1 hand mixer, 1 deep bowl.

How to make it: 1. Simmer the chicken in broth for 15 to 20 minutes until it reaches 165 F. 2. Move the warm chicken to a deep bowl. 3. Add a splash of the broth. 4. Run the hand mixer on low for 20 to 30 seconds. 5. Stop when the chicken is shredded. 6. Season and use in tacos, soup or sandwiches.

Measure Honey With an Oiled Spoon

Honey, syrup and peanut butter stick to measuring spoons and you never get the full amount out. Wipe the spoon or cup with a little oil or spray it first, and the honey slides right off. Your measurements are more accurate, and the spoon is easier to wash. Small kitchen prep hacks like this add up fast. Want more easy ideas? See our Thanksgiving kitchen hacks.

You will need: Measuring spoons or cups, 1/2 teaspoon neutral oil or cooking spray, honey, maple syrup or peanut butter.

How to make it: 1. Lightly coat the spoon or cup with oil or spray. 2. Fill with the honey or syrup. 3. Tip it into the bowl. 4. Watch it slide out clean. 5. Use the same trick for peanut butter in cookies. 6. Wash the spoon with warm soapy water.