25 Food Hacks Every Home Cook Should Know | Epicurious 101

Presenter / Source

• Epicurious 101 (Epicurious YouTube). “25 Food Hacks Every Home Cook Should Know.”
• No external sources referenced in the subtitles.

Kitchen Hacks (Ingredients, Equipment, Method, and Key Cues)

1) Microwave-snap peel garlic faster

Ingredients

• A bunch of garlic cloves (quantity not specified)

Equipment / Prep

• Microwave
• Bowl

Method

1. Place peeled garlic cloves in a bowl.
2. Microwave for 10 seconds.
3. Steam loosens the skin so it separates easily and the garlic falls out.
4. Give it a little squeeze and remove the loosened skin.

Technique cues / tip

• Steam effect helps the skin release with less peeling effort.
• Alternative tools mentioned: paring knife or smashing on a cutting board (still described as messy).

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2) Mango peel “in seconds” using a glass

Ingredients

• 1 mango (quantity not specified)

Equipment / Prep

• Cutting knife
• A glass (described as “pie glass”)
• (Implied) surface to cut on

Method

1. Stand mango on a skinny side.
2. Cut off the two cheeks (two large slices).
3. Push down a glass rim/edge against the mango flesh and peel away so it releases.
4. Serve/collect the fruit directly (juice ends up in the glass).

Tip

• Clean, quick collection: “The fruit’s in the glass, the juice is in the glass.”

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3) Quick kiwi peel with spoon

Ingredients

• Kiwis (quantity not specified)

Equipment / Prep

• Knife
• Spoon

Method

1. Cut off both ends of each kiwi.
2. Slide the spoon under the skin.
3. Twist, twist, twist from one side, then repeat from the other side.
4. Kiwi pops right out.

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4) Get sticky ingredients out of measuring cups (honey/molasses/corn syrup)

Ingredients

• Honey (example), also applies to molasses and corn syrup (as mentioned)

Equipment / Prep

• Measuring cup
• Nonstick spray

Method

1. Measure honey into a cup.
2. Spray the inside with nonstick spray.
3. Let it release so it slides out with less scraping.
4. Compare to the “traditional way” (more leftover without spray).

Tip

• Reduces need for spoon/spatula scraping.

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5) Stabilize your cutting board for safety

Ingredients

• None

Equipment / Prep

• Cutting board
• Paper towel
• Damp water (implied)

Method

1. Make a damp paper towel (get damp, squeeze out, unfold).
2. Place it under the cutting board.
3. Cut on top—board won’t move around.

Tip

• When done, wipe the station down using the paper towel.

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6) Keep a “garbage bowl” to reduce trips

Ingredients

• None

Equipment / Prep

• Garbage bowl/container placed near the cutting area

Method

1. Keep a container at your station.
2. Peel items directly into it to avoid going back and forth.

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7) Zesting better with a reversible microplane

Ingredients

• Lemons or limes

Equipment / Prep

• Microplane
• Bowl for zest

Method

1. Flip/reverse the microplane for zesting so you can see what you’re doing.
2. Pull across the fruit; turn the microplane slightly each pull.
3. Collect zest in the microplane’s top area.
4. Put zest straight into your bowl.

Tip

• Separates zest more cleanly vs. grabbing unwanted white pith (“not the white”).

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8) Juicing citrus with tongs (no juicer)

Ingredients

• 1 lemon half (or similar citrus half)

Equipment / Prep

• Pair of tongs
• Knife (to halve lemon)
• (Implied) juicing target bowl

Method

1. Cut lemon in half.
2. Open tongs; place lemon in the grip.
3. Squeeze for juice using mechanical advantage.
4. Repeat for the other half.

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9) Crack open bottles with tongs / common opener hacks

Ingredients

• Cold bottle

Equipment

• Tongs (not a bottle opener)

Method

• Place and leverage with tongs to open (example given: “almost any tool you can find”).

Other opener alternatives mentioned

• Spoon (rest spoon on hand; “be careful” not to poke eye)
• Back of a knife
• Pen (“Slate works, too”)

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10) Use steam under a bowl to melt cheese / cook eggs without overcooking yolk

Ingredients

• Cheese (for burger and egg examples)
• Burger (for burger example)
• Eggs (for sunny-side-up example)

Equipment / Prep

• Sauce/cheese + bowl
• Bowl placed upside down over food
• Optional spritz water via squeeze bottle

Method

1. Cook burger until desired base doneness but target medium-rare.
2. Place cheese on top.
3. Invert a bowl over the burger to trap steam and melt cheese quickly.
4. If steam seems insufficient: spritz a little water on top using a squeeze bottle.
5. Cheese melts in “a matter of seconds.”
6. For eggs: steam to cook yolk while keeping it sunny side up (yolk cooked, whites not overdone).

Tip

• “Trap steam and cook from the top.”

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11) Microwave rice (no stove/rice cooker)

Ingredients

• Rice (rinsed; amount not specified)
• 2 cups water
• Pinch of salt

Equipment / Prep

• Microwave-safe bowl
• Plastic wrap
• Vent holes tool (poke with fork/knife as implied)
• Microwave

Method

1. Put rice in a bowl and rinse 3–4 times to remove excess starch.
2. Add 2 cups water and pinch of salt.
3. Wrap tightly with plastic wrap.
4. Poke 1–2 vent holes.
5. Microwave on high for 5 minutes.
6. Then microwave on medium heat for 15 (minutes).
7. Rest in bowl for about 5 minutes.
8. Fluff with a fork/spoon and serve.

Technique cues

• Vent holes are required for steaming without pressure.
• Resting helps final texture.

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12) Bulk rice for crowds: stove toast + oven finish

Ingredients

• Rice
• Butter or fat (to toast; quantity not specified)
• Hefty pinch of salt
• Bay leaf
• Chicken stock (quantity not specified)

Equipment / Prep

• Pot/lid for stovetop boiling
• 350°F oven
• Oven-safe dish/tray or pot that goes in oven (as described: “pop it into a 350° oven”)

Method

1. Start on the stove: toast rice in butter or fat until coated (for fluffy rice).
2. Add hefty pinch of salt and bay leaf.
3. Add chicken stock.
4. Bring to a boil, cover with lid.
5. Bake in a 350°F oven for about 20 minutes.
6. Fluff after removing from oven.

Tip

• Frees stove space; ideal for serving groups and “freezes up” well (implied use later).

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13) Reheat dry leftover rice using an ice cube

Ingredients

• Leftover rice
• 1 ice cube (amount not quantified)

Equipment

• Bowl
• Spoon

Method

1. Put rice into a bowl.
2. Add one ice cube.
3. Start with 1 minute, then check.
4. Mix and ensure everything’s hot.
5. Ice cube melts partially to add moisture without turning rice mushy.

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14) Flat-pack freezing in Ziploc for easy storage/defrost

Ingredients

• Portions to freeze (pesto, stock/sauce, lemon juice, tomato sauce/puree, etc.)

Equipment / Prep

• Ziploc bag
• Freezer
• Microwave for defrosting

Method

1. Ensure contents are cold (warning: don’t put hot soup into a Ziploc—can melt through).
2. Fold/roll bag edge to keep the zipper area clean.
3. Squeeze out most air.
4. Flatten the bag for stacking and fast microwave defrost.
5. Freeze; store neat stacks.

Variations

• Freeze pesto in portions; later take cubes as needed.
• Freeze lemon juice and tomato sauce/puree similarly.

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15) Label and date containers like restaurants

Ingredients

• None

Equipment / Prep

• Painter’s tape
• Marker
• Paring knife (mentioned for labeling process)
• Flat surface for laying tape flat

Method

1. Lay painter’s tape out flat on a surface before applying to containers.
2. Write the item and date on the tape.
3. Put labels on—suggestion: apply to the lid because it’s easier to remove.
4. Optionally use color-coding (example: pink = meat, purple = vegetables).

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16) Salad technique: large bowl, see-through seasoning, light tossing with “salad fingers”

Ingredients

• Greens (implied)
• Kosher salt: “nice hefty pinch”
• Salad dressing: “dress my salad” (amount not specified)

Equipment / Prep

• Large bowl (stainless steel mentioned)
• Optional gloves
• Serving plate

Method

1. Use a large bowl so there’s room to mix (avoid small bowls that limit tossing).
2. Season with a hefty pinch of kosher salt.
3. Dress the salad.
4. Toss with salad fingers (open hands, lightly toss around the bowl) instead of tongs to avoid mashing.
5. Toss to lightly coat without squeezing/damaging.
6. Taste before plating to confirm seasoning and dressing level.
7. Plate with a light touch:
   • Don’t squeeze or mash.
   • “Get some height”/volume; keep greens intact and not soggy.

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17) Toast nuts evenly in the oven (not a pan)

Ingredients

• Nuts (quantity not specified)

Equipment / Prep

• Baking tray
• 350°F oven
• Timer

Method

1. Spread nuts in a single even layer on a tray.
2. Bake at 350°F until “toasty and brown.”
3. Start timer around 5 minutes, then check.
4. Remove and cool after toasting.

Tip

• Oven toasts more evenly than a pan (pan heat toasts only the bottom).

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18) Squeeze bottles for precise sauce lines/dots and dessert garnish

Ingredients

• Salad dressing (example)
• Chocolate sauce (example)
• Spicy mayo (example)

Equipment

• Squeeze bottles

Method

1. Fill squeeze bottles with sauces.
2. Shake briefly before use.
3. Dispense:
   • Make controlled lines (“without big blobs”).
   • Dessert: dot chocolate sauce around (“polka dots”), then top with ice cream.

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19) Grill fruit to concentrate sweetness; lemon for extra garnish

Ingredients

• Peaches or nectarines (not super-ripe)
• Pineapple (optional mention: eat fresh if ripe)
• Lemons
• Burrata (optional serving suggestion)
• Pork chop (optional pairing)
• Fish/chicken (optional garnish use)

Equipment / Prep

• Grill
• Oil (for proteins, separate tip)

Method (fruit)

1. Grill peaches/nectarines/pineapple:
   • Start with cut side down, flat side down.
   • Ensure grill is clean.
   • Leave it alone first so liquid doesn’t prevent proper char.
2. After grill marks form on the first side (a few minutes), flip quickly.
3. Grill the other side about 1–2 minutes.
4. Avoid overcooking to prevent mushy fruit.
5. Serve with suggested pairings or as a dessert component.

Lemon grilling

1. Grill lemons for a richer, more caramelized savory flavor.
2. Use grilled lemon as garnish for fish, chicken, etc.

Tip (protein)

• Oil protein before grilling (steak, pork chops, chicken thighs).
• For salmon: cook skin-side first; make crosshatch cuts; goal includes crisp skin and preventing sticking.

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Plating / Serving Cues Highlighted

• Burger steam hack: cheese melts fast and stays aligned on top.
• Sunny-side-up eggs: steam to keep yolk intact but cooked.
• Salad: plate lightly, don’t mash; aim for height/volume.
• Grilled fruit/lemons: use as garnish and finish (e.g., squeeze grilled lemon over salmon).