49 Kitchen Secrets Guaranteed to Change the Way You Cook

Line the bottom of your refrigerator's crisper drawer with paper towels. They'll absorb the excess moisture that causes veggies to rot.

Don't throw away sparkling wine or champagne that's gone flat. Restore the bubbles by dropping a raisin or two into the bottle. The natural sugars will work magic.

If you need only a few drops of lemon juice, avoid cutting the lemon in half — it will dry out quickly that way. Instead, puncture the fruit with a metal skewer and squeeze out exactly what you require.

To keep herbs tasting fresh for up to a month, store whole bunches, washed and sealed in plastic bags, in the freezer. When you need them, they'll be easier to chop, and they'll defrost the minute they hit a hot pan.

A bay leaf slipped into a container of flour, pasta, or rice will help repel bugs.

To revive day-old muffins, sprinkle them with water, place in a paper bag, and pop in a hot oven for five to 10 minutes. The steam created by the water will restore moisture.

Store crispy and chewy cookies in separate containers. If you combine them, the moisture from the chewy cookies will make the crispy ones lose their crunch.

Avoid separating bananas until you plan to eat them—they spoil less quickly in a bunch.

Put rice in your saltshaker to stop the salt from hardening. The rice absorbs condensation that can cause clumps.

Stock up on butter when it's on sale—you can store it in the freezer for up to six months. Pack the butter in an airtight container, so it doesn't take on the flavor of whatever else you're freezing.

Another dairy tip: In order to make cottage cheese or sour cream last longer, place the container upside down in the fridge. Inverting the tub creates a vacuum that inhibits the growth of bacteria that causes food to spoil.

Believe it or not, honey is the only nonperishable food substance, so don't get rid of the stuff if it crystallizes or becomes cloudy. Microwave on medium heat, in 30-second increments, to make honey clear again.

You can freeze cheese! After serving, put leftovers back in the original package, wrap tightly in plastic, and freeze. Defrost in the fridge a day before serving. This trick works best for soft cheeses with a high fat content.

There's nothing more frustrating than over-salting a soup or stew you've spent countless hours—and countless dollars in ingredients—making. Try adding wedges of raw potato or apple to absorb the salt. Simmer for 10 minutes or so, then remove the wedges. If your soup is still too salty, sprinkle in a spoonful of sugar. If that doesn't work, a dash of apple-cider vinegar may do the trick. Finally, try diluting with water or low-sodium broth.