• Herbs: Fill an ice cube tray two-thirds full with chopped herbs; cover with olive oil or melted butter; freeze until solid, at least a day. Transfer cubes to a ziplock bag, and store for up to one month.
• Mushrooms: Store in the fridge in a paper bag, which will absorb the excess moisture that evaporates from the mushrooms, maintaining their crispness.
• Cookies: “Put a slice of bread in an airtight container with the cookies; as they lose their moisture, they’ll pull that mojo from the bread. Magic!” says Christina Tosi, chef and owner of Momofuku Milk Bar.
• Extra burger or hot dog buns: Tear into pieces and freeze in a ziplock bag. Ten to 20 pulses in a food processor will transform them into ready-to-use bread crumbs—no thawing necessary.
• Produce (like celery, lettuce, and broccoli): Wrap tightly in tinfoil before storing in the fridge; this will help the veggies stay crisp for up to four weeks.
• Cheese: Smear a bit of butter onto the cut side to keep the block from drying out.
Sources: buzzfeed.com, Cook’s Illustrated, Real Simple, lifehacker.com, Rachael Ray Magazine
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