To keep stored powdered spices like turmeric and chillie fresh: place a piece of asafoetida (hing) wrapped in a paper in the container.
Store nuts like almonds and cashews in airtight containers in the refrigerator to avoid them turn rancid.
If you leave the bananas connected at the stem, they ripen faster. Take them apart for slow ripening. You may wrap individual bananas separately with a polythene bag and refrigerate.
Preserve curry leaves by roasting them with a little oil till dry, and store in air-tight container.
Store opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold.
Wrap celery in aluminum foil when putting in the refrigerator and it will remain fresh for weeks.
When storing empty airtight containers, throw in a pinch of salt to keep them from getting stinky.
To avoid itching: Smear your hands with oil before cleaning and chopping vegetables like yam.
Measuring Cups: Before you pour sticky substances into a measuring cup, fill with hot water. Dump out the hot water, but don't dry the cup. Next, add your ingredient, such as butter, and watch how easily it comes right out.
To get the most juice out of fresh lemons: roll them under your palm against the kitchen table/ platform before squeezing.
To remove burnt food from the pan: add 1-2 drops of dish soap and enough water to cover the bottom of the pan, and bring to a boil.
Keep a cut lemon in the fridge to remove odour.
Charcoal is a good adsorbant. Wrap it with tissue paper and place in the fridge to adsorb all the odour. Take it out after 2 months, heat it to remove the adsorbed smell and place it back in the fridge.