For better smoothies: Want bananas that are easy to blend? Peel and slice into two-inch chunks, then arrange the fruit in a single layer on a parchment paper–lined cookie sheet to freeze. Once rock solid, portion them into grab-and-go freezer bags.

For kitchen burns: So you poured boiling water on yourself or touched a scalding pan. Soothe the impending blister with Greek yogurt (its probiotics help reduce inflammation). Leave it on skin for about ten minutes, then rinse off.

For frozen locks: When temperatures dip, frozen locks plague cars and front doors alike. Next time you can’t wiggle the key inside, warm it up with a lighter first.

By Susie Kostaras, Associate Content Editor

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February 9, 2015

Sure, cooking may seem exceptionally daunting at times – but that’s where these tried-and-true culinary tips come in. (Take note.)

Rue Cooking School

  • Leave the root in while dicing to hold the onion together.
  • Store residual bacon grease in glass (not plastic).
  • Frozen couscous will stay good for up to three months.
  • Blot meat before browning so it doesn’t steam – and does crust.
  • Clean the coffeemaker with a solution of white vinegar and cold water.
  • Let an apple pie cool at room temperature for two to three hours before cutting.
  • To avoid making a mess while mixing, always use a bigger bowl than you think you’ll need.
  • After filleting a fish, use lemon juice to remove the odor from your hands.

Our Rue Cooking School Boutique opens Monday, April 22, at 3PM ET.

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April 22, 2013