Forget cubes. Tearing tofu into rough, craggy pieces will increase the surface area and allow you to get tons of crispy-textured bits.

The best move to revive stale bread is to get your oven hot and run the bottom side of your loaf under the faucet. In the oven, the water will turn to steam and re-crisp the bread’s outer crust. It’s pretty miraculous.

The best way to avoid cracks in a pumpkin pie (or cheesecake) is to let it cool gently in the oven, propping the door so the heat can escape slowly.

Organisation: In the days leading up to Christmas make sure you’ve got absolutely everything you need.
Brine your Turkey on Christmas Eve: As turkey is a lean meat, it can become dry quite quickly, so brine your bird for around 12 hours before popping it in the oven to cook.
Prep your veg the night before: Peel potatoes, carrots, parsnips and any other veg you’re having and leave them in pans of cold water overnight.
Wash as you go: It’ll insure you get to relax and enjoy the after-dinner festivities with your family – rather than being chained to a washing-up bowl for an hour after you’ve eaten.

When boiling eggs, always add a dash of salt and bicarb soda to the water. The salt helps prevent the eggshells from cracking and the bicarb soda makes peeling them a breeze.

Chill your onions — you can let your onions chill in the fridge, pop them in the freezer for 15 minutes, or just dunk them in an ice water bath for a little while. Getting an onion nice and cold helps prevent eye irritation by reducing the amount of chemicals released through cutting.

We love air fryers for giving us the crispy fried texture we love without the extra grease. However, air fryers don’t always produce that golden hue we crave. You can fix that, though! The secret to that perfect golden color is giving your foods a quick spritz of cooking spray before popping them into the air fryer basket. That very light coating of oil is all you need.

Nothing is worse than buying fresh herbs and seeing them wilt the next day. Keep herbs like parsley and cilantro bright with this simple storage tip! Trim the stems and place them in a small glass of water. Then place a plastic bag (like the one you got at the grocer) over top and secure by tying the plastic in a knot or wrapping it with butchers string. Store in the fridge or on the counter for up to two weeks!