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When things get busy in grocery stores, it’s all hands on deck. In my grocery cashiering days, the siren call from Sarge (our nickname for the drill sergeant-like cashier in charge of the intercom system) could be heard through the store and into the corporate offices: ALL CASHIERS AND CARRYOUTS TO THE FRONT, PLEASE. The “please” at the end was code for “everyone.” And so I’d go to the registers, bag groceries, and load trunks with paper sacks of specialty cheeses, gluten-free crackers, and Meyer lemons.

Whatever joy I’d had in realizing that my promotional email about cave-aged Gruyere worked would be destroyed when I saw the other inhabitants of shoppers’ trunks: paper towels peeked out of Target bags, frozen dinners spilled from a reusable Trader Joe’s bag, and cases of Diet Coke donned the iconic “I’ve been Krogering” sticker.

Our customers knew what I didn’t want to believe: When you have time to do it, it pays to shop around. Time, of course, is the key word. Here are five things worth going to another store for. Just don’t, you know, think about the price of gas.

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Even as a self-proclaimed pickle-lover I can hardly find the time to either slowly ferment or make canned pickles. But you know what I can make quickly and efficiently? Refrigerator pickles — and they taste just as good as anything you’d can yourself. These pickles require only slicing vegetables, boiling a brine, and then cooling for 24 hours in the fridge. The result is cool, crisp pickles ready for your next afternoon snack.

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In 1976 Julia Child wrote an essay for Architectural Digest about her home in Cambridge, Massachusetts. In it she called her kitchen “the beating heart and social center of the household … both practical and beautiful, a working laboratory as well as a living and dining room.” Sounds so lovely, right?

We — as her humble servants, now and forever — can’t get enough of her kitchen either. Over the years Julia’s famous pegboard has gotten a lot of attention, but there’s so much to learn from the rest of the kitchen, too! From how she set it up to the amazing way she labeled her utensil crocks to the copycat paint color we found for those iconic blue-green cabinets, here are five other things to take away from Julia Child’s kitchen.

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Spot-cleaning kitchen cabinets after spills and drips is easy enough, but finding a process and product that removes the grime and grease from many a meal preparation takes patience and a little bit of label research (especially if you are tackling a painted surface).

I tested four cabinet cleaners — two spray formulas, a plant-based product, and a traditional oil soap — to find out which product would clean my kitchen cabinets best. Here’s what I discovered, and how you can clean greasy cabinets at home.

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Love them or hate them, pod coffee systems have carved (and kept!) a home in the morning beverage market. If you use this type of coffee maker, you know how crucial it is to keep the system brewing without issue every morning — or maybe all day, depending on your coffee habit. Could you just imagine if it worked just fine for your husband and then it stopped brewing when you tried to make your own cup? The horror!

It can happen: Machines getting a lot of daily use can develop clogs that can cause the system to quit completely. Here’s a quick cleaning routine to keep your machine running well.

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I found myself in the produce section at Whole Foods recently staring at the baby spinach. There were prepacked bags and bulk baby spinach to choose from. I usually assume bulk goods are cheaper, but the prepacked bags were oh-so-tempting and easy. Which should I get?

I decided that price would be the deciding factor, so I set about trying to figure out which was a better deal, when I realized the answer was right there in front of me! I didn’t even have to do any math!

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(Image credit: Christine Gallary)

For many years I worked in overnight retail management. Working odd hours is rough to begin with, but having something fresh for lunch at 2 a.m. was tricky, so we turned to salads — they were easy to make, quick to throw together, and always left us with a fresh burst of energy.

Here are some tips I learned along the way to help you efficiently prep a variety of salad lunches on Sunday. I promise it won’t be monotonous, and you’ll actually look forward to eating them throughout the week!

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Help from kids in the kitchen has so many benefits. It includes the whole family in meal prep, teaches useful skills, develops early interests in food and healthy eating, and eases the stress of keeping little ones entertained while you work (the work is the entertainment!). While the ol’ kitchen-chair-turned-backward setup worked just fine for me in the ’70s, today there are a slew of helpful platforms specially made to bring small children to kitchen counter height. And don’t worry — they’re as cute as they are safe.

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Sometimes our lunches can start to feel a little gloomy — especially when we’re eating them under fluorescent lights. Lately, we’ve been tossing a lemon into our lunch bags, and it’s helped to brighten up our meals.

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