The 50 Most Essential Kitchen Secrets

If you're unsure of an egg's freshness, see how it behaves in a cup of water: Fresh eggs sink; bad ones float.

Originally published at Country Living.

Line the bottom of your refrigerator's crisper drawer with paper towels. They'll absorb the excess moisture that causes veggies to rot.

Don't throw away sparkling wine or champagne that's gone flat. Restore the bubbles by dropping a raisin or two into the bottle. The natural sugars will work magic.

If you need only a few drops of lemon juice, avoid cutting the lemon in half — it will dry out quickly that way. Instead, puncture the fruit with a metal skewer and squeeze out exactly what you require.

To keep herbs tasting fresh for up to a month, store whole bunches, washed and sealed in plastic bags, in the freezer. When you need them, they'll be easier to chop, and they'll defrost the minute they hit a hot pan.

A bay leaf slipped into a container of flour, pasta, or rice will help repel bugs.

Prevent mushrooms from getting slimy by wrapping them in paper towels before refrigerating.

To revive day-old muffins, sprinkle them with water, place in a paper bag, and pop in a hot oven for five to 10 minutes. The steam created by the water will restore moisture.

Stop cheese from drying out by spreading butter or margarine on the cut sides to seal in moisture. This is most effective with hard cheeses sealed in wax.

When radishes, celery, or carrots have lost their crunch, simply pop them in a bowl of iced water along with a slice of raw potato and watch the limp vegetables freshen up right before your eyes.

Store crispy and chewy cookies in separate containers. If you combine them, the moisture from the chewy cookies will make the crispy ones lose their crunch.

Avoid separating bananas until you plan to eat them—they spoil less quickly in a bunch.

Put rice in your saltshaker to stop the salt from hardening. The rice absorbs condensation that can cause clumps.

Stock up on butter when it's on sale—you can store it in the freezer for up to six months. Pack the butter in an airtight container, so it doesn't take on the flavor of whatever else you're freezing.

Another dairy tip: In order to make cottage cheese or sour cream last longer, place the container upside down in the fridge. Inverting the tub creates a vacuum that inhibits the growth of bacteria that causes food to spoil.

Believe it or not, honey is the only nonperishable food substance, so don't get rid of the stuff if it crystallizes or becomes cloudy. Microwave on medium heat, in 30-second increments, to make honey clear again.

Prevent extra cooked pasta from hardening by stashing it in a sealed plastic bag and refrigerating. When you're ready to serve, throw the pasta in boiling water for a few seconds to heat and restore moisture.

You can freeze cheese! After serving, put leftovers back in the original package, wrap tightly in plastic, and freeze. Defrost in the fridge a day before serving. This trick works best for soft cheeses with a high fat content.

Keeping brown sugar in the freezer will stop it from hardening. But if you already have hardened sugar on your shelf, soften it by sealing in a bag with a slice of fresh bread or an apple — or by microwaving on high for 30 seconds.

There's nothing more frustrating than over-salting a soup or stew you've spent countless hours—and countless dollars in ingredients—making. Try adding wedges of raw potato or apple to absorb the salt. Simmer for 10 minutes or so, then remove the wedges. If your soup is still too salty, sprinkle in a spoonful of sugar. If that doesn't work, a dash of apple-cider vinegar may do the trick. Finally, try diluting with water or low-sodium broth.