8 Kitchen Shortcuts Our Editors Use to Make Your Life Easier

We’ve tested countless recipes, perfected our techniques, and many of us have even spent years in professional kitchens. But even we die-hard Serious Eats editors have our limits. We’re not ashamed to take certain culinary shortcuts, especially when it’s 6 p.m., the fridge is half empty and everyone is hungry NOW. Just in time for the busy holiday season, we’re sharing our store-bought swaps and time savers we actually use (and love). Because sometimes the shortcut is the smarter choice.

Lazy roast chicken

“There are ways to optimize a roast chicken, including dry-brining, spatchcocking, and very thoughtful roasting. But here’s my confession: As a busy parent of two kids trying to put food on the table, I don’t do any of that most of the time. I take my bird out of its package, salt it all over, inside and out, and throw it on a rimmed baking sheet and into an oven cold Then I let it come up to temperature with the oven, which gently cooks the meat and speeds up the total cooking time while drying the skin (for perfectly browned and crispy end results) — and it’s truly glorious every time.Daniel Gritzer, editorial director

Dashi Tea Bags and Instant Dashi

“At the highest levels of Japanese cooking, making dashi from scratch is an essential skill that so much is built on. But at home, convenience usually wins out for me. I’m not opposed to quickly brewing small dashi tea bags, which contain tiny pieces of kombu and katsuobushi (or other dashi ingredients, depending on the type) to make the broth on the fly. I’ll also be happy to use hondashi, soluble “instant” granules, when I know it’s going to get lost in a recipe with lots of other components I also slip hondashi into all kinds of other recipes, Japanese or not, for a hidden umami boost —Daniel.

Chicken Broth Base

“While I Inspiration of a perfectly organized freezer filled with neatly labeled quart containers of homemade stock, that’s just not my reality. My reality is me, surrounded by my hungry, exhausted kids, boiling pasta water at 5:43 p.m., realizing I need broth. That’s when I grab my trusty pot of stock base, which I always keep in my fridge. It’s tasty, lasts a long time in the fridge, and one spoonful makes me feel like the kind of person who stocks their freezer. “-Léa Colins, senior food editor

“I actually love making homemade chicken stock, and as a Serious Eats product tester, I’m often lucky enough to have leftover bones from testing boning knives or mail-order turkeys to make it with. But even I don’t always have the space (or energy) to tackle the overwhelming task of simmering, draining, and freezing gallons of broth. pot of Better Than Bouillon on hand. It’s not just a backup plan: I also like to add a spoonful of dough to buttered orzo and sauces for an extra dose of umami. —Ashlee Redger, writer

Store-bought puff pastry

“Unless you have a sheeter, I don’t know who makes puff pastry at home. In the words of Ina Garten, ‘store bought is good’. Indeed, it’s probably better than any attempt I would make.” –Grace Kelly, editor-in-chief

Herb and spice blends

“Although I roast and grind spices from scratch for many recipes, over the years I have also discovered many wonderful spice blends that I use to add instant flavor to chicken, fish, roasted vegetables, etc. Some of my favorites come from Red Stick Spice Co., who I stop by every time I visit family in Baton Rouge. Blends like Bayou Seafood Blend and Bayou Lafource Blend give me a little taste from southern Louisiana to my New York kitchen” —Megan O. Steintrager, Associate Editorial Director

Frozen vegetables

“I’m not ashamed to admit that I sometimes rely on frozen vegetables, especially when the farmers market slows down for the winter. Whether it’s corn mixed into a risotto, peas and carrots mixed into a beef stew or ensaladilla rusa, or broccoli mixed into a quick stir-fry, frozen vegetables are my save on weeknights when I want something fresh in my meal but don’t have it in me Sometimes I even take it a step further and grab a jar or can of store-bought curry paste, cooking it with some frozen vegetables and the bits of chicken or fish I grab from the bottom of the freezer.Laila Ibrahim, associate food editor

Jarred tomato sauce

“I’ll be honest: I can’t tell the difference between a red sauce simmered all day and a jar of Rao’s Homemade.” —Rochelle Bilow, editor

Ginger or garlic paste

“Many Indian dishes, including dal makhani, call for garlic and/or ginger paste. Of course, you can easily make your own by pounding the ingredients with a mortar and pestle or pureeing them in a food processor, but I love keeping a jar of store-bought ginger and garlic pastes in my refrigerator for convenience. My favorite store to get it from is Kalustyan’s in Manhattan.” —Geneviève Yam, editor-in-chief