Ever watch a shoppable video on TikTok and think, “Wow, that’s the gadget that’s going to revolutionize my cooking”? You’re not alone. Great content can convince even the most grounded among us that we need a specialized contraption for every single food item under the sun. Avocado slicers, egg separators, strawberry stem removers, the list goes on. Before you know it, your drawers are full of weird devices you’ve used maybe once, if that, and you’re left wondering where all your spoons went.

The truth is, you don’t need a treasure chest of contraptions to whip up wonderful meals. A sharp, reliable knife and a sturdy cutting board can handle an impressive range of tasks: slicing, dicing, chopping, mincing, and, yes, even pitting avocados. By focusing on versatile, high-quality essentials, you’ll free up cupboard space, save money, and reduce kitchen clutter. Not to mention, you’ll learn better knife skills in the process, which comes in handy for everything from prepping a simple salad to carving a roast for the holidays. 

Of course, there’s nothing wrong with treating yourself to a gadget or two, especially if it genuinely improves your workflow or helps with a specific dietary need. But the key is to be smart with these moves. Ask yourself: “Will I really use this more than once?” and “Can a knife do the same job just as easily?” If the answers point you back to your trusty kitchen tools, you’ve got your answer. At the end of the day, confidence in the kitchen comes from understanding ingredients and techniques, not from how many gizmos you own.

We've all heard the saying: “Salt your pasta water until it’s as salty as the sea.” It’s catchy, but let’s face it, if you’ve ever tasted ocean water, you know that is some seriously salty stuff. Bringing that same level of salinity into your cooking can be overkill, leaving your pasta tasting more like a salt lick than a delectable dinner. 

So, how do you hit the sweet spot? A good rule of thumb is 1 tablespoon of salt for every 4 quarts of water per pound of pasta. This ratio offers enough seasoning to enhance the flavor of the pasta without overwhelming your taste buds. It also sets a solid base for whatever sauce or toppings you plan to add later. You want your pasta to carry some flavor on its own, but not so much that the sauce has to fight for center stage. The cooked pasta should be Kelly, not Beyonce. 

Still worried about messing up? Feel free to taste-test your pasta water before it reaches a boil (just be careful not to burn your tongue). If it tastes pleasantly seasoned, noticeable but not overpowering, you’re golden. And remember, you can always add more salt to the sauce if needed, but it’s a lot harder to dial back once you’ve gone overboard. The key here is balance: enough salt to enrich the dish, but not so much that you need a gallon of water by your side after dinner.

Frozen produce often gets a bad rap, but here’s the reality: many fruits and veggies destined for the freezer aisle are harvested at their peak, then flash-frozen to lock in nutrients and taste. In other words, that bag of frozen peas or strawberries in your freezer could be just as nutrient-dense, if not more, than the “fresh” items on store shelves that have been in transit for days before hitting their shelves. Over time, fresh produce can lose some of its nutrients, especially if it’s not stored or transported properly.

Take strawberries, for example. If they’re picked at their sweetest, most vibrant point and then immediately frozen, they stay locked in that delicious state. Compare that with fresh strawberries that might have been shipped across several states (or even from another country), losing flavor and firmness along the way. Which would you choose when you’re making a fruit smoothie on a busy weekday morning?

Plus, let’s talk practicality. We don’t always have the time or the budget to buy fresh produce daily, especially if we’re juggling family life, work, or other responsibilities. Frozen veggies are a total lifesaver when you’re in a pinch. Toss them into a soup, stir-fry, casserole, or smoothie, and you’re good to go. No chopping, no worrying about them going bad at the back of your fridge, and typically no big dip in taste or nutrition.

That’s not to say you should never buy fresh. There’s a special joy in picking out a perfectly ripe peach or crisp head of lettuce. But variety is the spice of life, and frozen produce offers a convenient, cost-effective option that can help you eat more fruits and vegetables overall. If you’re looking to add color and variety to your plate without making daily grocery runs, the frozen aisle is your BFF.