Ultimate kitchen hacks for faster, healthier meals

Make faster, healthier meals with genius tips and top-tested product picks from our Kitchen Appliances, Cleaning and Nutrition Lab pros.

Reach for nonstick. The coating on these skillets releases sticky foods like eggs and crepes with minimal effort (and oil). Plus, they’re easier to clean and maintain than stainless steel or cast iron. GH lab pick: Zwilling Forte Nonstick Fry Pan, $130, williams-sonoma.com

Shop during off-hours. Going for groceries first thing in the morning or at the end of the day means prime parking and short checkout lines. Use Google’s “Popular Times” feature to find out the store’s least-busy hours.

Outsource meal planning. With the new GH meal plan powered by eMeals, you’ll get seven fast, fresh dinner ideas a week delivered right to your smartphone — plus the option to have groceries brought to your door! Sample it FREE for 14 days! Sign up at emeals. goodhousekeeping.com.

Try the paper plate trick. Stash a paper plate close to the microwave to use as a cover when reheating. It’s sturdier and catches splatters better than a paper towel, and makes for easy (or no) cleanup. Afterward, just wipe away light soil and reuse.

Grate butter for baking. If you need room-temperature butter but don’t have the time to let chilled sticks sit out, use a grater to soften them quickly.

Coat the cup. Before adding a sticky ingredient like syrup or honey, rinse your measuring cup with hot water or coat it with nonstick spray. Things will slide right into the bowl, and you won’t be left scrubbing any mess.

5 ways to prep like a pro

Wash, chop and portion ingredients ahead of time so meals come together in minutes

1. Rinse once. Place all fruits and veggies in a colander and rinse together instead of washing one at a time as your recipe calls for them. Work in batches, and put what’s clean on towels to dry.

2. Chill before you chop. Put cookie dough or raw meat in the freezer for 10 to 15 minutes to make cutting it up prior to cooking or baking easier. Use the time to get other ingredients ready.

3. Slice smaller. The more finely foods are cut, the faster they’ll cook — true for both vegetables and meat! So rather than doing a hasty chopping job, take the time to create smaller pieces to speed up roasting or sauteing.

4. Sharpen knives often. A sharp knife does a better, cleaner and more efficient job of slicing and dicing. Cutting with a dull knife is slower and requires more force, so it’s unsafe. GH Lab pick: Chef ’s Choice Pronto Diamond Hone Knife Sharpener, $40, chefschoice.com.

5. Cool faster. Spread cooked grains, sauces or vegetables on a baking sheet to chill them quickly. This trick is especially helpful when a recipe directs you to cook something, like potato salad, then wait for it to cool before serving or moving on to the next step.