It is important to get the right consistency for your gravy. No one likes gravy that is thick and tastes like goo. No one wants watery gravy either. A great trick we learned from Grandmas is to serve rice with gravy.

After making rice, you have leftover water, which is perfect to use for cooking gravy. The gravy will come out with the perfect thickness, and really smooth too.

Grandma likes to sprinkle some flour onto the bacon before cooking it. This will help keep the bacon super crispy, stop it from getting shrivelled up, and cut down on those grease splatters. Go give it a try.

No one likes to see cooked veggies look sad and brown, though we all thought that this was the unavoidable result of cooking them. There is a method of cooking that would result in vibrant green veggies.

To maintain that vivid green, cook those vegetables uncovered for as short as possible. That way, the acids in them will not turn your veggies brown.

Sometimes, we need just a tiny drop of lemon juice that it would be a shame to open up a whole lemon for this small amount.

Grandma’s trick is to prick the end of the lemon with a fork and squeeze it. Doing this means that the lemon is still ready to be sliced open the next time you need more lemon juice.

That post-cooking smell can be horrible, so here’s a cool trick from Grandma to get that stench out after cooking especially stinky foods like cabbage and fish. Just take a small teaspoon of cinnamon and sprinkle it onto a heated skillet.

You can also use orange peels. The lingering smell will quickly disappear, and your home will have a delicious lingering scent.

Peeling onions isn’t anyone’s favorite kitchen activity. No one wants to be sobbing over the kitchen counter and rubbing their eyes, further covering them in spicy onion juice.

According to Grandmas, peel onions under running water so the fumes won’t reach your eyes. When you’re done, get rid of that onion smell by rubbing the sink spout with your hands.

It’s always fun frosting a cake. You can get creative with colors and impress many others with your decorating skills

And to make it easier to frost, lightly sprinkle your cake with a little bit of flour as soon as you pull it out of the oven. Once it has cooled, you can frost away to your heart’s desire.

There is a substitute for whipped cream, one we just found out, so have a chat with Grandma about this.

To make a delicious whipped cream when you are out of the actual thing, beat the white of an egg with a slice of banana until it is stiff. And don’t worry about having pieces of banana since it will completely dissolve after.

We doubt there is someone out there who enjoys the smell of cabbage or ham while it is being cooked. Those may be the worst smelling foods that you can cook with.

To prevent the stink, add a few teaspoons of vinegar to the pot. It will be like the cabbage or ham was never even there.

We all love a baked sweet potato, but sometimes they end up a little too baked and coming out of the oven all dried up.

The trick is to rub a bit of butter or any type of oil onto them before popping them in the oven. You will taste the difference between those buttered sweet potatoes, and the plain old sweet potatoes you used to be making.

One of the worst stenches is the smell of rotten eggs. So this is what Grandmas do to check if eggs have expired when they are unsure of the expiration date.

The test is to see if the eggs floats in a cup of water. If it sinks, it is okay to consume. But if it rises to the top, throw it into the trash.

When we boil cauliflower, those florets seem to turn from that beautiful, crisp white into a murky brown or gray. To prevent this, add a splash of lemon juice into the water while cooking.

The lemon’s acidity stops the cauliflower from changing colors. It’s way more appetizing when it retains that white color.

Getting those pantry substitutes right can be frustrating, especially when all you need is one specific ingredient. Here is Grandma’s trick to get that sour milk when you just can’t find any on hand.

Just add two tablespoons of vinegar to one cup of sweet milk.

Let it sit for a few minutes before adding to your batter and it will taste like the real thing.

There are times when we take the butter out of the refrigerator moments just before we need to use it.

Soften up the butter quickly by filling a small bowl up with boiling water. Let it sit for a moment or two until the bowl itself is hot. Empty the water out then tip the bowl to cover the butter. It will be softer in a few minutes.

Peeling potatoes can be a tedious task, so here is a hack from Grandma to make it less stressful. Soak your potatoes in salty cold water before peeling.

Before using the peeler, make sure you run hot water over it for a few seconds. These tricks will have you peeling those potatoes in no time.

There’s no feeling like biting into a sugary doughnut and getting all of that powder all over your face. If you are wondering how to evenly distribute the sugar onto freshly fried doughnuts, do what Grandmas have shared.

Just shake the doughnuts and sugar together in a brown paper bag. It’s also a great method for salting fries or coating chicken in flour.

Yes, cookies at Grandma’s always taste fresh. They always seem like they have just come out of the oven regardless of what she says.

Here’s her secret. Keep those freshly baked cookies wrapped in tissue paper inside of a container. That way, you can always count on them tasting freshly baked.

Gingerbread men is a part of the holiday spirit but getting that perfectly colored dough seems to be something that only Grandmas are capable of.

Here’s the hack. If that gingerbread is looking a little too light then just add to each cup of molasses a teaspoon of melted chocolate to make it darker.

Eating day-old cake is never the same as one that’s freshly baked. It lacks the original moisture of freshly baked ones.

To get back some of the wetness into your dried up cake, wrap it up in a damp cheesecloth and put it into a heated oven for a few minutes. It will come out seemingly like newer made cakes.

Recipes and rules often dominate the food industry, but out Grandmas told us to never follow the rules.

The recipes are meant to guide you, but are not always meant to be followed to the letter. To get cooking from good to great, make sure that you keep tasting your food in the process and then adding ingredients accordingly.

Grocery stores have given us a quick and easy way to make homemade cookies without the hassle of getting messy in the kitchen and having to clean up after.

But we are often too eager to make cookies that slicing into the pre-made frozen dough just shatters into small bits. Let it rest for 30 minutes after taking it out of the freezer, and the dough will be way easier to slice.

Muffins are a pretty exciting treat on their own, but take them to a whole new level by adding a delicious nutty flavor just by dropping a dollop of peanut butter into the muffin pans before pouring the batter over them.

The peanut butter will bake into your muffins, and everyone will eventually be asking for the secret to those delicious muffins.

Who would have thought that floss would be such a versatile thing to have? Grandmas think that it makes perfect sense to use them for cutting a cake.

To cut that a cake without creating a mess, use unscented dental floss. The wax will cut into the cake smoothly and easily. This trick also works with cutting pies.

We’ve all eaten raisins that are shriveled up and dry, so hearing about cakes and breads with juicy raisins in them just seems to be a lie.

But Grandma’s raisin-filled cakes and breads have us wondering if there really is a way to keep raisins from tasting like they’ve aged.

The trick is, before adding them to batter or dough, soak them in warm water and see how different those raisins will be.

Grandmas’ freezers are crammed with half-eaten sandwiches, dinner from the previous week and slices of cakes from the platter that never got touched during the reunion.

Grandma also can’t bear to see trashed kernels of popcorn that didn’t get popped. Soak them in water, and you can save them for the next time you want to make a batch of popcorn for movie night.

Boiling a pot of pasta is one of the easiest ways to make a mess. You could be chilling with penne in the pot, and the next moment you are grabbing the pot from the stove, throwing towels around it to soak up all of that water that has boiled over.

There’s a way to avoid this from happening, and that’s to add a tablespoon of oil to that pot of water.

Grandma likes to let you know of all the nutritional and health benefits her food has. She is adamant about always buying fresh fruits and vegetables.

So make sure that there are no bruises on your produce, because that is a sign that the nutrients are starting to go.

Slicing into cold cheese is very satisfying, especially with a knife that is smooth. To make sure you don’t end up with lumpy and rough slices, warm up the knife by holding it under hot water for a few seconds.

That knife will slice into cheese so easily you won’t want to stop making slices.

We waste lots flour just trying to bread fish or chicken. It can be avoided, and can be done with way less flour too.

Fill up a salt shaker with flour and use it to sprinkle the stuff all over your meats. It’s a much more efficient method and saves a lot of time.