Oil up your eggs. Rub egg shells with vegetable oil before refrigerating. The oil will keep the eggs fresh for an additional three to four weeks.

Spoon your ginger. Even the lumpy bumps of a ginger root are easy to peel with a spoon, and you’ll be left with a beautiful piece of peeled ginger and almost zero waste.

Have your cake and a slice of bread too. After cutting into a cake, use toothpicks to cover the exposed portion with piece of bread. The bread will get hard and stale, but the cake will stay nice and soft.

Poke your lemons. For recipes that just require a bit of lemon juice, puncture the rind with a toothpick and gently squeeze out what you need. Then cover the hole with a piece of tape and store the still-fresh lemon in the fridge for later use.

Reuse cheese wrappers for storage. Cut the chunk you want right through the package. Remove delicious cheese. Slide now-empty end back over the remaining cheese. Vanquish dried-out cheese ends forever!

Add oil, vinegar, herbs and spices to the dregs of a mayo jar and shake. You'll get instant creamy salad dressing and the jar will be clean so you can recycle it.

Bathe fresh berries in vinegar water to prevent insta-mold (also helps remove pesticide residue). Plain old hot water works too.

Hide garlic and onions in holey paper bags. They’ll stay fresh for at least two months without molding.

Store cut avocado with cut onion. Sulfur from the onion keeps the brown away. A light sprinkle of apple cider vinegar also works.

Store apples and potatoes together. Ethylene gas from apples keeps potatoes from sprouting.

Add warm milk to the dregs of a Nutella jar and shake. Instant hot chocolate! Try with melty marshmallows for an easy ice cream topping.

Peel mangoes with a glass. Avoid sticky fingers and leave no mango behind.

Store pineapple upside down. Speeds ripening process by forcing sugars to flow to the top. Just be sure to pluck top leaves first.

Wrap celery in foil. It’ll keep for up to a month this way. Works for broccoli too.

Flip natural nut butter upside down a few days before you open it. Stirring will be 100x easier and you’ll avoid that stiff bottom layer that usually gets tossed with the jar.

Wrap banana crowns in plastic wrap. They’ll keep for 3-5 days longer than usual.

Turn old milk into new cheese. If the expiration date is looming, don't toss that milk down the drain!

Make herb butter ice cubes. Fresh herbs spoil quickly. Chop and mix with melted butter or olive oil, then pour into ice cube trays to preserve perfect portions for future meals.

Brown-bag your lettuce. Lettuce will keep longer if you place it in a roomy paper bag before putting it in the fridge. Also, leave the outer leaves in place even if they're limp or dirty: they keep the rest of the head fresh while in storage.

Add spent coffee grounds to potted plants. Coffee grounds contain nutrients needed by acid-loving plants like roses, hydrangea, blueberries, raspberries, strawberries, and tomatoes.

Revive stale crackers and chips by zapping in the microwave. Works in the real oven too.

Re-heat old pizza in a skillet. The oils from the crust will restore its original crispiness.

Use a Food Hugger to keep nubs fresh. Those last bits are perfect for omelets and smoothies.

Those last bits are perfect for omelets and smoothies. Pour flat soda into ice cube trays or popsicle molds for a sweet, frozen treat.

Regrow food from scraps and stumps. There are over 20 veggies, herbs, and even a few fruits that will re-spawn themselves!