Cooking doesn't have to be complicated; with just a few simple changes, you can save yourself plenty of time, money and hassle. Here we reveal the handiest food hacks of all time, from how to make the perfect poached egg to an easy idea for jazzing up mac 'n' cheese. These tips might just change the way you cook forever...

Click or scroll through our gallery to discover the timeless kitchen tricks you’ll use again and again – counting down to the most game-changing tip of all.

If you’re going to the effort of making breadcrumbs from scratch, it's worth adding a little extra flavour to them before you use them in your dish. Try toasting them with garlic and herbs to make them extra tasty; not only will they provide the perfect crispy coating for all manner of breaded foods, but they'd also work great in any dishes that need a binder – such as meatballs.

If you're new to baking (or you're after an easy last-minute treat), you can't go wrong with a cake mix. But while boxed mixes can produce decent cakes, they can also be improved with a couple of swaps. Adding an extra egg will help to make the cake moister – and you can try swapping in melted butter instead of oil for a better flavour, too.

A warmed-up knife is all you need to neatly slice cold desserts like cheesecakes. Simply warm the blade with hot water, dry it off, then cut out the perfect piece. If you’re cutting several slices, clean and rewarm your blade between each cut to ensure a neat finish every time.

Slow cooking isn't just for savoury recipes. You can make perfect French toast by whisking two eggs with two egg whites, plus a little honey, cinnamon and milk. Place triangles of bread in the bottom of the slow cooker, pour over enough mixture to moisten the bread, then layer more bread and mixture. Cook on high for around two hours, or for around four hours on low.

Invest in a banana hanger to stop your fruit from getting bruised and going bad quickly. As long as it's located somewhere that allows for free movement of air around the bananas, this handy contraption will slow down the ripening process. Keep your bunch away from other fruit, too – bananas give off gases that cause fresh produce to spoil faster.

When there’s a small amount of product left in a jar and you’re struggling to get it out, there’s no need to waste it. Add salad dressing ingredients such as oil, vinegar and seasoning to an almost-empty jar of mustard, tahini or miso, put the lid on, then give it a shake to use up the last of the jar’s contents.

If you end up with black or brown bananas, fear not. Overripe bananas are ideal for use in baking, as they're sweeter and easier to mash into batter than perfectly ripe or underripe ones. Banana bread is, of course, a favourite use-up for the fruit. Feel free to add extra flavourings to yours to make it extra special (think cocoa nibs or a shot of coffee).

You might already use the juices from roasted meat in your gravy, but don't forget about getting the most from your veggies too. Add the nutrient-rich water from boiled vegetables, along with any run-off from roasting tins, and you'll end up with a flavourful gravy that's packed with vitamins.

Nutritional yeast is a great way to add a rich cheesiness to dairy-free dishes. In fact, these flakes are an essential vegan store cupboard ingredient – they're brilliant for adding a hit of umami flavour to soups, salad dressings, dips and sauces, too.

A mix of miso paste and salted butter will immediately elevate a huge range of dishes. Combine them in a paste to spread over vegetables before roasting, or melt both into a sauce to flavour pasta. Adding miso and butter to noodles is also a great way to layer on more flavour without any fuss.

This tip is essential for iced coffee lovers who don't want their caffeine hit watered down. Brew fresh coffee (as strong as you like it), pour it into an ice cube tray, then freeze it. You could add the frozen coffee cubes to a cold brew, or blend them with milk to make an iced latte.

Dried pasta is one of the most versatile ingredients out there – but settling on the perfect pasta and sauce pairing requires a bit of thought. For example, conchiglie (pictured), otherwise known as pasta shells, should be served with thick and chunky sauces, which collect inside the shells and stick to their ribbed outside surface. Meanwhile, spaghetti suits creamy sauces (such as carbonara), as well as oil-based ones, like pesto.

Soft baked goods like cookies and muffins can quickly start to go stale, even if you keep them in an airtight container. To give them a helping hand and make sure they stay soft, put a slice of bread in the container with them. The bread will provide some much-needed moisture, allowing your baked goods to stay softer for longer.

Whether you've made too much pesto or you have spare pasta sauce from a jar, don't throw your leftovers away. Instead, transfer them to ice cube trays and freeze them, ready to be used another day. Once frozen, remove the sauce cubes from the trays and store them in the freezer in labelled freezer bags.

Forget about sticky fingers and misshapen meatballs – use an ice cream scoop to portion your minced meat mixture, and you'll end up with perfect spheres every time. The uniform size means the meatballs will cook more evenly, too.

It may seem counterintuitive, but this is a great trick for balancing out flavours. Sugar tempers the acidity of ingredients such as tomatoes in pasta sauces or chilli. On the other hand, a pinch of salt can help strengthen the gluten and bring out flavours when baking – and it adds a pleasing savoury kick to caramel and chocolate, too.

When rustling up a fresh tomato sauce or salsa, discarding tough tomato skins is a must. Here’s how to do so the easy way: score a cross at the stem of each tomato, drop each one into boiling water for 15-20 seconds, then remove it and transfer it to a bowl of iced water until cool enough to handle. After that, you can simply pull the skin away in strips.

Juices and smoothies are a nutritious way to start the day, but prepping them can be time-consuming. When you have a moment, chop and divide fruit and vegetables into individual food bags, then store them in the freezer or fridge. Take them out as needed, adding extras such as yogurt, water or plant-based milk before blending.

If last night’s chicken stew or chilli has stained your storage container and hot soapy water just won’t shift it, reach for the baking soda. Wipe the inside with a smooth water-and-soda paste and allow it to sit for a few hours. Wash once more, and those stubborn marks should be a thing of the past.

Mangoes can be a pesky fruit to prep, but there's a speedy way to do so without fuss or waste. Cut the mango in half (on each side of the stone), slice a grid pattern into each half, then invert the fruit. You'll be left with mango cubes, popped up as pictured – simply cut them off and enjoy.

There are two ways to stop syrup from sticking to your spoon. The first is to try placing the spoon in hot water before you dip it in the syrup. Alternatively, wipe the spoon with a little flavourless oil, then plunge it into the jar.

Sparkling water – or even a flavoured carbonated drink, such as ginger ale or lemonade – would make a great addition to a batter for frying or for making pancakes. Carbonated drinks give batter more air and a lighter texture, resulting in a crispier coating or fluffier pancakes. This trick can work well with scones, too; replace milk with lemonade or ginger ale to avoid a dense bake and pack in more flavour.

If you want to inject a tangy sweetness into a dish, ketchup might just be the answer. After all, it's an essential ingredient in both barbecue sauce and Marie Rose sauce (a key component of a classic prawn cocktail) – and it makes a great glaze for poultry. You could also try adding a squeeze of ketchup to tomato-based pasta sauces to round out the flavour.

It's worth investing in glass storage containers that are also oven safe. With these in your arsenal, not only will you be able to cook food and handily store the leftovers in the same dish, but you'll also be able to reheat a meal without creating more washing up. There are environmental benefits to using glass, too – it's sustainable and infinitely recyclable, reusable and refillable.

Balancing the acidity of a tomato sauce can be tough, but there are various tricks you can use. If you want to avoid adding extra sugar, try simmering a whole carrot in your sauce. It will lend its natural sweetness to the tomatoes, and you can remove it when your sauce is done (or blend it in, if you prefer).

We all know an extra 10 minutes in bed is much more appealing than waking up early to make breakfast. To save time, prep a batch of breakfast burritos on a Sunday, wrap them individually, then pop them in the freezer, ready for the week ahead. Get one out the night before you want to eat it, then leave it to defrost in the fridge overnight. In the morning, microwave the burrito (or griddle it on both sides, if you want it crispy) until it's piping hot.

If you’re cooking on a budget, lentils are a great way to make your meals go further, and they're a good source of fibre and protein. For a hearty, filling dish, bulk out meat sauces, soups and salads with the legumes. If time is a factor, tinned (rather than dried) lentils are an excellent short-cut ingredient to have to hand.

An omelette cooked in a mug might not look like the real deal, but it's still a quick and simple meal. Whisk together an egg, two extra egg whites, some seasoning and some grated cheese or chopped ham. Pour the mixture into a greased mug, then microwave it on high for one minute. Stir, then cook again on high for a further minute.

There's a simple way to keep your cooked green vegetables green: blanching. Cook your vegetables in boiling water for a few minutes (depending on the variety), then immediately transfer them to a bowl of iced water. This stops the vegetables overcooking, meaning they'll retain their firm texture and vibrant colour. It also seals in flavour and vitamins, and removes bitterness from certain veggies.

Freshly squeezed orange juice isn't just for drinking. Chicken and citrus fruits pair brilliantly in marinades – particularly when ginger, honey, spring onions and a touch of chilli are added to the mix. Orange juice is also a crucial ingredient in mojo, a delicious Cuban marinade that’s used to flavour roast pork. It's made with garlic, olive oil, chilli and fresh herbs like coriander and parsley.

Want to make pasta dishes like a pro? Don’t throw away that precious, starch-rich cooking water. Rather than draining your pasta in a colander, lift it from the pot and mix it into the sauce on a low heat. While the flavours are mingling, add a ladle or so of the pasta water; the sauce will develop a rich, silky texture.

Stir cooked, grated beetroot into chocolate cake mixes and brownie batters to add an extra layer of earthy flavour and help create a deliciously moist texture. Not only that, but you'll be adding some extra nutrients to your favourite treats, too.

Not only do egg muffins make an ideal breakfast, snack or lunchbox treat, but they can be made with ingredients you need to use up, such as leftover herbs or a solitary slice of meat. Chop up ham, cheese and some red peppers, onion or mushrooms, lightly fry everything together, then divide the mix among lightly greased or lined muffin tin holes. Combine eggs with a little milk, pour them over the mix, then bake for around 20 minutes in a hot oven until golden and cooked through.

Vegetable oil, goose fat and beef dripping can all be used when roasting potatoes – but have you ever tried using mayonnaise? The eggs, oil and acid in mayo help to create the perfect crispy crunch. Next time you want to roast some potatoes, mix mayonnaise with your favourite herbs, then slather it all over your spuds before cooking. There’s no need for any other fat.

Want to take your mac 'n' cheese to the next level? Add a small amount of piquant English mustard to the sauce; it'll bring out the flavour of the cheese and give the dish a subtle kick, without overpowering it. It's a simple change that'll make a huge impact.

Prevent the skin from shrinking and pulling away from meat by scoring it in a criss-cross fashion before cooking. Scoring the skin of both meat and fish also allows marinades to be absorbed better – plus, it speeds up the cooking process.

There's simply no end to the number of mug cake variations you can make in your microwave. For a tasty option, add 2 tbsp self-raising flour, 2 tbsp caster sugar, 1 tbsp cocoa powder and 1 tsp instant coffee powder to a mug, then mix well. Whisk in an egg, 1 tbsp milk and 1 tbsp sunflower oil. Cook in the microwave for two minutes on high, then leave the cake to rest for a minute or so before tucking in.

It's not often that you'll need a piece of ginger that's larger than your thumb, but it’s also unlikely that you can buy it in amounts that small. To avoid waste, you can freeze leftover root ginger to use later. There’s no need to defrost or peel it when you need it, either; you can grate it straight from the freezer.

If you're planning on using raw kale in a salad, give it a good massage beforehand. It may sound odd, but doing so will tenderise the hardy leaves. First, remove and discard the stems, then drizzle the leaves with a glug of olive oil, a squeeze of lemon and a pinch of salt. Gently knead the kale with your hands until the leaves start to wilt a little. Be careful not to overwork the greens, though, as they'll become mushy.

When sugar (particularly brown sugar) has been stored in the same container for a long time, it eventually forms hard clumps, making it difficult to use. But there’s a very easy and effective way to soften it quickly: simply add a slice of bread to the sealed container of sugar. The bread will quickly absorb the moisture from the sugar, leaving it perfectly soft and free of clumps.

Fancy a barista-style coffee in the comfort of your own home? For perfect froth, fill a jar halfway with milk, screw on the lid, then give it a shake. Once foamy, remove the lid and microwave the jar on full power for 30 seconds. Your froth should double in size, providing the perfect topping for your coffee.

If you're a umami lover, don't just put salt on your favourite movie snack. Blend soy sauce with melted butter, then pour it over plain popcorn for a super-savoury treat that takes the snack to delicious new heights. Finish with a sprinkle of sesame seeds and a drizzle of sriracha for a messy but irresistible feast.

The tedious job of peeling cloves of garlic can be made a whole lot easier with the help of your microwave. Simply chop off the tops of the cloves you need, then microwave them for 20-30 seconds. The skins will loosen and should come right off.

When we think of bacon, most of us imagine it sizzling away in a frying pan – but there are quicker ways to cook your favourite breakfast meat. One method is to use a microwave; lay a paper towel on a plate and arrange strips of bacon, not touching, on top. Cover with another paper towel and cook on high for around three minutes. Transfer the bacon to another paper towel for a few moments to absorb some of the grease before eating.

No one likes a soggy sandwich. Reduce the amount of liquid seeping out from ingredients such as sliced tomato or cucumber by placing them between two pieces of kitchen paper for five minutes before you add them to your sandwich. It’s also a good idea to spread butter, cheese or mayo onto the bread first – this acts as a barrier against wetter ingredients.

Ever wondered why your potatoes aren’t lasting for very long before going bad? Try storing them in a separate place from your onions. Both potatoes and onions release moisture and gases that will cause the other to spoil faster, so it's best to keep them apart.

To check if eggs are fresh, fill a bowl with cold water and try the ‘float test’. If the egg sinks to the bottom on its side, that means it’s very fresh. If your egg sinks to the bottom in an upright position, this indicates that it’s not quite as fresh – but still perfectly edible. If your egg floats, it means it has started producing gases that lift the egg to the water’s surface, and has most likely gone bad.

Don't worry if the cake you've just made doesn't live up to expectations – baking fails happen to the best of us. Instead, turn it into something else: broken pieces of cake can be used instead of ladyfingers in trifles, or crumbled in a food processor and stirred through ice cream.

Popular in Chinese cookery, velveting is the simple process of using bicarbonate of soda or cornflour to soften the fibres of economical cuts of steak, chicken and other meats, giving them a melt-in-the-mouth texture. Next time you’re cooking a stir-fry, simply toss chunks of meat in 1 tsp bicarbonate of soda, along with any other marinade ingredients you want to use. Leave the chunks for 15 minutes, then cook them as normal.

If you love your steak topped with a slab of melting garlic, herb or chilli butter, don't leave making it to the last minute. Prep a batch of flavoured butter in advance, and freeze it in ice cube trays – the cubes will only take an hour or so to defrost at room temperature, and they can be pulled from the freezer as and when you need them.

Ladling pancake mix can be a messy business, so take an empty plastic sauce bottle and use it to squeeze out the batter into circular pancakes instead. Alternatively, you could have a bit of fun and create animals, shapes or numbers using the batter – kids (old and young) will love it. Just make sure the bottle you use is spotlessly clean before pouring in the batter.

Once you make this easy switch, you'll never look back: store your jar of peanut butter upside down. Natural nut butters don't have any added stabilisers, so the oils will usually separate and move to the top of the jar. By storing your jar upside down, you can save yourself the time, faff and mess of trying to stir it together; the oils will head to the bottom of the jar, making your peanut butter much easier to use when the time comes.

Most coffee beans react best to water that’s hot, rather than boiling (although some argue that letting the water boil, then cool down slightly helps to deal with hard water and other impurities). Either way, pouring boiling water straight over your coffee will scorch the grounds, resulting in a mediocre brew.

For those of us who'd prefer to skip the arm workout that comes with mashing potatoes, using an electric hand mixer is an easy solution. As well as taking away all the effort, using a hand mixer will ensure lump-free mash every time.

Did you know that you can revive dried-out leftover pizza by microwaving it with a mug of water? As the water evaporates, moisture will fill the microwave, rehydrating the dry crust – and giving you a deliciously gooey, cheesy pizza slice once more.

If you’re having a hard time with cold butter, use a grater to soften the exact amount needed to slather on your bread or toast. Doing so makes the butter easier to spread, without destroying your loaf in the process. This method is also a great solution if a recipe calls for softened butter, but you've forgotten to take it out of the fridge in advance.

Get more juice from a lemon by microwaving it on high for around 20 seconds. The fruit will be warmer and softer than it would be if you took it straight from the fridge, making it easier to squeeze. It goes without saying that this is a must-try hack if you're making lemonade.

Waffle irons aren’t just for Belgian-style waffles. You can also use them to cook omelettes, quesadillas and – best of all – hash browns. Grease the waffle iron first and ensure any raw ingredients, such as whisked egg or grated potato, are cooked through before serving.

Despite their hefty size, rolling pins have a habit of going missing just when you need them – probably because most of us don’t use them very often. But worry not; if you have a wine bottle handy (empty or full, it doesn’t really matter), it'll make the perfect rolling pin substitute.

Want a perfectly crisp, caramelised cheese toastie? Instead of spreading the outside of the bread with butter, use a thin layer of full-fat mayonnaise. The mayo will form a barrier between the bread and the heat source, allowing for even browning and crisping. Mayo also has a higher smoke point than butter, which means it can withstand higher cooking temperatures without burning.

Sprinkle a few tablespoons of water over bread that's going stale, then stick it in a hot oven for two to three minutes – your tired loaf will be brought back to life. This handy hack works best on whole, unsliced loaves, baguettes and ciabatta rolls.

You won't get baked potatoes that are perfectly crispy on the outside and fluffy in the middle just by cooking them in a microwave – but you can use one to save time. Prick the potatoes with a fork, microwave them on high for 10 minutes, then carefully transfer them to a hot oven or air fryer for 10-20 minutes to crisp up the skin.

Don't throw away biscuits that are burnt on the bottom or around the edges. Instead, carefully grate off any blackened bits, and they'll be perfectly edible. If the biscuits are a little misshapen, simply dip them in melted chocolate or icing to hide a multitude of sins.

If your Hollandaise sauce curdles, there's a way to try to rescue it. Whisk a fresh egg yolk in a separate bowl with a knob of butter and a dash of warm water, then gradually whisk the split sauce into the new one until smooth.

If your attempts at poached eggs always end in disaster, follow this top tip. Lay a piece of cling film in a bowl, lightly oil the inside, then crack in an egg. Gather up the sides of the cling film and tie them to form a sealed pouch. Poach your egg in boiling water for two to four minutes, depending on the size of the egg and how soft you want it.

Want to know the secret for making cut herbs last? Arrange them upright in about 5cm (2in) of water, as you would a bunch of flowers. Shelter them from direct sunlight and change the water regularly, and they'll stay fresher for longer.

While we’re not suggesting you throw away your expensive knife set, a good, sturdy pair of kitchen scissors is a fantastic investment that can speed up so many cooking tasks – from slicing pizza and chopping up meat to snipping herbs, trimming green beans and even cutting dough. Using scissors in place of a knife is a common practice in Korean kitchens, where meat and vegetables are often sliced to size at the table. We think they're an underrated tool in your kitchen arsenal.

Now discover 33 foods most people tend to store incorrectly

Last updated by Laura Ellis.