cooking tips

If you're not yet acquainted with your supermarket's bulk aisle, there's no time like the present. Assuming your market has high turnover, bulk items are generally fresher, more economical — particularly when you need just a bit of an ingredient — and allow for eco-friendly shopping as they reduce and can even eliminate disposable packaging from the equation. Add to that the variety of snacks, staples, and even spices on offer in some stores, and it's no wonder many swear by this section. But before we get carried away, keep these tips in mind:

• Stock up on storage containers: Transfer your newly bought loot to a sturdy storage container — whether it be a pop-top container for grains, nuts, dried fruit, and the like, or small jars for spices — to avoid a pile up of flimsy plastic bags, and an organizational headache. That said, if you're planning to use up the contents of your purchase within a few days, don't sweat it.
• Don't get too carried away: It's easy to get excited by the plethora of options on offer, snapping up a bit of this and a bit of that, but keep in mind that like a buffet, the bulk aisle's variety can lead to overconsumption, overspending, and even waste. Buy what you think you'll use in a few weeks (longer if you're shopping for spices, oils, or vinegars), unless you're shopping somewhere unusual, and don't think you'll find the ingredient elsewhere. You can always come back for more!

Keep reading for two more tips.

A great grilled cheese stands alone, but sometimes a side dish adds even more by offering an acidic contrast to the creamy cheese. When you're wondering what to possibly serve, experiment with these dips and side dishes.

• Soup: Try pairing your toastie with tomato, black bean, pureed lentil, or other creamy soups.
• Salad dressing: Balsamic vinaigrette, dijon vinaigrette, or ranch salad dressings can complement melted cheese and bread.
• Sauces: When making a grilled sandwich out of Italian breads and cheeses, serve it alongside marinara sauce for a pizza-like rendition.
• Condiments: Condiments like ketchup and mustard never hurt. A grilled cheese, after all, is still a sandwich!
• Pickled vegetables: Cheese is heavy, but pickles will help cut through the grease. There's always the classic cucumber pickle, coleslaw, pickled jalapeños, or even kimchi.
• Chutney or jam: Sometimes a grilled cheese calls for something a little sweet like a mango chutney or a fig jam.

While we'll happily dig into an ooey-gooey grilled cheese starring sharp cheddar or American cheese — bonus points for homemade — there's something to be said for exploring the cheese counter's other enticing options. Most aged cheeses are worth experimenting with — fresh or brined cheeses like chèvre or feta typically don't melt properly — here are some of our favorites; let us know in the comments if we left your favorite off!

• Fontina: This mild, buttery Italian cheese is practically made to be melted; try it with pancetta, basil, and peaches (or strawberries, while we wait on stone-fruit season) for a salty-sweet treat.
• Brie: Creamy, earthy brie; camembert; and other bloomy rind cheeses like Vermont Farmstead's Lillé lend richness, velvety texture, and a mild mushroom-like funk and are particularly perfect when paired with sweet-leaning elements like blackberry jam or fig preserves.
• Raclette: If you love the classic Swiss communal dish based on (and named for) the funky alpine cheese, then consider nestling a hefty handful between bread. Score bonus points by adding chopped cornichon to the mix or using potato bread as a nod to raclette's classic accoutrement.

Keep reading for three other excellent options.

While we typically simmer up a batch of homemade soup when a craving strikes, we turn to store-bought from time to time, particularly when we're feeling under the weather. The problem? It tends to fall flat no matter the source — whether a can, tetra pack, or the prepared foods section of Whole Foods — and tastes, well, canned. In these instances we turn to a few simple strategies to perk things up.

• Play with garnishes: Raid your pantry and crisper. Try adding a pinch of red pepper flakes, a few cracks of pepper, a drizzle of oil, a chiffonade of basil or other fresh herbs, a dollop of plain yogurt or sour cream, a handful of oyster crackers or crumbled saltines, or even a sprinkling of seeds, chopped nuts, or grated salty cheese like Parmesan. Not only do garnishes improve the soup's flavor, but they also add textural and visual contrast.
• Pay attention to the serving vessel: This may seem silly, but taking the time to serve soup in a favorite bowl or mug with proper silverware, rather than in its to-go container or a chipped bowl helps. We're visual creatures; embrace it!
• Adjust the seasoning: Soup, even of the homemade variety, tends to require a bit of tweaking to make the flavors shine. Oftentimes all a bowl needs is an extra pinch of salt, a splash of lemon juice or vinegar (try balsamic in tomato soup), or a hit of spice to take things from pathetic to palatable. Like all matters of seasoning, make sure to taste along the way.

What steps do you take to doctor up store-bought soup?

In an ideal world we'd cook with dried beans exclusively: they are generally a more economical option, have a better texture, and allow for infusing flavor as they cook. But let's face it: they take far longer to prepare than cracking open a can. The question is, when is simmering up a pot of dried beans worth the effort, and when can you bust out the can opener guilt-free?

Use dried beans when beans are the star ingredient, texture is of the utmost importance, or a recipe calls for an obscure variety, as many more options are sold dried than canned. (We're partial to Rancho Gordo's high-quality selection.) If you have the extra time, dried beans are almost always the superior option — and preparing them is largely a hands-off task.

Turn to the can when the beans will be pureed or otherwise altered in texture, time is of the essence (canned beans are a weeknight dinner staple for a reason), or the beans will be playing a supporting role. Feel no shame in cooking with canned beans, just know that they won't be quite as delectable.

When do you reach for dried beans? Or do you always use the canned variety? Share your thoughts with us below.

Picnics, brunches, and tea parties call for tea sandwiches, but those delicate bites tend to dry out in a flash. What's the solution? Dampen a paper towel, wring out any excess water, and cover the tops of the sandwiches before you store them in an airtight container and pop them into the fridge. The damp paper towel will keep the bread hydrated plus it acts as a protective barrier from the air. Keeping the tea sandwiches wrapped until the second you plan to serve or eat them will also prevent them from drying out.

While you can always shred chicken with your hands, this tends to give you chicken chunks rather than fluffy shreds. Instead, shred the chicken with a fork. It's easier to tear the meat with a metal utensil, plus it's a cleaner, more sanitary process. Keep reading to learn how to shred chicken with a fork and how to use it in recipes.

Pretzels. Hot dogs. Sandwiches. It's easy to find a use for a can of Dijon mustard, but the same can't really be said for dry mustard. After all, how many of us admit to having a tin of Colman's mustard powder at home that's been open (and unused) for months or even years?

In truth, powdered mustard, as it's also known, is really just the dehydrated equivalent of the world's favorite condiment, which means it's just as versatile in the kitchen. Here are a few ways to make the most of it.

• Add a pinch to achieve intense, saturated flavors in your favorite deviled egg recipe.
• Incorporate powdered mustard into any spice rub and use on barbecue chicken, smoked ribs, and more.
• Add a straw-yellow color and acidic bite to a casserole like baked macaroni and cheese or potatoes au gratin.

See a few more of our suggested ways to use dry mustard when you read on.

Nonstick pans have gotten a bit of a bad rep over the last few years, but it's not all necessarily worth fretting about. While the slippery surface makes cooking healthy foods likes eggs and veggies easier, it is made from a special paint manufactured using a toxic chemical known as perfluorooctanoic acid (PFOA). Although this chemical is almost always removed in production, there may still be trace amounts of PFOA in the final coating, causing concern. While the EPA has yet to issue any definitive warnings on the use of nonstick cookware, it's better to be safe than sorry. Just in case, keep these tips in mind when cooking with this type of cookware.

1. Avoid cooking under high temperatures: It is suggested that when cooking with nonstick pans, avoid foods and recipes that require high temperatures above 500° F. This is because the pan may begin to decompose, emitting PFOA fumes. Most foods don't need to be cooked at such high temperatures, but steak is an exception, making cast iron pans a better option.
2. Avoid preheating your pan: Preheating a nonstick pan is similar to cooking foods at high temperatures. Doing this overheats the pan quickly, shortening the lifespan of the pan. If you do a lot of cooking, then consider investing in a heavier-weight pan. Not only will this hold up over the years, but it also withstands heat better, in turn saving you the cost of frequent replacement.
3. Avoid chipping the surface: This is key for nonstick cookware. Using metal spatulas and utensils may scratch or chip the coating, increasing the likelihood of exposing the chemically coated surface. Instead opt for a wood or plastic spatula. In addition, clean with care. Do not wash with steel wool or metal scrubbers. These pans are dishwasher-safe, and since the smooth surface makes cleanup easy, they can be washed with a sponge and detergent.
4. Be choosey with recipes: Although nonstick pans are arguably safe, minimize any chance of concern by only using them when needed. There are also several cookware alternatives like glass and cast iron. When in doubt, keep it simple: line your trays with wax paper or cooking spray.