Becoming a next-level chef doesn’t take tons of hours in the kitchen or loads of money spent on pricey gadgets. Instead, Bon Appetit says all you need to do is memorize these 8 kitchen hacks that will easily up your cooking game (Where have these been all my life):

1. How to measure flour: Use a large spoon to fill a measuring cup with flour, then use the flat edge of a knife to scrape excess cleanly off the top.
2. Three things you should always have in your freezer: Unsalted butter, Parmesan rinds (to add to soups and sauces for extra richness) and raw nuts (to make pesto or to toast and chop for salads)
3. Refrigerate citrus, apples and corn.
4. Don’t refrigerate tomatoes, garlic and stone fruit.
5. How to revive stale bread: Hold it under running water for a few seconds, then reheat in 350-degree oven until heated through and crisp on the outside.
6. Make sure you’re using extra virgin olive oil, pure maple syrup, pure vanilla extract, unbleached flour, unsalted butter, and whole peppercorns.
7. Remember this ratio for vinaigrette: Two parts oil, one part vinegar. For an extra kick, shake it up in a near-empty mustard jar.
8. The three cooking oils you need: 1) A neutral oil like grapeseed, vegetable, or peanut for high-heat cooking like frying. 2) Extra virgin olive oil for whisking into vinaigrette, making soups, cooking fish and steaks, and sautéing vegetables. 3) A finishing oil for drizzling on foods.
9. It’s ripe when…Artichoke: fresh at cut end; heavy for size; tight leaves, Avocado: firm with just a hint of yielding when pressed, Eggplant: shiny, taut skin; no visible bruises or blemishes, Melons: should be fragrant; a bit of give when pressed at stem, Pineapple: yellow, fragrant; leaf can be plucked out easily.
10. How to boil a (large) egg. Hard-boiled: Lower into gently boiling water and cook 10 minutes. Transfer to an ice bath and let cool. This is how you make perfect hard-boiled eggs! Jammy: Lower into gently boiling water and cook 6½ minutes. Transfer to an ice bath and let cool. Read about our jammy egg math here. Poached: Crack and slip into simmering water. Cook, occasionally stirring gently, 3 minutes.
11. How to clean greens: Tear or cut leaves from ribs, submerge in a deep bowl of very cold water, and swish to release sandy bits. Lift out (lift—don’t dump!) and place in a colander. Rub leaves between fingers and feel for grit; repeat with fresh cold water if necessary. Spin-dry and transfer to a ziptop bag. Press out air, seal bag, and store in the crisper drawer.
12. Always and forever reach for: Extra virgin olive oil, Pure maple syrup, Pure vanilla extract, Unbleached flour, Unsalted butter, Whole peppercorns
13. How to toast nuts Spread nuts—walnuts, almonds, cashews, hazelnuts, pistachios, pecans, peanuts—on a rimmed baking sheet and bake at 350° until evenly golden brown and fragrant, 8–10 minutes. (Set a timer; nuts are pricey.)
14. How to check a steak for doneness:  Why take any chances? Get a digital thermometer. Insert probe horizontally from an outside edge rather than straight down from the shallow surface.Very rare: 115°, Rare: 120°, Medium-rare: 130°, Dry and chewy: 145°