5 Kitchen Habits Costing You a Fortune

Even from-scratch cooks use canned foods, such as tomato paste or chipotle chilies, in adobo sauce for the big boosts of flavor they deliver. But the majority of recipes call for just a small amount of these potent ingredients (e.g., a tablespoon, or even less, of paste; one or two chilies). Next time you're cooking with one of these foods, take what you need, and then spoon the rest into tablespoon-size mounds on a parchment-paper-lined baking sheet. Put the tray in the freezer, and once the food is frozen solid, pop the scoops off and store them in a resealable plastic bag in the freezer. When you need it again, you won't have to buy a brand new can.