This chapter delves into the challenges and creative strategies for managing food leftovers in both test kitchens and home cooking. The speakers share innovative ideas for repurposing ingredients, like transforming leftover salmon and an onion dip into flavorful meals while emphasizing the importance of minimizing food waste. Through personal anecdotes and practical tips, they encourage a playful approach to cooking that fosters culinary confidence and sustainability.
Expert tips to waste less food — and save on your grocery bill — from Wirecutter kitchen editor Marilyn Ong and New York Times Cooking deputy editor Genevieve Ko.
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Find edited transcripts for each episode at nytimes.com/wirecutter.