This chapter focuses on practical cooking and food storage strategies aimed at minimizing food waste. The discussion includes meal planning tips, effective pantry organization, and innovative storage solutions like vacuum sealing and composting methods. Listeners gain insights into maximizing the use of ingredients and the benefits of using frozen foods and airtight containers.
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.
Additional Reading
Products We Recommend
We independently review everything we recommend. When you buy through our links, we may earn a commission. Learn more›
Follow us on instagram @wirecutter
Find edited transcripts for each episode at nytimes.com/wirecutter.