10 Veggie Hacks That Will Change The Way You Cook

Photographed by Alexandra Gavillet.
Good knife skills are one of the fundamentals of good cooking. But chopping can also feel like one of the most tiring and time-consuming kitchen tasks. Which is why every time we hear about a new hack for prepping food, we can't get enough. Ahead, our 10 favorite time-saving tricks for cutting up veggies in no time — that anyone can master.
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Use A Fork To Cut Onions
If slicing onions in even slices eludes you, try using a fork or hair pick as a guide.
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Microwave Squash
Cutting large squash, like butternut, can be unwieldy — not to mention downright dangerous. Instead of going at it while it's still raw, make small slits along the skin where you will eventually want to cut it and microwave on high for 3-5 minutes. After it's cooled, you will be able to easily slide your knife through.

Bonus: It's also way easier to peel this way, too.
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De-Seed A Bell Pepper In No Time
It's actually possible to de-seed a pepper in one swift motion: start by slicing a side of the pepper towards the cutting board, then spin the pepper towards the knife as you continue to cut parallel to the board. You're left with the seeds and stem in one hand, and the outside of the pepper in the other.
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Half Cherry Tomatoes In A Flash
Place the cherry tomatoes between two plates or plastic containers of the same size. Holding the top lid, slice through with a serrated knife. No more individual cutting, and it takes a fraction of the time.
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Peel Potatoes, No Peeler Required (Yes, Really)
Using a sharp knife, make a shallow cut around the center (just through the skin) of the potato. Boil the potatoes, drain, and cool with cold water. Once they're safe to handle, you will be able to pull the skin off in two pieces.

If the recipe calls for boiled potatoes anyway, you can just boil the potatoes until they're fork-tender. If you want to roast them, parboil them for a few minutes to get the skin tender enough to peel off.
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Break Down A Cauliflower With A Bang
Start by trimming off the larger leaves, then place the cauliflower head in a clean bag with the steam facing up. Twist the bag shut, and bang it down on the counter, with the stem facing down. You'll have bite-sized florets perfect for cooking, no additional chopping required.
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Peel Ginger With A Spoon
Okay, peeling ginger will never be the easiest, but using a spoon rather than a knife or peeler will take less of the edible ginger root off, allow you to get into nooks and crannies easier, and is a lot safer.
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Shake Your Way To Peeled Garlic
This probably isn't worth it for just one clove, but if you need to peel a lot of garlic for a recipe, you can get it all done at once with a quick shake. Place the garlic head in two large bowls of the same size, and shake it around — the individual cloves will pull away from each other and their peels.

You can also try this with a small glass jar and a lid with just as many cloves as you need.
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Shuck Corn The Right Way
Instead of starting from the top of the corn (and spending minutes on each ear pulling off the silk), start by cutting the root end of the corn off, then push it out. No silk, and a lot less mess.
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Use A Pizza Cutter For Carrots And Celery
The rolling motion of the blade allows you to go way faster — just be mindful of where your fingers are so you don't accidentally cut yourself!
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