You probably already know how to quell the burning in your mouth (milk helps, and so does chocolate), but what about the burn on your skin from cutting peppers? Here’s the hack you need to keep hot peppers from irritating your skin.

Beating the Capsaicin Pain From Hot Peppers

The active ingredient in hot peppers is an alkaloid called capsaicin, which activates sensors in your mouth and on your skin that would ordinarily respond to physical heat. Some people actually like this sensation, and find that capsaicin relieves pain from ailments such as arthritis (it’s used in topical creams for that exact purpose). Unfortunately, capsaicin can cause irritation if you’re sensitive to it, and if you absentmindedly rub your nose or eyes while it’s on your hands, you’ll be in a world of hurt.

But you know that saying “fat equals flavor”? Well, there’s a scientific reason behind it: Many flavor compounds, including capsaicin, are lipophilic, which means they bond with fats.

That’s the key to this hack: Instead of just washing with soap and water, pour a little vegetable oil onto your hands and rub it in thoroughly, as you would hand sanitizer. (If you don’t have vegetable oil on hand, any cooking oil will work.) At this point, most of the capsaicin will bond to the oil. Now, wash your hands with dish soap, not hand soap, because dish soap is specially formulated to cut through and remove fat. The oil will wash away, and take the capsaicin along with it.

The Rice Reheating Hack for Fresh-Tasting Leftovers

So, how does this work? It’s pretty straightforward. All you need is cold, leftover rice, a wire mesh strainer, a serving spoon or spoonula, and hot water. A kettle and mixing bowl are optional but helpful. 

1. Scoop the quantity of rice you want to reheat into the wire mesh strainer, whether it’s a single portion or a family-sized serving. 

2. Place the mixing bowl (if you’re using it) under the strainer in your sink. 

3. Pour boiling water from a kettle, or the hottest water your tap can put out, over the rice. 

4. Use your spoon or spoonula to stir the warm, damp rice to break up any clumps.

5. Remove the mixing bowl from under the strainer, and pour the hot water over the rice a second time, now that it’s broken up. This step is optional but will result in hotter rice. 

6. Let the rice drain for a moment, then serve immediately or transfer to a serving bowl and cover to keep warm.

Is Reheating Rice Really This Easy?

It sounds improbable, but yes, it’s true. The rice softens up nicely and heats evenly, two things you don’t always get with the microwave. The hot water from your tap usually tops out at 140 degrees Fahrenheit, for energy conservation and safety reasons (anything hotter poses a scalding risk), so you may find that boiling water works better, but hot tap water will do the job in a pinch.

If you find that the rice isn’t quite as hot as you’d like, even after pouring the water over it a second time, 30 seconds or so in the microwave will usually fix that. The newly moistened and separated grains of rice will microwave much better and more evenly than cold rice.

How It Works

To start, lay the box grater flat against a rimmed baking sheet. It should be positioned on its side, as opposed to standing upright. Grab the handle of the box grater and the edge of the baking sheet with the same hand, and hold them firmly together. With your free hand, take a small chunk of cheese and glide it along the top of the grater in a firm, consistent motion away from your body. Repeat as necessary until you’ve grated enough cheese.

Why This Works

You may be wondering, why not just grate the cheese in a normal, up-and-down motion? Well, that way requires more arm strength, and you may grow tired if it’s a particularly dense block of cheese. This alternative method harnesses your body weight instead of your physical strength, so you get more force with less effort. That extra bit of pressure can be extremely helpful when grating harder cheeses like aged cheddar or manchego.

But Wait, There’s More!

This isn’t just a useful hack when it comes to cheese — it applies to any shreddable food. Use this same technique for shaving carrots, zucchini, and other hard veggies, or grate up some aromatics to add powerful flavor to any dish.

The Fix for Hardened Brown Sugar

Remove the block of brown sugar from its bag or container and place it in a microwave-safe bowl. Sprinkle the block with a teaspoon of water, cover it with a damp paper towel, and stick it in the microwave for 30 seconds.

When the microwave beeps, check the consistency of the brown sugar. If it’s still solid, microwave it for another 30 seconds. Continue microwaving in 30-second intervals, loosening the brown sugar with a fork each time, until it’s soft. This process may take a couple of minutes. Be careful not to overcook the brown sugar, as it will eventually begin to caramelize and burn.

If you don’t have a microwave, you can achieve the same results in an oven. Preheat your oven to 250 degrees Fahrenheit and line a baking sheet with parchment paper. Place the hardened brown sugar on the baking sheet and stick it in the oven. Check on it every few minutes and occasionally fluff it with a fork until it softens.

Why Does Brown Sugar Harden So Quickly?

Brown sugar is prone to drying out when it isn’t stored in an airtight container. It contains molasses, which is what gives it its soft texture. When it’s exposed to air, the moisture evaporates, causing the sugar crystals to clump together and harden. That’s why brown sugar tends to harden pretty quickly after opening if it’s stored in the original packaging or a loosely sealed container.

How To Keep Brown Sugar Fresh

Although we’ve previously written about using marshmallows or a slice of bread to prevent brown sugar from clumping, the most effective method for keeping it soft is to store it in an airtight container with a removable terracotta disk. We recommend this product, which combines both elements and comfortably holds a 32-ounce bag.