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A piece of pita bread is a little world unto itself — so round, so hollow, so open to whatever you desire for lunch. And so portable and convenient, too!

But after a few too many of my old standby, kale salad-stuffed pockets, I decided I needed a little fresh inspiration for the daily marvel of the pita sandwich. The Kitchn editors put our heads together to cook up some of our favorite flavor combos — all easy, all requiring a bare trio or so of ingredients, all able to be whipped up in a flash, and all perfectly stuffable. Pita pockets, here we come.

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In a former, less experienced life, I would head to the grocery store at any time, day or night. An hour later, I’d drive home exhausted and hungry with five items that weren’t even on my list (I’m looking at you, potato chips in the jumbo bag). I’ve since learned more than a few tips for smart grocery shopping, and one of my top methods has everything to do with the time of day that I set out for the store.

Here are my best tips, which you should totally steal.

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Graham crackers, chocolate, and marshmallows are a tried-and-true combination that make s’mores a classic during summer. This season, use Nutella instead of chocolate, and a cast iron skillet instead of a campfire and forked stick. You’ll be rewarded with a decadent dip that’s the new holy trinity of sweets — a reverential experience for your taste buds.

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Peak tomato season is in full swing, which can only mean one thing: It’s your duty to consume as many tomatoes as possible. Before you know it, your choice will be those mealy guys at the grocery store in the dead of winter, and you’ll only be left with the memory of those juicy tomatoes from late August.

So do yourself a favor and make the season count. Here are 50 ways to eat up the best tomatoes before time runs out.

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One thing about cooking is that it sure is messy! Even when wearing an apron, I still somehow always manage to end up with splatters all over my sleeves. The very worst are the grease stains, which always seem totally impossible to get out. Bacon is probably the messiest thing I make (oh, the splatters!), but it’s not like I’m gonna stop making bacon!

The good news is that I don’t have to, because I have learned a very simple trick to getting grease stains out of my clothing.

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Whether you store your plastic storage containers in a drawer, cabinet, or some other hidden spot in your kitchen, we’re going to take a guess that it is one of your least favorite places to deal with.

While we’re not promising that any one organizing trick will keep that Tupperware tamed, these seven ideas can help keep things a bit more in order.

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When things get busy in grocery stores, it’s all hands on deck. In my grocery cashiering days, the siren call from Sarge (our nickname for the drill sergeant-like cashier in charge of the intercom system) could be heard through the store and into the corporate offices: ALL CASHIERS AND CARRYOUTS TO THE FRONT, PLEASE. The “please” at the end was code for “everyone.” And so I’d go to the registers, bag groceries, and load trunks with paper sacks of specialty cheeses, gluten-free crackers, and Meyer lemons.

Whatever joy I’d had in realizing that my promotional email about cave-aged Gruyere worked would be destroyed when I saw the other inhabitants of shoppers’ trunks: paper towels peeked out of Target bags, frozen dinners spilled from a reusable Trader Joe’s bag, and cases of Diet Coke donned the iconic “I’ve been Krogering” sticker.

Our customers knew what I didn’t want to believe: When you have time to do it, it pays to shop around. Time, of course, is the key word. Here are five things worth going to another store for. Just don’t, you know, think about the price of gas.

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Even as a self-proclaimed pickle-lover I can hardly find the time to either slowly ferment or make canned pickles. But you know what I can make quickly and efficiently? Refrigerator pickles — and they taste just as good as anything you’d can yourself. These pickles require only slicing vegetables, boiling a brine, and then cooling for 24 hours in the fridge. The result is cool, crisp pickles ready for your next afternoon snack.

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In 1976 Julia Child wrote an essay for Architectural Digest about her home in Cambridge, Massachusetts. In it she called her kitchen “the beating heart and social center of the household … both practical and beautiful, a working laboratory as well as a living and dining room.” Sounds so lovely, right?

We — as her humble servants, now and forever — can’t get enough of her kitchen either. Over the years Julia’s famous pegboard has gotten a lot of attention, but there’s so much to learn from the rest of the kitchen, too! From how she set it up to the amazing way she labeled her utensil crocks to the copycat paint color we found for those iconic blue-green cabinets, here are five other things to take away from Julia Child’s kitchen.

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Spot-cleaning kitchen cabinets after spills and drips is easy enough, but finding a process and product that removes the grime and grease from many a meal preparation takes patience and a little bit of label research (especially if you are tackling a painted surface).

I tested four cabinet cleaners — two spray formulas, a plant-based product, and a traditional oil soap — to find out which product would clean my kitchen cabinets best. Here’s what I discovered, and how you can clean greasy cabinets at home.

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