Pit olives: Roll olives between a cloth under the palm of your hand; this will loosen the pit, and you will be able to pop it right out.
Prep gingerroot: Scrape thin skin off with the side of a spoon before grating, slicing, or chopping.
Peel roasted beets: Pull on clean rubber kitchen gloves; as you peel, beet skins will stick to gloves, leaving hands stain free.
Pry out pits: Use the tip of a vegetable peeler to remove cherry pits
Clean sandy greens: Fill a large bowl or the sink with water, then swish greens around with your hands. The grit should sink to the bottom; lift greens out of bowl.
Peel hard-cooked eggs: Add a little oil to the water when cooking so shells slip off.
Grill onions: Cut into 1/2-inch slices; stick several toothpicks through to keep them intact.
Peel tomatoes: Make an X in the bottom, place in boiling water for 1 minute, then remove to ice water; skins will slip off.
Prep grill: Before heating, coat rack with spray to keep food from sticking.
Soften butter: Instead of waiting for butter to soften at room temperature, microwave on a plate for 15 to 30 seconds.
Clean leeks: Cut off root end, slice in half lengthwise. Place under cool running water to rinse out any sand.