Easier, tastier and less messy methods that will change how you consume everything from sushi to apples.
By Lynn Andriani
Bananas
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It seems obvious to open a banana by the stem, but the fact is, doing so often results in a sort of thumb-wrestle with the fruit and a stem that may or may not break off easily. If you turn the banana around, though, and give a gentle squeeze to the other end, the peel should split right open. Proceed as usual and be thankful to monkeys for teaching us this genius maneuver.
Sushi
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Entire books have been written on the etiquette involved in eating a Japanese meal. Manners aside, though, there are other reasons to play by the rules when you're enjoying sushi that can affect how the food tastes. Here's one: If you're dipping your nigiri sushi (that's the type where a strip of fish sits atop a finger-shaped mound of rice) into a dish of soy sauce, turn it upside down first, so that the tuna, salmon, etc. -- not the rice -- comes in contact with the sauce. That'll prevent the grains from getting wet and separating, so it'll be easier to eat. Plus, you'll be seasoning the fish, which makes more sense, since sushi rice is already flavored with rice vinegar.
Pomegranates
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Juicy pomegranate seeds are wonderful in salads, salsa and even margaritas. There's just one problem, though: Getting the jewel-like pods (aka arils) out can be a messy operation, since cutting directly into the fruit makes it explode. Here's a foolproof method we learned from the folks at POM Wonderful: You submerge the pomegranate in a bowl of water and pull it apart along lines you scored with a paring knife. The arils sink to the bottom of the bowl, while the membranes and peels float to the top.
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Pistachios (Particularly Stubborn Ones)
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Not only are pistachio shells a natural alarm to prevent overeating (research shows that the empty shells act as "visual cues" to remind people how many nuts they've already eaten) -- but they're also a handy tool for getting tough nuts open. The next time you're stuck with a pistachio whose shell has a miniscule opening that just won't budge, slide half of another shell -- instead of your fingernail -- in there and twist. The stubborn shell should pop right open. (Another food whose shells do double duty: Mussels. Use an empty shell as if it's a set of tongs to pluck the mussels out of other shells; it works better than a fork and makes you look like a pro.)
Apples
Lynn Andriani
And now for some earth-shattering news: Apple cores are edible. In fact, they're so innocuous, The Atlantic says they don't even exist. This video from Food Beast, which shows a revolutionary way to eat an apple (from the bottom up!), blew our minds. Yes, there is a thin, fibrous cylinder that runs through the middle of the fruit, but it doesn't taste bad; and, if you eat an apple vertically, you won't even notice it. You can swallow the seeds, say some scientists, or just spit them out.
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Before You Go
You're Making A Reservation On The Phone
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Even great restaurants have empty tables sometimes, and while you might be able to snag one by calling at 5:00 on the evening you want to eat, online services like Savored and OpenTable do a fine job of searching for availability -- plus, they reward you with a discount. If you use Groupon-owned Savored, for instance, which currently lists restaurants in 10 cities and is adding more soon, you could pay 30 percent less for food (and drinks, too) if you want to dine that night at 8 p.m., and up to 40 percent if you're willing to eat at 6 p.m. (bonus: no coupons necessary).
You're Walking In Hungry
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You've heard it's not wise to go grocery shopping when you're famished -- and it turns out that advice applies to dining out, too. Aaron Allen, a restaurant consultant who has advised clients including The Cheesecake Factory and TGI Fridays, says over-ordering is a common mistake among the ravenous. Two ways to avoid this pitfall: have a small snack before you leave home, or split an appetizer, which will leave you plenty of room for your entrée (and save you some money, too -- especially since appetizers are some of the most high-margin items on the menu).
You're Hoodwinked By A Smiley Face
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Allen sees tip inflation growing at an even higher rate than food inflation: It used to be that a gratuity of 10 percent was acceptable and the norm; then it went to 12 percent, because customers wanted to show that they weren't just satisfied -- they were impressed. This cycle continued, and now the typical amount is 20 percent, with some restaurants even suggesting 22 percent and higher at the bottom of the bill. Obviously, there are times when a very generous tip is appropriate (and it's still true that most servers make below minimum wage, so they really do depend on the extra cash). But base your tip on the service itself, says Allen -- not on what a restaurant "suggests." And beware tactics like the smiley face (one study found that people tip 18 percent more when a waitress draws one on the check).
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You're Drinking The House Wine
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Although it sounds like a bargain, "house wine" is usually the worst value on a restaurant's list (unless, that is, you're dining in a quaint Italian village). Allen says the markup on these bottles -- which can be domestic or imported -- is often very high, since restaurants know they're an easy sell. Instead, consider the imported wine section of the menu -- these bottles used to cost much more than American ones but have become much more reasonable. Chilean varieties, in particular, are a great deal; Allen finds many restaurants are responding to customers' increased interest in reasonably priced Malbecs. (And, as always, consider ordering a bottle if your group is going to drink more than four glasses.)
You're Ordering The Wrong Vodka
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Allen has noticed that if he orders a vodka tonic, a waiter will often ask, "'Would you like Grey Goose or Belvedere?' -- as if those are the only two choices." The truth is, if you're having a mixed drink, you don't necessarily need a premium spirit, and having your drink made with whatever is in the well -- bartender-speak for 'non-fancy liquor' -- is an easy way to lower your drinks bill. The well (also called the house pour) might be Absolut or Smirnoff, which are both perfectly fine mixed with tonic or juice but cost about two-thirds less.
Next: 7 things to stop spending money on right now
Next: 7 things to stop spending money on right now