Leftovers can be saved and enjoyed the next day, but a few simple steps are needed for both food safety and protection of your appliances. First, always use airtight containers; glass is best, since it doesn’t stain or leach chemicals. If you have a lot of leftover food (like a big pot of chili), don’t store it in a large container. Instead, divide it up into small containers; it’ll cool faster, and bacteria has a smaller chance of germinating. Generally, refrigerate leftovers within two hours; hot foods need to cool down to a moderately warm temperature before going into the fridge.

ANDREWS MCMEEL SYNDICATION

Soap scum buildup on sinks and tubs can be a nightmare to clean. Magic erasers help, but they are made from harmful melamine, which breaks down into small pieces and can pollute waterways. To get the convenience of a magic eraser without the pollution, reach for a wine cork instead. Slice a little off lengthwise and rub away. The cork surface is the perfect material to break up caked-on stains, dirt and grime, and if a little cork breaks off and goes down the drain, it’s perfectly fine.

ANDREWS MCMEEL SYNDICATION

You spend a lot of time and money grocery shopping every week, so why not take a few extra steps to make sure your purchases stay fresher for longer. When buying fruits and vegetables, never wash them before putting them in the refrigerator. Any residual moisture can accelerate the growth of harmful bacteria and make them inedible; bone-dry produce is best and should be washed only right before consumption. And consider transferring milk and milk substitutes (like almond milk) out of cardboard containers and into reusable ones -- the cardboard paper spout can be a breeding ground for bacteria.

ANDREWS MCMEEL SYNDICATION