by bobvila

Stop Garden Invaders with Cayenne

Cayenne attracts diners with the delicious heat it adds to meals, but when used around the yard the spice sends bugs scurrying for cover. If aphids are ruining your roses, mix a teaspoon of cayenne with a dash of liquid dish soap in a plastic spray bottle, and fill the rest with water. Just shake and lightly mist plant leaves and the surrounding soil. Unwanted visitors will get the message.

Repel Cockroaches with Bay Leaves

The leaves of the bay laurel tree are prized for the flavor they add to stews and rice dishes, but they have a hidden talent for getting rid of cockroaches at home. Bay leaves won’t kill the creepy crawlers, but they will send them running in the opposite direction—out of your house. Place dried bay leaves where cockroaches hide—in dark corners, the backs of cabinets, and any cracks you find in baseboards and floorboards—and you’ll be one step closer to a pest-free home.

Dye Easter Eggs with Turmeric

For a vibrant yellow dye, combine two tablespoons of turmeric powder with one cup of boiling water, then pour in two teaspoons of white vinegar. Stir the ingredients until the powder dissolves, then dip hard-boiled eggs, one at a time, in the liquid. Create darker and lighter tones of yellow by allowing eggs to sit in the mixture for anywhere from 5 to 20 minutes.

Glue with Garlic

Sure, everyone knows garlic is good for keeping vampires at bay but did you know fresh garlic juice has adhesive properties as well? It won’t bond heavy objects, but it works well on small things, such as items made of fragile glass or delicate crystals. Squeeze the juice from a raw garlic bulb and use it as you would glue to mend the broken pieces of a cherished figurine.

Drive Away Mice with Mint

A fragrant sprig of mint adds flavorful flair to pesto and brightens a summer mojito, but did you know that it’s also an affordable mouse repellent? Mice can’t stand mint—in fact, they’ll do anything to avoid it. Place dried mint or peppermint oil in foundation gaps and anywhere else you suspect mice may be able to enter your home. Sprinkle it in the corners of garages and storage sheds to keep mice from setting up shop where they’re not wanted.

Repel Mosquitoes with Rosemary

Mosquitoes are bugged by the smell of rosemary, but you don’t have to plant fresh rosemary all over your yard in order to capitalize on this herb’s repellent power. Just add one cup of dried rosemary to one quart of boiling water, then allow the mixture to cool to room temperature. Strain the liquid and pour into a spray bottle. Spray yourself—and your pets—with the refreshing mist, and enjoy mosquito-free outdoor activities.

Clean Tubs with Cream of Tartar

Best known for its ability to add fluffy stability to beaten egg whites, cream of tartar, when mixed with baking soda and lemon juice, is also an excellent bathtub cleaner. Blend together equal parts of cream of tartar and baking soda, then add just enough lemon juice to form a smooth paste. Apply with a damp sponge to tub rings and hard water stains. Let the paste dry before rinsing with water to reveal a sparkling clean tub!

Grow Your Garden with Cinnamon

The same warming spice that gives breakfast rolls their irresistible flavor is also great for getting rid of plant fungus and helping new plant cuttings develop roots. Mix one teaspoon of cinnamon with two cups of water in a spray bottle. Shake well and spray directly on stems and leaves to prevent plant fungus. To help plant cuttings take root, dip the end of a cut stem in cinnamon before inserting it in a sterile growing medium.

Disinfect with Thyme

Savory thyme is a natural disinfectant that can be substituted for harsh chemical cleaners when you’re wiping down kitchen counters or bathroom surfaces. Pour one cup of boiling water over one tablespoon of dried thyme leaves; let the brew steep for eight hours or overnight. Strain, add two tablespoons of rubbing alcohol (the alcohol keeps the solution fresh), and pour into a spray bottle. Use your fresh mixture on all wipeable surfaces for a deliciously scented clean.

Lavender Refreshes Laundry

If you have dried lavender in your kitchen, you already know it gives baked goods and teas a heavenly aroma, but did you know it can do the same for your clothes in the dryer? To make lavender dryer sachets, cut six-inch squares of fabric from an old pillowcase, and sew two pieces together to form a small bag. Before stitching the last side closed, add two tablespoons of dried lavender. Voilà! You’ll have a delightful—and reusable—dryer sachet!

Deodorize with Dry Mustard

Who knew that something most often associated with hot dogs could bust stubborn smells? If you’ve been chopping onions or garlic and haven’t been able to dislodge the smell from your skin after a quick scrub with hand soap, make a paste of a little water mixed with mustard powder, and rub it on your hands. If you end up with leftover mustard paste, it works great to remove disagreeable food odors from plastic food storage containers.

Here are some of the most dangerous kitchen items and how to stay safe when you’re using them.

1. Cutting Boards

Cutting boards are one of the top cross-contaminated items in the kitchen. It’s not uncommon for people to begin preparing raw meat on a cutting board, only to forget and prepare vegetables or other food on the same surface. Meredith Carothers, the technical information specialist at the USDA’s Food Safety and Inspection Service (FSIS), reminds you to wash (not just rinse) cutting boards with hot, soapy water after preparing each food item.

2. Countertops

Many people give their countertops a good wipe-down at the end of the night. But when you think about all of the things you might place there over the course of the day—grocery bags, mail, lunch boxes—you’ll soon realize you are reintroducing the germs again and again. Be sure to clean the counters before food prep, too.

3. Utensils

Carothers notes that utensils are another common item that is cross-contaminated in the kitchen. If you use utensils to handle raw meat, be sure to wash them or use new utensils, even if you plan to use them on the same meat after cooking.

4. Spice Containers

In a FSIS study, participants preparing food in a test kitchen “48 percent of the time [were] contaminating spice containers used while preparing burgers.” Be sure to clean your hands before reaching into the spice cabinet, and clean those containers if you happen to forget.

5. Knives

A sharp knife is dangerous if you don’t know how to properly use it, but a dull knife is even more dangerous. You need to apply more pressure for a dull knife to cut effectively, but this heightens the risk of it slipping and cutting you. Keep your knives sharpened, and learn proper cutting techniques. And be sure you’re avoiding any of these ways you just might be ruining your kitchen knives.

6. Plates and Serving Platters

When you are getting ready for a cook-out, you might pile a plate or platter high with the foods you plan to grill. “Never place cooked food back on the same plate or cutting board that previously held raw food,” Carothers says.

7. Appliance Handles

Appliance handles are another hotbed of germs, and they should be cleaned regularly. “Campylobacter and Salmonella, bacteria found in poultry products, have been shown to survive on food contact surfaces for up to four and 32 hours, respectively,” Carothers says. “This means that these bacteria could still be present hours later and can continue to pose a cross-contamination risk if the contaminated surfaces are not adequately cleaned and sanitized at an appropriate time.”

8. Plastic Storage Containers

Your plastic storage containers may contain phthalates or BPA, both of which can cause dangerous chemicals to leach into your food, particularly if you add hot food to these types of containers or if you microwave food in these containers. Check to see if your containers are free of these chemicals, and consider swapping to glass containers.

9. Electronics

With so many recipes accessible online, it makes sense to keep your phone or tablet close at hand in the kitchen. But our phones have 10 times more germs than a toilet seat—so you probably shouldn’t be checking a recipe then diving into food prep.

10. Sinks

Sometimes, you are just too tired to clear out the sink at the end of the day. But dirty dishes can become a breeding ground for bacteria, and those germs can stick around for hours afterward. FSIS also found that in the test kitchen, “76 percent of participants did not attempt to clean and sanitize the sink immediately following chicken washing or rinsing. 96 percent were not successful at both cleaning and sanitizing of the sink.” This led to contamination of the salads that were prepared, too. Yikes.

11. Nonstick Cookware

Nonstick pots and pans come in handy when it’s time to clean up, but unfortunately, the PTFE coating that keeps food from sticking “releases various gases and chemicals that present mild to severe toxicity” when heated, according to a study in Environmental Science and Pollution Research.

12. Raw Meat

From the sink to the knife to the cutting board, raw meat can contaminate just about everything in your kitchen and cause foodborne illness, which, according to Carothers, affects 48 million people and causes 3,000 deaths annually in the U.S. You also need to familiarize yourself with safe internal temperatures for various foods, from eggs and beef to leftovers and casseroles.

13. Mandolin

Mandolins can make food prep quick and easy, but they are incredibly sharp and dangerous if you aren’t careful. Nan Strait, executive producer of Top Chef, told The New York Times, “Got to watch out for the mandoline. It’s got to be one of the most dangerous home tools. It will cut your hand in a heartbeat.”
RELATED: These Everyday Activities Are More Dangerous Than Ever, Says Expert

14. Steam

You might not think about it while you stir a boiling pot of pasta, but the steam can burn you. Reaching over a vigorously steaming pot is incredibly dangerous. “The steam penetrates through the skin pores onto the lower skin layer, the dermis,” said René Rossi, head researcher of a study on steam burns by Swiss Federal Laboratories for Materials Science and Technology. “Only there does the steam condense, thereby releasing its thermal energy directly onto the sensitive dermis—and thus directly triggers second-degree burns.”

15. Cleaners

To kill germs and remove tough spills and grease spots, kitchen cleaners are filled with powerful chemicals. Oven cleaners are particularly filled with toxins to remove built-up stains, but even dishwasher detergent can be harmful. It’s best to use simple, natural cleaners when possible, and make sure you keep the area well-ventilated when using cleaners. So open those windows and let some air in!

16. Aluminum Foil

Foil-pack dinners are popular for being quick to make and easy to clean up. But cooking acidic foods, like tomato sauce or citrus, in aluminum can be dangerous. The acidity can cause the aluminum to leach into your meal, and excess amounts of aluminum in the body could be linked to Alzheimer’s and kidney disease, although more studies need to be done on the subject.

17. Cheese Grater

Grating cheese for a delicious, homemade casserole? It’s easy to get into the zone and grate away, but it’s not unheard of to accidentally grate the tips of your fingers! Ouch!

18. Immersion Blender

Immersion blenders are great for making soups and sauces, but be sure to unplug them and store them away rather than leaving them on the counter, where it can be easy to bump your hands into the sharp blades. Also, start blending hot foods slowly to prevent burning splatters.

19. Skewers

Skewers are sharp and pointy, so be careful as you put food on them. Nothing makes us cringe more than the thought of spearing a hand on accident!

20. Kitchen Towels

Don’t forget to wash those kitchen towels! A 2015 study found that kitchen towels are a leading cause of cross-contamination in the kitchen. “Other researchers found that salmonella, bacteria commonly found in raw meat and poultry products, grows on cloths stored overnight, even after they were washed and rinsed in the sink,” the study said.

Another danger with kitchen towels? Using them, when they are wet as makeshift pot holders will burn you almost instantly. Ouch!

21. Gas Stove

Gas stoves are excellent for cooking items sensitive to temperature because you can quickly add or reduce the heat. But be sure to turn off the burners after cooking. Keep kitchen towels away from the stovetop, and monitor regularly for gas leaks or carbon monoxide.

22. Pressure Cooker

Your beloved pressure cooker—especially newer models like the Instant Pot—is built with many advanced safety features. But you should still follow your user manual to properly use the pressure cooker and prevent explosions or burns. The lid should be put on correctly and locked in position when cooking to prevent pressure from building up. Overfilling the cooker is also a risk.

23. Bleach

Bleach is a powerful cleaner and disinfectant, but never mix it with other cleaners, always ventilate your kitchen when cleaning with bleach, and avoid contact with skin and eyes to prevent chemical burns and irritation.

24. Garbage Disposal

Most people know not to place their hands in a garbage disposal when it is on or could be turned on. But if you drop something down the drain, try using tongs or another long device to fetch it, even if you know the disposal is off and will not be turned on.

25. Glass Dishes

Thermal shock could turn a hot casserole dish in a glass baking pan into a sharp, steaming pile of inedible food and shards of glass. Always take caution not to put a cold glass dish into a hot oven, don’t pour hot beverages into cold glasses, and don’t rinse a hot pan with cold water. These changes in temperature can cause the glass to shatter.

NIX THESE HABITS TO BECOME A MASTER IN MINUTES.

The average American spends more than four hours each week preparing, cooking, and cleaning up after meals. However, despite the long hours we log in the kitchen, many of us are still making countless mistakes that cost us time and money every time we tie our aprons on.

Unfortunately, these seemingly-minor mistakes can lead to serious consequences, from the minor to the potentially deadly. But the good news is you needn’t be a professional chef to improve your kitchen skills in a hurry. We’ve rounded up 17 ways you’re using your kitchen wrong, making it easy to improve your culinary game, keep your appliances working, and maintain your safety in the process. And when you want to know what really goes on behind the scenes in a professional kitchen

Hot may be your temperature of choice for cleaning dishes, but when it comes to moving food through your garbage disposal, you’re better off keeping things cool. Hot water has a tendency to melt or loosen solid food, creating a paste that can eventually clog your disposal. If you need a little help moving food through your disposal, opt for cold water instead.

If you’re putting dirty dishes directly into the dishwasher, you’re only adding work to your metaphorical plate. Scraping your plates first will help keep pieces of food from landing on your dishes during the wash cycle and keep them from clogging your filters and hoses, as well. However, that doesn’t mean you need to rinse your plates before they get washed—in fact, all pre-rinsing really does is waste water

It may be tempting to check on your food throughout the cooking process, but doing so by opening the oven is only making things take longer. In fact, opening your oven to check on your food—particularly if you leave the door open as you check it—can result in a heat loss of up to 100 degrees. This means that not only will your food take longer to cook, it may even cook less evenly than if you’d left the door closed. If you can’t wait, turn on the light in your oven and check your food’s progress through the door.

You may not realize it, but it is possible to load your dishwasher incorrectly—and doing so could result in broken, corroded, and continuously dirty dishes. Get the most out of your machine by avoiding these 9 bad practices that could be to blame for your less-than-sparkling dishware.

You’re Prerinsing

If you rinse your dishes before loading them into the dishwasher, you may be wasting water and energy. Dishwasher detergents are designed to cling to food particles and separate them from their surfaces, so unless you aren’t planning on running a load for several hours, simply scrape any large pieces of food into the trash and then load up the dishes.

You’re Placing Large Utensils Incorrectly

Avoid putting sharp knives and wooden spoons in the dishwasher, as the heat of the water can dull and degrade these items quickly. Large plastic and metal utensils—like spoons and spatulas—should lie flat in the top rack of the dishwasher. If you load them in the utensil basket, they may block the spray and keep water from reaching the rest of the dishes.

You’re Putting Glassware Over the Tines

It’s a common misconception that glassware belongs over the tines in the top rack of the dishwasher. While cups and glasses do belong on the top rack, they should actually be placed in between the tines to prevent the cracks and chips that can occur when they rattle or bump against each other during the course of the wash cycle.

You’re Not Mixing Up the Silverware

Get spoons and forks squeaky clean by varying their positions in the utensil tray. Alternate their directions—with some handles facing up and others down—to keep them from nesting into each other. The more separated they sit, the easier it is for soap and water to give them the proper scrub down they deserve.

You’re Loading Every Plate in the Same Direction

Avoid loading plates in a single direction. Instead, arrange them all facing the center so they have even access to the soap and sprayer. When loading plates, alternate between large and small sizes to promote the best water flow and the deepest clean.

You’re Placing Platters at the Front

Large platters, cutting boards, and casserole dishes should always be placed at the back or sides of the bottom rack. If these bulky items are loaded in the front, it’s possible that they will block the soap dispenser and prevent detergent from reaching the rest of the load.

You’re Putting Glassware on the Bottom Rack

It’s very tempting to stick a glass or cup in the bottom rack of the dishwasher when the top gets too full, but always resist. The top rack, which is specifically designed for glassware and cups, receives a much gentler wash than the bottom, where these more delicate items are at risk of breakage or other damage.

You’re Mixing Metals

Keep your stainless steel and silver utensils well away from each other. If those two metals collide, they’ll produce a chemical reaction that can actually pit and dent your silver. If you must wash both metals in the same load, place them at opposite ends of the utensil basket to keep this from occurring.

You’re Overfilling

Just like your washing machine, a dishwasher is less effective if it’s crammed full of stuff. If water and soap cannot freely circulate, your dishes will not come out clean. Avoid overcrowding your dishwasher, and hand-wash a few items if you must to ensure that each item gets the proper treatment.

Wood contains pores to which food debris and moisture can adhere. Because of this, it’s important to perform a detailed cleaning process to avoid the accumulation of bacteria on any of the surfaces.

Products you can use to clean wooden utensils

Compared to other products used in the kitchen, wooden utensils need a more precise cleaning due to their rusticity. Also, if this maintenance isn’t carried out, the wood can lose quality and look worn.

However, there are effective ways to disinfect wooden utensils and extend their useful life. The following are products that are easily accessible and should be taken into account.

Hot water and soap

This is the simplest method for cleaning wooden utensils on a daily basis. In this process, it’s essential to use water at a fairly high temperature, as it softens hardened food debris.

First of all, you should use a little water to begin to weaken the localized substances. You should then apply and rub the soap with a sponge that goes over the surface until all types of dirt are eliminated. Finally, rinse the utensil again and use a towel that dries well.

Lemon

Lemon is a very useful product when disinfecting wooden utensils, as it helps to eliminate grease and strong odors.

You should spread the lemon liquid all over the utensil to disinfect it. Then rinse with water and dry with a clean towel that doesn’t damage the wood.

A lemon peel

The citric acid in lemon is the main chemical responsible for its cleaning capabilities.

Sodium bicarbonate

With time, wooden utensils can acquire stains that are usually obtained during the preparation of sauces. However, there’s a specific cleaning method to remove them and preserve the appearance of the utensil.

Baking soda is one of the substances that can be successful in such cases. Spread it on the utensil, add lemon juice and rub with a towel until the stain fades. Finally, rinse with water and hang the utensil to dry.

Vinegar

Vinegar is another product that helps to eliminate unpleasant odors and renew the appearance of the wooden utensil.

The first thing to do is to make a mixture containing vinegar and water in equal amounts. Then you must soak the tool in this liquid solution for up to 20 minutes. As a final step, rinse with water to remove the odor and dry with a good-quality towel.

Oils

Oils can be used to counteract the wear and tear of wooden utensils. They help to preserve the color and make them shine.

You can use mineral oil or coconut oil. The process consists of pouring a little of the oily liquid on a clean cloth and applying it all over the utensil. After 10 to 15 minutes, rinse with hot water and dry properly.

What not to do with wooden utensils

A dishwasher shouldn’t be used to sanitize wooden utensils. This is because heat and water interact in the appliance for a long time, which can cause humidity and bacterial proliferation.

In addition, you shouldn’t soak them in water for long periods of time. When this process is done frequently, the liquid can seep into the pores of the wood and accumulate harmful microorganisms.

Besides this, the soaps you use for cleaning should be neutral, since chemical detergents will deteriorate the wood. Also, you should discard the utensil when it has cracks since dirt will always collect in that area.

Under no circumstances should you use a dishwasher for wooden utensils, as this could damage them and encourage the accumulation of bacteria.

Wooden utensils and cleaning must be of high quality

In order for the utensils to have long durability and to extend their useful life through care, it’s essential that they be of good quality. We recommend buying consistent wood elements that can be handled without the risk of fragmentation.

It’s essential to keep in mind that cleaning habits should always be constant and conscientious. This is because any carelessness means that bacteria can be transmitted to the food during cooking, or surfaces could be damaged irreversibly.

You should note that you can sand wooden kitchen utensils, especially the boards, every so often to keep them looking firm and polished.

Use these clever alternatives to save money and declutter your kitchen at the same time.

Use A Bottle As A Rolling Pin

If you don’t have a rolling pin (or yours is out of commission), use a glass bottle. They’re both heavy and smooth enough to make short work of any baking project.

Use A Glass As A Cookie Cutter

Can’t find your cookie cutter? Just use a drinking glass (or a mason jar), turn it upside down, dip the rim in a bit of flour, and press. A glass is about the same size as a cookie cutter, and it works well for biscuits too.

Use Canned Beans As A Meat Tenderizer

You don’t need a fancy mallet to tenderize meat. You can use a can of beans instead! Wrap some plastic wrap around the bottom of the can first, then pound away. The weight of the beans in the can will help break down the tough muscle fibers in the meat. You’ll have deliciously tender and juicy meat in no time!

Use A Waffle Iron As A Quesadilla Maker

Even though waffle makers seems like a “uni-tasker” kitchen tool, they’re actually really versatile! You can use a waffle iron to make delicious quesadillas, paninis, and more. (Check out the post below for even more things you can make in a waffle maker!)

Use A Funnel As A Cherry Pitter

Even the most avid eaters of cherries don’t need a special cherry pitting tool, because a small funnel does the job just fine! Place the funnel upside-down, put a cherry on the small opening, and push. The pit will stay in place, and you can enjoy your cherries pit-free.

Use A Slotted Spoon As An Egg Separator

A device that separates egg whites from egg yolks? That’s about as specific as kitchen tools get. But you can actually do the same thing with a slotted spoon. Just place a slotted spoon over a bowl and crack the egg into the spoon. The whites will slide through the slots leaving the yolk behind.

Use Tongs As A Citrus Reamer

Use your kitchen tongs to juice lemons and limes! Just cut the fruit in half, clamp it in your tongs, and squeeze over a bowl. The added pressure from the tongs will help get more juice out than squeezing by hand. Just make sure to strain out any pulp or seeds!

Use Cookie Cutters As Napkin Rings

Want to impress your dinner guests? Use small cookie cutters as fancy napkin rings! They’ll elevate the look of your table, and they won’t cost you a thing.

 Use A Pizza Cutter As Herb Shears

You know those herb shears that look like scissors with too many blades? I actually bought them a while back and never had any success with them. (I still don’t know if it was user error, or if they just didn’t work at all.) But you know what does work to cut herbs? A pizza cutter! Just set your herbs on a cutting board and roll your pizza cutter over them.

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More and more people are steering away from commercial cleaners with their harsh chemicals and opting for more natural choices to get their homes spotless. While it may seem excessive to make a whole pantry’s worth of cleaners from scratch, using cleaning solutions made from common ingredients you probably already own can be both safer and more cost-effective. Bring out the shine in every corner of your house with these 9 tried-and-true cleaning recipes that have been used for generations.

Glass Cleaner

Make your own glass cleaner by mixing 1/4 cup of vinegar, 1/4 cup of rubbing alcohol, 2 cups of water, and 1 tablespoon of cornstarch in a spray bottle. (The cornstarch helps prevent streaks.) Shake before use, and spray it on as you would a store-bought cleaner. Wipe it off with a microfiber cloth—you’ll avoid the lint that paper towels leave and, at the same time, save a tree.

Grout Cleaner

Clean grubby grout with a nontoxic cleanser. Mix 1 cup of dish soap and 1 cup of heated white vinegar then pour into a spray bottle. Shake it well, then spray lightly and let it sit for a few minutes. Scrub the grout with a brush—it’ll take a little bit of elbow grease—and wipe up with a wet cloth. When you’re done, rinse away any residue with plain hot water.

Oven Cleaner

De-gunk the inside of your oven using a paste of 1/2 cup of baking soda and 2 to 3 tablespoons of water. First, remove the racks. Then cover the interior of your oven with the paste (avoiding the heating elements), and let it sit overnight. The next morning, wipe up with a damp cloth. Spritz vinegar on whatever residue is left; it will foam and can then be easily wiped away.

Brass Cleaner

Cleaning solid brass requires only two common and nontoxic household ingredients: lemon and baking soda. Juice half of a lemon and mix with 1 teaspoon of baking soda in a small bowl to form a paste. The mixture will fizz. When it settles, rub the paste onto tarnished brass with a soft cloth, rinse, and pat dry with a clean towel. Reapply in spots as needed.

All-Purpose Cleaner

This cleaner works great, well, just about anywhere—especially laminate and tile floors. Mix equal parts water, vinegar, and alcohol. Add 2 to 3 drops of dish soap and 10 to 15 drops of your favorite essential oils to cover up the vinegar scent. Use the cleaner in a fine-mist spray bottle and wipe it off with microfiber cloths.

Toilet Cleaner

Got tough toilet stains? Make your commode sparkle with 3/4 cup of borax and 1 cup of white vinegar. (Add a few drops of lemon or lavender essential oil for fragrance, if you’d like.) Flush the bowl to wet it, then pour the mixture into the toilet to sit undisturbed overnight. Scrub and flush to rinse in the morning.

Granite Cleaner

Cut through grease and make your kitchen surfaces shine with this DIY granite countertop cleaner: Mix 1/4 cup of rubbing alcohol with 2 cups of water in a spray bottle. Add 3 to 5 drops of dish soap, and 5 to 10 drops of essential oils for fragrance. Spritz your countertops, then wipe down with a microfiber cloth.

Stainless Steel Cleaner

For a streak-free shine on your stainless steel appliances, pour equal parts water and vinegar into a spray bottle. Add 1 drop of dish soap and 4 drops of your favorite essential oil. Shake until blended, then spray on a microfiber cloth and wipe down your appliances. A big batch costs less than a dollar, and you won’t believe the results.

Furniture Polish

Avoid the waxy buildup of commercial furniture polish by making your own. Mix together 3/4 cup of olive oil, 1/4 cup of vinegar, and the juice from half of a lemon. Stir well before each use, and apply a small amount to wood furniture using a soft cloth. Buff with a clean cloth, or let it air dry. The wood will be nourished by the oil, cleaned by the lemon, and refreshed by the vinegar.

Check out these kitchen items and clean them up to get rid of germs in your kitchen!

Even the cleanest kitchen has germs

In a study from NSF International, a non-profit public health and safety organization, when 20 families swabbed 14 different kitchen items they found the following ones contaminated with various combinations of foodborne illness-causing germs such as E. Coli, Salmonella, Listeria, and mold and yeast.

Knife block

Be honest: when was the last time you cleaned this—if ever?

De-gunk it: Remove the knives, then turn the block upside down to shake out crumbs. (You can also use a can of compressed air, like a computer keyboard cleaner.) Wash the block in hot soapy water and get in the slots with a small brush, like the kind designed to clean baby bottle nipples.

To sanitize, soak the block in a mixture of one gallon of lukewarm tap water and 1 tablespoon of 5.25 percent household bleach, or just fill the knife slots with the mixture. Let it sit for one minute, then rinse thoroughly with clean tap water and place upside down to dry. Avoid germ buildup by washing knives and letting them dry completely before you put them back in the block.

Refrigerator vegetable drawer

Salmonella, Listeria, and yeast, and mold are partying it up in here with your cucumbers and carrots, and a dirty drawer could contaminate the new clean veggies you put in there, Lisa Yakas, a microbiologist and senior project manager at NSF, told CBSNews.com.

De-gunk it: NSF recommends that once a month, you remove the drawer from the fridge and wash the bin with warm water and a mild detergent. You can get rid of odors with a baking soda solution (about 1 to 2 tablespoons of baking soda in 1 quart of water). Let everything dry thoroughly.

Refrigerator meat drawer

It’s not surprising that the home of raw meat would host Salmonella, E. Coli, yeast and mold, but ask yourself: How often do you give it a proper cleaning?

De-gunk it: As with the veggie drawer, you need to remove the whole thing and wash it with soap and water.

Blender gasket

If you don’t follow the manufacturer’s cleaning instructions, you may be blending in bacteria with your food.

De-gunk it: Clean your machine after each use by disassembling completely, including removing the blade and gasket. Depending on the manufacturer’s directions, put the pieces in the dishwasher or wash them by hand in hot soapy water. Let all pieces dry thoroughly before putting the blender together.

Can opener

Many people use this handy tool every day, but if you toss it back the drawer without a good cleaning, you may be exposing your family to bacteria, yeast, and mold.

De-gunk it: It’s especially important to clean the area where the groove meets the can, and make sure you get rid of all food residue. Even better, buy one that’s dishwasher safe and wash after each use.

Spatula

If you don’t remove the rubber tip from your spatula to clean it, chances are food remnants exist, and that can lead to the growth of disease-causing germs.

De-gunk it: If your spatula is two pieces, separate the handle from the tip and clean both thoroughly.

Food storage containers with rubber seals

You may rinse out your lunch container in the office sink, but these containers can allow germs to thrive.

De-gunk it: If dishwasher safe, make sure to wash both the container and the lid. If you’re cleaning by hand, take special care around the seal and any grooves where the cover attaches to the container.

Here are 10 effective tips for making your dishwasher run its best.

1. Remove all food scraps off your plate

Your dishwasher is programmed to clean your dishes well. However, large food particles can get stuck and clog the drain filter. For optimal washing results, ensure large food bits are scraped off with a spoon before loading your plates in the dishwasher.

2. Load your dishes the right way

Crockery should always be placed upside down so that water slips off the surface for complete drying. Ensure that plates do not overlap and create blind spots where the jets of water are unable to reach. Last but not least, check that the spray arms can rotate freely without being obstructed by your dishes.

3. Eliminate residue build-up

Over time, grime can accumulate in your dishwasher’s filter as the latter’s job is to prevent large food particles from clogging up the dishwasher’s drain. If you use your dishwasher regularly, remove the filter once a month and wash thoroughly with soapy hot water to get rid of unwanted gunk.

4. Run hot water first

To clean your dishes effectively, your dishwasher needs hot water. Make sure to turn on the hot water tap first and allow hot water to run for a few minutes before switching on your dishwasher. By doing this, the dishwasher will not wait for the cold water to filter out and this will shorten the time it takes to clean your dishes.

5. Use vinegar

After every few months, it is important to give your dishwasher a thorough cleaning using vinegar. To do this, first, make sure your appliance is empty before spraying white vinegar into its base. Close its door and run a shorter cycle.

Vinegar helps to remove food particles and makes your dishwasher smell fresh.

6. Choose the correct programs and options

Just like washing machines, dishwashers have a variety of programs and options suitable for different washing needs. Depending on how soiled your dishes are, you can configure your dishwasher to have a shorter running time, dry dishes better, and provide a perfect clean for infant milk bottles and utensils. Always check the manual for detailed instructions.

7. Freshen up your dishwasher

Dishwasher fresheners lend a clean and fresh aroma to your dishwashers and dishes. Simply clip it on the upper basket and run your dishwasher as usual to remove any funky smells.

8. Check your water heater’s temperature

There’s a joke about where to put the thermometer, but we’ll pass this time around. Make sure your water heater is set between 120 and 125 degrees. Many units are shipped new set to a much lower heat. This is the ideal temperature for washing dishes; don’t be tempted to turn it higher or else it will cause water to flash dry and not roll off your dishes, taking the ends of the dirty bits with it.

9. Treat water from getting into your dishwasher

Hard water is richer in minerals than soft water. This causes it to not only leave white residue on your appliance but results in mineral deposits on the inside of your dishwasher. This can result in rusting of the internal surfaces of your dishwasher. Therefore, it is wise not to run hard water in your appliance.

If this is not possible, you can use dishwasher salt to soften hard water. When the salt indicator lights up, refill the dispenser compartment.

10. Do not overdose on powder or liquid detergent

If you are not using a dishwasher detergent tablet, check the dishwasher manual for the recommended dosage of powder or liquid detergent. This ensures that the right amount is used for different cycles, for the best wash results.

The refrigerator is a major investment and an absolute necessity. If you splurge for a high-quality model, this household staple can last as many as 10 to 15 years, but eventually every fridge will reach the end of its life span. Learn the warning signs of a dying fridge so you can be ready when it needs to be replaced, potentially saving yourself from spoiled milk, rotten leftovers, and the stress of making a rushed purchase. Here are 9 signs it’s time to replace your refrigerator.

The Back of the Fridge Feels Hot

Because of the location of the motor, the back of a refrigerator typically feels warmer than the sides or the front. But if the rear exterior surface radiates a large amount of heat, the motor may be running too hot. Consider calling a repairman to fix any fridge less than six or eight years old (especially if it’s under warranty). If the appliance is older, however, it’s probably best to replace it. After all, repairing a malfunctioning motor can cost hundreds of dollars, and you’re likely to need a new fridge soon anyway.

Food Spoils Before the Expiration Date

Nobody wants to have to deal with sour milk and moldy cheese at mealtime. An outdated refrigerator with subpar power can cause food to turn bad before the expiration date. Food safety standards dictate that perishable items should be kept at a temperature of 40 degrees or cooler, so first check the temperature adjustment knob to ensure it’s set correctly. If nothing appears wrong with the knob, then your fridge is probably on its last legs, and you should invest in an up-to-date model.

The Fridge Sweats

Excess condensation indicates that your fridge has insufficient cooling capabilities. If the moisture appears only on the exterior, check the door seal—you can easily replace a faulty seal on your own. If the seal looks fine, or if condensation also appears on the inside of the fridge, then the appliance’s internal temperature isn’t cold enough to keep food from spoiling, and it’s probably time to replace.

It’s Too Loud

Most refrigerators emit a gentle hum, but if your appliance has recently started buzzing loudly, the motor might be struggling to work properly. Try unplugging the fridge and plugging it back into the socket. If the buzzing doesn’t stop, your fridge is probably dying.

It’s Too Quiet

A completely silent fridge, coupled with warm food, points to a damaged compressor. Unplug the fridge and plug it back in, then check your home’s electrical panel to make sure a breaker didn’t flip. If the issue persists, it’s time to call a repairman or start looking for a new model.

Repair Costs Are Multiplying

When a refrigerator nears the end of its life cycle, maintenance-related problems will start to multiply. Instead of shelling out big bucks for repairs, consider investing in a brand-new appliance. You’ll end up saving money in the long run with a more reliable model—and you’ll give your handyman a break to boot.

Frost Builds Up in the Freezer

Freezers typically develop a bit of frost, which can be remedied by turning off the freezer and allowing the frost to melt. But if you find yourself chiseling through piles of frost every time you reach for a frozen entrée, then your appliance is probably outdated and inefficient. If you don’t already own one, upgrading to a frost-free model will cut down on energy costs and eliminate the need for manual defrosting.

Increased Utility Bill

An outdated fridge uses excessive amounts of electricity as it tries to maintain a suitable temperature. Homeowners can plug in an energy usage monitor between the fridge and the outlet to determine how much wattage the fridge is drawing and estimate monthly utility costs. Some utility companies lend the monitors to homeowners, or you can pick one up for less than $20 at a home store.

The Fridge Is More Than 10 Years Old

While some refrigerators run effectively for more than a decade, older models typically consume vast amounts of energy, leading to a higher electricity bill. Look for an Energy Star certification when you’re shopping for a new fridge, because these models consume about 9 percent less energy than the federal standard.