There is nothing worse than having to toss out food because it went bad too quickly or wasn't properly stored — not only is it a waste of money, it feels wasteful, period. This year we shared a variety of tips for making the most of the food you buy, from the best way to store ingredients like basil and milk to the 16 herbs and vegetables you can grow from scraps. Hoping to revamp your food-buying habits in the new year? Look no further!
The Best Way to Save Tomato Paste (And Use It Later)
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Welcome to The Kitchn's Best of 2013 roundup!
From December 21 through January 3 we are rounding up our favorite (and your favorite) posts from the past year. We'll also share guest posts, special holiday features, and a sparkling Winter Glam Cocktail Party, the final installment in our 2013 Gatherings from The Kitchn. Happy Holidays!
More posts in this series
The Kitchn's Best of 2013
(Image credits: See linked posts for full image credits; Faith Durand)