KITCHEN KNOW-HOW

Keeping this busy space spotless shouldn't be a full-time job.

1 Be mindful of germs.

To avoid cross-contamination, use separate towels for drying hands and dishes, separate cutting boards for preparing meat and veggies, and separate cloths for wiping counters and drying dishes. Wash or replace all of them often.

2 Go at the grease.

Make it a habit to wipe down your cooktop after every use, even if you don't see splatters. Otherwise, invisible droplets of grease will get baked or burned on when you simmer or sauté and become harder to remove.

3 Manage fridge mishaps.

Tackle dried and frozen-on spills in the refrigerator or freezer quickly and easily with a well-wrung-out hot, wet cloth. Place on the hardened blob and wait a few minutes, then pry up or wipe away the softened mess.

MY 3 KITCHEN MUST-DO'S NICOLE PAPANTONIOU LAB DIRECTOR

GLOVE UP

I always wear rubber gloves when hand-washing my dishes. They make it easy to grab dirty cookware, plates and utensils and keep my hands dry and protected. Plus, it means I can skip washing my hands when I'm done.

USE A SPONGE CLOTH

I've switched from paper towels to Swedish dishcloths. I keep a couple handy for cleaning surfaces like my stovetop and my fridge. They're absorbent and durable. Dirty ones go into the dishwasher or washing machine and then are ready to reuse.

GRAB A MINI VAC

A little rechargeable vacuum is my way to quickly clean crumbs from counters, drawers and pantry shelves. It does a faster and more efficient job than a brush and dustpan and can be tucked into a cabinet for storage.

SIMPLE BATHROOM STRATEGIES