Here is some handy kitchen and cooking tips from Cook’s Illustrated:

• Cleaning A Manual Can Opener: Run a folded sheet of paper towel through the opener; the towel does a great job of cleaning both the blade and the gear.

• Keeping Bean Spouts Fresh: Submerge the sprouts in a container of cold water, and then refrigerate the container. The sprouts will stay crispy for up to five days.

• Removing Beet Juice Stains: Sprinkle the stained area with salt, rinse and then scrub with soap. The salt crystals will help lift the beet juices away.

• Shredding Cabbage: Cut away the hard piece of the core attached to each quarter. Separate the cored cabbage quarters into stacks of leaves that flatten when pressed slightly. Next, use one of the following methods: a) Use a chef’s knife to cut each stack diagonally (this ensures long pieces) into thin shreds; or b) Roll the stacked leaves crosswise to fit them into the feed tube of a food processor fitted with a shredding disk.

• Silky Cake Frosting: Frost your cake as usual and then use a hair dryer to “blow-dry” the frosted surface of the cake. The slight melting of the frosting will give a smooth, lustrous appearance.

The hints originated from “Best Kitchen Quick Tips,” by the editors of Cook’s Illustrated Magazine.