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Why in the world would you, a home cook, want plastic squeeze bottles? Well, for starters, consider this situation. You are making lunch al desko, which more often than not means a simple salad drizzled with olive oil and vinegar. You don’t have time to whisk up a French dressing in front of your keyboard, so it must be as naked-bones as possible. Tragically, you end up pouring out waaaaay an excessive amount of oil, because putting your pointer finger over the spout and trying to lightly dress a salad is mission: impossible. A rush of oil comes out—seemingly in gradual motion however actually really fast—and ruins your salad. It is now sadder than a Nicholas Sparks movie. But just like finding a stack of 365 old letters, you find this article. And then you definately find squeeze bottles.

Purchased in bulk, squeeze bottles can be your best friend. I pick up a sixty four-oz. jug of extra-virgin olive oil from Costco, pour some in a bottle and label it with masking tape, and then evenly-distribute it over the bottom of my skillet for falafel fritters, lightly coat veggies for roasting with ease, and provides any completed dish wanting a little glossiness the shine it deserves. But olive oil is just the beginning. I stock up on all of the fundamentals—oil, vinegar, and soy sauce are my essentials—and portion them for drizzling.

Restaurants typically do this for ketchup and mustard (in red and yellow bottles, respectively) but, however there are few condiments I wouldn’t decant right into a squeeze bottle. Truthfully, my favorite way to use them is for ingredients sold in dramatically in another way-sized vessels—like olive, grapeseed, and sesame oil—and want to be able to place them in uniform (and clearly labeled!) containers. (In case you could not tell, I am kind of really into organization.) I additionally love loading them up with homemade sauces like sriracha mayonnaise or green tahini and utilizing them for drizzling and/or fancy, restaurant-model plating at home. It is an impressive way to make totally different flavors of brunch drinks for a party, like peach, raspberry, or strawberry champagne cocktails, or keeping myself from dumping a whole lot of maple syrup on pancakes. (You might use them to make pancake art too, for those who’re feeling fancy.)

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