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Why in the world would you, a house cook, need plastic squeeze bottles? Well, for starters, consider this situation. You are making lunch al desko, which more typically than not means a simple salad drizzled with olive oil and vinegar. You do not have time to whisk up a vinaigrette in front of your keyboard, so it needs to be as bare-bones as possible. Tragically, you find yourself pouring out waaaaay an excessive amount of oil, because putting your pointer finger over the spout and attempting to lightly dress a salad is mission: impossible. A rush of oil comes out—seemingly in gradual motion but truly really fast—and ruins your salad. It’s now sadder than a Nicholas Sparks movie. But just like finding a stack of 365 old letters, you find this article. And you then discover squeeze bottles.

Purchased in bulk, squeeze bottles could be your greatest friend. I pick up a sixty four-oz. jug of additional-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 give any finished dish wanting a little glossiness the shine it deserves. But olive oil is just the beginning. I stock up on all the fundamentals—oil, vinegar, and soy sauce are my essentials—and portion them for drizzling.

Eating places typically do this for ketchup and mustard (in red and yellow bottles, respectively) however, but there are few condiments I would not decant into a squeeze bottle. Honestly, my favorite way to make use of 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. (For those who could not tell, I am kind of really into organization.) I also love loading them up with homemade sauces like sriracha mayonnaise or green tahini and using them for drizzling and/or fancy, restaurant-style plating at home. It is an impressive way to make completely different flavors of brunch drinks for a party, like peach, raspberry, or strawberry champagne cocktails, or keeping myself from dumping quite a lot of maple syrup on pancakes. (You could possibly use them to make pancake art too, if you’re feeling fancy.)

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