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Why on this planet would you, a house cook, want plastic squeeze bottles? Well, for starters, consider this situation. You’re making lunch al desko, which more often than not means a easy salad drizzled with olive oil and vinegar. You don’t have time to whisk up a French dressing in entrance of your keyboard, so it needs to be as naked-bones as possible. Tragically, you find yourself pouring out waaaaay too much 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 slow motion however really really fast—and ruins your salad. It is now sadder than a Nicholas Sparks movie. But just like discovering a stack of 365 old letters, you discover this article. And then you find squeeze bottles.

Bought in bulk, squeeze bottles might be your finest 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, after which evenly-distribute it over the bottom of my skillet for falafel fritters, lightly coat veggies for roasting with ease, and give any completed dish wanting a little glossiness the shine it deserves. However olive oil is just the beginning. I stock up on all the basics—oil, vinegar, and soy sauce are my essentials—and portion them for drizzling.

Eating places usually do this for ketchup and mustard (in red and yellow bottles, respectively) however, however there are few condiments I would not decant into a squeeze bottle. Honestly, my favorite way to use them is for ingredients sold in dramatically otherwise-sized vessels—like olive, grapeseed, and sesame oil—and need to be able to place them in uniform (and clearly labeled!) containers. (In case you could not tell, I’m 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-type plating at home. It is a powerful way to make completely different flavors of brunch drinks for a party, like peach, raspberry, or strawberry champagne cocktails, or keeping myself from dumping plenty of maple syrup on pancakes. (You possibly can use them to make pancake artwork too, in the event you’re feeling fancy.)

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