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To easily chop and store herbs, first dampen a paper towel with water.

Wrap the damp paper towel tightly around a bunch of fresh herbs, like chives, to create a compact bundle.

The tight bundle makes it much easier to finely slice the herbs.

For storage, place the entire herb bundle inside a zip-top bag. The damp towel will keep them fresh for longer.

To make a fine garlic paste, start by peeling and roughly chopping a garlic clove.

Sprinkle a generous amount of coarse salt over the chopped garlic. The salt will act as an abrasive.

Turn your knife on its side and use it to press and drag across the garlic and salt, mashing it into a fine paste.

To prevent parchment paper from rolling up, first crumple it into a tight ball.

Unfurl the crumpled paper and spread it out on your baking sheet. It will now lay flat.