This Line-Cook Hack for Keeping Hydrated Is Pure Genius
Turns out it's not so much what's in the water, but what the water is in.
It's summer, which means it's hot out. I know I need to stay hydrated, but I have a terrible time drinking water. So terrible that I could easily skip it entirely and just spend my day sipping a morning glass of OJ, switching to mint iced tea for a caffeine boost, then having a glass of red wine before bed.
And there's so much wrong with that. Water is a huge part of a healthy diet, can aid with sleep, weight loss, and digestion, and helps (me, at least) stop mindlessly snacking. But drinking it can feel, well, boring.
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I've tried fancy water bottles (which just seemed hard to clean), the rubber band method to remind me how much I've consumed (and how much I have to go), and swearing I'd get in 64 ounces a day, even if that meant pounding 32 right before bedtime, which, for the record, is also a terrible idea.
But I've found a genius method just by taking a look at some of my coworkers: The Cooking Light offices are filled with chefs and chefs-turned-editors who have a secret they swear by: the take-out soup container.
This basic container holds a quart, is easily washed in the dishwasher, and encourages greater consumption due to the wide-mouth nature of the vessel.
Chefs and line cooks routinely use them as they're on-hand at most restaurants. When we asked our Test Kitchen pros why they used quart soup containers for water glasses, their answers were matter of fact: "It's easy," "I drink more," "I always have them around." And these are people who are used to working hard in extremely hot and fast-paced environments, where keeping hydrated isn't just important, it's essential. So they know what they're doing.
Would you trade your swanky glass bottle for a simple deli container in an effort to drink more water? Give it a try. You just may find you love it.