This Line-Cook Hack for Keeping Hydrated Is Pure Genius
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.