I'm a culinary judge. Here are 8 time-saving dinner shortcuts I swear by.

• I'm a culinary judge who leans on shortcuts that pack a ton of taste and texture into my dinners.
• Premade spice blends and pre-portioned frozen meats save a lot of time in the kitchen.
• Hybrid foods like Slawsa and Truff add complex flavors to almost any dish. 

As a culinary judge, I love spending time developing and layering flavors in my home cooking. But when I'm in a rush or just don't have the time, I rely on cooking shortcuts to help make dinner a pinch.

Here are eight cooking shortcuts I use when I'm trying to make a quick dinner.

Dried ingredients save time

Like many cooks, I used to start most recipes with the time-consuming process of chopping onions, garlic, or ginger, as the powdered versions aren't a proper substitute.

But finding flavorful dehydrated savories has been an amazing dinner hack.

I prefer using Vân Vân's single-origin spices, specifically the purple shallot, northern mountain garlic, and sparrow ginger. The ingredients, grown in Vietnam, take only a minute to reconstitute in water or a pot with the rest of my ingredients.

Repurpose lunch leftovers instead of making a new sandwich

When I find myself with half of a sandwich or a whole one that's been in the fridge for a day or two, I give my leftovers new life in a skillet on medium heat.

I simply brush the outside of the bread with a little butter or avocado oil and smush it into the pan with a cast-iron press. In a few minutes, the bread will be crisp, the cheese will be melted, and any vegetables sticking out of the sides will be caramelized.

Spice blends do the work for you

Measuring dried herbs and spices takes time, as I typically find myself digging in my pantry, opening a few jars, tasting, and repeating the process for each ingredient. But lately, I've been minimizing the time I spend on figuring out which herbs to add by using fresh spice blends.

Spice blends already contain a mix of herbs with rich, complex flavors and may even list some of the dishes they can be used in on their labels.

I prefer using spice blends from Burlap & Barrel and Curio Spice Company because they directly source ingredients from small farms and cooperatives. If you're looking for something mouthwatering and unique, I recommend the Curio Spice Company Edo spice blend, which includes sansho pepper, yuzu peel, and pickled cherry blossom.

Pre-portioning food and freezing it can help you quickly get dinner on the table

My biggest time-saver is buying high-quality pre-portioned steaks, fish, and chicken from delivery services. For example, I usually go with Omaha Steaks, FreshDirect, or ButcherBox, which offers antibiotic-free meat.

I also keep a colorful variety of frozen produce like spinach, peppers, butternut squash, carrots, bananas, and mixed berries on hand. I stash homemade stock and fresh herbs frozen into ice or olive oil cubes for fast flavor boosters.

Just be sure to label and date everything, and you'll avoid going on last-minute runs to the grocery store and worrying about not having anything to cook. 

There's no need to waste time boiling a big pot of water

With a bit of oil, well-made nonstick pans are better and faster for cooking ravioli, pierogi, gyoza, and almost any dumpling you'd usually boil. Occasionally, I'll add a few drops of water near the end of the cooking process and cover the pan for a little steam.

Forget about boiling a big pot for lasagna noodles, too. As long as you add extra sauce or water-releasing veggies, like tomatoes or summer squash, they can go from the box right into the casserole.

Save time and energy on a meal by opting for a 'girl dinner'

There are two kinds of people on TikTok: Those who discovered "girl dinner" in 2023, and those of us who've been enjoying it for years.

Sometimes referred to as grown-up Lunchables, "girl dinner" can be odds and ends from the refrigerator and pantry that, when thoughtfully plated, look pleasing and taste good together.

If I don't feel like making an entire meal from scratch, I grab whatever seems tasty and fix my own plate. If you love crackers with salami, olives, and cheddar cubes, try a swift upgrade with dollops of fig or apricot jam, grainy mustard, or relish.

I turn to hybrid products to serve multiple purposes

Specialty foods offer a combination of flavors and textures and make delectable dinner shortcuts, so I put them on everything.

For example, Slawsa adds the crunch of coleslaw and the high-impact flavor of salsa to chicken, chili, and barbecue. Truff, a truffle-infused hot sauce, balances heat and umami flavors and goes great on egg dishes and vegetables.

I can no longer eat tomato soup unless it's drizzled with the Blank Slate Kitchen Sichuan chile oil, as the crispy chiles give the oil an exquisite color and bring a hint of smoke to its fire.

The humble saltine is a shortcut all its own

At a recent dinner, chef Ricky Moore served a piquant appetizer of fried saltines dabbed with potted smoked fish. It reminded me of the versatility of this unassuming cracker.

When quickly fried in oil, saltines are great with any spread or used as a substitute for croutons in soup and salad. Saltines can also be pulverized for pie crusts or casserole toppings, or buttered and baked into a dessert with chocolate, toffee, and nuts.