Rachael Ray's famous garbage bowl is trending again, and this simple kitchen trick still makes cooking faster, cleaner and less chaotic.
If you spend any real time in the kitchen, you know how quickly the shift happens. Neat and tidy counters give way to a full-blown produce avalanche—onion skins here, carrot tops there, plastic wrap clinging to everything but what you need it to. It’s a frustrating and all-too-common ordeal. That’s exactly why Rachael Ray set out to address the issue years ago with a humble idea: keeping a bowl next to the cutting board for kitchen scraps and trash. No more mid-prep trips to the garbage bin; no drippy trails across the kitchen floor.
Now, thanks to a wave of social media nostalgia, the garbage bowl is officially back in the spotlight. And as it turns out, it still makes cooking a whole lot easier.
On Sale
Rachael Ray's Garbage Bowl
How the Garbage Bowl Became an Enduring Kitchen Hack
The garbage bowl concept wasn’t entirely new when Rachael Ray introduced the idea on 30 Minute Meals in 2001. Chefs and line cooks have been using scrap bowls for as long as restaurants have been around. What set her version apart was how approachable it was for the home cook. Instead of sprinting to the trash mid-chop, she simply scraped everything—potato peels, herb stems, eggshells and anything else—into one central bowl. Once the prepping was done, she emptied the bowl.
The reason the trick has lasted is simple: It solves a small but real kitchen annoyance with something you already have on hand. No specialty gadget, no learning curve; just put a bowl where the mess usually lands and keep cooking. It’s an easy win that still holds up, especially when dinner needs to go from the cutting board to the table quickly.
How to Use the Garbage Bowl Beyond Cooking Prep
Any sturdy, medium to large bowl works well for this. Just be sure that it’s big enough to hold a meal’s worth of scraps without taking over the countertop, and heavy enough to stay put while you prep. Here are a few simple ways a garbage bowl can work for you.
Quicker prep and fewer interruptions
Keep the bowl right beside your cutting board so scraps have a place to land the moment you create them. The rhythm of chopping stays steady—no stopping mid-chiffonade to hunt down a trash can. When prep is done, empty the bowl and carry on cooking.
Collect compost without multiple trips outside
Vegetable scraps, eggshells and coffee grounds can all go into the bowl until you’re ready to take them to the compost bin. This is especially helpful when you’re cooking several meals and don’t want to run outside every time you peel a carrot. A quick rinse afterward and your handy bowl is ready for the next round.
Save scraps for homemade broth
Leek tops, fennel fronds and mushroom stems can go straight from the bowl into a freezer bag for future soups and stews. It’s a low-effort way to simultaneously stretch ingredients a little further and build rich flavor. Once the bag is full, simmer everything together and enjoy a deliciously easy homemade vegetable broth.
Related:
