Savvy home cooks have some smart "moves" in the kitchen, I believe.   I can't see how any of them would cost anything in money, so I thought perhaps we could share ours here.   For my contribution I'll describe something I've done for years....no, make that decades.  I keep a certain knife on hand and make a point of keeping it sharp, and I use it on meats I'm preparing for meals, to cut away all that nasty white fat and connective tissue.   I believe doing so helps to keep my family's cholesterol levels where they belong, whether LDL or HDL.

I have my knives on a magnetic strip over my food prep area, so I always have the right knife for the job.  They are all kept sharpened.

I have special keepers for partially cut onions and cloves of garlic to keep them fresh but keep the refrigerator from smelling like them.

Since I seem to run out of sugar and flour only when it is inconvenient to go get more, I keep extra in glass jars with lock down lids.

If you need an egg for a recipe and you don't have one, two tablespoons of real mayonnaise will do, so I always have an extra jar in the pantry.