Cooking in college can seem like you’re a guest star on “Man vs. Wild.”

“Um… I’ve got a graham cracker, a cup of peanut butter and ketchup. What’s for dinner?”

Here are some tips to help you get the most mileage out of your food that have nothing to do with cost:

1. Push that milk to the back! Did you know that keeping your milk anywhere near the door of your fridge likens the chances of it going bad sooner? Every time you open the door, the temperature changes, which equals a sad carton of milk. Instead, store your milk toward the back on the highest shelf.

2. Tomatoes and bananas should be friends. Unless you’ve sliced or diced your tomatoes, it’s best to keep them out of the fridge. If you stick them with the rest of your refrigerated foods, they risk getting squishy and going bad sooner.

3. Herbal essences 101: When seasoning your food with parsley, thyme, rosemary, or any of those earthy spices, pinch them. Sprinkle some onto your hand and pinch the herbs before mixing into your edibles. This releases the natural smells and revives the taste so potently it’s as if you just picked them from the ground.

4. Moldy cheese isn’t always bad cheese. If there’s mold around the edges, the cheese can still be used if you cut off at least one inch. This tip is best used in regard to tougher, thicker cheeses like cheddar or mozzarella. Goat cheese, Brie or other softer cheeses best be tossed if there are signs of new life.

5. Sunny side just right. When cooking either fried eggs or sunny side up eggs, check the heat of your pan before egging it up by pouring a teaspoon of water in the center. If the water sizzles, the egg won’t droop to one side of your pan or slosh around.