Painless food hacks. I'll start with mayo.

I can't believe I used to fry eggplant and mushrooms. They absorb so much oil!

Now I steam them. After they are cooked and absorbed all the moisture they can, a half a spoon of mayo (real mayo made with olive oil, mixed in with some fresh pressed garlic and sometimes a dash of lemon juice) will coat the entire thing, for very little calories and you can taste it all.

Also, putting mayo directly on bread is a method that makes you taste it the least. I now scrape out the middle of the baguette, line it with ripe tomato slices, and put a very thin layer on top of the tomatoes. That keeps the bread from absorbing it, and you can taste it much more.

What is your hack?