1. Vegetable peeler
Run a peeler along the corners of a block of cheese or chocolate to create think hearty ribbons that you can use to garnish on salads or desserts.
Use as a steamer for vegetables. Fill a casserole dish with an inch or two of water, bring to a boil, put a heatproof or metal vegetable-filled colander inside and cover.
Turn sugar cubes into granulated sugar by placing one cube at a time into a garlic press and squeezing it shut. One cube equals 1 teaspoon of sugar.
Use small ballers to core apples and pears and scoop cookie dough onto a baking sheet. Use larger ones to scoop ice-cream into a bowl.
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Lightly coat an ice-cream scoop with cooking spray and use it for spoon even amounts of batter into cupcake or muffin tin liners. The sweeping release arm will help to clean all batter from the scoop and you won't miss a drop.
The sharp wheel on a pizza cutter makes cutting through all kinds of other foods a breeze. Use the cutter to separate waffle segments and to neatly slice a grilled cheese sandwich.
Sturdy metal tongs measuring about 15 inches long are like having an extra set of heatproof hands. Use them to turn meat on a ridged grill pan, to toss salads, mix pasta with sauce and rotate cake and pie tins in the oven.
Empty wine bottle
If you don't have a rolling pin or a meat pounder handy, use an empty wine bottle as a stand-in rolling pin (flour it first) or as meat pounder to flatten chicken of veal cutlets for more even cooking.