You need: A whisk
Sub in: Two forks. Whisks add in air when you’re blending ingredients such as eggs and whipping cream. If you don’t have a whisk handy, you can achieve the same effect by taping together two forks. Find forks with the same-sized handles and tines. Place one on top of the other so that their tines overlap. Create some space between the two eating implements by putting a small piece of folded paper towel between the upper parts of their handles—this will help aerate your mixture. Tape the handles and paper towel together, then whisk away. Tip: Avoid using this makeshift whisk on non-stick pans; the forks can damage the lining. These tricks can help you make perfect eggs every time.
You need: A meat mallet
Sub in: A heavy saucepan. Meat mallets flatten foods like chicken breasts so that they cook evenly. The pressure also tenderizes meat. If you don’t own a mallet—how many people do?—use a sauté pan to pound meat to the desired thickness. Sandwich the meat first in plastic wrap to avoid splatters and to keep the meat clean. Tip: You can also flatten meat with a rolling pin.