"This popular massage tool also works well for tenderizing meat and pork loin." —James Jung, Lumi by Akira Back, San Diego

By Kelsey Hurwitz for Food Network Magazine.

"A scoop is easier to hold than a spoon, and it’s sharper, so it’s faster and neater. Don’t forget to rinse off the pumpkin seeds for roasting and snacking!" —Katherine Pardue, Hark! Cafe, Minneapolis

"You get a better texture than you would in a food processor, and it’s quicker than using a knife." —Rob Connoley, Bulrush, St. Louis

"I take a panini or grilled cheese, wrap it in aluminum foil and press it with the iron. It melts the cheese to perfection and toasts the bread." —Erica Barrett, SOCU Southern Kitchen and Oyster Bar, Mobile and Birmingham, AL

"I use chopsticks for everything! A good pair can get a lot done in the kitchen." —Ji Hye Kim, Miss Kim, Ann Arbor, MI

"This comes in handy for guacamole — we push avocado halves through the perforations and it yields the right-size pieces for a really great texture." —Roy Hendrickson, Covewood at San Diego Mission Bay Resort, San Diego

"Mason jar lids look like pastry rings that are used to make individual pie tarts, but they make for a bit more of a rustic presentation, which I like. And they’re pretty cheap!" —Melissa M. Martin, Mosquito Supper Club, New Orleans

"I love to use mine for blending pesto or small quantities of purees, sauces and dressings. Because most of these small blenders have inverted cups, the contents pour right out and there’s no scraping blades with a spatula." —Julia Sullivan, Henrietta Red, Nashville

"This prevents blueberry and cherry stains from setting in my garments. Aerosol works best." —Erick Williams, Virtue Restaurant & Bar, Chicago

"We lay a sheet pan on the range, then cook corn cakes — our version of pancakes — and buttered toast at once. It works perfectly!" —Julius Thompson, Sauce Boss Southern Kitchen, Draper, UT