Keep your pastry scraper handy after you've finished rolling out your piecrust or kneading your bread and use it to clean off your counter; it's especially efficient at scraping off bits of hardened dough.
When cooking long, thin pastas, like spaghetti or vermicelli, it's difficult to 'fish out' a single strand to test for doneness. Using a serrated knife works well by catching the pasta on the serration.
To keep your kitchen sponges looking fresh and clean and make them last longer, throw them in the dishwasher during the last load.
Using a hammer-type meat tenderizer to flatten peanut butter cookie dough and also give it a nice sugary topping, dip the waffle surface of the tenderizer into a dish of sugar, set it on top of a cookie-sized ball of dough, and press to flatten it, and then bake.
Burned yourself, on the stove, or a hot pan? After putting ice on it for a while, put vanilla extract on it. Apply a few times. Once the extract has dried, the pain is gone and you smell yummy.
Use either green, red, orange or yellow peppers, with the tops cut off and seeds removed, as dip 'dishes'. This leaves fewer dishes to wash, plus you can eat the 'dish.'
For perfect noodles, add them to boiling water, then turn off the heat and let stand for 20 minutes. Noodles won't stick to the pan, won't overcook, and there's no need to stir the pot.
To keep freshly baked cookies nice and moist, seal them in a container with a slice of bread.
      
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