"If you don’t have a garlic press, wrap peeled garlic cloves (and other spices, if 
desired) in tinfoil, and smash them with a can from the pantry." —Calvin Harris, 
chef and curator of Self Healthy Kitchen

Use a cupcake pan to make tart shells.

"I use a cupcake pan or muffin tin to create tart shells or mini edible bowls. First, take roll out sugar cookie dough and cut into flowers or circles slightly larger than the bottom of the holes in the pan. Place pan upside down on a baking sheet and drape each "cookie" over one of the cups. Bake and cool according to recipe directions." —Alina Eisenhauer, Owner and Executive Chef at Sweet Kitchen + Bar in Massachusetts, and winner of Food Network’s Sweet Genius

Use ice cube trays to freeze pesto.

"For herb infusions for stews and soups, pour fresh herb pestos into ice cube trays, then, once frozen, store in an airtight bag. I also use ice cubes trays to freeze leftover canned chipotle or small amounts of stock. And when my daughter was little, I'd make purées and freeze them in trays for homemade baby food.” —Ellie Krieger, host of The Food Network's Healthy Appetite and author of Weeknight Wonders