Do you by any chance have a brulee torch (aka culinary torch) lounging in your cupboard? If so, it’s time to put that little item to work.

If you’ve ever wondered what else you can do with this tool besides carmelize the sprinkle of sugar atop your batch of crème brulee, here’s your answer. It just so happens, that trusty kitchen tool can be used for a variety of dishes — including these toasted marshmallow cupcakes.

Toasted marshmallow topping on cupcakes is divine. It’s a clever way to doll them and a pleasant change from typical buttercream frosting. Simply spray an ice cream scoop with cooking spray and scoop a generous amount of marshmallow cream onto an unfrosted cupcake. Pumpkin spice and chocolate are two exceptional flavors for this treatment.

Following the manufacturer's instructions for the torch, toast the marshmallow cream until it is golden to dark brown, about 10 seconds. That's it! Easy toasted marshmallow cupcakes!

But don’t stop there. A culinary torch has myriad other uses in the kitchen for preparing both sweet and savory dishes. These ideas come from www.williams-sonoma.com, and they’re really clever.

BROWN MERINGUES. It’s gives a perfect browning to the meringue on fruit tarts, pies and baked Alaska. It’s really much easier and more accurate with a torch, rather than relying on the broiler of your oven.

SEAR TOMATO SKINS. Set a tomato on a heatproof surface or hold with tongs and heat with a torch until the skin starts to crack. Let cool, then peel.

BROWNING CORN ON THE COB. Once cooked, slather a little butter over it and torch it for a few seconds. See how a few charred kernels take your corn game to a whole new level!

BROIL GRAPEFRUIT. Cut a grapefruit in half and pat the cut surface dry with a paper towel. Spread a little soft butter on the surface, then sprinkle with cinnamon and a thin layer of sugar. Heat with a torch until the sugar bubbles. Truly delicious!

MAKE A CRISP TOPPING FOR OATMEAL. Spoon cooked oatmeal into a bowl, sprinkle with a thin layer of sugar and heat with a torch until crispy.

MELT CHEESE. For a delicious finishing touch, top onion soup gratinée or chili with grated cheese and melt with a torch.

TOAST A BREADCRUMB TOPPING ON SALADS. Stuff tomato or avocado halves with chicken or tuna salad. Sprinkle with buttered bread crumbs and grated Parmigiano-Reggiano cheese, then heat with a torch until golden brown.

ROAST BELL PEPPERS. Hold a bell pepper with tongs and heat with a torch until the skin is charred. Place the pepper in a paper bag, let cool and then peel.

GLAZE BAKED HAM. Lay pineapple slices or other fruit on the ham and sprinkle with sugar. Heat with a torch until the sugar caramelizes.

SEAR MEAT. Prior to grilling or braising, take a torch to both sides of your meat until you get the crispiness and brown you desire. Then proceed with recommended cooking times.

USE FOR S’MORES. Place graham crackers, chocolate bars and marshmallows on a platter. Invite guests to spear marshmallows with fondue forks and toast them with a torch, then assemble their own dessert sandwiches.

CREATE BURNT SUGAR GARNISHES. Place a greased cookie cutter on a Silpat liner and sprinkle a thin layer of sugar inside the cutter. Heat with a torch until crisp, then lift off the cutter. Use the burnt sugar decoration to garnish hot chocolate, coffee drinks or desserts, such as ice cream or frosted cakes.

CREATE A SUGAR CRUST ON A ROLLED SPONGE CAKE. Sprinkle the cake with sugar and heat with a torch until the sugar is crisp and golden.

This is a pretty neat kitchen tool, wouldn’t you say? If you have one, consider putting it into full-time service. And if you don’t have one, you might consider getting one. Who knew it was so useful?