Small and thin kitchen gadgets such as turkey trussers and pastry tips fall through the slots in a dishwasher's silverware container. Small items stay put and still get clean when you first layer a nylon pot scrubber in the bottom of a section of the tray.

Producer Rick Sebak of station WQED in Pittsburgh is getting to work on his latest PBS national special about great places to have breakfast. Do you have a favorite breakfast place you'd like to tell him about? Just go to this page: http://www.wqed.org/tv/sebak/breakfast/comments/ and send Rick your comments! Let us know, too!

Check out some of our tips for substituting egg in the kitchen:

One-Egg Equivalents
2 tablespoons potato starch
1/4 cup mashed potatoes
1/4 cup canned pumpkin or squash
2 tablespoons water, combined with 1 tablespoon oil and 2 teaspoons baking powder
1 tablespoon ground flax seed simmered in 3 tablespoons water

Browning small amounts of onion means drying out and scorching, unless they are swimming in oil. Here’s another way: keep the onions fresh by spraying them lightly with a plant mister when they start to look dry. The water helps the onions caramelize evenly and helps deglaze any flavorful browned bits (fond) at the bottom of the pan.

From Julia Child herself, here’s advice on how to clean a burn-blackened pan: Fill the pan with water, adding 2 tablespoons baking soda per quart. Simmer 10 minutes, cover, and let soak off the heat for several hours or overnight. The black residue should scrub off easily with a stiff brush.

Here's America's Test Kitchen's tip for the perfect baked potato: For best results, bake potatoes at 350 degrees until tender, about an hour and 15 minutes. You'll need to release the steam quickly to keep the potato fluffy and light.

We all awoke to some sad news this morning. Renowned CBS News producer Don Hewitt passed away.

Hewitt was a legend in the news business, with a career spanning more than 60 years. He mentored some of the greatest journalists of the 20th Century – Edward R. Murrow, Fred Friendly, Mike Wallace, Dan Rather, the list goes on and on.

Do your blueberry muffins look green? The berries react with the alkaline baking soda and turn green, but it doesn’t affect flavor. Toss the berries with a little of the flour mixture before combining the ingredients; coating them should help. If you use frozen berries, don't thaw them before using them.

We all know how hard it is to chase down fragments of eggshell as they float around in raw egg white. The liquid egg is gooey thanks to its proteins. Fingers just push the goo, and the embedded shell, around. Instead, use another piece of eggshell to scoop the bit up--the sharp, calcium carbonate shell edge cuts through the glue of the protein.

Raw or cooked, peeling potatoes can be a slippery task. For raw potatoes, try sticking a basic corkscrew in one end to hold the potato in place. Hot cooked potatoes can be held when speared with a fork. You won't have to burn one hand while peeling with the other.