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

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 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.

This tip is from our friends at America’s Test Kitchen: Storing a tomato with its stem end facing down can prolong shelf life by a week.

Mayonnaise has a bad reputation, being blamed for spoiled potato salads and upset stomachs after summer picnics and barbecues. Will switching from a mayonnaise-based dressing to a vinaigrette protect you from food poisoning? No—the real problem is the potatoes.

Slightly wilted parsley or mint in the refrigerator? They are too expensive to waste. Bring them back to life by trimming off the stem ends and any brown leaves. Swish them in a bowl of ice water and leave them for about 5 minutes until they perk up.