Ever notice how many recipes call for already minced garlic to be added to the food processor? Why spend time mincing with a knife? Just peel a clove of garlic and drop it through the feed tube onto the moving steel blade.

How about recipes that direct you to toast a small quantity of nuts in the oven, even though the oven is not otherwise used? Save time and energy (yours and the natural gas or electricity) by toasting them in a small skillet instead, stirring frequently and watching closely.

And when measuring something sticky, use the measuring cup or spoon for oil first or spray it with nonstick cooking spray. The sticky stuff will slide right out.

To me, these tips are just common sense. Others may be less intuitive but are equally logical. For example, the May issue of Cook’s Country magazine’s “Kitchen Shortcuts” feature includes this great tip from reader Eunice Ranch of Parkville, Md.:

“For salad dressings made in a blender, many recipes call for the oil to be drizzled in slowly through the removable cap on the lid while the blender is running. Even when you do this very slowly and carefully, the dressing can still splash out of the blender. I eliminated the problem by resting a funnel in the opening and pouring the oil through the funnel.”

Other Cook’s Country readers use a bulb baster to add pastry cream to individual fruit tarts, a curved grapefruit knife to release blueberry muffins stuck to the pan, a potato ricer to juice lemon halves and a pasta server to gently lower whole eggs into boiling water.

Now, Recipe Exchange readers, it’s your turn: What are your favorite kitchen tips?