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"We all need a helping hand around the holidays, especially when hosting tree-trimming parties, cookie swaps, cocktail parties, dessert open houses, sumptuous holiday feasts... To help you get through this holiday season with your joyful holiday spirit intact, here are 6 inexpensive (and non esoteric) time-saving kitchen tools every savvy home cook should have: -1-in. Cookie Scoop: The Test Kitchen&amp;#039;s favorite is by Oxo. This simple little tool will have you portioning cookie dough, gougeres, and cocktail meatballs in half the time it takes to use a regular spoon (and no goopy fingers!).  -Digital Meat Thermometer with Oven Probe: The first time I used this I had one of those, &amp;quot;Why didn&amp;#039;t they think of this sooner?!?!&amp;quot; moments. Simply place the probe in your roast or turkey or chicken in just the right spot (through the thickest part of the meat without touching bone or coming through the other side) just before you put it in the oven. Set the thermometer to the temperature you&amp;#039;d like the meat at (165 for poultry, 145 for pork, etc.) and close the oven door on the oven-safe wire that connects the probe to the thermometer. It&amp;#039;ll chirp when it reaches that temp. Genius! The GHRI recommends this All-Clad one. -Japanese Mandoline: Unlike their fussy French counterparts, these mandolines are cheap, widely available, easy to wash, and helps you thinly slice everything from potatoes for a gratin to cucumbers for a salad, like a pro. Professional chefs love the Benriner Japanese slicer. -Parchment Paper: One of my can&amp;#039;t-cook-for-a-crowd-without-it faves, parchment makes for super quick and easy clean up when used as a liner for cookie sheets and cake pans. I also use a big sheet to cover my cutting board completely and use that as a landing pad for breaded chicken or pork chops. Once my cutlets are in the frying pan, I just ball up the parchment and throw it out, leaving my cutting board clean and uncontaminated.    -Gravy Separator: Too lazy to sit there skimming off fat with a big spoon? Me too! The spout of the separator leads to a hole at the bottom of the cup. As   you pour the liquid through the spout, only the de-fatted liquid underneath the floating fat comes out. -Immersion/Hand/Stick Blender: Forget blending soups and sauces in batches. One quick buzz around the pot with a hand blender and you&amp;#039;re done. No messy ladling (or spilling) of hot liquid necessary and only one small attachment to wash instead of an entire blender plus lid. The GHRI recommends the Hamilton Beach Turbo Twister Mixing Stick, a steal at $25. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/institute/a24666/top-inexpensive-time-saving-kitchen-tools/>