I am Sandi Smith posting this for ChefBelle.

Easy-Rolling Pie Dough:  Before making pie dough, She stores the flour in the freezer overnight to chill it.  This helps keep the fat in the dough from melting so it roils out without sticking.

Individual Gelatin Molds:  Making single servings of gelatin salad look elegant can be tricky... slices from large molds tend to look messy.  To make individual servings she uses foil cupcake liners (for support, place the liners in muffin tins).  To unmold, simply dip each foil cup into hot water for a couple of seconds, the gelatin slips right out.

Grinding Saffron:  She has found that saffron powder is easier to work with than saffron threads. But purchased powders are often enhanced with dyes and are less expensive, sometimes inferior spices.  So she makes her own powder, grinding threads with a pinch of salt using a mortar and pestle.  This powder keeps well, so if you ground more than you need, store the extra in a clean, dry empty spice jar.

Nonstick Eggs:  To easily remove or turn fried eggs, fill half an egg shell with cool water and pour it around the eggs.  This releases them from the pan making them very easy to flip or turn.

Shelling Pistachios:  Removing shells from pistachio nuts by hand is time consuming.  Instead, place them in a heavy duty plastic bag, then use the flat side of a meat mallet to crack the shells open.

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