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"If you celebrate Passover, chances are you&amp;#039;ll be in a cooking frenzy within the next week. This food-centric holiday poses special challenges. It involves preparing many dishes that chances are you don&amp;#039;t serve throughout the year. And if you&amp;#039;re observant you need to use utensils that are only used at Passover. Here are some tools, and tips for using them, to take some of the stress out of what should be a joyous festival.  Ice Cream Scoop It&amp;#039;s not a Seder dinner without matzo ball soup! But I don&amp;#039;t think there&amp;#039;s any dish that&amp;#039;s more controversial...some people like them big, some like them small..some like them dense, others light and fluffy as air. Personally I&amp;#039;ve had great success following the recipe on the back of the box of Streit&amp;#039;s Matzo Meal.... they always come out feather light and even though I make them HUGE!...no one&amp;#039;s ever failed to finish one. I mix them up early in the morning and then drop them in boiling salted water right before we sit down to read the Haggadah. Now, I have always used my hands to roll the balls but I recently discovered a new trick...scoop them out with an ice cream scoop, the kind with a trigger to push off the batter. It will keep your hands clean and ensure that every one is evenly rounded and the same size. Of course, I&amp;#039;m going to use a jumbo scoop but you can use a tiny melon baller size if you want to keep them tiny. Be sure to rinse the scoop in a bowl of cold water before scooping each kneidel to keep the matzo meal mix from sticking.   Food Processor If you haven&amp;#039;t eaten potato kugel since you&amp;#039;re a kid, I urge you to try it. It&amp;#039;s always been one of my favorite foods. Back when I was growing up in Brooklyn, my father did the grating on the finest holes of a handheld box grater...by the time all the Idahos were grated, they&amp;#039;d turned gray...but that didn&amp;#039;t seem to bother anyone...we devoured the kugel nonetheless. But over the years, I&amp;#039;ve developed my own techniques, working super quickly to get the dish in the oven while the mixture&amp;#039;s still an appetizing golden color. I start by peeling the potatoes, cutting them in one-inch chunks, and placing them in a bowl of ice water. I place a fine sieve over a bowl. In another bowl I mix up the rest of the ingredients, except for the egg whites. Then with the food processor running and the blade, not the grating disc, in place, I drop the chunks into the feed tube and process them just until they&amp;#039;re very finely chopped, not pureed. Generally I do this in a few batches. Once they&amp;#039;re chopped, I scrape them out into the sieve, pushing down firmly to remove as much liquid as possible. Then I mix them in with the rest of the ingredients. Once I&amp;#039;ve processed all the spuds, I dry the food processor bowl and quickly whip up the egg whites..yes, I know egg whites should be whipped in a pristine bowl with a balloon whisk or mixer, but it&amp;#039;s only kugel..if they&amp;#039;re not the loftiest egg whites in the world, it&amp;#039;s OK. Then fold them into the mixture, place it in your baking dish and get it in the oven! Need a food processor? See our top picks? Now you probably want a recipe. Use our recipe for Crispy Potato Pancakes, substituting matzo meal for the flour.  Cake Pans Flour-free chocolate cakes and nut tortes, baked in a springform pan, usually take center stage on the Passover dessert table. In nonreligious households it&amp;#039;s often a flourless cheesecake..and I know this makes no sense because you shouldn&amp;#039;t combine meat and dairy..but somehow it&amp;#039;s become a tradition for some. Well there&amp;#039;s a great new pan on the market called the Kuhn Rikon PushPan for tortes and cheesecakes alike. To remove your masterpiece, you push down rather than release a spring. And it has a gasket around the base so you can bake your cheesecake in a water bath without wrapping the pan in aluminum foil. Wouldn&amp;#039;t this pan be great for any cake that&amp;#039;s baked in a pan that needs to be turned upside down and then upside down again..no more holding your breath, hoping that the top doesn&amp;#039;t stick the first time around. Available in 8-inch ($24.95), 9-inch ($29.95), and 10-inch ($34.95) sizes. Even though I&amp;#039;m partial to Good Housekeeping recipes for just about everything, I do have to tell you that the best chocolate cake for Passover ever is Maida Heater&amp;#039;s &amp;quot;Queen Mother&amp;#039;s Cake&amp;quot; from her very first cookbook, Book of Great Desserts.  If you&amp;#039;re observant or baking cakes to take to someone else&amp;#039;s Seder, you&amp;#039;ll love Welcome Home Brands Paper Bakeware ($6 to $12 for 3 to 12 pieces depending on the size and shape). You can bake right in them and even place them directly on an oven rack. No need to unmold them. And aren&amp;#039;t they beautiful? One word of caution...they&amp;#039;re not standard sizes..so fill them exactly \u00BD full and you may have enough batter for more than one. If you&amp;#039;re still planning your menu, be sure to see our post on Best Passover Cookbooks and the Passover recipes from our test kitchen. For tips on Setting a Sustainable Seder table, see thedailygreen.com Want to learn how we put consumer products to the test and keep you safe? Sign up for a tour of the famous Good Housekeeping Research Institute. If you visit, be sure to say hello when you come by the Kitchen Appliances &amp;amp;amp; Technology Lab. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/institute/a24422/tips-and-tools-for-passover/>