Here's an ingenious idea that serious bakers will love. Kuhn Rikon has created a pastry board with a hollow center where you place coolant packs (previously frozen in your freezer). The result is a smooth chilled surface on which to roll out pastry doughs. The surface helps avoid sticky dough syndrome, thereby reducing the need for flour to complete the rolling process. Less extra flour means a more tender dough. Depending on the room temperature, the board can stay cold for 2 hours or more, so you'll be able to roll enough dough for a large celebration in one session.

The folks of Kuhn Rikon have thought of everything -- this pastry board is even is embossed with three ring sizes (8, 9, and 10 inch) for quick, easy, accurate rolling.

For pies, cookies and delicate pastries, there's no better way to roll out your dough.