Content of the material
The Best Rolling Pins, According to Food & Wine Editors
- Editor's Choice: J.K. Adams Dowel Rolling Pin
- Best Overall: Matfer Bourgeat Nylon Rolling Pin
- Best Tapered: Fletchers' Mill 20-Inch French Rolling Pin
2. The Power-Tool Method
Use a screwdriver or electric drill (slowly) to screw a nail or drill bit into the the cork until about 1/2 to 3/4 of an inch remains sticking out. Fitting the screw in at an angle will provide better leverage. If you're using a drill, go slowly to ensure you don't hit the bottle itself. Once it's in, just pull back on the drill. To continue with the manual method, use the back of a hammer to pry the screw out, just as if you were removing a nail from a wall.
The Many Uses of a Rolling Pin
A rolling pin is a really resourceful tool to have on hand. It can be used for a lot of different purposes in the kitchen, usually to flatten the dough to a uniform thickness.
The first and foremost use of a rolling pin or any rolling pin alternative is to roll dough, usually for cookies, pastries, and pies.
It can also be used for crushing certain ingredients, like nuts, types of spices, and crackers. A lot of people even use it as an alternative to a meat tenderizer.
In such cases, the item (meat, nuts, crackers, etc.) is usually placed in a plastic bag, and the rolling pin is rolled on top of the bag, to keep the crushed items together within the bag.
The surface of rolling pins is also sometimes used as a mold, to shape cookies, taco shells, and other similar projects.
4. The One-Shoe-Off Method
Remove one shoe, place the base of the bottle in the foot hole, then pound the shoe against a stone wall or tree. It may take up to 20 taps, but eventually you'll see the cork start to pop out inch-by-inch. Once it's popped out enough for you to grab, finish pulling out the cork by hand. Stuck at the beach with no shoe? The trick works with flip-flops too.
Best Rolling Pins Credit: Sarah Karnasiewicz
Using the recommendations of our expert panel as a guide, as well as rankings and reviews on Amazon (with a few wildcard options thrown in for good measure) we went into the kitchen with a lineup of six rolling pins of various styles and materials—handled, tapered, and dowel, solid wood, aluminum, and nylon—and then whittled that list down to three winners that we felt represented the best value in terms of design, ease of use, performance and cost. To put the contenders through their paces, we took notes comparing the results when working with many, many, many batches of two of the most common types of rolled dough: Food & Wine's all-butter pie dough (for flaky, delicate, double-crust pies) as well as our sugar cookie dough (for classic, buttery rolled and cut cookies).