When making guacamole, TV personality and celebrity cookbook author Rachael Ray uses a wire cooling rack to dice avocados in hardly any time.

Place a cooling rack over a bowl, then take halved and pitted avocados and smash them, the inner side down, on the rack's grid lines. Neatly cubed pieces fall into the bowl below.

Ray also uses every bit of the tasty avocado meat still left inside the skin by scraping the peel against the rack while pulling it away.