When trimmed and used to line cake and cupcake tins, baking dishes, or springform pans, parchment paper will stop the baked goods from sticking and make removal easy.

When baking certain loaves, cut a piece of parchment that’s longer than the pan and let it hang a little over two sides. Once baked, remove the cake using the parchment "handles."

Since parchment paper is moisture-resistant and non-stick, you can roll up a square, leaving a small opening at the bottom, and use it as a makeshift piping bag.

Lining baking sheets with parchment paper can also help lower the turnaround time when batch baking. You can quickly slide your baked goods off the sheet and start your next batch.

The French "en papillote" method involves cooking a soft, tender meal in a parchment paper packet that you can toss later and cut the cleanup altogether.

Put herbs, seasonings, and fresh ingredients like veggies, fish, or poultry on a parchment sheet and fold it up. The steam inside will cook the food with minimal oil as it bakes.

Parchment, designed to repel grease, can sometimes be reused. Even if the paper turns into a mess, it'll likely keep your cooking implements and appliances mess-free.

Roasting veggies on a sheet of parchment can stop them from sticking to the pan. When cooking bacon in the oven, a baking sheet lined with parchment will be easier to wash off.

Rolling dough between parchment sheets keeps it from sticking to your rolling pin and minimizes the amount of added flour you need to dust it with.

When weighing your pie crust down for a blind bake, place a parchment sheet on top of the crust and place the pie weights on the sheet so that they don’t touch the dough directly.