Pastry bag. Whether you're stuffing cannoli or topping cupcakes, Ziploc bags make for great disposable piping bags. Fill the bag with the frosting or filling and then cut off one of the corners to pipe.
Marinades. Stick some chicken in a re-sealable bag with seasoning, olive oil, mustard, and some vinegar, and marinate in the fridge overnight. Alternatively, you can use freezer-safe re-sealable bags and stick the chicken in the freezer for up to two weeks for an easy, pre-seasoned meal.
Homemade ice cream. Fill a pint-size Ziploc with ice cream mixture and seal it. Fill a gallon-size Ziploc halfway with ice and add six tablespoons coarse salt like rock salt. Place the ice cream mixture in the larger bag and shake it for five minutes.
Meat/poultry tenderizer. Place meat or poultry in a Ziploc bag and seal three-quarters of the way. Use a meat mallet to pound out the meat.
Store and freeze single servings of sauce or soup. Freeze and then store sauce or soup flat to take up less space in the freezer.
Crush cookies for pie crusts. If you don't have a food processor to do this, place cookies, wafers, or graham crackers in a Ziploc bag. Use a rolling pin to crush the cookies.
Waterproof Purse. Even if you're past the frat paint parties of your youth, there are some places that you just can't bring a real purse to (like water parks and pools). Enter the Ziploc purse. Punch a hole on each side of a gallon or quart-size heavy-duty Ziploc. Tie kitchen twine to each hole, then seal the holes with duct tape, and you've got yourself a waterproof purse.
(Credit: Julie Ruggirello)
Tablet case. Ever tried using your tablet or phone as a cookbook with sauce-soaked hands? Protect your tablet in the kitchen and slide it into a gallon-size Ziploc. You'll still be able to use the touch screen without ruining the technology.
Julie Ruggirello is the Recipe Editor at The Daily Meal. Follow her on Twitter @TDMRecipeEditor.