The holiday is nearly upon us, and households across the country have begun their mad dash to get everything ready for the big meal. Here are a few handy tips to help cooks get through Thanksgiving Day preparations with ease and flair.

• Transport casseroles by placing them on a folded kitchen towel set in two layers of plastic shopping bags. The kitchen towel protects and stabilizes the baking dish and the double-ply of bags is insurance in case a handle breaks.

• Remove the rings that contain sets of measuring cups and spoons — each item is easier to use and clean. (Use the rings to organize recipe cards or as napkin holders.)

• If a gas burner isn’t lighting, try giving it a good scrubbing. Remove the grate, cap and burner unit (if there’s a third removable part, that is) and clean using soapy water made with dish soap (do not use other cleaners, which may leave flammable residue). Use a paper clip to clean the burner openings; let dry completely.

• Lightly wet the underside of a sheet of aluminum foil when lining a baking sheet. The water acts like glue and will help the foil lay flat.

• When measuring sticky ingredients like honey, molasses or corn syrup, spray cups and spoons with nonstick cooking spray for easy cleanup.

• Save the feathery fronds from a bulb of fennel and use as an herb garnish on turkey or other meats to layer on some anise-spiked flavor.

• In lieu of a roasting rack, use a crumpled wad of aluminum foil snaked around the pan to form grates. Spray with cooking oil to keep foods from sticking.

• Pearl onions peel easily once blanched: Trim the ends of onions opposite the root end, then drop into boiling water for 2 minutes before draining. Once cool enough to handle, pinch the onion from the root end and it will slip right out of its skin.

• Peel and slice potatoes up to one day in advance — keep them submerged in cold water so they don’t discolor. Unless they’re being boiled, remember to pat dry before using.

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