If I’m going to bake on a hot day, I’m probably going to choose to make something that isn’t particularly heat-sensitive. This means that pastries and other baked goods that involve cutting butter into a flour mixture and rolling out the dough are almost always out of the question; you have to work very quickly to keep the butter in the dough cool and solid while you work it. A tool I just discovered could change all this, however. The Chefs Catalogue has an ice water filled rolling pin for sale. The way it works is that one of the handles of the pin unscrews, revealing a chamber that can be filled with cold water. The coolness of the water will keep the condensation-free stainless steel body of the pin cold to the touch, chilling your dough at the same time that you are rolling it out and combating the heat in your kitchen.