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March 2, 2015 / 1:08 PM GMT / Updated March 2, 2015 / 12:38 PM GMT / Source: TODAY

Ginger — do you find you buy the knobby rhizome a few times a year for a recipe and then have no idea what to do with the rest? Al Roker is coming to the rescue with four ways to use fresh ginger, a spice that works well in both sweet and savory preparations.

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Here's a tip on peeling ginger: Use a spoon to scrape off the brown skin. It works like a charm — no peeler or knife necessary! Then all that's left is to chop it up and get cooking with these four recipes that'll take your from breakfast through dessert.