This long-handled brush is made with stiff nylon bristles. It is used to apply basting liquid, fats, or sauces to roasted or barbecued foods.
A mainstay for cooking with woks, this utensil has a shallow, brass basket attached to a long, bamboo handle to protect hands from heat and hot oils. Available in various sizes, it's commonly used to retrieve deep-fried foods from hot oil.
These long and slender eating utensils are used in pairs. They might be made in materials ranging from wood, ivory, plastic or metal, depending on their country of origin. Shapes and sizes also vary. Chinese-style chopsticks are typically blunt at the tips while Japanese ones are more tapered. Cooking chopsticks are longer than chopsticks used for eating. Cooking chopsticks can be used instead of tongs for picking up foods without piercing and they can be used instead of a whisk to stir up sauces.
An electric appliance with a whirling blade that finely grinds roasted coffee beans. A coffee grinder can also grind other small foods, such as herbs and nuts. Because coffee grinders tend to retain the odor of coffee and transfer the odor to anything else that's ground in it, it's best to purchase a separate grinder for herbs or other foods.
By inserting a garlic clove into this elongated tube of plastic and rolling on a flat surface, this tool peels the skin off while protecting hands from odor and keeping the clove intact. It's an alternative to smashing clove with the flat side of a knife blade and picking off the skin.
This is a tool with two handles connected to opposing facings, one with a perforated grid. When garlic cloves are inserted and pressed between the hinged facings, the perforated facing extracts the pulp and juice, leaving the skin behind. Made of stainless steel, aluminum or plastic.
A measuring instrument calibrated for Celsius and/or Fahrenheit temperatures designed to give an instant reading when inserted into foods. Useful to determine the safe and finished temperature for meats and poultry.
A bat-like instrument (pestle) is rotated in a bowl-shaped tool (mortar) to grind and pulverize many ingredients such as herbs, spices and nuts. A mortar and pestle is used to prepare the cuisines of many ethnic groups. These tools can be made from a wide variety of materials including marble, wood or porcelain.
A small brush with a round or flat head made from soft natural or synthetic bristles, it is used for applying glaze or beaten egg to cooked and uncooked pastry items.
A handheld instrument, it can be used for grating fresh ginger, cheese or chocolate.
Flat like a spatula, but shaped like a spoon with a short handle, this utensil is made from wood or plastic and is used for serving cooked rice.
A utensil with a handle and an elongated, round, blunt blade used for spreading foods such as frosting.
A utensil with a long handle attached to a square, tapered rubber tip of varying sizes used for folding batters, scraping the curve of a bowl and stirring mixtures. There are heat-resistant models for use with hot foods. Spatulas also are available with plastic or wood tips, instead of rubber.
This bamboo mat is used to support the rice and seaweed wrapper (nori) to shape the rolls when making rolled sushi. Bamboo will not absorb odors or moisture, ensuring that the pure flavors and textures of the sushi ingredients will not be compromised.
A tool of many uses, the basic model has two long handles attached at one end so that the unattached tips can be compressed to pick up foods. Some models are attached with or without springs. Tongs can be made of bamboo, metal or plastic, and have plain or forked tips. These instruments can be used to turn meat on the barbecue, retrieve foods from hot oil or pick up pasta.
This utensil has several looped wires in a tear-drop shape that attach to a metal or plastic handle. It is used for whipping air into cream or eggs, or mixing batters thoroughly. Various whisk shapes are available for different uses including:
A mesh basket with handle attached, this tool is used to sieve or strain. The mesh is usually made of metal and comes in varying degrees of densities for different purposes. A fine mesh might be used for sieving flour; a wider mesh for straining cooking vegetables from boiling water.