Judging by what we’ve seen in most kitchens, nobody has just one whisk. Fat or skinny, tapered or short, with wires that twist at odd angles or sport a colorful silicone coating, there seems to be a whisk for every facet of cooking. Has the market overreached? Can’t one all-purpose whisk tackle everything from whipping cream to blending a silky pan sauce?
In the past, we’ve found that slim, tapered French-style whisks and “skinny balloons” work best at getting into the corners of a saucepan, where wide balloon whisks can’t reach. As for whipping air into egg whites and heavy cream, a skinny whisk is nearly as handy as a fat balloon. So we rounded up 10 stainless steel French models and skinny balloons, priced from $2.49 to $29, and tried them out on these tasks.
Citrus Zesters/Channel Knives
by Miye Bromberg
When we want fine wisps of citrus zest, we reach for a rasp grater. But sometimes we want wider, longer strips to use as aromatics or to garnish desserts or cocktails. While you could just use a vegetable peeler to remove large swaths of peel and then cut each swath into strips, there are tools that promise to make this process neater and more efficient. These tools typically have two components: a citrus zester, which makes several thin threads of peel at a time, and a channel knife, which cuts a single thicker ribbon of peel.