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2. Colander - Wikipedia

   en.wikipedia.org/wiki/Colander

   A colander (or cullender) is a kitchen utensil perforated with holes used to strain foods such as pasta or to rinse vegetables. [1] The perforations of the colander allow liquid to drain through while retaining the solids inside. It is sometimes called a pasta strainer. A sieve, with much finer mesh, is also used for straining.

3. Tamis - Wikipedia

   en.wikipedia.org/wiki/Tamis

   A tamis (pronounced "tammy", also known as a drum sieve, or chalni in Indian cooking [1]) is a kitchen utensil, shaped somewhat like a snare drum, that acts as a strainer, grater, or food mill. A tamis has a cylindrical edge, made of metal or wood, that supports a disc of fine metal, nylon, or horsehair mesh. To use one, the cook places the ...

4. Sink strainer - Wikipedia

   en.wikipedia.org/wiki/Sink_strainer

   A plate strainer is the simplest, in which water flows through a perforated plate. Often the plate is corrugated shape to increase surface area. A basket strainer is a design where the strainer is shaped like a basket and usually installed in a vertical system. The basket strainer is easier to clean, since debris is captured in the basket.

5. 22 Kitchen Gadgets So Clever, They’ll Make You Feel Like A ...

   www.aol.com/smitten-22-kitchen-items-prove...

   Step right up amateur chefs and food lovers alike! Prepare to have your minds (and possibly your eggs) scrambled by a collection of 22 kitchen items so cleverly designed, they'll make your old ...

6. Be Thankful For These 24 Kitchen Tools That’ll Simplify Your ...

   www.aol.com/24-must-kitchen-tools-ll-092330376.html

   #18 Slice And Dice With Ease, Then Drain The Excess With The Cutting Board With Collapsible Colander Strainer, A Revolutionary Kitchen Tool. Review: "This is a clever design. Even though my sink ...

7. List of food preparation utensils - Wikipedia

   en.wikipedia.org/wiki/List_of_food_preparation...

   Butcher's twine, Cooking twine, Kitchen string, Kitchen twine: For trussing roasts of meat or poultry. Twine must be cotton—never synthetic—and must be natural—never bleached—in order to be "food grade". Whisk: Balloon whisk, gravy whisk, flat whisk, flat coil whisk, bell whisk, and other types.