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2. List of food preparation utensils - Wikipedia

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

   Typically consists of a bowl, a plate with holes like a colander, and a crank with a bent metal blade which crushes the food and forces it through the holes. Funnel: Used to channel liquid or fine-grained substances into containers with a small opening. [2] A pipe with a wide, conical mouth and a narrow stem. Garlic press

3. Chef's knife - Wikipedia

   en.wikipedia.org/wiki/Chef's_knife

   Chef's knife. A chef's knife, also known as a cook's knife, is a medium to large sized generalist kitchen knife used in food preparation.Longer and wider knives are more frequently called chef's knives, whereas shorter & more slender knives have a tendency to be called cook's knives.

4. Garlic press - Wikipedia

   en.wikipedia.org/wiki/Garlic_press

   Pressed garlic has a lighter, more delicate flavor than minced garlic because it excludes the bitter center stem." [4] The magazine Cook's Illustrated says "a good garlic press can break down cloves more finely and evenly than an average cook using a knife, which means better distribution of garlic flavor throughout any given dish." [5]

5. The best garlic presses of 2023 - AOL

   www.aol.com/lifestyle/were-crushing-best-garlic...

   The Kuhn Rikon garlic press proved to be the best overall stainless steel garlic press of the different tools we tried. The sturdy weighted handle presses cloves with ease, and an inner lever ...

6. Kitchenware - Wikipedia

   en.wikipedia.org/wiki/Kitchenware

   For a record label, see Kitchenware Records Various kitchen utensils on a kitchen hook strip. From left: – Pastry blender and potato masher – Spatula and (hidden) serving fork

7. Kitchen utensil - Wikipedia

   en.wikipedia.org/wiki/Kitchen_utensil

   Kitchen utensils in bronze discovered in Pompeii. Illustration by Hercule Catenacci in 1864. Benjamin Thompson noted at the start of the 19th century that kitchen utensils were commonly made of copper, with various efforts made to prevent the copper from reacting with food (particularly its acidic contents) at the temperatures used for cooking, including tinning, enamelling, and varnishing.