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  2. The 9 Best Mandoline Slicers, According To Kitchen Experts

    www.aol.com/9-best-mandoline-slicers-according...

    OXO Steel Chef's Mandoline Slicer 2.0. Beauty comes in all shapes and sizes… including straight, crinkle cut, julienne, and waffle cut. No matter how you prefer your French fries, the OXO Steel ...

  3. The best mandolines for a superior slice

    www.aol.com/lifestyle/best-mandolines-superior...

    This mandoline from Mueller will change the way you slice forever. It comes with five interchangeable blades: a slicer, shredder, coarse shredder, grater, and wavy blade for the perfect cut.

  4. Mandoline - Wikipedia

    en.wikipedia.org/wiki/Mandoline

    Kezuriki – Japanese version, used to shave katsuobushi, dried blocks of skipjack tuna. Meat slicer – a tool used to slice meats and other deli products. Microplane – used for the grating of various food items. Microtome – the laboratory-grade equivalent, for much finer slicing thicknesses. Oroshigane – graters used in Japanese cooking.

  5. List of food preparation utensils - Wikipedia

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

    Used to cut cheese. Cheese slicer: Used to cut semi-hard and hard cheeses. It produces thin, even slices. Cheesecloth: To assist in the formation of cheese A gauzed cotton cloth, used to remove whey from cheese curds, and to help hold the curds together as the cheese is formed. Chef's knife

  6. Ronco - Wikipedia

    en.wikipedia.org/wiki/Ronco

    HD Schulman International Trading LLC, doing business as Ronco, [1] is an American company that manufactures and sells kitchen appliances. Ron Popeil founded the company in 1964, [2] and infomercials for the company's products quickly made Ronco a household name.

  7. Kitchenware - Wikipedia

    en.wikipedia.org/wiki/Kitchenware

    Kitchenware refers to the tools, utensils, appliances, dishes, and cookware used in food preparation and the serving of food. [ 1 ] [ 2 ] Kitchenware can also be used to hold or store food before or after preparation.

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