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Kuhn Rikon

COLORFUL KITCHEN TOOLS

Swiss quality and precision produce
impressively styled and functional gadgets. More »

New Tools & Gadgets

INNOVATIVE KITCHEN HELPERS

Cooking is a breeze with our colorful collection of new kitchen tools and gadgets. Prep your produce, grate your cheeses, chop your veggies, and more.

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Bialetti

  

The Bialetti two-part cast aluminum espresso pot has long set the standard for stovetop espresso makers. With the invention of the Bialetti in the 1930s, espresso became available for home consumption. More »

 

Bodum

  

Fresh, simple, functional—since 1944 Denmark’s Bodum has prided itself on pushing the design envelope, with many awards to its credit. Beautiful simplicity and excellent materials for everyday life. More »

 

Bormioli

  

Bormioli Rocco’s sturdy glass storage containers keep foods fresh and are safe to store leftovers and ingredients. High-quality glass won’t absorb odors and flavors. Tight-fitting lids allow for easy portability. More »

 

Chef'n

  

Chef’n products are designed to help make your time in the kitchen productive – and a little more fun. Chef’n is based on the principle that kitchen products can be a lot smarter. More »

 

Cole & Mason

  

From everyday mills to easy-to-use electric to gourmet precision, Cole & Mason has been making gorgeous mills with high quality mechanisms for the perfect grind since 1946. Every salt and pepper mill is designed to look and perform beautifully. More »

 

Cuisipro

  

Cuisipro uses the most practical and durable of materials to create thoughtfully designed products that perform at the optimal level for even the trickiest culinary feats. More »

 

Dexas

  

Everything Dexas makes is fashioned with the philosophy to bring well-designed and constructed products to home chefs. Useful, durable, colorful – you will always find these three qualities in Dexas’ kitchen tools. More »

 

iSi

  

Essential kitchen tools for the home as well as professional kitchens. Powered by their Austrian-crafted gas chargers, you can create custom whipped cream, non-dairy topping and sauces without beating or whisking. More »

 

JK Adams

  

Renown for their impeccable standards of quality and design, J.K. Adams has kept the tradition alive of early New England woodworking that’s been handed down for generations. More »

 

John Boos

  

From exquisite tables, kitchen carts and shelves, everything created from John Boos & Co. is made in the USA of the highest-quality wood. They are the number-one supplier of butcher blocks and cutting boards. More »

 

Joseph Joseph

  

Led by twin brothers Richard and Antony Joseph, Joseph Joseph has won multiple international design awards for simple and innovative, fun and colorful tools that perfectly blend form and function. More »

 

Kuhn Rikon

  

The quality Kuhn Rikon has provided for over 80 years has given cooks the convenience of easy-to-use products for the kitchen. Each tool is imbued with thoughtful Swiss design, combining both fun and function. More »

 

Le Creuset

  

Everything made by Le Creuset is of the finest quality and kitchen-tested, which is why cooks around the world from novice to pro love them so much. And all their tools are easy-to-clean and dishwasher safe. More »

 

Microplane

  

Microplane zesters and graters feature unique razor-like edges that finely slice instead of tearing or shredding. The Microplane rasp is known for being the easiest to use and lasts after many years of use. More »

 

OXO

  

OXO was created for all chefs who could use a hand in the kitchen, particularly those of us who need and appreciate tools that are as comfortable to use as they are effective in producing excellent results. More »

 

Peugeot

  

Peugeot mills are famous for their durability and ease. Available in an array of styles, the Peugeot collection is made in France and features grinding mechanisms that are virtually indestructible. More »

 

Progressive

  

Progressive is known for creating inspiring kitchenware that is modern and indeed progressive. It’s their goal and passion to always come up with new and better ways to make cooking more fun and efficient. More »

 

Rösle

  

With numerous design awards, the Rösle line is a marriage of performance and beauty. Each tool is held to the strictest standards, with meticulous attention paid to every detail to ensure long-lasting utility. More »

 

Salter

  

For over 200 years the Salter name has stood for quality weighing instruments. Their products for home and commercial use are recognized for being of the highest quality when it comes to precision and performance. More »

 

Sur La Table

  

Purveyors of global-inspired, advanced and hard-to-find kitchen wares and tools, Sur La Table created an exclusive signature collection of tools crafted to the highest standards and sold at an outstanding value. More »

 

Taylor

  

Taylor is renown for meticulous instruments chefs around the world depend on. As a leader in accurate measuring kitchen accessories, Taylor has a reputation for quality and performance. More »

 

Things Cooks Love

  

Authentic in their workmanship, beautiful in their shape and dependable in their performance, our Things Cooks Love collection is handcrafted to perform the most important tasks in the kitchen. More »

 

Totally Bamboo

  

Totally Bamboo is dedicated in using sustainable wood for all their products because it not only performs beautifully, it’s good for the environment. Bamboo makes an ideal surface for cutting boards and more. More »

 

William Bounds

  

Launched more than 40 years ago by Bill Bounds, his premiere product was his wonderfully made pepper mill that crushes peppercorns rather than grinding, thus inspiring their ability to last for generations of use. More »

 

Zyliss

  

Zyliss tools are made of only the finest materials, using the most modern production methods. Each Zyliss product is precision made and undergoes stringent inspection before being introduced to the market. More »

 

Key Kitchen Helpers

Bowls: the More the Merrier

You'll never hear a cook complain about having too many bowls. At the minimum, you'll need 1-, 2-, 3-, and 4-quart bowls. A nesting set of graduated sizes will save space. A stack of small bowls to hold prepared ingredients is handy for keeping your cooking area organized. More »

Stainless-steel bowls are heatproof (ideal for placing over a saucepan of simmering water to create a double boiler), lightweight, and unbreakable, so they should form the core of your bowl collection. « Less

No More Wasted Batter-Bowl Scrapers Get Every Drop

To scrape every last bit of batter from the bowl into the pan, or to sweep cookie dough efficiently away from the sides of a bowl as you mix it, use a handy tool called a bowl scraper. Made entirely of flexible plastic, it has a rounded edge that fits the contours of the bowl perfectly, ensuring you won't waste a drop.

Cheesecloth: Not Just for Cheese

Cheesecloth has many uses in the kitchen beyond its original one to wrap cheeses. It is most often used to strain liquids because its loose, gauzelike weave will catch the smallest particles. Herbs and spices are tied in cheesecloth bundles for adding to stocks, soups, stews, and braises. The cheesecloth ensures the seasonings can More »impart their flavors fully and are easily retrieved and discarded before serving. When squeezing lemon juice over fish, cover the cut side of the lemon with a piece of cheesecloth to hold back the seeds. « Less

The Versatile Kitchen Torch

This small but powerful butane-fueled torch makes quick work of caramelizing sugar on a crème brûlée, but it has other applications, too. Use it to char the skins of bell peppers, toast marshmallows, brown meringue on a tart or pie, or melt cheese on bruschetta. When a cold dessert, such as a cheesecake or custard, refuses to loosen from More »its pan or mold, use the torch to warm the bottom of the container (of course, only if the container is flameproof). « Less

For Versatility, Nothing Beats a Box Grater

A stainless-steel box grater is the classic model. With four (and sometimes more) different grating surfaces, the cook has a choice of applications. Use the fine punctures to grate citrus zest; the medium holes for hard cheeses like Parmesan or Romano; the slicing blade for hard-boiled eggs or shredding lettuce; More »and the large holes for semifirm cheeses, raw potatoes, and cabbage. « Less

Double Up on Measuring Cups

Have two sets of cups for dry ingredients, a full range of sizes of liquid measuring cups (1, 2 , 4, and 8 cups), and two sets of spoons. You'll be glad you did, especially when you're preparing a big meal. Otherwise, you'll have to keep washing and drying your measuring utensils to keep up with the cooking.

For Heightened Flavor, Go Low Tech: Why Pros Prefer Mortar and Pestle

A mortar and pestle may be low tech, but many cooks would not trade their set for the world. The pounding and grinding in a mortar slowly releases the natural oils and other flavor elements in foods, which heighten their flavor. A suribachi, a Japanese ceramic mortar with a ridged interior, is handy for pulverizing More »whole spices to a powder with minimal effort. « Less

For Easier Straining, Choose the Right Sieve

A sieve is used to drain solids (sometimes both the solids and the liquid are reserved) Tor to strain liquids. The size of the mesh determines how the sieve should be used. Often, a cook will choose the wrong sieve, making a simple job difficult. A medium-mesh sieve is good for draining vegetables or straining the cooked More »bits of egg white from a custard sauce. It can also be used to sift dry ingredients for baking. A fine-mesh sieve should be reserved for eliminating very small solid bits, such as straining pureed raspberry sauce to remove its seeds or straining stocks to remove bits of herbs. « Less

Explore the Wonderful World of Silicone

Silicone has become a favorite material for cooking utensils. It is heat-resistant (in most cases up to 520°F, the typical maximum surface cooking temperature, though some tools can withstand temperatures up to 800°F), water-resistant (so it won't soak up a liquid), nonstick, and nonreactive. Spoons, spatulas, and brushes are More »the most common cookware tools made from silicone, but you'll also find collapsible measuring cups that will fit easily into a drawer. And with a silicone rolling pin, you can roll out dough for sugar cookies with no fear of the dough sticking to the pin. « Less

The Versatile Kitchen Thermometer

Testing Bread for Doneness? Take Its Temperature

A common way to test bread for doneness is to rap on the bottom of the loaf and listen for a dull thump. Using a thermometer is more reliable. Insert an instant-read thermometer in the bottom of the loaf, being sure the tip reaches the center of the loaf. Butter-and-egg-laden breads are finished when their internal More »temperature reaches 185° to 190°F; leaner, crispier breads are ready at 200° to 205°F. For breads baked in loaf pans, insert the thermometer just above the rim of the pan, angling the tip down to the center of the loaf. « Less

Candy is Temperamental, So Check its Temperature

A candy thermometer is the best way to check the temperature of the syrup. Be sure the thermometer is firmly attached to the side of the pan, and that the probe is submerged deep enough into the syrup to get an accurate reading. The syrup goes through several stages as the temperature rises and the water evaporates, More »concentrating the syrup. Recipes indicate the desired stage, from thread to dark caramel, and each stage has a temperature range, so you have a few degrees leeway. « Less

Ovens Need Regular Checkups, Too

Few ovens are spot-on accurate. Always double-check the temperature with an oven thermometer. Place the thermometer in the center of the oven, where the cooking will actually take place, and not near one of the sides or the top or bottom, where the temperature can be thrown off by the metal wall. More »Allow at least 20 minutes for the oven to preheat fully before checking the temperature. « Less

Taking Your Thermometer's Temperature: How to Test for Accuracy

Occasionally test your instant-read and candy thermometers for accuracy. Submerge the thermometer probe in a small saucepan of boiling water. It should read 212°F at sea level. (Check with your local cooperative extension to find out the exact boiling temperature where you live. In general, the boiling point of water occurs at More »approximately 2°F lower than 212°F for every 1,000 feet above sea level. For example, at 2,000 feet above sea level, water boils at about 208°F.) If the thermometer is off a few degrees either way, take note and allow for the difference when you use it the next time. If it is seriously off, buy a new thermometer. « Less

Tool Maintenance

Cleaning Natural-bristle Brushes: Shampoo, Rinse, Repeat

Natural-bristle brushes are ideal for applying glazes to baked goods and for greasing cake pans with softened butter. To clean them, rinse the brush under hot running water. Add a drop of dishwashing detergent to the bristles, and rub them to give them a "shampoo." Rinse well, then air dry. Never put bristle brushes in the dishwasher.

Tricks & Techniques

Easy Ways to Grate Semi-soft Cheese

Before shredding semisoft cheese on the large holes of a grater, spritz the grater with cooking oil spray so the cheese doesn't stick. Freezing the cheese slightly makes it easier to grate, but freeze only the amount you need for the recipe.

Fat Measuring Without the Mess

For accuracy's sake, measure semisolid fats such as shortening and peanut butter in a solid measuring cup, not a glass one. Level the shortening with a knife so it is even with the rim of the cup. For easy cleanup, line the cup with plastic wrap before adding the fat.

Garlic Smashing Made Simple

The best tool for smashing garlic so you can remove the peel is a rubber garlic peeler that looks like a cannoli shell. You can also smash it under the flat side of a knife blade, but better yet is the bottom of an unopened, fairly heavy (say, 16-ounce) can. With its additional surface area and weight, the can is much safer than the knife.

Lose that Lingering Garlic Smell

Here are three ways to eliminate the odor of garlic on your hands after chopping. The first and most unusual (but it works!) calls for rubbing your hands well with a stainless-steel spoon. Or try scouring your hands with coffee grounds. A third trick is to squeeze lemon juice over your hands, sprinkle them with kosher salt, and then More »rub away the odor. Don't choose this method if you have any cuts on your skin or the cuts will burn. In all cases, rinse your hands well with cold water after cleaning. « Less

Adding Ginger the Easy Way

Instead of mincing ginger for a stir-fry, grate it on the medium-size holes of a box grater. You won't need to peel the ginger, and the grater will remove most of the tough ginger "hairs," too.

The Key to Tender, Evenly Cooked Meats

Certain cuts (veal scaloppini, boneless chicken breasts) are often pounded to give them a uniform thickness so they will cook evenly. Use the flat side of a meat pounder for this job. If the pounder also has a side with raised points, use that side to tenderize tough cuts of meat such as chuck or round steak. More »A rolling pin (or even an empty wine bottle) can be a substitute for a flat meat pounder. « Less

Three Easy Methods for Chopping Nuts

When a recipe calls for chopped nuts, but your cooking space is crowded, you have options. Crush the nuts in a mortar. The irregular shapes that result will add texture to your food. Or, chop the nuts in a stainless-steel bowl with a pastry blender with rigid, not flexible, blades. A food processor works, too, but use More »short pulses to avoid pulverizing the nuts. « Less

Olive Pitting Made Easy

Use a cherry pitter to pit olives. (Or, for that matter, use an olive pitter to pit cherries!) If you don't have either, use a flat meat pounder or the bottom of a small skillet to smash the olives on a work surface, crushing the flesh so you can remove the pit. There are very few recipes that call for perfectly pitted olives, anyway. More »A melon baller can be used to pull olives out of the jar. The small hole in the baller drains the brine, too. « Less

Eliminate Pancake Batter Splatter

To transfer pancake batter to the griddle with a minimum of drips, use a bulb baster. You'll be able to gauge the amount of batter as it fills the cylinder, so you can make uniformly round pancakes.

Pepper Mills: Filling Without Spilling

Filling a pepper mill can be a messy job. To get the peppercorns into the mill without spilling, put them in a small plastic bag or paper envelope, snip off a corner, and direct them into the mill.

Makeshift Potato Mashing

Many cooks prefer a potato masher or a ricer for making mashed potatoes, but what if you don't have either tool? A handheld electric mixer works well, as does a stand mixer for big batches. For a low-tech method, use a wire-mesh spider, or skimmer (the kind used to lift out the food from liquid in a wok).

Easy and Unexpected: Sippy Cup Salad Dressing

A child's sippy cup is perfect for making, storing, and serving salad dressings. Just combine the ingredients in the cup, attach the lid, place your thumb over the spout, and shake away until the dressing is emulsified. The dressing-filled cup can go into the refrigerator for storage. Drizzle the dressing through the spout over the greens

Keeping Salad Greens Fresh: A Little Moisture Goes a Long Way

To help salad greens stay fresh longer, wash and dry the greens in a salad spinner as soon as you get them home from the market. Then moisten a paper towel with water, and squeeze out the excess water. Place the moistened towel in a resealable plastic bag and add the rinsed and dried greens (arrange large-leaf lettuces vertically). More »Close the bag and refrigerate in the vegetable crisper. The towel will provide the extra bit of humidity the greens need to stay fresh. « Less

A Vegetable Brush for Hidden Grit

Always keep a vegetable brush handy near the sink to clean vegetables that might have sand on their skins. Summer squash and potatoes, in particular, may look like they only need a quick rinse, but give them a scrub under cold running water to remove any hidden grit.

 

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