Would mini thermometers inserted individually into steaks be easier than poking and checking with our beloved instant-read thermometer?
For straining stocks or sauces, we reach for a bowl-shaped fine-mesh strainer, but would a chinois, a traditional conical French sieve with ultra–finely woven mesh, give smoother results?
Do you need a bunch of different shapes and styles crowding your kitchen, or can one perfect whisk do it all?
When all you need to rinse is a handful of berries, the last thing you want to do is unearth (and later clean) a big colander.
These big, straight-sided vessels have their uses, but how much should you pay for a pan you don't pull out every day?
Can you get a serviceable jumbo-size stockpot for under $40?