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A technique, used to give sauces texture, flavor and a glossy appearance, where pieces of cold, unsalted butter are rapidly stirred into a sauce immediately before serving.

wineglass, wine glass, wineglasses, wine glasses,

A kitchen utensil used for mixing ingredients or beating foods. The types of electrical mixers vary in size and features beginning with hand-held models and moving up to heavy-duty models mounted on stands.

A utensil to separate the egg white from the egg yolk. There are a variety of devices that are made for this purpose ranging from cups with holes for pouring out the egg white to strainer-like utensils that most often mount on the edge of a measuring cup or bowl.

A large, pale green colored Greek olive that is oval in shape and usually harvested when it is young.

A small broiler oven used to quickly brown, glaze, cook, broil, or toast various foods. The Salamander is often used to provide the nicely browned crust to a crème brûlée, an au gratin dish or toasted bread.

A rotating device used primarily in kitchens and pantries for storing items in corner cabinets, hard to reach areas at the back of cabinets, or on tabletops.

A kitchen utensil that can be used to mince chop or cut foods into smaller bits for seasoning sauces, soups, salads, and other dishes.

Small, countertop oven that is used to efficiently and easily prepare a wide variety of foods. Often used as an alternative to heating a larger kitchen oven, the Toaster Oven reheats, bakes, broils, toasts, browns, and defrosts small amounts of foods.

A device used for checking the doneness of meat or other foods to ensure that the appropriate and safe internal temperature has been achieved.