A Barbecue Mop is a miniature cotton mop used to baste barbecuing meats as they cook. The cotton fibers hold the thin mop sauce and make it easy to paint on large amounts in a short amount of time. Be aware though, that a Mop Sauce, sometimes called a “mop” or a “sop” isn't just another kind of barbecue sauce...

A Baster is a chef’s tool which is designed to make Basting cooking foods much easier. Most people can picture the Thanksgiving turkey baster with its long tube (metal, glass or plastic) to hold pan juices and bulb (plastic, silicone or rubber) which is squeezed to create or destroy a vacuum which either sucks-in or ejects the liquid, but they may not know that Basters intentionally long so that chefs can remain safely away from the burning oven heat or that Basters can come with a number of attachments...

A Box Grater is a tool used to reduce hard foods to small pieces or long strips by passing the food over the sharp raised edges of various-sized holes or slits.

Butchers' Twine is a narrow, strong string generally made of cotton or linen, used to truss poultry, tie roasts and used in many other cooking techniques.

Digital Pocket Thermometers, also known as Instant Read Thermometers, are used to Measure the Internal Temperature of foods; To use the stem is inserted into the food, producing an instant temperature readout. Instant-read thermometers are not ovenproof and cannot be left in food during cooking...

To serve in an egg cup, place egg in the cup small end down, slice off large end of egg with a knife or Egg Scissors (also called an Egg Topper) and eat from the shell with a spoon. Williams Sonoma has a nice egg topper.

Electric Meat Tenderizers use several blades to sever Connective Tissue, Fiber and Sinew in tougher cuts of meat. Some types of connective tissue, notably Elastin, do not respond to Tenderizing by cooking or applying enzymes. The only way to tenderize them is to cut the sinews and fibers down so that they bind together less meat, thereby reducing their ability to make the meat chewy or tough...

Garlic Press is a tool used to press garlic cloves through a perforated grid to make a paste.

Gravy Boats are elongated, boat shaped pitchers used to serve gravy; they usually are set on a plate, which is sometimes attached, and has a ladle; also known as a sauceboat.

Gravy separators (also known as fat separators, gravy strainers or soup strainers) are kitchen devices used to remove liquid fat from a liquid to be used as soup stock, sauce, gravy, clarified butter, etc. There are several kinds of fat separators manufactured – measuring-cup styled cups with spouts opening from the base of the cup (because fat rises to the top), soft-bristled brushes used to brush away the fat, and basters which can be dipped into the liquid (past the fat) for removal (a slower, less-efficient way)...

Many kinds of Knife Covers (also known as Edge Guards) can be purchased to protect your knives. The best are the ones which maintain hygiene & sanitation and protect hands & fingers. The most popular edge guard is a molded plastic cover in which you insert the knife. Many of these are difficult to clean inside however, so food or dirt that may have been left on the knife (never our knives) will get stuck in the cover and turn rancid...

A Larding Needle is a tool specifically made for Larding, or to placing additional fat into leaner cuts of meat.

Mandoline: Hand slicing tool used for both slicing and cutting juliennes.

Meat Tenderizer is metal or wooden hammer like tool used to tenderize meat; one striking face has a fine-toothed surface, and the other has a coarse-toothed surface; also known as a meat hammer.

An Olive Pitter is a tool used in the kitchen to more quickly and easily remove the pit from Olives. At its most basic, an Olive Pitter is a fancy, food-grade, hole-punch. It has a base, designed to cradle the Olive, a handle and a punch which pushes down and into the Olive to engage the Olive Pit and propel it out a newly made hole in the other side of the Olive...

Although it is a kinder and gentler world and it is sometimes okay for a Chef to cry, most will still tease you if the tears are from cutting onions. The reason our eyes sting once an onion is cut is because an enzyme (sulfoxide lyase) is released which combines with sulfuric compounds, and when these hit the air the stinging vapor is created...

An Oven Mitt (or Oven Glove) is a glove worn in the kitchen to protect the hand from heat. Traditionally these gloves are made from insulated fabric which does not work well when wet because the water allows the material to conduct dangerous levels of heat. Look for Silicone gloves which are water and stain resistant Use Oven Mitts for reaching into the oven or for removing pots or pans from the stove...

Oven Proof Thermometers Remain in Cooking Food and can Show How the Internal Temperatures of the Dish are Fairing.

A Pastry Brush is a small brush, designed for food applications and used for applying glaze, egg wash and the like to doughs, buttering pans and brushing excess flour from dough. Pastry Brushes are available in a variety of sizes, and colors with either a round or flat head and natural, silicone or nylon bristles...

Pepper Mills are used as a grinder to crush peppercorns; many can be adjusted to produce fine to course granules.

A Rack Used to Elevate Product in a Roasting Pan

A Tripod that Elevates Product