A metal rack usually placed in a shallow roasting pan. Used to support and elevate food items, during roasting:

• Prevents roasts from touching the bottom of the pan
• Allows the air to circulate underneath the food
• It prevents foods from cooking in their fats; a wise choice for those who wish to lower their fat intake
  

 Blender

A tall and narrow container with small detachable blades.

• Used to liquify foods quickly: e.g., sauces, soups, etc.
• Not recommended for mashing starch items: e.g., cooked potatoes, carrots, etc.
  

• These are made of either clay, ceramic, glass or a combination; these are sold separately or in a set of various sizes, with or without matching lids, plain or with decorative patterns
• Avoid drastic temperature changes, e.g.: if going from the freezer to the oven or oven to refrigerator, always allow the cold dish to reach room temperature, before heating it up; otherwise, the dish (container) will crack or break
  

• Used for draining liquids from solids: e.g., pasta, rice, vegetables, etc.
  

• Specifically made for baking cookies and similar items
• Designed to allow heat to circulate freely around baked goods
  

• These are made of plastic, wood and even glass, and are available in a variety of sizes
• Plastic ones are easy to maintain, since these won't splinter or shatter, unlike the wooden or glass types
  

• Used to deep fry food in large amounts of fat (oil, shortening, etc.)
• Conventional: a regular pot with a fitting metal basket that you use on a stove top
• Used to deep fry food in large amounts of fat (oil, shortening, lard, etc.)
  

• Used to separate pan drippings' juices from fat
  

• Used to mix foods that require time and endurance: whipping cream, whipping egg whites, mixing batter, etc.
  

• Used to protect food(s) from burning or cooking to quickly
• It has a dull side that absorbs heat and a shiny side that reflects heat
• See also: Plastic Wrap, Foil, Wax and Parchment Paper
  

• Used to break foods down to a smooth consistency without activating their gluten; gluten can produce a sticky and gooey mixture
  

• Used to break up food's fibres (citrus fruits: lemon, orange, lime, etc.), thus releasing their juices
  

• A narrow serrated is used to slice cooked meats (a single bladed knife can also be substituted)
• A wide is used to cut porous foods such as: breads, cakes, pastries, etc.
• Work knife in a short sawing motion for best results
  

• Used for cutting solid foods: fruits, vegetables, meat, chicken, etc. (a narrow serrated knife can also be substituted)
• Work knife in one direction for best results; a sawing motion will tear apart cooked foods (roasts, pasta dishes, pizza, etc.)
  

• Large spoon (wooden): flat shaped; used for stirring or turning foods
• Slotted spoon: flat with holes pressed through it; used for straining or skimming food particles or items from liquids
• Soup ladle: cup shaped; used for transferring liquids
  

• Used to break up solid foods: boiled fruits or vegetables
  

• Used for measuring liquid ingredients (milk, water, etc.)
• Place on a levelled surface and check at eye level for accurate measuring
• It's a good investment to have the 1 and 4 cup measuring cups
• The glass type are usually heat resistant and their markings don't rub off as easily as the plastic ones
  

• Used for measuring dry ingredients (flour, sugar, etc.)
• Scoop up ingredient and run a straight knife across rim to level off excess ingredient
• Wash in hot soapy water, and rinse with hot water, then dry immediately to avoid rusting
  

• This tool is used to determine a food's (roast, bread, etc.) doneness by registering its internal temperature
• The most accurate way to determine if a food is cooked
  

• Used to brush sauce onto food, glazes on desserts, greasing cake pans, etc.
• Select brushes made with natural hairs rather than synthetic fibres, since the synthetic ones don't absorb liquid as well as natural ones
  

• Accessories: star, cone, flat, curved, three hole and slanted tips, which range in size and diameter
• Used to: pipe cream or mixtures, fill pasta or baked goods (eclairs), etc
  

• Used to crush cooked fruits or vegetables; you need physical strength to use it
  

• Used to cook foods in, on a stove top
• Good ones are heavy in weight, with thick bottoms, that include copper inserts
  

• Select those made of thick metal that won't warp during roasting or lifting
  

• An indispensable utensil that is used to scrape mixtures from bowls, pots and other utensils and equipment
• Select one with a wooden handle and soft rubber scraper, instead of the one made entirely of plastic; plastic ones aren't as flexible and ruin easily
• Avoid using it to scrape foods with high amounts of food colouring, such as: tomato paste, catsup, etc.; they stain easily, and household bleach can only remove stains to a certain degree
  

• Used to strain food particles from liquids and sauces
• Wash well with hot soapy water, then immediately dry well to avoid rusting
• Have two of them on hand: one for liquids, which can be washed and dried well, and an other for dry items (sugar, flour, etc.), which needn't be washed, just tapped and brushed with a dry towel
  

• Used to measure liquid or dry ingredients
• These are more accurate than cutlery teaspoons and tablespoons, since cutlery spoons vary from one manufacturer to an other
• Wash and dry well to prevent plastic ones from discoloring and metal ones from rusting
  

• Used to hand beat, incorporate, whisk, blend, and stir
  

• Used to incorporate air into creams, fillings, mixtures, etc.