'utensils' on Serious Eats

Children's Book Giveaway: 'Chopsticks'

A single chopstick is a very lonely chopstick. How can he dexterously scoop up noodles without his friend? But there comes a point in every chopstick's life when he must quest for personal identity and independence. Chopsticks by Amy Krouse Rosenthal with illustrations by Scott Magoon, is the classic chopstick coming of age tale. Enter to win a copy here. More

Behold, The Spon: A Double Backed Spoon

Each year the winner of the World Porridge Making Championship takes home the Golden Spurtle Trophy—the spurtle being a a rod-like kitchen tool from Scotland used to stir oatmeal while it cooks—but this year's winner didn't spurtle his way to victory. The 2010 champion Neal Robertson attributed his perfect porridge to the water from the hills above Auchtermuchty, Scotland, where he runs The Tannochbrae Tearoom, and his use of a Spon instead of the traditional spurtle. More

Why Forks Have 4 Tines

From an excerpt of At Home by Bill Bryson, which appeared in the Guardian on Saturday: "Eating forks were thought comically dainty and unmanly - and dangerous, too, come to that. Since they had only two sharp tines, the scope for spearing one's lip or tongue was great, particularly if one's aim was impaired by wine and jollity. Manufacturers experimented with additional numbers of tines - sometimes as many as six - before settling, late in the 19th century, on four as the number with which people seemed most comfortable. Why four should induce the optimum sense of security isn't easy to say, but it does seem to be a fundamental fact of flatware psychology." [via Kottke] More

Animal-Themed Chopsticks for Kids

[Photograph: Hog Wild] Fail-proof chopsticks that are joined at the top usually strike me as unnecessary, but then I saw these colorful chopsticks from Hog Wild and thought, "Those are still unnecessary, but I sort of want them." They come in four styles, eight kinds each ($2.25 per stick): Dino Sticks, Farm Sticks, Zoo Sticks, and Fish Sticks. Time to get those Ankylosaurus-themed eating utensils you've always wanted! [via Geekologie] Related Videos: Feeding a Cat With Chopsticks Magnetic Chopsticks That Recreate the Feeling of Pulling Apart Wooden Chopsticks Chopsticks Aid, a Fork Attached to Chopsticks The Boundless Value of Disposable Chopsticks (and More)... More

How to Make Edible Salad Tossers

[Photograph: Dessine moi un objet] One perk about cracker-based cutlery is the easy clean-up after use. Crunch. The design blog Dessine Moi un Objet shows you how to make these salad tossers (as well as a salad dressing receptacle) from dough. Though the site is in French, the step-by-step photos are pretty explanatory. One disclaimer: maybe don't use these around impressionable children—they might think it's acceptable to eat utensils. [via The Kitchn] Related Do Biodegradable Spoons Ruin the Ice Cream Experience? Spatula Taxonomy An In-Depth Tribute to Sporks... More

Video: Where Do Whisks Come From?

Have you ever wondered how those wire loops get on a whisk? Or never thought you did but now you do? In this video, the web show CUPS (Cooking Up a Story) goes inside the only U.S. manufacturer of whisks. "Next to a knife, fork, and spoon, I think it's probably one of the most common tools in a home kitchen," said John Merrifield, who runs the factory with his brother. (I'd like to see him debate that with a spatula manufacturer.) Watch the video, after the jump.... More

The Golden Spurtle World Porridge Making Championship in Scotland

A spurtle. [Photograph: etsy.com] Of all the thingamajigs floating around in drawers, the spurtle might be the coolest. The wooden stick is something of a magic wand for porridge—it's engineered to prevent the lumping and congealing of mushy hot cereals. On October 11, expert porridge makers from far and wide will compete for the coveted golden spurtle trophy at the sixteenth annual Golden Spurtle World Porridge Making Championship in Carrbridge, a village in the Scottish Highlands. This year, Matt Cox of Bob’s Red Mill—the first and only U.S. participant—will compete with his oatmeal brûlée topped with pears, cherries, hazelnuts and distilled spirits, stirred with a custom-made Myrtle spurtle (naturally). Part of me still wants a spurtle to be an... More

Spatula Taxonomy

This image, created by Lunchbreath after walking around the International Housewares Show in Chicago last month, makes me wish that Disney would create an animated film called Snow White and the 137 Spatulas. Related An In-Depth Tribute to Sporks Six things you cannot live without in your kitchen? [Talk] Place Setting from Hell... More

'Spoon,' a Children's Book About a Self-Conscious Spoon

There's something about anthropormorphized utensils that you just have to love. In honor of International Children's Book Day today, here is a look at Spoon by Amy Krouse Rosenthal and illustrated by Scott Magoon. The protagonist is a spoon with your average identity issues—should he be jealous of forks that can twist up pasta? Are exotic chopsticks a threat? Does he live a fulfilled life if he can't spread jam? For the most part, Spoon lives a pretty happy existence scooping up stuff, with a sliver of a line as a mouth (usually smiling) and stick figure hands (that wave). But you know, it's tough. Images from the book, after the jump.... More

An In-Depth Tribute to Sporks

Can you ever know too much about sporks? I would argue no. The rostral processes, according to John Moors of the blog My Adventures in Food, are the projections extending from the spork's cranium (yes, it has a cranium) that act functionally as teeth to impale foods. The dorsal carina is the ridge extending dorsally along the entire surface of the trunk. If none of this bores you, you should be wearing a spork T-shirt. Related: Serious Eats HQ Gets New Sporks... More

Cut the Perfect Slice

Cut the perfect slice with the Pizza Pro. Looks a little unwieldy, but you gotta hand it to them—combining the pie-wedge spatula on the side of these gigantic scissors. No more goopy, lopsided messes. [via Beef Aficionado]... More

Best Dinner Party Jewelry: Finger Food Rings

Juggling the mini quiches with the teriyaki chicken wings and salmon rillettes is stressful. I can't tell you how many times I wonder, "How will I balance this sparkling rosé with all my tiny sustenances?" Houseware designers Fred & Friends created the Finger Food ring so nibbles can rest peacefully on your finger. Ah, relief. Ten reusable ring "plates" come in each pack. [via Presurfer]... More

The Boundless Value of Disposable Chopsticks (and More)

For those who may not be receiving returns this year, a few tips for squeezing extra value out of ordinary kitchen items: In addition to their overt purpose, standard issue rounded stainless steel measuring spoons are also excellent for neatly removing cores from halved apples and pears, balling melon and making small, perfectly round ice cream scoops (to make ice cream orbs come out easily, dip the spoon in warm water before scooping, and after scooping rub the back of the spoon back and forth across the palm of your hand a few times to warm the metal slightly).... More

Chopsticks + Cutlery = Choplery

Can't decide between using chopsticks or a fork? Choplery from Brooklyn-based design group design GO! erases the decision by making one end of their utensil in the form of a pair of chopsticks and the other end a fork, knife or spoon. You can start with the non-chopstick end and switch to using chopsticks, but not so much the other way around. [via Boing Boing Gadgets]... More

Utensils at the Ready

From General Tso’s on the go to Colonel Sanders at your office desk, forward-thinking designers are devising novel ideas to ensure that you’ll never miss a bite. Roll n Roll is an unfortunately named but nonetheless stylish set of portable chopsticks. Winning a bronze medal in the 2007 International Design Excellence Awards (IDEA), the set of hollow chopsticks can be rolled open and then rolled up to make an attractive metal cuff-like bracelet. Din-Ink cutlery caps transform everyday ballpoint pens into implements of consumption. The three-piece set, a first-prize winner in Design Boom’s Dining in 2015 competition, includes a fork-, knife- and spoon-cap made out of biodegradable materials for environmentally conscious desktop dining. While neither of these designs appear to... More

Conjoined Utensils

There are only so many ways you can eat food. Ancient China gave us chopsticks (which, everyone knows, are also great for catching flies), and sometime before 1000 A.D. the Middle East gave us the fork, which was apparently met with resistance in 12th century Europe ("God in his wisdom has provided man with natural forks—his fingers. Therefore it is an insult to Him to substitute artificial metallic forks for them when eating.") Since then there's been little innovation. And when you look at something like this contraption, you see why. Fun to look at as a novelty but impossible to eat with, I'm sure. $25 for six, from Charles & Marie. (See also: Chindogu)... More

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