Which whisk?

Pity the person who uses a fork to scramble eggs or a hand beater to whip cream. "Whisks quickly and smoothly whip in air or blend ingredients," says Julie Hasson, author of 125 Best Cupcake Recipes. "They mix much faster and with less effort than a fork or spoon. And whisks now come in a slew of shapes, each with its own special purpose.

Kuhn Rikon Double Balloon Whisk

Good For: Just about anything

Why: Think of it as two standard whisks in one--it produces more agitation and aeration, so your cream gets whipped faster.

Buy: $16; 800.662.5882; kuhnrikon.com

Nemo Whisk

Good For: Beating eggs, blending loose barfers, provoking grins

Why: The spirals on the tips move independently, getting into all corners. Plus it's fun.

Buy: $22; sarut.com

Cuisipro Thermo Flat Whisk

Good For: Making silky hot sauces

Why: The flat wires mean nothing will stick to the bottom of the pan; and the built-in thermometer ensures that bearnaise doesn't get too hot.

Buy: $25; 800.243.0852; surlatable.com

Kuhn Rikon Palm Spring Whisk

Good For: Emulsifying (i.e., combining things that don't want to mix, like oil and water)

Why: The tiny coils at the business end effortlessly blend even obstinate oils into vinaigrettes and mayonnaise.

Buy: $16/8-inch size; 800.662.5882; kuhnrikon.com

Danish Style Dough Whisk Good For: Making bread

Why: The sturdy wooden handle and rigid coils easily turn flour yeast and eggs into doughy goodness.

Buy: $12; 800.298.5389; kitchenkrafts.com

Rosle Twirl Whisk

Good For: Deglazing a pan, delumping sauces

Why: Its small size and beehive shape make this whisk good at getting into tight spots.

Buy: $15; 800.243.0852; surlatable.com

COPYRIGHT 2006 Vegetarian Times, Inc. All rights reserved.
COPYRIGHT 2008 Gale, Cengage Learning