KitchenArts

This nifty tool is one of those things I thought nobody needed, but it's turned into one of our fastest sellers here at KitchenArts. And now I'm hooked too, 'cuz I love avocados. First, you slice an avocado in half with a knife and pull out the pit (do this by sticking the edge of the knife into the pit and twisting until the pit pops out, see the demo vid below), then you run the Flexicado down the length of the sliced halves. You'll end up with perfect peeled slices of avocado...all ready for your sandwich or whatever. Yum. And yeah, it works on all sizes of avocado. That's why it's called Flexicado, see? $6.95 online or in the store.

Boston Magazine has initiated a video series covering Best of Boston winners...and that means KitchenArts! Check out our video above, featuring yours truly.

Chowhound has a nice how-to video series on knife cuts: julienne, chiffonade, dicing, mincing, etc. How to chiffonade is above. More vids can be found here.

Ahh, the Benriner. Yet another example of cheap is good. The Benriner does not have all the functionality of more expensive mandolines (no french fry blade, no waffle cuts) and the finger guard is worthless, but if what you need is veryfine ("superfine") to medium slices and/or fine juliennes, this is the thing. We sell more of these than all other mandoline styles combined. $29.95 in our online shop.

The Braun immersion (or stick) blender is cheap yet powerful. 200w motor is strong enough to crush ice, frozen fruit, nuts, vegetables, etc. and is typically used to make smoothies, ice cream floats and soups such as gazpacho--no more pouring batch after batch into the blender; use the stick blender right in the soup pot! It comes apart easily and can be dishwashed, top rack. Comes with whisk and chopper attachments (good for eggs, chopping onions, etc.) a mixing cup and wall mount. There are more expensive stick blenders out there, but for $34.95 this set can't be beat.

People always want to know the difference between Cherry Pitters and Olive Pitters. This vid should help a bit (despite our use of a fake cherry!) Yes, a cherry pitter will pit olives--if you're careful. But if you want to do a bunch of olives fast, the olive pitter is much easier to use. An olive pitter will not, however, pit cherries--they usually smoosh. At last! Enlightenment. Olive pitter available online: $7.95

There are a few julienne peelers on the market, but this one from Swiss manufacturer Kuhn-Rikon is the beauty. Works great on carrots, 'cukes, etc. For full length juliennes without a mandoline it has become a summertime staple. Available from us for $12.95, click here.

Knife sharpening is a tough subject--there are so many sharpeners on the market and so many opinions on what works and what doesn't that it's hard to give an answer that will satisfy everyone. Having said that, here's my answer: Knife sharpening can be considered a 2 (or 3) part process. 1) Honing. This is what a steel does (see video above). Honing does not remove metal from the edge of the knife, but rather aligns and maintains the thin edge that is there. If there is in fact not a thin edge on your knife (due to wear, dishwashers, or damage) no amount of steeling will make the knife sharp. Steels don't wear out! (Unless perhaps you work in a commercial kitchen... ) If 15 or 20 passes over the steel doesn't work, it's time to grind on a new thin edge. My favorite steel for the money (and the one I'm using in the video) is Forschner's 12" medium model, available for $27.95 from our web store. 2a) Home Grinding. All the sharpening machines and gadgets out there are for grinding a new edge; some are aggressive, some are not. Aggressive gadgets (usually with carbide steel components) sharpen quickly but remove a lot of metal, mild gadgets (usually ceramic or diamond) leave a cleaner edge but take forever to work if the knife is really dull. All require a bit of elbow grease, and all of them will eventually deform the knife by changing the shape of the blade. This is particularly a problem with chef knives. 2b) Professional Grinding. Saves you the elbow grease, and also maintains the proper shape (curve) of the blade. So...I recommend using a steel in combination with some cheap and simple home sharpener. My own favorite is the EZ Sharp ($14.95 in our online shop). When those stop working, or start deforming your blades, or become too labor intensive for you, then get them professionally ground. Pro grinding will put a thin edge back on the knife that you can then maintain yourself for awhile. (We also reshape blades and fix nicks and bent/broken tips). If you'd like us to grind your knives, bring them in or ship them to us with a note including your name, address and phone number. Once your knives have been received we will turn them around overnight (unless I'm on vacation...) and call you for credit card payment. Happy sharpening! $3 short knives (under 5.5") $4 long knives (over 5.5") $5 serrated knives (all sizes) $6 scissors $3-$8 repairs (bent/broken tips, gouges and dings, etc) Send them to: KitchenArts 161 Newbury Street Boston, MA 02116 617-266-8701

As recommended #1 by Cook's Illustrated. Long enough for big loaves, wide enough to cut all the way through without hitting your knuckles on the board. Very nice thin edge does not tear or make alot of crumbs. Try it on citrus and tomatoes! Made in Switzerland by Victorinox, the swiss army knife company. Model 40540 has a plastic "fibrox" handle ($29.95, click here to buy), model 40040 is wood ($39.95, click here).

We here at KitchenArts have alsway been big fans of electric kettles. Why? They turn off automatically when the water's boiling, and they're fast. We decided to find out just how fast the Cuisinart Cordless Electric Kettle that we carry is...timer and everything. Does a watched pot boil? We have the answer! Also included in this test is the Polder 2 channel timer and the OXO easy-read measuring cups.

If you eat mangos you need to buy this item. The best selling item we've had all year. wow. It works great on any size mango. I love mangoes but don't eat them much because they're such a pain to peel and pit. Not anymore! Where has this item been all my life? See it demonstrated here by Michele...picture perfect results on the first try!

A demo of the new Nespresso D90 Essenza--love it. The D90 does not offer milk frothing (see our aerolatte of caffe froth listings for that) but uses the same high quality pump that's in all Nespresso machines. This machine has a small footprint (great for urban dwellers with limited counter space) and the capsule loading system is very cool. Why can't all kitchen electrics be this nice?

New item! The Rosle Garlic Press. This thing is serious. Heavy duty everything. Beautiful stainless steel. And a really sweet cam action that puts the crush on garlic with minimal effort. German engineering at it's best. We carry lots of garlic prep items, but if you'd like the rolls royce this is it.

The Garlic Twist is the newest invention for the world of garlic lovers. Here's the deal: many people don't like garlic presses because they juice the garlic a bit--resulting in drier, less flavorful garlic. But the alternative is chopping it up by hand--messy, sticky, and slow. What to do? Buy a Garlic Twist! The garlic twist chops up garlic (2 or 3 cloves at a time) quickly and easily, no muss, no fuss. The Garlic Twist can also be used to peel the garlic--simply crush the clove on your counter and the peel comes off. Nice. $14.95

This thing seemed too expensive to me...until I tried it. We've sold various safety can openers over the years, and they are often hard to engage and clunky. (Safety can openers cut through the rim instead of the lid, resulting in smooth edges on both can and lid, also the lid does not drop down into the can contents). This opener is beautifully designed and built and engages pretty easily--though cutting through the rim takes a bit of pressure. There are probably better choices of can opener if you are arthritic, but otherwise this takes the cake..er, pineapples.

4:00 is Nespresso time at KitchenArts...these are the best espresso machines out there. There are fancier ones, more "authentic" ones, ones that speak to you in Italian, but there are none that produce great espresso as quickly, cleanly and uniformly as these Nespresso machines. These run exclusively on Nespresso pods, which is the reason for their speed and ease. This 15 year old system has a 25% market share in parts of Europe, and there are many espresso styles always readily available by phone or online. If you are sick of time consuming, messy espresso machines with spotty results, it's Nespresso time. Come in the store for a demo, maybe I'll teach you how to juggle. I've got answers to many Nespresso questions posted in the eBay listing for these units, or click here to visit Nespresso's site.

People always want to know the difference between Cherry Pitters and Olive Pitters. This vid should help a bit (despite our use of a fake cherry!) Yes, a cherry pitter will pit olives--if you're careful. But if you want to do a bunch of olives fast, the olive pitter is much easier to use. An olive pitter will not, however, pit cherries--they usually smoosh. At last! Enlightenment.

So many scissors suck. I sell some big name scissors for more $$ than these that don't work half as well. Ever wondered what all those "utility" fuctions are? Watch the video and see. Featuring a cameo by my evil twin.

Despite my left handed clumsiness in this video (my right hand is wearing an Orka Mitt) I love this product. A new type of tong...the Kuhn-Rikon EZ Lock, available from us in 2 sizes. These are great for grilling veggies like asparagus and squash, and are much gentler than standard tongs for things like fish or even burgers. Also in this clip: my daughter Penny announcing the new KitchenArts CONTEST: send in your own kitchen product testimonial video. If we choose it for display we'll give you a $50 gift certificate. Entry details can be found here and in the sidebar at right. Good luck!

The Orka mitt. Silicone. A modern wonder. People come in the store and play hand puppet with this thing every day. ("Hey Mabel...look at this! AAAArrrOOOgah! AAArrOOgah! If only it had googly eyes!") No, it isn't rubber. No, it doesn't melt. True, your hand may get a bit sweaty. Yes, you do lose some manual dexterity. However, you can: Put your hand in boiling oil. Or water. (pull your lobstah out of the pot without tongs!) Take things out of the broiler. Or put your asparagus on the grill and arrange it, as seen in this clip. Best yet: dishwasher safe. Looks new for years. How many pot mitts can you say that about?

It's hard to believe that every individual living in the USA doesn't already have one of these things...after all, it's been in our (and every other kitchenware outlet's) top 10 for years. Still, they sell and sell and sell. Why? BECAUSE THEY ARE AWESOME. If you have never had grated Parm from a Microplane, buy now. Same goes for citrus zest. Holy smokes it's good. The original (and the one I recommend first) is the model 40020...long like a ruler, $14.95. For me the texture is just right. But if you want coaser, or finer, there are models for you too...

How to use a shaprpening steel, as demonstrated by Nick.

Ok Ok, some real information...How to use a sharpening steel as shown by your truly. The steel I'm using is a Forschner 12" which goes for $30 or so. It's a good commercial steel, functional but no fancy handle. Steels should be used every week or so (you could go longer, maybe every month if you don't use the knives a ton) and are great because they don't wear your knife down any. When 15 or 20 swipes on the steel don't give you a nice edge, then it's time to get your knife ground. This means whetstones, machines, an aggressive hand held gadget, or professional sharpening like we do here at KitchenArts. (Usually overnight service, $2-$4 per knife. We also do repairs.)

Christina describes a ridiculous product.

And then there's me.

Michele has been here about 7 months.

Christina is my assistant manager.

Welcome to KitchenArts, the independent kitchenware store I run in Boston's Back Bay.

This little thing foams milk (from skim to half & half) right in your mug--fast. Also good for mixing up powdered drinks and beating an egg or two, or for a quick salad dressing. It can't deal with too much liquid, though--if you want enough froth for more than 2 cups of coffee, get a Caffe Froth (see episode 16). Chrome plated palstic, stainless mixing wand. Comes with 2 AA batteries. $19.95 (stand sold seperately, $5.95)

When this item came out it was a godsend to many. It works great--i guarantee anybody can get results with it first try. (cold skim milk works best, or you can heat the milk in the microwave first.) The results are so thick that people use it as a whipped cream substitute--try adding some flavored syrup! Most of our customers use it as a coffee topping, to simulate a cappaccino. It produces enough foam for 4-6 coffee drinks or desserts. $19.95