What We Learned
Judging by what we’ve seen in most kitchens, nobody has just one whisk. Fat or skinny, tapered or short, with wires that twist at odd angles or sport a colorful silicone coating, there seems to be a whisk for every facet of cooking. Has the market overreached? Can’t one all-purpose whisk tackle everything from whipping cream to blending a silky pan sauce?
We began by pla...