If you find your cooking and kitchen space limited by plump balloon whisks, this collapsible version called Twist 2-in-1, by Joseph Joseph, may solve the problem. Use it balloon-style to whip egg whites or cream. Twist it into a flat whisk for blending sauces in a skillet.
The silicone-coated steel wires play nice with nonstick cookware. We found this sturdy whisk worked well in both positions, beating eggs and stirring sauces. It’s $9.95 at Sur La Table; surlatable.com.
Beyond soy sauce
Time to move beyond basic soy sauce? Consider this pair of artisan-made Japanese soy sauces (shoyu). Long-fermented Yuasa soy sauce is umami rich, with a mellow, rounded flavor, while we found Marushima sauce tangier, with an almost buttery finish. A 10.58-ounce bottle of Yuasa soy sauce is $10.59, and a 12.7-ounce bottle of Marushima is $12.29; shop.mitsuwa.com.
Frozen pound cakes by Sara Lee have sweetened the easy-to-do dessert course for many a family for many years. In fact, it’s been more than 10 years since a new flavor has been added to the loaf’s line.
The newcomer sports the fresh tang of lemon that, as one taster suggested, makes it the perfect companion for fresh fruit. The Lemon Pound Cake (10.75 ounces) suggested retail price: $3.99. At supermarkets nationwide; saraleedesserts.com.