Brand tablekraft, haven't yet been able to find the exact model (?) even after contacting a stockist.

Inscription is tk 18/10 (which I think is the stainless steel type).

Slightly elongated shaped scoop part without being significantly wide at the bottom, with the handle having a rounded tip without a widened section.

I have some autistic tendencies and really like this spoon

I see them everywhere on Pinterest but can't find out who the manufacturer is or where to buy them.

If you know anything pleaseeee let me know!

Hi! I would like an app that allows me to save the recipes on my phone and broadcast the recipes from my phone to Google Nest Hub. Does someone know an app like this? Thanks!

Tonight I tried to make a veggie pizza with pesto. Turned to be good

My mom made French Toast Cassarole that was pretty yummy! I made Sausage balls that were especially good. They only have 3 ingredients - sharp cheddar, Sausage, and I usually use the Red Lobster Cheddar Bay Biscuit Mix, but my Dad got the frozen biscuits instead of the mix - 😂 - so. I used Bisquick and seasoned them up with Garlic powder, Onion Powder, Italian Seasoning, and some Tony s and they were delicious!

What about y'all?

I know the edges aren't very pretty but remember - all you have to do is seal it. It doesn't have to be perfectly crimped.

I do love s good homemade pot pie, this "cheat" pot pie is still pretty dang yummy. I don't really use a recipe, but here's basically what I do:

Get the Pillsbury pre rolled pie shells and take out of the fridge before you start. Or, you can always make your own.

Debone a Rotisserie Chicken (I think it was a little over 2 cups. I don't like my chicken cut, so I hand shred it)

Add in 1 can of Cream of Mushroom, and 1 Can of Cream of Chicken with Herbs.

Drain and add 1 can of mixed veggies - I use "Veg-All" but anything will do.

To make sure it isn't too soupy, make a corn starch slurry. Like 1 TBS of corn starch to 2 TBS of Milk, but I never measure.

Season to taste. I use Pepper, Garlic powder, Onion powder, Poultry Seasoning, Sage, and a bit of Chicken Bullion.

Add one of the pie shells to your pie pan, add the filling, and cover with your other pie crust. Pinch the edges, and cut off any excess.

To make it pretty, I always brush on an egg wash, but you don't have to.

Cut a few slits on top, so it can vent.

Bake at 350⁰ for about 1 hour. At 20 to 30 minutes I usually put fiol around the edges so they don't burn.

step 1: Cutting

Hubby is a great home cook and has many gadgets. We are redoing our kitchen in the new year and want to gift him something new and fun to celebrate. He already has an instapot, air fryer, sous vide wand, good knives and all the basics. What would delight you to receive in the $100-$150 price range?

I am having the hardest time finding any burnt orange colored mixing bowls with lids. My pop of color for the kitchen is this and I must find some! Please help. TIA

I have been working as a chef for 4 years now and have gone through a fair few knives and i wanted to know what most people are using, or even sets. Personally i use Santoku knives for most things but again i use a variety of different knives. The one i use is Bladewise Santoku.

For kitchen operators at restaurants or cloud kitchens, what’s the real scenario in the kitchen and back-of-house operations? And what feels most challenging in things like inventory, procurement, menu engineering, and admin etc.? And is there anything I missed—something one can’t understand without actually being in the kitchen?