Mortar and pestles come in different shapes, sizes and materials. Here’s why some are better suited to certain tasks than others: Granite. Traditionally used in Thai cookery, especially for ...

When I’m making a pepper soup blend from whole spices, I glance first at my mortar and pestle, and then to the spice mill next to it. I grab the mill probably 99 times out of 100.

If you own a mortar and pestle, pick it up off its shelf and take a look at it: the curved lip, the deep bowl. Feel the thick, oblong weight of the pestle in your palm. More often than not, these ...

Extraction is so efficient, mortar and pestles are used in medicinal and industrial contexts, too. The device comes in a range of sizes, with many models erring on the smaller side.

The mortar and pestle are making a comeback as people remember just how fresh spices can be when ground. Here's how to season your mortar and pestle correctly.

4 medium garlic cloves. 3/4 teaspoon medium-grain sea salt, divided. 1 large pasteurized egg yolk. 1 cup mild, fruity extra-virgin olive oil (such as California Olive Ranch). 1 tablespoon water ...

Extract the most from your spices with mortars and pestles; they also make short work of pastes, pesto and more. 1 Tom Dixon stone spice grinder, $170, from De De Ce. 2 Jana marble mortar and pestle, ...