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.

As Santos sees it, mortars and pestles are singular. “It is a must-have for every kitchen as a mortar and pestle helps extract flavors out of ingredients in a way that blenders or food ...

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.

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 ...

In a 21st-century American kitchen, when a recipe calls for pulverized ingredients, you might be tempted to throw them into a Nutribullet and call it a day.

Mortars and pestles: near-universal tools used to shear, crush and crack ingredients, such as herbs, nuts and spices, into powders and pastes.

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, ...