The trusty whisk, great for many kitchen tasks but terrible for cleaning afterwards. The way flour, egg and all sorts of ingredients get stuck between the many bends of a whisk mean they can be a really pain in the kitchen.
All that could change with this new whisk concept from Kwon Hansol. This Divisible Whisk splits in two revealing all the separate wires and making it really easy to clean. The concept won a first prize at the Red Rot Design Awards and we hope to see it hit market very soon, maybe they'll be a resurgence in the classic whisk.
Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.