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Use: Making thin, delicate crêpes and pancakes; Origin: France.

Use: Cutting and mincing, traditionally used by Inuit, Yupik, and Aleut women; Origin: Alaska and Northern Canada.

Use: Grinding corn and other food products; Origin: Central and South America.

Use: Chopping herbs or vegetables with a rocking motion; Origin: Italy.

Use: Cooking flatbreads like roti and chapati; Origin: South Asia.

Use: Cooking paella, a Valencian rice dish; Origin: Valencia, Spain.

Use: Heating and boiling water for tea; Origin: Russia in the 18th century.

Use: Grinding or crushing spices and herbs; Origin: Dates back to 35,000 BC and used globally.

Use: Aerating and emulsifying sauces and batters; Origin: Developed in France in the 16th century.

Use: Steaming food while retaining nutrients and flavor; Origin: China.

Use: Straining stocks, soups, and other liquids to refine their texture; Origin: France.

Use: Slow-cooking, braising, stewing, frying and baking; Origin: Netherlands, 17th century.

Use: Slow-cooking savory stews and vegetable dishes; Origin: North Africa, particularly Morocco.

Use: Brewing tea, specifically oolong and pu-erh; Origin: Yixing, China.

Use: Slow cooking food with even heat distribution; Origin: Used since prehistoric times, in various cultures worldwide.

Use: Grilling meat Brazilian-style; Origin: Brazil.

Use: Grinding or crushing spices and herbs; Origin: Dates back to 35,000 BC and used globally.

Use: High-heat, fast-cooking techniques like stir-frying; Origin: China.

Use: Cooking tortillas, toasting spices, and searing meats; Origin: Central and South America.