Buying Guide

     A waffle is a dish made from leavened batter or dough that is cooked between two plates that are patterned to give a characteristic size, shape, and surface impression. There are many variations based on the type of waffle iron and recipe used. Waffles are eaten throughout the world, particularly in Belgium, which has over a dozen regional varieties. Waffles may be made fresh or simply heated after having been commercially precooked and frozen.

　　Flat top griddles and planchas are incredible pieces of commercial kitchen equipment. Whether you’re an artistic chef showing off flashy Teppanyaki skills, or just cooking in the back-of-house, the flat top is a restaurant superstar. It’s easy to keep this kitchen workhorse in great shape with some proper care.

     A cheese melter is a cooking device used primarily in commercial restaurant kitchens. Powered by direct flame or electricity, these long, toaster-like appliances allow cooks to put finishing touches on dishes, especially those topped with shredded cheese.

It is closely related to the Salamander broiler though it offers more fine control for browning a dish at the end of the cooking cycle. It is also less expensive and easier to use than a salamander.

      Cooking oil is a plant, animal, or synthetic fat used in frying, baking, and other types of cooking. It is also used in food preparation and flavoring not involving heat, such as salad dressings and bread dips, and in this sense might be more accurately termed edible oil.

Cooking oil is typically a liquid at room temperature, although some oils that contain saturated fat, such as coconut oil, palm oil, and palm kernel oil are solid.

There is a wide variety of cooking oils from plant sources such as olive oil, palm oil, soybean oil, canola oil (rapeseed oil), corn oil, peanut oil, and other vegetable oils, as well as animal-based oils like butter and lard.

Oil can be flavored with aromatic foodstuffs such as herbs, chilies or garlic.

　　Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form.