A whisk works by cutting at high speed through cream, egg whites, batters and sauces. It mixes in air, which helps makes foods lighter and fluffier. It also smoothes out lumps and uneven mixtures, and emulsifies fats with non-fat liquids - as in an oil and vinegar dressing.

Whisks come in several shapes and sizes, and different whisks are better for different tasks. The two most popular are the large balloon whisk and small flat spiral whisk.

The balloon whisk is great for getting air into food. Use it for whipping up egg whites and cream for meringues and pavlovas. Choose one with evenly spaced thin wires - the more the better - that are firmly welded into the handle. The handle should be comfortably thick, and be well sealed at the end.

To avoid being spattered with cream or egg white, always use a balloon whisk in a large bowl.

The flat whisk is better for sauces such as béchamel, mayonnaise and hollandaise, and for batters, omelettes and salad dressings. It can cope with small amounts of liquid, so it's perfect for whipping sauces in shallow pans.

Stainless steel is the best material for whisks, as it will not discolour or rust. There are also whisks with 'nylon' wires which are useful if you're whipping a mixture in a non-stick pan.

In the interests of hygiene, keep whisks scrupulously clean, especially when using eggs. Also, if there are traces of fat on a whisk, it won't whip in air so effectively.

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