Whisk vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Pour over potatoes and toss to coat. Cool completely. Mix in green beans and parsley. Season to taste with salt and pepper.

There are times, however, when you may not want to add quite so much air to your ingredients, and there again, a small whisk comes in handy. If you grew up like me, scrambling eggs with a fork ...

Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil ... Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper.

Tools needed: Aluminum foil, ruler, 8-inch square metal baking pan, 3 bowls (1 medium, 1 large, 1 small), whisk, 1-tablespoon measuring spoon, rubber spatula, toothpicks, oven mitts cooling rack ...

In a medium bowl, mix the green-olive tapenade with the peperoncini and 1/4 cup of the oil. Add the bocconcini and toss. In a small bowl, whisk the lemon juice with the vinegar, garlic and oregano.