Find out which special utensils you’ll need on hand during cooking.
30 May 2013 - 5:45 PM  UPDATED 6 Sep 2013 - 9:31 AM


Barley, wholemeal and oat breads, rolls, flat breads and cracked wheat breads all have their local variations. The range of different types of bread seems to grow, with new shapes and seasonings being developed all the time. Home baking is popular and bread machines are in constant use.


Simmering soup and stews in an unglazed claypot is a traditional method to retain the moisture of a dish. The pots are soaked in water, which is absorbed into the clay. As the pot heats up, the steam is released, allowing the meat or stew inside to retain its moisture, but also its nutrients and vitamins.

Tapered rolling pin

An essential instrument used for making the Karelian and other Finnish pastries. The pin is made from one solid piece of wood that tapers (thins) down from the middle to the ends. The advantage of this shape is that it can be very easily rotated, thus making it easy to create circular shapes. It's also very good at creating a thin crust.