Whipped cream is a sign that the 4th of July and summer are here. We love it on summer pies or on top of ice cream on top of pies; it is a super treat that typically I just don’t whip up that often.

Most home cooks turn to an electric beater to whip cream, but there is nothing more satisfying than taking the extra few minutes to whisk the cream to perfection.

A recent whisk discovery – and success – is to whisk my flour mixtures, increasing their “fluff” (or volume) and the perception of a lighter banana bread. Lighter is important if you eat the whole thing . ;o)

This brings up the question of how many whisks one needs.

Well, the answer is at least one, for sure; three is better and there are at least nine different whisk styles or types that are out there for you to use. Each type makes for a different success in the kitchen.

Below is a list of whisks with the most common uses. Whisks are about adding air, and you’ll find more uses for them than we talk about here.

Balloon Whisk: Bulbous in shape, these bigger whisks are designed to whip as much air as possible into egg whites and whipped cream. Thinner, more flexible wires are better; they do less damage to the egg whites and don’t knock out the air you’re working hard to whip up. A copper bowl really does make glorious beaten egg whites, compared to OK in a steel bowl. A 14-inch is a good size to have.

There is also a cool-looking round balloon whisk available, and it’s also good for whipping cream and egg whites.

French Whisk: This whisk has an elongated pear shape and will work for everything. If you have room for only one whisk, choose this. Some have heavier wire and are better for heavier sauces like pastry cream. Not including commercial French whisks, 14-inch is a good size to have, but a 12-inch might be a more useful all-around size.

I use a mini 8-inch version, which is actually my son’s, something he chose when he was much shorter. I wish that I had at least 2 of them. I reach for it often as it is perfect when making small quantities of sauce or salad dressing. And because it is small, I often misplace it on the counter.

Flat Whisk: This whisk has half the number of wires – four – and is used to make roux. These wires that lay flat can mix and scrape the bottom of a shallow pan to make the perfect roux.

Remember to mix the flour in first before adding liquid. When you do add liquid, start with just a little at a time to avoid the dreaded lumps that never seem to go away.

And a flat whisk is perfect to lift up the fond after you make a beautiful crispy steak on the stovetop and go to deglaze the pan with a nice vinegar.

Coiled Whisk: These look like a coiled spring bracelet at the end of a handle. The coiled spring is perfect for whisking the bottom and sides of your pan; this whisk is ideal for lightweight mixes and eggs. Heavier mixtures will clog the coil.

So whisk away the world’s troubles and make some whisked cream for the 4th of July!

NOTE: For best results, whisk in a side-to-side motion, except for whisking egg whites which like beating, never stirring.

Click Here To See Everything Featured in This Newsletter!

Fruit pie filling is pretty easy, variations can be more sugar or less depending on the fruit itself. If the fruit has more moisture / juice you can add 2 teaspoons of quick-cooking tapioca to firm up the pie.

See the Basic (Fruit) Blueberry Pie Filling Recipe here!

The other best pies I have had are from my friend Ann. She makes pies worth waiting for and we are thankful for holidays just for her pies!

And you have Ann to thank for fewer spelling errors, more precise punctuation, and overall correct English, as she has been editing the news for awhile now.

Ann swears by vodka crust, and I agree; it is very good!

See the Vodka Pie Crust Recipe here!

No chemicals or nasty synthetic imitations here. Only the best organic vanilla beans are used for Heilala's cold extraction and unique aging process. The result? A true vanilla aroma and the purest taste imaginable.

This versatile bourbon vanilla extract is perfect for all your baking needs. Whenever a recipe calls for vanilla extract or essence, turn to Heilala. Freshly harvested each year, this bourbon vanilla extract tastes like vanilla and smells more like a bean than alcohol.

This is double-strength (two-times the vanilla flavor or less diluted than 1X), it contains no sugar, and Heilala is wheat-free.

Double fold extract has 37% alcohol. Using a whey alcohol, this ethanol has no allergens. It is free from dairy and wheat, and has a less offensive alcohol odor.

Shop now for Heilala Bourbon Vanilla Extract 2X!

Adapted from a Bon Appetit recipe. I first made this pie for a Thanksgiving that was hours away in Portland. I also made Cranberry Cheesecake that year.

The best thing, besides the finished pie, is the process of making the filling. It takes time, and more time makes a better custard. And this is when you really want a flat whisk because it is perfect for this process!

There is something very therapeutic about making a custard filling! So, if an apple pie is too quick to make, maybe a banana cream pie is the one for you!

See the Banana Cream Pie Recipe here!

Known as Romana Style these artichoke hearts are bathed in olive oil, wine vinegar, salt and spices.

The "chokes" you get in a jar or tin can are almost always a variation of the Roman Style. This is where the olive oil, the wine vinegar, and the chosen spices make a difference! And the artichoke itself is also an important factor in the end result.

They are, in fact, soft, with wonderful, interesting flavor, and a pleasure in the mouth. To the bite they have just the right resistance & a gentle soft crunch. The leaves and the heart have their own bite and marry well together.

They work perfectly with pasta.

Shop now for Artichoke Hearts Romana Style in Olive Oil!

Having a chutney standing by in the pantry for those unexpected moments in life is a good plan and this chutney is the perfect choice.

Westmorland Chutney was Maria and Mark's very first creation of goodness in a jar!

They took the classics and made them friendly and personal. Instead of harsh and in-your-face vinegar, they mellowed the acid and made a chutney that has personality and punch and is not offensive to you or to your palate.

Chutney is something we need more of in our lives, like ketchup and mustard, sugar and spice, hot dogs and buns, meat and potatoes - and chutney and rarebit!

The daddy of all chutneys, this is a very traditional, dark fruity chutney. It goes with everything from cheese and cold meats to Shepherd’s Pie, and no cheese sandwich should be allowed to go without Hawkshead Westmorland Chutney.

We think this is one fancy-dancy chutney to use every day. Deep, rich, flavorful, perfection for meats and cheeses of all kinds - a condiment worth having, always!

Shop now for Hawkshead Westmorland Chutney here!

This is a terrific, tangy marinade for grilled meat or chicken. We love this marinated flank steak with a simple plate of rice and a green vegetable. Easy, quick to mix, the quality of your soy sauce makes all the difference. The sesame oil and the ginger are key ingredients, as well.

This marinade works with just about any land based protein.

See the Marinated Flank Steak Recipe here!