I'm an industrial design student trying to develop a forearm arm/hand protection against burns and cuts as a future tool for chefs
Maybe you can tell me which parts and areas are injured more often or frequently?
Feel free to add also other suggestions you always missed in the kitchen
(measuring things, temperature indicator..)
The breakfast *and* dinner superhero
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Freezer-Friendly Thanksgiving Dishes
Why We Should Be Cooking Like Our Grandmas
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)