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  2. We Tested Tons of Portable Grills—These Are the Best for ...

    www.aol.com/lifestyle/6-portable-tailgate-grills...

    The best tailgate grills are portable and lightweight, yet they still have enough grill space to cook enough for a crowd. Shop our best picks from brands like Coleman, Traeger, and more.

  3. Table computer - Wikipedia

    en.wikipedia.org/wiki/Table_computer

    A table computer, or a table PC, or a tabletop is a device class of a full-featured large-display portable all-in-one computer with an internal battery. It can either be used on a table's top, hence the name, or carried around the house.

  4. George Foreman Grill - Wikipedia

    en.wikipedia.org/wiki/George_Foreman_Grill

    The fajita grill had been promoted at industry trade shows in the early 1990s, but garnered little interest. [4] The slanted grill concept was pitched by Tsann Kuen to Salton, Inc. After one year, and several trade shows, Salton sent samples of the grill to George Foreman's colleagues, who then sent the grill to Foreman to test.

  5. List of cooking vessels - Wikipedia

    en.wikipedia.org/wiki/List_of_cooking_vessels

    Billycan – a lightweight cooking pot in the form of a metal bucket [4] [5] [6] commonly used for boiling water, making tea or cooking over a campfire [7] or to carry water. [6] Bratt pan – large cooking receptacles designed for producing large-scale meals. [8] They are typically used for braising, searing, shallow frying and general cooking ...

  6. Cookware and bakeware - Wikipedia

    en.wikipedia.org/wiki/Cookware_and_bakeware

    Grill pans are frypans that are ribbed, to let fat drain away from the food being cooked. Frypans and grill pans are generally sized by diameter (20–30 cm). Spiders are skillets with three thin legs to keep them above an open fire. Ordinary flat-bottomed skillets are also sometimes called spiders, though the term has fallen out of general use ...

  7. Cooking weights and measures - Wikipedia

    en.wikipedia.org/wiki/Cooking_weights_and_measures

    In the US, Fannie Farmer introduced the more exact specification of quantities by volume in her 1896 Boston Cooking-School Cook Book. [2] Today, most of the world prefers metric measurement by weight, [3] though the preference for volume measurements continues among home cooks in the United States [4] [5] and the rest of North America ...