November 19th, 2016

The sceptre-like utensil used to dribble honey onto toast or cakes is called a honey dipper. It certainly looks somewhat bizarre, but, as honey has high viscosity (thickness), any twisted into the spaces between the circular disks at the front will only begin dripping out after a few seconds: enough time to arrive safely above your target. By contrast honey will run off a knife somewhat faster than it will run out of the groves of a dipper. Making one requires finesse, as they are quite delicate, but the procedure can be quite satisfying to watch.

Bonus:

On the topic of kitchen quirks, a 'pinch' is a well known cookbook instruction when adding salt, sugar, or spices. However, various sources throughout the years have tried to associate an exact quantity to this term. Unfortunately there is quite a range of suggestions for this: usually either  ¹⁄₈, ¹⁄₁₆, or ¹⁄₂₄ of a teaspoon. Perhaps it depends on the size of the author's fingers.

-E