A flavor injector is SUCH a handy little tool. It’s really a must, for every kitchen… and it doesn’t take up space. (I’m mentioning this fact for those of you who have a very small kitchen and a hubby or significant other who cringes every time you mention buying anything kitchen related.)

There are basically two types available. The first type injects liquids such as marinades and puddings. The second type can be used to inject foods like olives, small cheese cubes, cloves and fruits. The possibilities are virtually endless.

Honestly, I’ve wanted one of these for a long time. Every time I see a picture of a pork roast that has been jazzed up with ingredients like whole garlic cloves, cranberries and black olives, I can’t help but drool.

You can mix up your own marinades or sauces and inject almost any kind of meat, with them. I bet barbeque sauce never tasted so good!

Even though I don’t have one of these yet, I’ve read enough reviews to suggest that you spend the extra money and purchase a ‘heavy duty’ model… one that is basically constructed of stainless steel parts. At the very least, make sure it has a steel needle. Obviously, it’s going to last A LOT longer that way.

(I realize the one pictured isn’t stainless, but it was the only one available at the time of this writing.)