What utensil would you typically use to baste meats in the kitchen?

Using a brush to baste meats is the most effective choice because it allows for precise application of liquid, such as marinades, fat, or sauces, onto the surface of the meat. The bristles can easily reach into crevices and cover the surface area evenly, ensuring that the meat is well-coated for flavor and moisture retention during cooking. Brushes are also designed to handle thicker liquids, which is essential when basting, making them ideal for this task.

In contrast, a ladle is typically used for serving liquids or transferring broth and sauces but lacks the precision needed for basting. A whisk is suited for mixing and emulsifying ingredients, not for applying liquids to surfaces, while tongs are mainly used for gripping and turning food items rather than applying sauces or liquids. Each of these utensils has specific purposes, but the brush stands out for its function in the basting process.