Abstract: A novel type of whisk for dispensing ingredients from the handle of the whisk is a useful and efficient way for emulsifying ingredients, and creating sauces, batters, dressings and the like. A whisk which allows a food preparer to dispense ingredients directly through the whisk itself without having to stop and pour ingredients and suspend the whisking process leads to a better and more consistent emulsion, and greatly reduces awkward and messy two handed cooking. An emulsion whisk includes means for housing ingredients in the inner chamber of the handle and means for dispensing ingredients from the handle directly into a mixing bowl. The whisk may be a singular structure or may be detachable in two-piece units for swapping different types of whisk elements such as balloon whisks, rotary whisks, ball whisks, flat whisks, trimmed whisks and twirl whisks.