Now it’s simpler than ever to get dinner off your mind and onto your plate with these helpful kitchen tools.
by All-Clad
Perfect for browning large quantities of meat and veggies, pan roasting whole chickens, and reducing sauces.
by All-Clad
Equally essential as a large pan for proteins and sauces – invest in a medium-sized oven-safe pan to easily move from stovetop searing to the oven.
by Lodge
The best bet for searing, stir frying, roasting, and transitioning seamlessly from stove to oven.
by Misen
The most versatile tool in your kitchen, used for daily chopping, slicing, mincing, and dicing.
by Zwilling J.A. Henckels
For small, decisive tasks like slicing, trimming, and peeling fruits and veggies.
by Victorinox
Excellent for slicing fresh baked bread and tomatoes without tearing.
by Stanton
We recommend having at least two cutting boards in your arsenal for safety reasons – one dedicated to meats, one dedicated to vegetables.
by ChefLand
Start with a small and a medium bowl. Having two bowls is important for preventing cross-contamination when you’re mixing meat in one bowl and vegetables in the other.
by Vollrath
Roasting, toasting, and baking call for every kitchen to have 2-3 baking sheets. Grab a roll of aluminum foil or parchment (not waxed!) paper to make cleanup easy.
by ColanderPro
A colander tackles big jobs, like draining pastas and canned beans.
by OXO
Breaks down tough fibers and pounds chicken and veal into uniformly thick cutlets.
by KitchenAid
As the name implies, makes for the creamiest, dreamiest mashed potatoes.
by Microplane
We use a microplane to capture the flavorful zest of citrus fruits (just avoid the bitter white pith!), but you can also use it for grating ginger, garlic, and hard cheeses.
by Cuisinart
A wire-mesh strainer or sifter is ideal for tasks that require a finer filter.
by Kuhn Rikon
It’s not just for taking the skin off produce - you can make ribbons and noodles out of carrots, cucumbers, zucchini, and countless other vegetables.
by Taylor Precision
Take the guesswork out of safely cooking proteins. Insert a meat thermometer into the thickest part of the protein. We recommend the instant-read variety with a large, easy to read display.
by Diamond Crystal
Course and easy to pinch, this chef’s favorite is perfect for seasoning to taste.
by Frantonia Barbera
Buy a quality extra virgin olive oil or more neutral-flavored canola oil for higher temperatures. A non-stick cooking spray comes in handy for baking and grilling recipes.