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 All-Clad

Ideal for toasting nuts and reducing glazes.

by Lodge

The best bet for searing, stir frying, roasting, and transitioning seamlessly from stove to oven.

by Cuisinart

For boiling al dente pasta.

by All-Clad

Necessary for blanching green beans and asparagus.

by All-Clad

The right size for steaming a cup of rice and prepping sauce.

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.