Now it’s simpler than ever to get dinner off your mind and onto your plate with these helpful kitchen tools.
Perfect for browning large quantities of meat and veggies, pan roasting whole chickens, and reducing sauces.
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.
Ideal for toasting nuts and reducing glazes.
The best bet for searing, stir frying, roasting, and transitioning seamlessly from stove to oven.
For boiling al dente pasta.
Necessary for blanching green beans and asparagus.
The right size for steaming a cup of rice and prepping sauce.
8" All-Purpose Chef’s Knife
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.
Excellent for slicing fresh baked bread and tomatoes without tearing.
We recommend having at least two cutting boards in your arsenal for safety reasons – one dedicated to meats, one dedicated to vegetables.
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.
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.
A colander tackles big jobs, like draining pastas and canned beans.
Breaks down tough fibers and pounds chicken and veal into uniformly thick cutlets.
As the name implies, makes for the creamiest, dreamiest mashed potatoes.
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.
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.
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