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Bottle Opener
An essential for kitchen and bar available in various shapes and sizes and often paired with a punch for cans. |
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Can Opener
Choose an electric can opener to quickly handle large volume of cans and a good handheld opener as a backup or if counter space is an issue. |
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Colander
For draining pasta and washing vegetables. Available in various sizes and materials. Your largest colander should fit in your sink. |
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Garlic Press
A hinged device that provides leverage that quickly compresses garlic through perforations to ready it for cooking. |
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Mandoline
Interchangeable blades quickly and evenly slice, crinkle cut and waffle cut vegetables and fruits to your desired thickness. |
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Measuring Cups
Every kitchen should have two types of measuring cups and spoons for measuring both liquid and dry ingredients. |
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Mixing Bowls
Bowls with 1- to 6-qt. capacities are a must. Bowls that nest are easier to store. Available in a variety of materials. |
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Salt & Pepper Mills
Available in various shapes and heights, hand-powered or automatic, often with anti-corrosion grinding mechanisms.
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Sieve
Typically a stainless steel strainer with a fine mesh used to separate unwanted bits from food and sauces during cooking.
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Spoons
Slotted or regular, wooden or metal, spoons of various shapes and sizes are a must for stirring, skimming, serving and more.
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Thermometer
Indispensable tool takes the guesswork from roasting and lends itself handily to a variety of other kitchen tasks.
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Tongs
For grasping, gripping and lifting food to turn or serve. Available in varying lengths with metal or silicone-coated ends.
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Zester
A narrow, fine grater for zesting citrus, grating chocolate and creating fine wisps of parmesan and other hard cheeses.
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Brushes
Indispensable for basting and glazing foods with butter, oil or sauces. Available in various shapes, sizes and materials.
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Food Mill
The food mill produces purees by forcing soft solids through a perforated disk while leaving the hard solids behind.
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Grater
Essential tool for grating and shredding cheese, nuts, vegetables, chocolate and more with different surfaces from fine to course.
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Ladle
A long handle and deep bowl make this tool essential for transferring soups and sauces from pots to waiting bowls and plates.
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Masher
Typically an upright handle attached to steel wire in pattern that makes it easy to crush soft foods like potatoes and beans.
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Measuring Spoons
Every kitchen should have two types of measuring cups and spoons for measuring both liquid and dry ingredients.
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Peeler
Peel skin from produce, Make curls from hard cheese, removing strips of orange and lemon zest, creating chocolate shavings and more.
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Scale
Most professional bakers prefer to weigh ingredients with scales rather than by volume because it’s more accurate.
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Skimmer
A long-handled tool with a perforated or mesh disk that serves to remove small unwanted bits from pots and pans.
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Spatulas
An everyday tool various shapes and lengths with a thin, flat end that slips easily under foods to turn, lift and transfer to plates.
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Strainer
Tool with a mesh cavity useful for straining fine particles from sauces, straining tea, removing liquid from food and more.
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Timer
Every kitchen needs a timer. Two timers are even better. Digital timers are easy to read, while analog require no batteries.
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Whisks
Flat, Balloon, Galaxy, Cocktail, Bubble, the list goes on. A kitchen basic in various shapes for blending and whipping.
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