I’m frequently asked about what kind of equipment I have in my kitchen, and these are the things that I use almost on the daily.
I have links to buy them along with the descriptions, which I earn a commission from but doesn’t influence me in what I choose to put here.
Good Pepper Grinder
You’ll notice that in almost all of my recipes I call for fresh ground black pepper. It really makes a difference in a recipe to use the fresh kind instead of the pepper that has been ground who knows how long ago. I also like to have an option on how coarse I can grind it which this grinder has (coarser for grilling, finer for things like salad dressings). I got it for Christmas from my sisters a few years ago and I will probably have it until I die. Peugeot 23485 Paris u’Select 9-Inch Pepper Mill, Chocolate
Spring Loaded Scooper
After finishing up my baking classes for school I immediately bought one of these. Essential for portioning out cookies and muffins to achieve a uniform size, this guy is a must-have. Plus it makes the process much quicker, and no need for the two-spoon technique. OXO Good Grips Medium Cookie Scoop
This whisk is a godsend when it comes to scraping pans for leftover drippings when you’re making sauces and gravies. It fits right to the bottom of the pan instead of the round ones which are really meant more so for incorporating air into the situation.
Best Manufacturers Flat Roux/Gravy Whip 12-inch
Totally essential in my kitchen. I always use my fingers to add a pinch of salt to what I’m cooking. I can not pour it out of a container. I would literally have no idea how much I was adding. I keep this on my counter right next to the stove and my pepper grinder. (Handmade from my sister, but there are plenty out there to buy)
I love this peeler from Cutco. It fits comfortably in my hand and has stayed sharp for years. It doesn’t get jammed up with whatever I’m peeling, and is super efficient. CUTCO Model 1501 Vegetable Peeler in bags from the factory
I use this all the time for salads. It makes a super thin julienne cut on carrots, potatoes, you name it. I bought this one at the Asian store for probably about $2.
I love to grill and kabobs are one of my favorites. I love to ask people to help me make them when they’re over for dinner because it lets them get involved (and they’re hard to mess up). These re-useable skewers are my go-to’s because they don’t need to be soaked like bamboo skewers, and they will never burn up on the grill. During the summer I use them more than once a week. Master Cook 12-inch Flat Stainless Steel Kebab Kabob Grilling BBQ Stick Skewers Set of 12
For hard cheeses, garlic, ginger and zesting citrus this tool is a must-have. There’s no way you could chop a garlic clove as small as you would by using this grater and it helps to evenly distribute the garlic through salad dressings or soups. When you need the zest of a lemon this is the only tool that will do the trick. Microplane 40020 Classic Zester/Grater
I really don’t know much about knives but these are 4 of the ones I use the most, all from Cutco. I got them with our wedding money and I have loved them with every ounce of my being since then. The top one is my chef’s knife that I use every day for almost everything and brought it to work and school. The next knife down, the serrated knife is essential for carving meat and achieving thin slices. The following serrated knife is the only knife I will use when it comes to cutting bread and angel food cake, whereas other knifes would squish the baked goods you worked so hard on, this one slices right through. The last knife is my smallest knife that I use for smaller cuts or for peeling potatoes and apples.
I also have a sharpener that I love, and is totally essential. A dull knife is more dangerous than a sharp one, as I learned in school.