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I really tried every meal in the market for the past few years. And while there’s no denying the absolute ease it provides, there are also a few tips and tricks I’ve learned to make the experience easier – namely, the tools and gizmos I reach for every time a new box arrives at my door, full of cooking ingredients. From my favorite pan to the best oil to have, consider these essentials if you do a lot of cooking at home. Yes, you probably already have a board and pan. But if you’re looking for more, I highly recommend the pieces in this book.
Be sure to check out our other items kitchen managersincluding Best Carbon Steel Pans, The Best Soda Maker, Best Non-Plate Meat Thermometersand Best Gifts for Home Cooks.
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Is There Anything Else I Should Have On Hand?
I go through a lot of paper towels when I do food prep. I also recommend having a Rachael Ray-inspired “trash bowl” on the counter for items like the aforementioned disposable plastic and paper towels. (And another alternative to veggie scraps, if you make compost) Another important thing to know is that you use a lot of dishes in cooking. Start with your dishes done and your dishwasher empty so you can feel better. And finally, I like to have a pair of scissors around for cutting a packet of soup or cutting green onions. I don’t think you need special kitchen shears, but if you have them, they will come in handy. Otherwise just grab whatever (clean!) you have.
I have used everything in this book and cooked many, if not hundreds, of dishes for work and in my life. I have washed them, I have kept them, I have washed them, and I have recommended them to my friends. (Congrats, readers – we’re friends now.)
