The Beginner Cook

A good bench scraper is one of those tools people don't think they need until they start using it. I use it for everything from transferring chopped vegetables or herbs from one place to another, to portioning dough, to giving my cutting board a quick clean. Next to my chef's knife, the bench scraper is the tool you'll see in my hand most often.  — Kenji

I eat a lot more vegetables than meat these days, so my paring knife sees more and more use in the kitchen. This one from Wüsthof is a classic, with solid blade and handle construction, a full tang for strength and durability, and a razor-sharp edge to make trimming, peeling, and dicing vegetables a snap.  — Kenji

The slope-sided skillet, like this one from All-Clad, is a chef's best friend and one of the most versatile pans in the kitchen, whether you're sautéing vegetables, searing meat, or cooking one of our dozens of one-pan meals. The best have solid stainless steel construction, with an aluminum core for even heat distribution.  — Kenji

What's a quarter sheet pan? Well, it's half the size of a half sheet pan. What's a half sheet? It's the rimmed baking sheet we all use at home for cookies and such. (If you're wondering what a whole sheet pan is, you'll find them in restaurant kitchens.) So why would anyone want a quarter sheet pan? Oh, man, because they're AMAZING. I love them for all kinds of recipe tasks, like holding small amounts of ingredients I'm prepping or roasting. I reach for them just as often as I do the half-sheet size, because sometimes you need the SUV, and sometimes you need the compact. Simple as that.  — Daniel

If you're looking for one definitive primer on pasta-making in its myriad forms, this is it: Superlative step-by-step photographs take the guesswork out of potentially intimidating fundamentals like mixing and kneading dough, as well as more intricate tasks, like pleating teardrops of corn- and cheese-stuffed culurgiònes. Better yet, Vetri arms you with the tools and knowledge that allow for controlled, intelligent experimentation and exploration before sending you into the fray.  — Niki

How do you make perfect caramels, ice cream, gravies, and reductions? A nifty pot called a saucier. The durable stainless steel is cladded with aluminum for even heating, essential for temperamental ingredients like caramel and egg custards. A curved bottom makes whisking a snap (no more lumpy gravy!), and the wide top encourages evaporation for fast sauce reductions. You can buy cheaper versions than this All-Clad saucier, but this is one piece of equipment where quality really makes a difference.  — Serious Eats Staff

Whether I'm making a puréed soup directly in the pot, a batch of 2-Minute Mayonnaise (or 2-Minute Hollandaise), or whipping up a single serving of whipped cream, the hand blender is the easiest way to get there. The great power on this one, from Cuisinart, gives you the best bang for your buck.  — Kenji

Another essential kitchen tool, the Microplane grater does fine grating work way better than those tiny, raspy holes on a box grater. Whether you're quickly grating fresh nutmeg or cinnamon, taking the zest off a lemon, or turning a clove of garlic into a fine purée, the Microplane is the tool to reach for. It'll make a great stocking stuffer for the budding cooking enthusiast. Just be sure to keep the safety guard on it—the idea is "stocking stuffer," not finger-shredder.  — Daniel

When fall and winter roll around, I start thinking about rich, comforting casseroles, which means that these stoneware casserole dishes get pulled out, filled, and popped into the oven at least once a week. They're great-looking on the table and provide gentle, even cooking all around for really nice, crisp edges on your lasagna.  — Kenji

Winter is all about slow-cooked braised dishes, and Molly Stevens's text is the bible on the subject. Stevens first devotes dozens of pages to discussing the equipment and technique behind braising in incredible detail. Then she provides unfussy but impressive-sounding recipes to make the most of your newfound braising skills. A little hint: The vegetable recipes are some of the best.  — Serious Eats Staff

When my little sister first moved out and started cooking on her own, this straight-sided sauté pan from All-Clad was the first gift I sent to her. It has a wide, flat base for searing off big batches of meat, and high sides so you can braise, stew, or simmer several meals' worth of food directly in it. It's the ideal dish for stove-to-oven dishes like this Braised Chicken With White Beans, or a one-pot pasta dish like our Macaroni and Beef. Versatile and robust, it makes comfort food all the more comforting.  — Kenji

Woks are the best tool for stir-frying if you want to get that distinctly smoky wok hei flavor, but they're also versatile vessels that you can use for braising, deep-frying, or even indoor smoking.  — Kenji

In the inexpensive-thermometer department, the ThermoPop is the new kid on the block, but he comes in an impressive package. An easy-to-read display rotates at the touch of a button, so you don't have to twist your head to read it. It takes a few seconds longer to read temperatures than its big brother, the Thermapen, but it's every bit as accurate.  — Kenji

I can't tell you how many times I burn bread crumbs or forget about the nuts I'm toasting in the oven. At least, I used to. That was all before I got myself a couple of these easy-to-use, loud kitchen timers that I can hang around my neck, so I never forget about something in the kitchen, even if I leave the room.  — Kenji

High-quality Swedish steel and Japanese design, along with great features like a perfectly balanced handle and blade and an ergonomic bolster, make the Misono UX10 Santoku the most-used knife in my arsenal.  — Kenji

I don't know if there's a book about cooking that I've thought about more than this one by Tamar Adler, a former Chez Panisse cook who was once an editor at Harper's Magazine. It's about cooking simply, and enjoying the simple meals that naturally follow from one another if you begin to think of your ingredients in cycles. We forget, sometimes, that the leftover stems from blanched broccoli are wonderful cooked with olive oil and piled on toast, that their cooking liquid could be the base of a soup, that the stems of greens like Swiss chard and kale make a lovely pesto. She reminds us that stale bread can make something delicious and that yesterday's bean broth could be the start of a pasta dish today. I read this book over and over again to help myself remember that dinner doesn't always need to be a big deal.  — Maggie