The Cadillac of kitchen thermometers is indispensable when roasting meat, cooking steaks, making candy, deep-frying, or at any other time precise temperature control is needed. With a big display and a blazing-fast measuring time of under two seconds, you won't find a better, easier-to-use thermometer out there.
Lighter fluid is fun to play with, but it can impart an off flavor to your food. A chimney starter is faster, cleaner, more efficient, and better for the environment. It's a tall metal cylinder with holes punched in it and a grate at the bottom for holding the charcoal. It works with the power of convection: When a lit newspaper is placed at the bottom, igniting the lowest coals, the hot air rises up, pulling fresh oxygen in through the vent holes and through the bottom. This constant supply of fresh oxygen, coupled with the fact that the metal efficiently reflects heat back toward the coals, means you require nothing more than a single piece of newspaper and a match to turn a full six quarts of coals into a roaring inferno within 20 minutes.
This spatula's strong head allows you to flip a big one-pound steak or a delicate piece of salmon with equal ease. It's one of the tools I use most, both in the kitchen and at the grill.
This knife features an extremely sharp edge; a well-balanced, comfortable handle; and plenty of flexibility. It carves through roast turkey like butter, leaving very little meat stuck to the bones. It has a composite handle and a full tang to offer balance and support, with a bolster that is lightly angled and slim enough to make gripping the blade easy.