If "call a professional" sounds more like capitulation than sage advice to you, odds are good you'll love the gear you see here.
"Little Beni" is a smaller version of a chef-favorite cooking tool. The mandoline guarantees every potato, cucumber, radish or apple slice is the exact same thickness. Three blades and adjustable depths provide room for experimenting, too.
Buy. Fresher. Spices. Like coffee, ground-up spices will turn bad over time. Spiecwalla's are fresher than anything at the grocery store, meaning you need less for the same flavor impact.
This is not your usual pair of chopsticks. For years, Japanese sushi experts have used plating chopsticks, called moribashi, to delicately place fish. Nowadays, even Michelin-starred chefs have adopted them to create intricately designed dishes.
Food52 turned to its readers to make a line of cookware perfect for the modern home cook. Its bamboo cutting board has a deep-grooved moat for catching juices, a pour spout and a phone slot so you can follow recipes or FaceTime your friends.
Carbon steel combines the heat retention of cast iron with the convenience of a non-stick surface. Made In’s Blue Carbon Steel Frying Pan is meant for home kitchens (most carbon steel is intended for restaurant use) and reasonably priced.
This Mexican mortar-and-pestle gets better as it ages. The old-school volcanic-rock multi-tool is best for grinding whole spices, prepping guac and making quick sauces or marinades.
In less than three seconds, get an accurate instant reading of your food’s temperature. The Thermapen is the most recommended food thermometer there is, so this one’s a no-brainer.
Ken Tomita - Founder, Grovemade
"My family and I go up to my mom's house every Tuesday for teppa-nyaki dinner. Covid-19 put a halt to these meals, so my mother lent us her Zojirushi griddle to make teppanyaki ourselves. Teppanyaki is a style of cooking in which you cook food at the table. Most Japanese families have these hot plates in their homes, and Zojirushi is a trusted home appliance brand in Japan. I'll use olive oil on one side and garlic and butter on the other of the non-stick hot plate. When the food is done, you grab it and dip it in sauce. It's simple cooking where its pleasures lie in eating good ingredients right off the hot skillet."