1. Whisks
Whisks in assorted sizes are ideal for beating eggs and egg whites, blending salad dressings, and dissolving solids in liquids. We consider them essential for making creamy, smooth cooked sauces.

2. Colanders
A large colander works well for draining pasta, salad greens, and browned ground beef. A small strainer is great for separating fruit juice or pulp from seeds.

3. High-quality chef’s knives (also called a cook’s knife)
These knives are ideal for chopping, mincing, or slicing fruits and vegetables. The blade of the knife ranges from 8 to 13 inches. Choose a handle that is shaped so the hand holding the knife doesn’t hit the cutting surface.

4. Heavy 10-inch nonstick skillet
Most of these heavy skillets are made of aluminum, the best heat conductor.

5. Pepper mill
Give your food just a bite of pungent flavor with a sprinkle of cracked or freshly ground pepper. Pepper is an often-overlooked spice—so keep your pepper mill handy for regular use.

6. Vegetable peeler
This tool peels the skin from vegetables and fruits. Select one with a comfortable grip.

7. Stainless-steel box grater
A box-style grater gives you a choice of hole sizes. Use the smaller holes for grating hard cheese or chocolate. For shredding an ingredient like cheddar cheese or carrots, use the largest holes.

8. Kitchen shears
Keep kitchen shears handy to mince small amounts of herbs, chop canned tomatoes (in the can), trim fat from meat and skin from poultry, make slits in bread dough—plus many more uses.

9. Oven thermometer
All ovens are equipped with internal thermostats, yet over time, the actual temperature inside the oven may vary. Use an oven thermometer to tell if you need to calibrate your oven thermostat (follow the instructions in your owner’s manual or call the manufacturer).

10. Cutting boards
Whether you choose wood or plastic, you need to wash either thoroughly to avoid food contamination. Use diluted bleach on wooden boards and wash thoroughly. Plastic ones can be sanitized in the dishwasher.