THE ESSENTIALS

Because no one should have to brown beef in the microwave. 1

1. CUTTING BOARD A tough, wood-fiber composite board made by Epicurean is dishwasher-safe, and there’s no need to oil it.

2. WOODEN SPOON Wood is stiffer than plastic, a real advantage for stirring and mashing.

3. CHEF’S KNIFE Victorinox makes a great, and affordable, introductory knife that will serve you well for years. If you’re ready for the next step, try something from Zwilling.

4. STAINLESS-STEEL MEASURING CUPS Spring for the metal ones, which won’t stain or score like plastic.

5. TONGS They make a huge difference if you need to flip something.

6. HALF-SHEET PAN Perfect for roasting broccoli, asparagus or potatoes. The smaller size is easier to store.

7. SPATULA Rubber will bend =into corners and slide under eggs.

8. PARING KNIFE Useful for more delicate tasks, like chopping shallots. Keep all knives sharp.

9. PEPPERMILL Fresh-ground pepper tastes better. Plus, whole peppercorns are cheaper than the pre-ground stuff.

10. DUTCH OVEN A Staub, though pricey, will be the last you’ll ever buy. And it looks nice enough to keep on a shelf.

11. DEEP SAUTÉ PAN Demeyere pans are as pretty hanging as they are on the stove top. The depth lets you work larger quantities of food and fry bacon without splattering.

12. MICROPLANE Think fine cheese grater. Also known as a rasp. Works as well on cheese, garlic, nutmeg, and anytime a recipe calls for citrus peel.

13. CAST-IRON SKILLET Lodge is an American classic, but a new company, Field, is trying to redesign the old standard, and Klinger is a big fan. Either will set you straight.

14. STRAINER Whether you buy traditional metal or collapsible rubber, you’ll save yourself from burning your hands trying to strain pasta through the lid to your pot. Also great for washing vegetables.