The 12 Kitchen Tools That Make You Look Like a Pro

You don't need a professional kitchen to cook to impress, but a few well-chosen tools make a big difference to your results and your confidence. Here is our shortlist, in order of impact.

1. Instant-read thermometer. The single biggest upgrade for meat and fish. It removes the guesswork that ruins steaks. Essential for Pan-Seared Ribeye with Red Wine Pan Sauce.
2. A sharp 20 cm (8 in) chef's knife. A sharp knife is safer than a blunt one because it doesn't slip. Have it professionally sharpened once or twice a year.
3. A large, stable cutting board. Wood or composite, at least 40 × 30 cm. Put a damp towel under it so it doesn't slide.
4. A 30 cm (12 in) cast-iron or heavy stainless skillet. For proper searing. Non-stick pans don't get hot enough for a real crust.
5. A rimmed sheet pan. For roasting, resting and organizing your prep.
6. A fish spatula. Thin, flexible and angled; useful for far more than fish.
7. Tongs. An extension of your hand for flipping, turning and plating pasta.
8. A microplane grater. For citrus zest, garlic, Parmesan and chocolate.
9. Small prep bowls. They make mise en place possible. See The Reverse Timeline: How to Get Every Course on the Table at Once.
10. Two ramekins. For Molten Chocolate Lava Cakes for Two and Crème Brûlée for Two.
11. A pepper mill. Freshly ground pepper tastes completely different from pre-ground.
12. A small kitchen torch. Optional, but there's no better finale than torching crème brûlée at the table.

What you can skip

Garlic presses (a knife or microplane is better), single-use gadgets, and large knife blocks full of knives you'll never use. Spend the money on one excellent knife.

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