Kitchen Basics: Knives
You should have either a wooden knife block or a magnetic strip. The blocks usually come with a knife set. The magnetic strips are great if you have the wall space and no small children around.
equipment
Kitchen Basics: Measuring tools
Even the best chefs don’t eyeball everything. They measure it.
Kitchen Basics: Utensils
There are a number of tools you’ll need to mix, stir, flip, turn and move around food, both while cooking and before. These utensils can cover...
Kitchen Basics: Pots and Saucepans
Versatility is important in selecting pots and saucepans. What’s the difference? Believe it not, the type of handle. A pan will have a single long handle...
Kitchen Basics: Bakeware
In addition to pots and pans that are used on the cooktop (burners) of the stove, you also need things that can go into the oven....
Another Way To Make Really Good Coffee
What we discovered was one of the best cups of coffee we’ve ever had.
Kitchen Intermediates: Casserole Dish
Along side your baking dish and your dutch oven, a casserole is a good addition for your oven cookware.
Kitchen Intermediates: Blender
This common kitchen appliance is a descendant of the drink mixer, most commonly found in restaurants and drug store lunch counters.
Kitchen Intermediates: Egg Pan
A cast iron skillet is a basic necessity. Other useful skillets would be a sauté pan, which has rounded sides making flipping food easy. But probably the best second pan to have is an egg pan.
Kitchen Intermediates: Griddle
A griddle is a flat surface, usually metal in the developed world, that’s used for cooking all sorts of foods. It’s kind of like a large, flat fry pan.
