Sharp Knives & Scissors-There is nothing worse that a dull knife. Sharp knives cut with less force so there is less damage to your food, keep delicate foods (herbs) looking fresher, are more predictable so safer and speeds up your prep. These 3 knives must be in every kitchen: Serrated, 8-inch Chef’s and Paring.
* Slotted Spoon-A draining and retrieving must.
* Tongs-You can lift, flip, mix or move items with tongs. Tongs made of
stainless steel ones are the most versatile.
* Spatulas-A good spatula scrapes, scoops, stirs, and mixes. It is a good
idea to have a few different sizes.
* Can Opener-Go for one that cuts on the side not the top of the can. This
will prevent rigid edges and the top from falling into the can.
* Thermometer-Every stovetop and oven is different so sight, touch, smell or even a timer
can leave you scratching your head when it comes to doneness. The best way to check is
with a thermometer.
* Timer-Do you want to guess what time you put the cake in the oven?
* Grater-This might be the most versatile and useful tool in your kitchen. Look for a box one
with six different grate options to shred, shave, dust and zest.
* Vegetable Peeler-Not just for peeling potatoes, but can be used to make “zasta”. Keep one
on hand that has a julienning blade and also a serrated edge.
Mixing Bowls-A set of 3 stainless-steel or glass mixing bowls that fit inside one another is a great option for a new kitchen.
Steaming Basket-The best way to cook your vegetables and keep them crisp and bright in color. Make sure it is adjustable so it will fit any size pot.
Mesh Strainer-You can do everything you would do with a colander plus you can separate out bigger chunks of food or fat, sift and of course, drain pasta and rinse vegetables.
Immersion Blender-This hand blender does so much more than just blend. You can use it to chop, whip and mix. Plus you can work in the same bowl or pot so less clean up.