11 Ways To Be A Better Cook

I am always looking for tips + tricks in the kitchen to speed up the cooking process and to help me be a better at-home chef. These epicurious tips might seem simple at first but they are all essential ways to make your next meal come together with ease. Check them out!

To see the full article associated with this video, click here.

Cooking Tips from Celebrity Chefs

The majority of my cooking techniques have been picked up from others; watching my parents in action in the kitchen or hearing about friends trails and errors while testing out a recipe. My domaine recently sat down with 10 celebrity chefs to learn some of the best life-hacks for the kitchen and they are pretty great. I am already planning on adapting some of these in my home kitchen and a couple I can proudly say, I have been following for years. 

(bobby flay  //  image)

Bobby Flay:

Preheat your skillet before adding oil. “Home cooks never let their pans get hot enough. If you don’t see a wisp of smoke coming from the oil in your skillet, you’ll never get a proper sear on that steak or fish.”

(Giada de Laurentiis  /  image)

Giada de Laurentiis:

To make a recipe healthier; multiple your vegetables. “Italian cooking relies on fresh vegetables, but I like to use even more than a recipe might call for,” the chef tells cooking light. “Roasted vegetables give off so much flavor, and they can keep a dish interesting. Plus, they're filling. You can enjoy what you eat and not overeat. It is possible―and a lot of fun.”

(Mario Batali  /  image)

Mario Batali:

Go for the whole. “Always use whole tomatoes, because then you are in control of the product and know exactly what quality you’re getting. Usually canned diced tomatoes are parts of broken whole tomatoes, and crushed ones are a mix of all of the leftovers. Crush the tomatoes for the sauce with your hands. The pieces should be the size of your thumb— pieces that are too big don’t let you get a bite along with other stuff. Everything should be in harmony.”

(Thomas Keller  /  image)

Thomas Keller:

Salt from above. “Season your food properly—not by seasoning a piece of meat with salt when you’re really close to it, but by actually holding your hand up rather high, having the salt between your fingers, and letting it fall. As it falls through the air, it’s dispersed out evenly over the piece of meat, the vegetables, or whatever you’re using. Sometimes we tend to salt really, really close to our products. We therefore concentrate that salt in a specific area and don't get a uniform seasoning across the surface of it.”

(Tyler Florence  /  image)

Tyler Florence:

Towel-dry your meat. “When you’re grilling outside, one good tip is to make sure you put (the meat) on a piece of paper towel and dry it off really, really well. If you put that wet steak on the grill, the water content is going to heat up, and you’ll steam the meat before you caramelize the meat. And steaming doesn’t really add any flavor; caramelization of the protein is where all the taste is. You’ll have 10 times better flavor results.”

(Wolfgang Puck  /  image)

Wolfgang Puck:

Store tomatoes right. “Store tomatoes at room temperature. Never put tomatoes in the refrigerator, as their sugars will cease to develop and their flavor will be muted.”

To  read all the celebrity chefs' cooking tips, click here.

State Foods Map

I came across this map of state foods across the country and I had to share. It is no shock that I checked out colorado first and I love that my home state's food is chile verde. Such a perfect pick for a state that has a huge influence of hispanic culture. I think I could make a seriously perfect meal by visiting alabama, main, california and hawaii. 

Check out the interactive map by clicking here.

How about you, what state foods resonate with your palette? Where would you want to travel to eat?

5 Culinary School Secrets Everyone Should Know

I was catching up on the blogosphere today and found some great cooking advice from the site, the everygirl. Jennie lussow, the sites food editor, is a trained-chef with a culinary degree from kendall college. Her passion for food was always present but not until she honed her skills and graduated culinary school, did she learn some tips and tricks that all home-chefs could appreciate. So without further adieu...

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1. mise in place - from the french term, “things in place". This term is all about planning and prepping your meal... having all your ingredients prepped, measured and ready to use before you start cooking your dish. 

2. work flow - if you are following a recipe, read it all the way through a couple of times before you start cooking. Visualize each step, make sure you have your mise in place ready to go and know how long the recipe is going to take you to complete... before you start. 

3. knife skills - The first thing they talk about on day one at culinary school is knife skills. The most important thing to have in the kitchen is a sharp chef’s knife.  I also suggest taking a knife skills class to learn basic cutting techniques —dicing, mincing, slicing, julienne, etc. If you hone your knife skills, it will save you loads of time doing tedious prep work. 

4. seasoning - Properly seasoned food is what separates the amateurs from the pros. I keep a small bowl of kosher salt and a pepper mill right next to my stove. Start by seasoning lightly at the beginning of the cooking process (if you wait to season at the end the food will only taste salty, not seasoned) and taste as you go. Take a small pinch of salt between your fingers and season from up high to help distribute the salt evenly over the food. 

5. managing the pan - give your pan and oil enough time to reheat. If the food doesn't sizzle when you put it in the pan, take it out and give it another minute to heat up. Also, don't overcrowd the pan by putting too much food in at once. Lastly, resist the urge to constantly stir or flip your food; everything needs time to be in contact with the pan to develop the color and crust you are after.

10 Questions to Ask Yourself in 2015

A new year is all about reflection. I also find myself doing this at the end of a season or quarter. Spring is nearly here which has me excited for all things new + fresh, but also a bit nostalgic to the past. I found an article from amy c. about the 10 questions you need to ask yourself in 2015 which hit home for me as I was reflecting on the year so far. I love her thought process on evaluating our lifestyles and searching for fulfillment. 

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1. What type of human do you want to be? What values define you? How do you make people feel? The only thing people will ever remember about you - how you made them feel.

2. Will you keep your hear and mind open? Life is tough and it can be challenging to not let the hardships wear you down. The more walls you build around your vulnerability and authenticity, the further away you distance yourself from joy.

3. Is the decision you are about to make going to feed your ego or enrich your soul? Our egos have an insatiable appetite and can deplete our light; often times leaving us left feeling empty, unfulfilled or insecure.

4. Will you accept mediocrity or strive for greatness? Would you rather fall a thousand times in an attempt to achieve greatness than to walk unscathed on the road of mediocrity? Nothing great in life has been the result of minimal effort and mediocre company.

5. Will you take a risk? Indecisiveness is an apathetic habit of our culture. We live in a world of infinite options and consequently a prevailing anxiety of 'fear of missing out'. But there is a maturity and courage that comes from making a commitment. Commitments takes discipline and require integrity. 

6. Will you avoid pain, and at what cost? Life is too short and too full of potential to waste days on average experiences and meaningless interactions. Connect. Give. Go ahead, get your hopes up. If you dull your ability to feel the bad, you dull your ability to feel the good.

7. Will you allow anxiety to rule you? Would you rather live life through a lens that sees the world as one that is beautiful and kind, instead of being in a state of constant defense, layered with armor to product from what may, or may not happen. Give yourself the permission to enjoy the present.

8. Is your story serving you? We are a sum of the stories we chose to believe and if that story is negative, rooted in insecurity and a place of lack, then that is what we will take out of every experience and person we encounter. What narrative is running your life? Is the story you believe in serving you? When you change the narrative, you change the outcome.

9. Will you be a force of beauty? Be beautiful. Be a person who acts with grace and integrity even when your emotions are challenged. Put your heart fully in how you do life - your relationships, your work, your hobbies.

10. Love or fear? When in doubt, choose love. Love wins. Love always wins. 

check out the full article here.

10 Things Every Woman in Her Thirties Should Know

I hit my 30s just over a year and a half ago and leading up to my big 3-0 birthday, I did have quite a bit of fear and trepedation of what the next decade would hold. However, I can honestly say I have been loving my 30s and the sense of self I have settled into. So, when I saw lauren conrad's 10 things every woman in her thirties should know when scrolling through my pinterest, I immediately clicked to read on. And now... shocker, I am sharing her words of wisdom with you now.

1. There’s Plenty of Time. Don’t panic. You still have plenty of time to figure out what you want to do with your life. Lots of people think that by 30, you are supposed to have it all figured out. I disagree. You have so much time to figure out if your career is right for you. Or if your significant other is the one you want to walk down the aisle with. Or even if you want to have some babies with that person.

2. It’s Not All About The Money. I wish that when I was in my 20’s I knew that my happiness and friendships and love (all of those things that make life great) are more important than the number on your paycheck. But, if you’re miserable at work but are justifying it because of some sort of prestigious title or exorbitant salary, I would recommend reevaluating. And maybe even making a change.

3. Relationships Are Everything. The people you love are the most important things in your life. So keep up those friendships, call your parents, and tell your besties how much you love them regularly. They are the ones that will help you through the bad times, and party with you when there’s something to celebrate.

4. This Too Shall Pass. This is a mantra that I say to myself on a daily basis. And it’s not just when I’m going through something difficult. A good friend taught me that this saying not only helps you through the hard times, but also makes you appreciate when things are really, really good. Because knowing that something amazing is going to be over makes you appreciate that happy moment even more.

5. All You Have to Do Is Ask. Do you want a raise? Do you want to know where your relationship is going? Are you curious as to how many calories are in those glass noodles? Often times, if you simply ask for what you want, you’ll get it. And if you don’t, at least you’ll have some clarity into the situation. For more on this, read my post about asking for what you want. 

6. Give Back. It will make your life better. And it will make other people’s lives better. Being of service to someone in need is probably the most important thing that all of us can do. There is nothing more rewarding than lending a helping hand. 

7. Stop Comparing. This is a tough one to follow, but it’s important for all of us to stop comparing ourselves to others. Everyone is on a different timeline. Everyone has different strengths and weaknesses. Everyone wishes they had something that someone else has. Comparing yourself to others is a vicious, never-ending cycle. So stop wishing you had someone else’s hair or job or boyfriend, and start loving all of the amazing things that you do have. 

8. Be Kind. It’s much more important than being right, or having the last word. What’s the point in proving to someone that you know the answers when it’s going to cause a riff between you? Why not just be kind and humble, instead of insisting that you’re right? Trust me on this one: It feels much better to be close with someone than to prove them wrong. 

9. Balance Your Budget. By the time you hit 30, it’s important to know how to manage your money. Build up your credit, start a 401k or IRA account, and check your balances on a regular basis. 

10. You are loved. This one isn’t necessarily only for those 30-somethings. It’s for every single person out there. You are loved and I hope you know it!

50 Best Things To Eat Right Now // GQ

My favorite magazine, gq, put out an article late last year listing out the 50 best things to eat right now. While I am not on board with all 50, I do think the magazine has a great pulse on food trends across the country while also knowing a thing or two about what chefs are cooking up in both big and small restaruants. Below are some of my favorites but make sure you check out the full article here.

toast - this is not a new idea in the food world but the latest toppings are making this simple dish worthy of a second glance... and bite. 

trash fish - move over salmon and halibut... these over-fished proteins are being replaced with humbler choices like mackerel, sardines and gar.

unusual veggies - kale was so 2014, this year chefs are all about lesser-known veggies like mexican gherkins (heirloom cucumbers), burdock root, purslane (a weed-like crispy veg) and spigarello (a leafy type of lettuce).

toasted spices - a great way to add spicy flavors to a dish is with new spices that are going main-stream in the u.s. Keep an eye out for aleppo and espelette in the grocery store; these spices deliver heat in a very pleasant, not painful way.

non-junk junk food - chips, jerky, dips and snacks are being remade with our health in mind. New techniques and healthier ingredients are resulting in snacks that won't leave you feeling like a bloated, salty mess.

NYT // 36 Hours In Denver

The new york times just put out a video on what to do in denver if you only have 36 hours in the mile-high state. I love that they were able to capture so much of my home town... this urban metropolis which is only steps from the foothills + rocky mountains that hold endless activity for us denverites to enjoy. The video highlights our ever-growing dining industry, our emerging music scene, our beautiful art + culture and of course, our love for some good beer drinking. Check it out!

Salt // Tips, Tricks & Types

Salt. My favorite ingredient to cook with!

It can punch up a dish and add extra flavor to an endless list of ingredients. However, did you know that there are many varieties of salt, all of which have different uses and tastes? The kitchn recently put out an awesome breakdown on salt, complete with tips and tricks that I thought would be worth sharing. I am a lover of kosher salt but I think I need to start dabbling in finishing salts a bit more.

Next time you are seasoning your food, I hope you keep some of this info in mind!

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Food-Trend Predictions // 2015

2014 was all about locally sourced ingredients, macaroons, barrel-aged cocktails, nose-to-tail and of course, kale. So, what will 2015 hold for food trends across the country? Bon appetit's andrew knowlton and the national restaurant association have made their predictions and I cannot wait to see and taste my way though them all.

gyros:  a world-class sandwich that balances crispy spit-roasted meat with pillowy-soft pita bread and cool, refreshing tzatziki sauce. Look for restaurants to put their spin on this worldly sandwich.

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environmentally sustainable: chefs and diners want to know where their food is coming from and are choosing food more responsibly. Destroyed rain forests/woodlands, over-fished oceans/lakes and unsustainable farming practices are being scrutinized to put the environment first.

nitro cold-brew coffee: straight off the tap and into your cup, this ice-brewed coffee is infused with nitro to create a smoother, creamier drink.

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beef tongue: adaptable to different flavors and delicious when sliced thin and grilled, this adventurous ingredient is going to be popping up on menus everywhere. The experts say, just try it...

new cuts of meat: often called 'chef cuts', these less-common cuts are getting new cooking techniques and becoming more available in stores which is also helpful to ranchers to increase profits.

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third-wave beer bars - ditch the pint glasses and taps pouring national brands. The new 'beer-nerd nirvanas' have specialty glasses, sleek taps, local/small-batch beers and destination-worthy eats. 

Check out the full article from bon appetit here and the national restaurant association predictions here. 

Recap + Resolute // 2014

Happy new years eve! 2014 is coming to a close and I must say it was a pretty stellar year. I mentioned earlier this week that I had been focusing on my resolutions for 2015 but I also feel it is only necessary to recap some of the high's and low's that will forever make 2014 one to look back on for celebration and also growth.

So, without further adieu, let's recap 2014...

Ryan and I bought a new home after an awesome 5 year adventure in our 1st house together.

I had the pleasure of traveling to san francisco, charelston/hilton head and chicago.

My blog celebrated it's 3-year anniversary, however, I feel like the engagement with my readers has gone down so, this is obviously something I would like to improve upon. (feel free to leave a comment if you have an opinion on this topic)

Beth and I got to reunite in steamboat, aka the dreamboat, for a weekend of fun, laughs and endless conversation.

I created some new series to blog about including roundups, #foodporn and inspiration boards.

Rocco turned 3 and continues to win over my heart on a daily, make that minute-by-minute basis.

I had endless late-night bookclub get togethers with the girlfriends that I hold so close to my heart.

I strengthened the relationships with many of my family members this year and I am very proud about that. Yet, some relationships within my family have become extremely strained and nearly broken which has been very difficult for me to process.

With the help of my girlfriends, we pulled off a surprise baby shower to celebrate lindy's baby boy wade.

I turned 31.

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And now for my resolutions for 2015...

As the saying goes, 'you are what you eat' and I will be the first to admit I have been a pizza-lovin-cheese-dip-eating-sugar-crazed-maniac as of late. I want to eat clean foods, choose produce that is grown without pesticides, adopt a more consistent 'meatless monday' routine and just be more conscious of what I put in my body.

On that note, I am also going to resolute to not drinking during the week. I don't need to have alcohol during the week even though my mind might try to tell me otherwise. I think if I stick to this goal, I will enjoy the glass or two of wine on the weekends that much more and my body will also feel a hell-of-a-lot better.

Continue to strive for authenticity. It has taken me a long time to feel confident in who I am but I can honestly say, I am happy in my own skin. I have my faults, things I want to improve upon and goals I am striving for but I know who I am and I want to present that to the world every day. It is so easy to fall into a pit of envy and jealousy but I am going to work hard to remember that I can only be me and I am okay with that.

Lastly, my happiness is only dependent upon myself. Outside opinions, materialist items, relationships, my job and so much more cannot be factors in making me happy and whole. I have to love myself endlessly and know that I am enough. I read a great article in glamour this month about reese witherspoon and I felt like she practically took the words right out of my mouth on this subject. 

So there you have it. 2014, thank you for all the lessons, celebrations and fun. I cannot wait to see what 2015 will bring to all of us. Be safe and see you next year!

Fine Dining // A 7-Year Old's Perspective

Last month the new york times magazine hosted 6 second graders from brooklyn to a seven-course tasting menu at one of the country's top fine-dining establishments. Daniel, the acclaimed french restaurant from daniel boulud treated the diners to a $220 per person meal that featured courses like smoked paprika cured hamachi, squash pasta with pork belly and even crispy japanese snapper. The meal was shot by jeffery blitz, a oscar-nominated documentary film director and it truly is one of the best videos I have watched in some time.

I loved seeing the wait-staff's pristine service and how they treated the kids like any adult diner who would come through the daniel doors for dinner. Even better was watching the kids' eyes light up upon the arrival of each dish and then hearing their remarks as they discovered each ingredient on the plate. While some elements of each dish were even a bit outside of my scope, the kids tried nearly everything and found the 'weird' items fun and exciting to eat.

Growing up my parents really pushed my sister and I to try foods outside of 'chicken fingers and mac-n-cheese' and I truly believe this helped expand my palette and was the foundation for my food discovery. I would like to think I would have been similar to the kids in this video, excited to try new things, starry-eyed at the showmanship of it all and having fun with food, even if I was not entirely sure what it all was.

Check out the full article here.

Sound Sleep // 18 Bad Habits To Break Now

Sleep is so important to our well-being. I am one of those people who needs her sleep and I often get 8-9 hours a night which is essential to my energy, mood and productivity. However, after reading elizabeth narins' article, 18 bad sleeping habits to break now, I am thinking there are some major adjustments that I need to consider making to improve my sleeping pattern. Below are a few of my favorites and one I will have to chat with my husband about... 

#18... rocco might be moving to the floor!

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2) You only use your pillows for your head. If you sleep on your back, wedge one under your knees to take pressure off your lower back. Or if you sleep on your side, wedge a pillow underneath your top armpit to support your arm and one between your legs to keep your spine aligned.

3) You sleep on your stomach. Sleeping facedown can cause some obvious issues — like not being able to breathe, for example. Because you need to turn your head to one side to get air in and out, you inherently twist your spine. Over time, this can cause neck and back pain (not to mention issues falling and staying asleep).

5) You don't have a bedtime. When you crash hard at 9 p.m. on Monday night and stay up all night Tuesday to binge-watch your Netflix queue, your body won't know when to shut down on Wednesday night. A consistent sleep schedule helps your body know when it's time to fall asleep and wake up.

6) You sleep in on weekends. Think you can run on no sleep all week and catch up Saturday morning? Recent research suggests skimping on sleep can actually lead to permanent brain damage that can compromise your alertness and brain power — and binge-sleeping can't mend that.

7) You go to sleep on a full stomach. Whenever you eat dinner less than three hours before bedtime, you put yourself at risk for heartburn and indigestion, which can make it tough to doze off. Keep late-night snacks light, and always avoid fatty, fried, or spicy foods before bed.

9) You sleep in fetal position. This side-sleeper tendency can restrict your breath and compromise the quality of your sleep. Wedge a body pillow under your top arm and leg to unwind your limbs and lengthen your spine. Even if you kick it away at some point during the night, you'll at least get some good quality sleep. 

10) You sleep on a mattress that's older than you. Most inner spring mattresses only last for five or 10 years, max, depending on the quality of your mattress, your weight, and how much time you spend in bed.

14) You sleep with your phone, or use your computer or TV before bed. These screens emit blue light that activates your brain and interferes with your body's natural sleep cycle. Ideally, leave your phone outside your room while you sleep.

16) You sleep in a room that's too hot or cold. Temperatures above 75 degrees and below 54 degrees will disrupt sleep. Recent research suggests that sleeping in a room that's about 66 degrees can increase your metabolism.

18) You sleep with your pet. Sixty-three percent of pet owners who sleep beside their pets sleep poorly more often than not, according to research presented at a recent annual associated professional sleep societies meeting. 

interested in all the 18 tips, click here for the full article.

9 Things No One Tells You About Being a Grown-up

I am officially 'in my thirties'. I would say I am a young woman who has a pulse on trends and still in-the-know but many in their 20's probably think otherwise. I don't see 30 as being 'that old'... even though in my teens and early 20's I probably thought it was. Yet, I have consciously noticed a shift in my lifestyle that is a far cry from my late-night, energetic and active ways from years ago.

The 9 things no one tells you about being a grown-up is an insightful article on the paradigm shift that happens as you get older. While there are still many constants in your life, regardless of your age, there are also a lot of things that change. Yes, I sometimes miss the crazy nights out with friends that would end with taco bell and taxi cabs but I value my mornings (hangover-free) that are full of activity... coffee dates, workouts and my walks with rocco so much more. 

Check out the list below and see if you relate. The article has tons more info so, please click here to read the whole thing. 

1. your candy consumption will come back to haunt you - the cavities, the sugar crashes, the fillings that need replacements and the extra pound here and there all seemed so far off when I was kid getting my sugar fix.

2. it gets harder and harder to keep up with the young folk - as you get older and super busy with your career and own life, you realize that being totally up on the newest thing is tough to do. 

3. being an adult doesn't mean you know what you want to be - when you become an adult, you realize that it is very rare that people know exactly what they want to do after college. Sometimes you toil away at a career just because “it works for now.”

4. making and keeping friends is not so easy - work will make it harder to keep up with people who aren’t in the cubicle next to you, and when you start to have a family, it gets even trickier. Fortunately, a few cool things happen in the meantime: You start to value time alone; you learn to trust your own tastes and opinions as much as anyone else’s; and you learn that the company of one person who gets you is so much more valuable than hours with people who happen to like to go to the same bars as you.

5. still, you will care about what people think - no matter how confident a person you become, you will frequently compare yourself to other people and wonder how you come across to them. This will no longer paralyze or consume you the way it might have when you were 13, but it will nag you from time to time. 

6. you feel really tired -  this is the kind of tired where sleep is so precious that you would probably give up a kidney for some sleep.

7. your parents become real people - when you become an adult, you see them as they are, no more, no less. That’s both terrifying and really cool. 

8. you may never feel like you know what you are doing - credit reports? 401Ks? Mortgages? Taxes? This stuff is hard to learn, but it can feel like you are supposed to suddenly and magically be an expert on all the boring and annoying bills and paperwork adulthood involves.

9. you won't feel like an adult - maybe we are like Jenna Rink in 13 Going on 30, operating on the idea that we are still our wide-eyed teen selves, just newly endowed with the ability to buy stuff and go to a cool job everyday. Maybe we will always be in a bit of disbelief that we have made it to adulthood.

The Worst Things To Do In A Restaurant

If you have read this blog for a while, or even just a few posts, you probably know I love food. Cooking is a passion of mine but I am also a sucker for eating out. So, when I found an article from bon appetit about the worst things to do in a restaurant, I read it immediately to see if I agreed with the writer, rochelle bilow. 

Guess, what she was pretty right on. Dining out should be an experience and there is nothing worse than someone ruining your night out. Below are a few of my favorites but make sure you check out the entire article here. 

1. Gaming the reservation system. Opentable makes it awfully convenient to book tables without the aggravating inconvenience of having to speak with, like, another person! However, online reservation systems can also be an enormous headache... diners constantly changing their date/time or booking a time for 4 people when they actually have 6. When the diners show up, they look like jerks. There is, however, one good way around this: pick up the phone and, you know, call the restaurant. 

6. All babies love eight course tasting menus. Are babies allowed in restaurants? Sure (unless they’re not)! But you’ll make things a lot easier on yourself—and on the restaurant—if you first consider whether your kid can handle the joint. Place a courtesy call (yup, more human contact) before rolling up with the stroller. Giving the restaurant a heads-up lets them adapt to some degree.

7. Let's close this place down. Good restaurants won’t rush you through your meal. But that doesn’t mean you should treat the dining room like your living room. By all means, linger. Just don’t wear out your welcome. Be smart, check your surroundings: If there’s a bottleneck at the host or hostess’s stand, if your server is dropping hints, or if it’s 1:30 a.m. (uh, it’s late), consider taking your party on the road.

8. Tuesdays are for schmucks. Sure, there’s a certain glamour to eating out on the weekend (and it sure makes that second cocktail easier to order). But here’s the thing: Everybody else is doing the same thing. That’s precisely why the prime night to dine out is on Monday or Tuesday: "You have the best experience, the shortest wait, and the most attention early in the week.”

The 12 Kitchen Tools You Need // GQ

An article in gq magazine laid out the 12 kitchen tools you need as a home chef. The idea behind each of these no-fuss pieces are their multi-functionality and ability to be a power-house in the kitchen. I know there are tons of appliances and helpful tools on the market that seem great but I often find them to be underwhelming when put to use. These guys though, they are worth their investment. 

1. dutch oven - expensive but indestructible, the heavy cast iron maintains a steady heat for roasting and braising, while the enamel finish keeps things easy to clean.

2. mixing bowl -  mixing bowls comes in handy for beating eggs, dressing salad, marinating drumsticks, or tossing baby potatoes with olive oil for a roast. Buy one in steel and make sure it has a nonslip rubber bottom.

3. tongs - a twelve-inch pair of tongs can handle anything too hot or too messy to touch: a steak ready to be flipped, spaghetti in boiling water, an untossed salad, a blistering pan. Think of them as an extra limb.

4. 4-quart sauce pan - the workhorse of the cooktop, a four-quart saucepan is large enough to boil pasta or simmer chicken stock but small enough that boiling a single egg doesn't feel like overkill. A combination of steel and aluminum works best.

5. non-stick frying pan - the secret to perfect eggs? A nonstick fry pan that lets your omelet slide onto the plate and leaves scrambled eggs soft and fluffy. The nonstick surface also works for cooking fish or sautéing onions, but it shouldn't be scraped or placed over high heat.

6. silicone spatula - heat-resistant up to 800 degrees, a silicone spatula won't melt when you scramble eggs, stir a soup, or prod a roasted leg of lamb. It's like having a fireproof appendage.

7. kitchen towels - a kitchen towel is a tool, not an accessory. Use it for everything from handling hot pans to gripping a just roasted chicken as you carve it. Get strong, absorbent 100-percent cotton towels you don't mind destroying, then destroy them.

8. stainless steel skillet - a stainless-steel skillet picks up where the nonstick fry pan leaves off; use it for sautéing pork chops, browning mushrooms, even roasting. Professional cooks will sear a steak on the stovetop and finish it in a hot oven.

9. sheet tray - a staple of any restaurant kitchen, the sheet tray is part resting pan, part flat bowl. Use one to rest a just seared steak or to bake vegetables, and double up two trays to roast meats.

10. fish spatula - designed to preserve the flaky flesh of seafood, this light, flexible fish spatula is also great for roasted vegetables, flipping pancakes, and scraping up caramelized bits to deglaze a pan with port. 

11. 8" chef knife - an eight-inch chef's knife is as versatile as a gray flannel suit: It's strong (crunch through the leg joint of a chicken), nimble (carve a roast, section a pear), and precise (mince garlic, chiffonade basil—once you figure out what that means).

12. apron - cooking is messy—at least if you're doing it right. And if you don't want to drizzle pan drippings on your new khakis, you need an apron.