Ladle

Look for a large “bowl” that makes it easy to serve soups. Also, a bent handle at the top allows you to hook the ladle on the side of a pot without it falling in.

Locking tongs

Select a style with non slip handles and scalloped tips for a firm grip. Use for turning meats and tossing vegetables in a skillet.

kitchen accessories

An offset thin blade will allow you to get under delicate items kitchen accessories like cookies and pancakes. A medium-length blade will prevent flipping or picking up foods at an awkward angle.

Rubber spatula

It should be sturdy enough to maneuver heavy doughs but flexible enough to get into jar corners. Silicone models are heat-resistant and can be used in pots.

Slotted spoon

Pick a sturdy spoon with a stainless steel handle that won’t get too hot.

risk

A solid rather than a wired handle will prevent food from getting stuck inside. Buy one with thin wires (not thick, heavy ones) to make sure it’s well-balanced when whipping egg whites or cream.

For Slicing

Chef’s knife

Opt for an 8- to the 9-inch blade with a thick bolster, the metal that extends from the handle to the edge of the blade and acts as a finger guard while you’re chopping. This knife should feel comfortable in your hand.

Garlic press

A nice shortcut while chopping: one that works on unpeeled cloves and is dishwasher-safe.

Grater

A box grater is the most versatile with six different grate options to shred, shave, dust, and zest. Choose one with a sturdy handle.

Kitchen shears

Invest in a sturdy pair with tapered, fine tips and roomy handles.

Lemon press

The best models are big enough for both lime and lemon and have ridges to grip fruit better.

Microplane grater

For small tasks that require a fine grater—zesting lemons and grating Parmesan, garlic, and nutmeg—use a razor-sharp, stainless steel model.

Paring knife

The blade should fall between 3 to 4 inches for small, fine cuts like coring tomatoes and peeling fruits and vegetables. A sturdy model’s blade will extend through the handle.

Potato masher

A curved head will let you get into corners of bowls and pots.

Serrated bread knife

You want a rigid blade of at least 8 inches and an offset handle, which will let you slice through sandwiches without banging your knuckles on the cutting board.

Y-shaped vegetable peeler

This will give you a better grip than a traditional swivel model for hard-to-peel foods like mangoes and butternut squash.

Other Equipment

Can opener

A safe-cut, or smooth-edge, model cuts around the outside of the can, rather than the lid; produces smooth edges; and will never lower the lid into your food.

Corkscrew

A standard waiter’s corkscrew will open both beer and wine and take up much less space than a two-armed model.

Instant-read thermometer

Find one that is easy-to-read and shatterproof.

Measuring cups

You’ll want measuring cups for both dry and wet ingredients. For dry ingredients, you’ll need at least 1-cup and 4-cup measuring tools on hand.