We love this set of 2 books by Nathan Myhrvold and Maxime Bilet for many reasons. If you want to buy new cookware, this will tell you which are the best and why.
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These little scissors are great when you are cooking with quail eggs! They easily cut the top off the eggshell, making the yolk available to pour out. No mess and very comfortable to use.
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I love this book by Samin Nosrat (and the art by Wendy MacNaughton) because it can elevate you from a home cook to a home chef.
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The best thing about cooking sous vide is it cooks uniformly, it’s low temp (so you may be able to multitask while doing this and your food comes out moist and tender.
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Once we found the spice vendor at the local Farmer’s Market, we couldn’t stop buying them. But also couldn’t remember which ones we already had.
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The “Hard Anodized Tadka Spice Heating Pan” (big name for such a little thing) is useful for melting butter, extracting flavor out of spices, or as your personal fondue pan.
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I love that this helps your fresh herbs last longer and that it fits in the refrigerator door. All you do is refresh the water in the back of it every 3-5 days. And it’s that simple!
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We love this book by Alton Brown for many reasons. Here are the sections. Hardware: shows the staple equipment you need in your kitchen, as well as how to multitask with a lot of them.
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This is one of the most fun pieces of equipment in our kitchen! How can you not say that a blowtorch is cool? We use it to finish meat after cooking sous vide, make crème brulee, and flame various fruits.
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This is the greatest invention for measuring liquids. No more need to lean over and check and fix and lean back over and check anymore. This measuring cup has an angled measuring surface inside the cup.
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