Here are products I love and use in my own kitchen!
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COOKWARE / TOOLS / APPLIANCES
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EXOGLASS SPATULA
My favorite tool in my culinary school kit, this spatula is similar to a wooden spoon but heatproof and narrow and thin enough at the bottom to scrape into tight corners. |
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MICROPLANE
Nothing gets you finer threads of citrus zest, perfectly minced garlic, and cloud-like piles of grated cheese like this guy. The original is the best, other brands are usually too heavy. |
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BOAR BRISTLE BRUSHES
Brushes with boar bristles work really well, especially for pastry where you want thin, even coatings of syrups or egg wash. I like this set of 4 so you can designate half for savory applications, half for sweet. Hand wash so they last longer! |
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METAL BENCH SCRAPER
This tool is not just for doughs: use it (not your knife!) to transfer ingredients from the cutting board. Metal works great for sliding under pie crusts and cut-out cookies, and the ruler on the edge is an added bonus. |
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HANDHELD JUICER
This gets more juice out of citrus than a reamer, and you can do lemons or limes with the same press. |
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HIGH-SPEED BLENDER
I've tested a lot of high-speed blenders, and Vitamix still reigns supreme. I like their shorter, wider blender jars for easier storage and scraping out thicker sauces and pastes. |
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FLAT-BOTTOMED
CARBON STEEL WOK A wok will give you a lifetime of steaming, stir-frying, and deep frying. Season the wok before using to ensure nonstick cooking. I like this set because it includes a domed lid. |
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BAMBOO STEAMER
This 10" steamer fits nicely onto a flat-bottomed wok and offers plenty of room and two layers for steaming. |
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RECIPE TESTING TOOLS
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SCALE
Every kitchen needs a scale, and this one does it all: You can remove the top for cleaning, the display can pull out, and you can toggle between grams and ounces. |
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METAL RULER
Always have a ruler on hand for accurate measuring. The markings on a metal ruler lasts longer than plastic. |
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LIQUID MEASURING CUPS
Yes, you need these to measure liquids accurately! Tempered glass can handle hot liquids and be used in the microwave. |
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TIMER / STOPWATCH
This little guy is my go-to timer. It's a traditional timer but also has a count-up function, which I use often when timing out steps in a recipe. I can hang it around my neck, and it also has a magnet. |
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OVEN THERMOMETER
I keep 2 in my oven at all times in different spots to make sure I'm baking at the right temperature. |
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BOOKS
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MISTER JIU'S IN CHINATOWN
Chef Brandon Jew's San Francisco restaurant is the backdrop in this love letter to Chinese-American food and Chinatown. I tested all the recipes in this James Beard-award winning cookbook. |
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ON FOOD AND COOKING
The original food science book and one I turn to often when researching ingredients and cooking techniques. |
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JOSEY BAKER BREAD
I took a sourdough baking class at the bakery and immediately became hooked on starters and sourdough. This book walks you step-by-step through the fundamentals in a fun, less technical way than other bread books, and the results are still amazing. |
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THE COOKIE BIBLE
Baking queen Rose Levy Beranbaum's meticulously tested and perfected cookie book, chock full of baking knowledge. A must-have for holiday baking. |
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