Streamline Your Supplies

All You Need in Your Utensil Drawers

• An instant-read thermometer, to take the guesswork out of steaks, chops, and roasts.
• A large Microplane grater, for cheese, citrus zests, ginger, chocolate, and garlic.
• A straight-edge wooden spoon, for getting in the corners of saucepans.
• A classic wooden spoon, for everything else.
• A natural-bristle basting brush holds more liquid than silicone versions.
• Nesting measuring cups conserve space.
• Stainless-steel measuring spoons last longer than plastic ones.
• A large slotted spoon, to scoop food out of boiling water.
• A low-tech can opener that pops bottles, too.
• A metal spatula, for pancakes, burgers, and cookies.
• Long tongs, for tossing salads, turning chops, and plucking vegetables from a steamer. The locking kind store most easily.
• A standard spoon, for sauces.
• A Y-shaped peeler: more control than the standard variety.
• A silicone spatula, for mixing and getting the last bits of batter from the bowl.
• A palm-size vegetable scrubber offers serious leverage.
• A mini offset spatula, to free frittatas, lasagnas, and brownies (and to frost cupcakes).
• A whisk, to get air into eggs and batter.
• A fish spatula: thin, flexible, and perfect for fragile foods, from flounder to fried eggs.
• A ladle, for soups, stews, and sauces.
• A potato masher: also great for breaking up canned whole tomatoes for sauce.

The Experts:

• Sara Moulton, TV chef and author of Sara Moulton’s Everyday Family Dinners ($35, amazon.com).
• Ilana Rosengarten, graphic designer, blogger (mommyshorts.com), and New York City resident with an impossibly small kitchen.
• Jennifer Rubell, author of Real Life Entertaining ($27.50, amazon.com).
• The Real Simple food department.