Every kitchen needs two — one to check the temperature of the oven and one to check the meat you cook in it.

OVEN THERMOMETERS: Most ovens become less accurate over time — up to 100º F off. If yours doesn't reach a high-enough temperature, cakes won't rise as they should. If it's too hot, cakes will rise too quickly, then collapse and burn. Once you know how accurate your oven's thermostat is, you can adjust the temperature knob to compensate.

PICK:
The TAYLOR OVEN GUIDE THERMOMETER is an alcohol-based gauge that's just as accurate as the old mercury ones (which are no longer sold in some states) — and far safer for you and the environment.

TO BUY: $13, www.amazon.com.

MEAT THERMOMETERS: To ensure safety and proper doneness, a thermometer to check the internal temperature of meat — from a leg of lamb to a hamburger — is important. (Ground meat is especially vulnerable to harmful organisms.) Place the probe into the thickest part of the meat without touching bone, which conducts heat faster and will give a false high reading. Some thermometers can stay in the meat during cooking; instant-read thermometers cannot.

PICKS:

We're never without the TAYLOR BI-THERM POCKET THERMOMETER. In 15 seconds, it gives an accurate reading. It can travel to the barbecue grill or be plunked into a pitcher of milk to make sure your latte will be just right.

TO BUY: $10 at home stores.

The POLDER THERMOMETER WITH TIMER & CLOCK lets you program a desired temperature, then sounds an alarm when the meat has reached it. A probe stays in the meat while it works, but you don't have to duck your head into the oven to read the temperature — just check the digital readout on the box attached to the probe by a wire. (We don't trust the pop-up timers that come in turkeys; they're supposed to be accurate within 2º F, but we've heard many stories of undercooked legs and overdone breasts.)

TO BUY: $20, 800-431-2133, ext. 245.