Nonstick tongs, small whisks, oil carafe (2 slim rectangular ones in a rack) by the cooktop, silicone pastry brush

Odd-sized dry measures (1/8, 2/3, 3/4, 1.5 & 2 cup(s); also 1/8 teaspoon and 1/2 Tablespoon), flexible silicone measuring cups (1/2 and 1 cup) for liquid, shot glass style measure that you read by look down vs from the side— also the 2 cup version.

Infrared thermal gun (no more sacrificial pancakes!)

Anonymous wrote:

Anonymous wrote:On the flip side, I have been disappointed in most meat thermometers. Does anyone love theirs?

I like this one - https://www.thermoworks.com/thermopop/ - I think it was a Wirecutter pick.

I have the same one and was also going to recommend it! It's been working great for me.

Anonymous wrote:

Anonymous wrote:On the flip side, I have been disappointed in most meat thermometers. Does anyone love theirs?

I like this one - https://www.thermoworks.com/thermopop/ - I think it was a Wirecutter pick.

I bought one for about $15 at walmart. I love it. I like the instantness of it. Once when our A/C was on the fritz, I held it up the A/C vent so the A/C repair guys and I could see what the air temp was coming out of the vents.
https://www.walmart.com/ip/Taylor-Digital-Folding-Probe-Meat-Thermometer-with-Blue-Backlight-Display/142383265?athbdg=L1100

Haven't seen this mentioned yet, a sous vide stick.

Hard boiled egg timer that you put in the pot with the eggs:
https://www.amazon.com/Norpro-Egg-Perfect-Timer/dp/B00004UE75/ref=asc_df_B00004UE75/?tag=hyprod-20&linkCode=df0&hvadid=167142021489&hvpos=&hvnetw=g&hvrand=16313718746747085586&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9011674&hvtargid=pla-262770887278&th=1

I have had mine for at least 10 years and it still works fine. The other day I was using it and it seemed to be taking a while to darken up and I wondered if these eventually wear out. But once I peeled and cut open the eggs I was boiling, I realized the timer was still working exactly as it should. It doesn't take up much room in my kitchen drawer either.

Anonymous wrote:On the flip side, I have been disappointed in most meat thermometers. Does anyone love theirs?

I like this one - https://www.thermoworks.com/thermopop/ - I think it was a Wirecutter pick.

The biggest game changer in my kitchen is my 6 quart Dutch oven. A heavy, glazed, cast iron, 6 quart Dutch oven. (I was too cheap to buy the expensive name brand one, but BBB sells some very affordable ones that are beautiful.) Everything I cook in there comes out beautifully roasted and caramelized around the edges. I actually tossed out my old slow cooker to make space for the Dutch oven. It's that amazing.

https://www.bedbathandbeyond.com/store/s/dutch-oven

Agree with others on the microplane, immersion blender, sharp knives, and silicone mats. I'll also mention my cast iron pan, which would be a rather inglorious gift, but it is a forgiving and amazing cooking tool.

I loved Zuni Cafe. It was the first cookbook I had read that gave a description of what to look for/taste in a dish instead of measurements/simple instructions.

A good wok, pasta machine, cookie stamps, food mill, and mortar and pestle were really fun additions.

Homemade vanilla extract. I have three going at all times: vodka, bourbon, rum

Higher quality ingredients. Nice cocoa and chocolate. Fresh flour, eggs and butter.

On the flip side, I have been disappointed in most meat thermometers. Does anyone love theirs?

Wilton Bake Even Strips

Full set of teaspoons and tbl spoons.

I dont think ive ever measured out out 1 tbs of anything bc I can't find it in my cabinet nor can I find the even smaller 1/4 tsp. So I have to use a different size and 2x, 3x, 4x or whatever.

Non stick tin foil.

I agree about a micro plane.

Maybe immersion blender?

Anonymous wrote:Parchment pre-cut into sheets
Oxo powdered sugar duster
The Oxo loaf pan

Totally agree with the pre cut parchment sheets - we get the pop up ones from Reynolds. Game changer.