"I always thought it was more professional to chop with a knife the way they taught me in culinary school—but when I grew up, I realized that I chop better with a mezzaluna."
Salumeria Rosi Parmacotto Il Ristorante, New York City
32. Spice Grinder
"I buy whole-seed spices and grind them fresh. The flavor is so much more pronounced and I love the aroma, especially if they have been toasted first."
"A cleaver is a real kitchen workhorse: You can slice with it, use a flat side to crush ginger and garlic and transfer chopped food to a pan, and use the blunt back edge to tenderize meat."
The Slanted Door, San Francisco
34. Japanese Fish Scaler
"It is great for scale removal and does the job without damaging the flesh."
Incanto, San Francisco
35. Food Mill
I love the food mill because it doesn’t turn on—it’s your own elbow grease—stems and seeds stay uptown and big money stuff goes downtown!
Chef Wanted with Anne Burrell
36. Charcoal Grill
"I love grilling, and the Weber cooks everything evenly and provides a smoky char on vegetables, skewers, rib-eye...you name it."
Hinoki and The Bird, Los Angeles
37. Pepper Grinder
"A beautiful pepper grinder is not only attractive in the kitchen but also the perfect tool for finishing most dishes."
Arlington Club, New York City
"I believe a wok will help any home cook get exciting new flavors, try new techniques and—in the end—get rave reviews from friends and family."
Spago, Beverly Hills
I love, love silpats for crisp kale chips!
Easy Entertaining With Michael Chiarello
40. Laser Thermometer
"It's neater to work with as far as chocolate is concerned. Using a traditional thermometer that you have to insert into the chocolate gets very messy."
Jacques Torres Chocolate, New York City