13 Tools Our Test Kitchen Staffers Can't Live Without
These culinary tools whisked the Food Network Test Kitchen off their feet.
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As a shopping writer, I've tested and reviewed a fair share of top-quality kitchen tools and appliances to curate the best product recommendations for our readers. But when it comes to finding items that earn a permanent spot in the kitchen, there's no better source than the experts who cook for a living, the Food Network Kitchen. Our culinary team spends hours in the kitchen at work and at home every day, developing recipes, filming segments and putting a repertoire of tools through the ringer. But like a true love story, everyone has their “meet-cute” moment and a list of reasons why they won’t break up with a specific product. Some chefs are so committed that they have more than one backup on hand, so they’re never without it — a bold move in our tiny New York kitchens. So when I asked the pros themselves, they had nothing but praise for the following practical, tried-and-true and surprisingly affordable tools they swear by.
"I first discovered the small offset spatula in culinary school when we entered the pastry portion of my program. However, I quickly realized that this tiny tool is incredibly useful in savory cooking as well. Once I started working at a restaurant at the end of school, I immediately purchased one of my own; it’s been true love ever since. It’s obviously great for frosting a cake or easing a pastry from its baking dish. However, I also love using my offset spatula for shmearing soft goat cheese on a crostini and flipping small ingredients, like tofu, in a frying pan. It’s flexible for sliding under delicate pastry dough, but sturdy enough to slice through chilled butter. I guarantee you’ll find uses for this tool in many different aspects of cooking. I actually own at least three now, so I’m good to go if one of them walks away..." — Amanda Neal, Lead Recipe Developer
"Having a sharpening stone in your kitchen is actually a game changer. Sharp knives make everything easier — they cut cleaner, faster and are surprisingly safer than dull ones. When a knife is dull, you have to push harder, which makes it way more likely to slip and cause an accident. Keeping your knives sharp with a stone means smoother prep, better-looking food and way less frustration. Plus, it saves your knives from wearing out too fast. Just one of those little things that make a big difference in the kitchen.
A sharpening stone with both 1000 and 6000 grit gives you the best of both worlds when it comes to keeping your knives in great shape. The 1000-grit side is perfect for sharpening dull or slightly damaged blades — it helps reshape the edge and bring it back to life. Once that’s done, the 6000 grit side takes over to refine and polish the edge, making it razor-sharp and super smooth. It’s kind of like sanding wood: you start coarse to shape it, then go fine to finish it. Having both grits on one stone saves time, space and gives your knives a professional-level edge right at home." — Liza Zeneski, Supervising Culinary Producer
"This is my most used tool in my home kitchen, but also at work. It is good for everything from flipping filets of fish to pancakes. It's thin, light and gets under delicate things without damaging them. It is metal, so not for use on nonstick, but great on all-metal pans." — Ginevra Iverson, Executive Chef
"Once I started using this to make mashed potatoes, I knew I would never use anything else… it makes perfectly smooth potatoes that are light and fluffy and not at all gluey (which can happen if you do them in a food processor). It’s also great for squeezing excess liquid out of cooked greens like spinach when you want to use it in a filling for something like stuffed shells or lasagna. I make gnocchi a lot at home and it’s the best way to puree the potatoes for light and fluffy gnocchi. In fact, when I was helping my daughter pack to go away to college, I tried to get her to take a potato ricer in her bin of kitchen tools — she said she didn’t need it, but I was so adamant I snuck one in there anyway." - Amy Stevenson, Recipe Developer
"I enjoy the versatility of this griddle and can virtually cook every meal on it if I wanted to. From bacon and egg sandwiches in the morning to seared calamari or burgers in the afternoon, it gets a workout. The ability to also use indoors and the easy clean up make it a must-have item." — Melissa Forte, Culinary Operations Manager
"Silicone spatulas aren't just for baking, I use them as a replacement for wooden spoons. They help me scrape the bottom of the pan and move every piece of onion across the bottom. The shape is also important for cleaning purposes, so when you scrape off anything stuck onto the spatula, it doesn’t get trapped; find one with a flat profile (like this one). In addition to the shape, the stiffness of the spatula is useful to scrape brown bits off the bottom of the pot after searing something. And after cooking your meal, toss them into the dishwasher to be ready to use again!" — Andy Liang, Recipe Developer
"I have a couple of paring knives at home, and I use them regularly. They're great for small knife work, such as coring strawberries, slicing tomatoes, peeling onions and trimming the ends off of garlic. I also use a paring knife on proteins, such a deveining shrimp or scoring the flesh of fish before marinating and searing. I even prefer a paring knife when slicing cheeses for charcuterie boards, such as soft brie or firmer cheddar. They come in a wide range of prices and styles, but a simple paring knife is a kitchen must for me." — Amanda Neal, Lead Recipe Developer
"My bench scraper helps me move all of my prep around the cutting board. It also becomes my third hand when transferring all my prep to a pot, pan or bowl." — Dave Mechlowicz, Head of Culinary Production and Operations
"A benchscraper is a sure-fire way to keep your work surface clean, tidy and organized." — Matthew Skrincosky, Food Stylist
"Kitchen shears are one of those tools you don’t realize you need until you have them — and then you can’t live without them. They’re incredibly versatile and way more efficient than a knife for certain tasks. You can use them to snip herbs directly into a pot, trim fat from meats, cut up bacon, break down a whole chicken or even slice pizza. Get a pair that comes apart for easy cleaning — this helps keep them sanitary, especially if you’re using them on raw meat. Also, keep a separate pair for food use only, so you’re not mixing them up with the ones used for opening packages. A good pair of kitchen shears will save you time, make food prep easier, and quickly become one of your most-used kitchen tools." — Liza Zeneski, Supervising Culinary Producer
"Love a quarter sheet tray for its versatility in every part of the cooking process. Starting from mise en place, chopping onions, garlic, vegetables and others can have their own little corner on the tray, so while cooking, I can gently tumble or push the ingredients into the pot. Also works well for proteins to evenly season the entire piece like a flank steak or chicken breasts. During the cooking process, the sheet tray can be used after searing chuck roast or chicken thighs to hold all the juices. Also helpful when you’re reheating a single slice of pizza or breakfast sandwich. So many ways to use this versatile tool, and it especially works when you have a small cutting board." — Andy Liang, Recipe Developer
"This sleek cocktail shaker with a built-in jigger and easy-to-read measurements is a game changer. The stainless steel helps keep your drinks cold, and the seal is strong enough for preparing your drinks and not leaking, but doesn’t stay stuck together. When you are done, it's dishwasher safe. Cheers!" — Melissa Forte, Culinary Operations Manager
"I find the straight wooden rolling pin with no handles give you the best control for rolling out pastry dough. It’s also great for pounding cutlets, softened chilled cookie dough and crushing nuts or cookie crumbs." - Amy Stevenson, Recipe Developer
"So apparently the internet has discovered this classic spoon. The NY Times recently wrote an article singing its praises and now they are hard to get a hold of. Nonetheless, I love mine and use them all the time. They are great in the kitchen for basting steaks and spooning batter but also look great on the table when serving. They have a nice weight, the handle is the perfect length, and they still look new after years of use." — Ginevra Iverson, Executive Chef
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