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Super verstatile for stir-frying, sauteing, deep frying, and even steaming. If there's one pan to add to your kitchen, its the wok.

Great for boiling water, blanching, or even braising. This is your one-pot-pasta pan.

A smaller pot is useful for reducing sauces, simmering soups, blooming aromatics, or small tasks like melting butter or chocolate.

Keep a dedicated small nonstick pan for eggs, fish, or for when you need a foolproof slick surface.

Workhorse griddle for searing protein, charring vegetables, or crushing bacon, eggs, and pancakes all on the same surface. If you have a gas stove, this can live on it.

If you don't have gas or want a more traditional pan shape, get this instead of the griddle. Perfect for searing, sauteing, and deglazing with. The ideal steak & pan sauce tool.

All-around Japanese chef knife. This one tool can replace your whole knife block. Stays sharper for much longer than softer, German stainless steel knives.

Serrated knife for bread or slippery jobs like cutting tomatoes. An offset handle is critical for keeping your knuckles off the cutting surface.

Prep becomes so much easier with a larger work surface. With maintenance, this board will last a lifetime.

1000 grit is a good all-around stone for sharpening, but feel free to pick up a 3000+ grit stone for polishing and maintenance.

Sheet pan dinners, roasting vegetables, broiling, and baking cookies.

For roasting chicken, dry brining meats, draining oil off deep-fried foods, or anything that needs extra airflow.

Grab a stack of these for mise-en-place, making a dredging station, or separating ingredients with different baking or roasting times.

Pan-style pizzas are the best way to get crispy edges with standard home oven temps. Doubles as a baking vessel for cakes or brownies.

Our preferred measuring method. No cups or spoons for us!

For taking surface temperatures, like the oil for deep frying or the pan for searing a steak.

Take the temperature of meats, fish, breads, or your frying oil. A must-have for consistent results.

Get every last bit of sauce off a pot, bowl, or blender with this flexible spatula. Use on your non-stick pans. Doubles as a stirring spoon.

Workhorse utensil. Friendly on nonstick pans but capable for serving, turning, grabbing noodles, or going outside to the grill.

Great all-around tool for more than just fish. Use for turning, sauteing, scraping, and serving.

The perfect smash burger spatula. Great for pressing down and scraping the carbon steel griddle clean, or flipping pancakes over. Doubles as a bench scraper.

Scooping & serving. Doubles as a stirring tool.

Great for grating hard cheeses, fresh ginger, garlic cloves, citrus zest, or even whole spices.

Peeling vegetables, thinly shaving carrots & cucumbers, or flaking off cheese or chocolate.

Grind your own whole spices, or use to turn garlic or ginger into a highly aromatic paste.

Use for straining pasta or stock, or washing fruits and vegetables. Doubles as a sifter.

Clean as you go, hold onto hot pan handles.

Perfect for organizing prepped ingredients, making sauces, or storing leftovers. These come in 3 sizes with the same lids, get some of each.

Help with mise en place for small amounts of spices, chopped herbs, or sauces.

Great for pureeing sauce, soups, or ingredients on the fly with minimal cleanup. Just blend things up right in the pot, can, or deli container.

A powerful blender is such a quality of life improvement in the kitchen. Makes the smoothest smoothies, purees, and sauces in no time.

If you make a lot of bread, this stand mixer is worth the investment. Saves you tons of kneading time.

If you make a lot of rice, invest in one of these. Foolproof, fluffy rice every time without having to worry about a pot on the stove.

If you have an outdoor space, this is the ultimate level-up purchase. For all-purpose grilling & smoking, this pellet grill can do it all.

Master the elements of good cooking with this essential, principle-based book. You'll never think about food the same after digesting these pages.

"Better Home Cooking Through Science." If you're serious about leveling up in the kitchen, you need this book.

The authority on every ingredient intricacy and food phenomena alike. This is our go-to book for researching our deep dive videos.

Discover dishes from around the world and the stories behind them –– all from our good friend Andong, who you might recognize from his excellent Youtube channel.