Our Test Cooks Reveal Their Favorite Equipment for Cooking at Home



Our Cook’s Illustrated test cooks take you into their kitchens to discuss their favorite pieces of kitchen equipment and what makes them special.

Buy our winning spider skimmer:
Buy our winning quarter sheet pan:
Buy our winning digital thermometer:
Buy our winning chef’s knife:
Buy Steve’s favorite liquid measuring cups:
Buy our winning carbon steel skillet:
Buy our winning bench scraper:
Buy our winning cast iron skillet:

ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

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47 Comments

  1. America's test kitchen with slave labor products made in communist china? Can we even get american made glass cups anymore? What about from other countries other than China? Does China own all resources? Good luck trying to find a Garlic press made anywhere other than china. Buy China is one way to give control to a communist country.

  2. My essential Kitchen implements are in no order (Function before form, But if they look nice/quality it's better)
    Old school black cast-iron skillet with a machined/polished cooking surface So non stick and can handle hi temp
    Digital weigh scales 1 for tens of grams one for hundreds of grams
    Enameled Dutch oven and a Brazier nice but not necessary
    A Bread, 8 inch Chef, Pairing, and Filleting Knife
    Digital timers you need more than one
    Saucepan
    Measuring cups and spoons

  3. Love the 1/8 sheet pan. Have detested "spoon rests" for years, too small, too weird, too convoluted to wash easily. Finally lucked into a melamine tray that size that wasn't hideously ugly and didn't cost $50, so it's great for now. When it bites the dust (or if my next kitchen is smaller), I'll go that route. It can do double duty in the toaster oven.

  4. Best show they need awards
    I think her name is Elle she looks great at weight loss so proving healthy can be done
    Jelly
    Thanks for all your wonderfulness and hard found knowledge shared

  5. I agree with Lan on the worth of the Mac knife … "Mac the Knife?". My parents gave me a 4-piece set of Mac knives, that ranges from a from paring knife, to a chef's knife. That was in the early 70's, and they remain invaluable.

  6. I am really glad I viewed this. In fact, because of "Steve" recommendation, I purchased the silicone measuring cups. With regard to the cast iron skillet which was shown and noted as being coated with "nickel", is this safe? Doesn't the nickel leak into the food. He showed baking a pizza but lined the skillet with parchment paper.

  7. I completely agree with Becky! The insta-read thermometer is absolutely key. I use it on the grill, on the stove, in the oven. The single greatest investment I ever made.

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