You do not need a big kitchen or expensive gear to cook well. A handful of tools and a few good habits will do more for your cooking than any gadget. This guide covers the tools and habits that most recipes on this site rely on.
Essential tools
- A sharp chef’s knife and a board. A sharp knife is safer than a dull one, because it does not slip. One 20 cm (8 in) chef’s knife covers most jobs.
- A digital kitchen scale. Weighing flour and sugar is more accurate than cups. A cup of flour can weigh anywhere from about 120 g to 150 g depending on how it is scooped.
- An instant-read thermometer. It is the only reliable way to know when chicken is safe and fish is done.
- An oven thermometer. Many home ovens run hotter or cooler than the dial says.
- A heavy pan, a pot with a lid and a rimmed baking tray. These three handle most recipes.
- Measuring spoons, mixing bowls and a whisk.
Habits that make a difference
- Read the whole recipe first. Check the timings and the equipment before you start.
- Prep before you cook (mise en place). Chop, measure and open everything first. Fast recipes such as fried rice and tomato and egg stir-fry move quickly once the heat is on.
- Preheat properly. A hot pan sears; a cold pan steams. A hot oven is essential for pizza and no-knead bread.
- Taste as you go. Season in layers and finish with acid, such as lemon juice or vinegar, to brighten flavors.
- Pat food dry. Wet food steams instead of browning, so dry chicken and vegetables before cooking.
- Rest your food. Rest cooked meat for about 5 minutes and let baked goods cool before slicing.
Measuring: grams, cups and spoons
Our recipes list grams first with US cups beside them. If you use cups, spoon the flour into the cup and level it with a knife rather than scooping, which packs it down. Level teaspoons and tablespoons, too.
Safe cooking temperatures
Use a thermometer in the thickest part of the food, not touching bone. These are the minimum internal temperatures recommended by the US Department of Agriculture (USDA):
- Poultry (chicken, turkey): 74°C / 165°F
- Ground meat: 71°C / 160°F
- Whole cuts of beef, pork and lamb: 63°C / 145°F, then rest 3 minutes
- Fish: 63°C / 145°F
- Leftovers and casseroles: 74°C / 165°F
Good places to start
If you are new to cooking, try creamy tomato pasta, banana bread or dal tadka. They are forgiving and teach core skills. See the other cooking tips and the full recipe library.