We Asked 15 Experts to Weigh In on the Best Kitchen Tools of All Time
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1/15“My KitchenAid mixer. I love to bake cakes and breads, and the mixer is an essential tool for whipping everything up into a proper, light batter.” —Frances Palmer, potter and owner of Frances Palmer Pottery“My KitchenAid mixer. I love to bake cakes and breads, and the mixer is an essential tool for whipping everything up into a proper, light batter.” —Frances Palmer, potter and owner of Frances Palmer Pottery
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2/15—Phoebe Cole-Smith, chef and owner of Dirt Road Farm,
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3/15“Without doubt it has to be the Sub-Zero island refrigerator. The drawers are on the island and are so convenient. We keep milk, juice, etc., in the top compartment and some chilled wine and beer in the bottom. That covers my needs!”—Christopher Peacock, designer and owner of Christopher Peacock“Without doubt it has to be the Sub-Zero island refrigerator. The drawers are on the island and are so convenient. We keep milk, juice, etc., in the top compartment and some chilled wine and beer in the bottom. That covers my needs!”—Christopher Peacock, designer and owner of Christopher Peacock
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4/15—Pietro Polini, chef and owner of TerraSole in Ridgefield.
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5/15“I’m a huge fan of our steam oven, which has replaced our microwave. When my wife, Julia, is out with her clients at night and I get home late, my go-to appliance is our steam oven. When reheating leftovers, it brings moisture back into your food, unlike a microwave.” —Pete Deane, kitchen, bath, library designer and principal of Deane, Inc.“I’m a huge fan of our steam oven, which has replaced our microwave. When my wife, Julia, is out with her clients at night and I get home late, my go-to appliance is our steam oven. When reheating leftovers, it brings moisture back into your food, unlike a microwave.” —Pete Deane, kitchen, bath, library designer and principal of Deane, Inc.
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6/15—Tony Aitoro, owner of Aitoro Appliance & Electronics.
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7/15“I seriously would not know what to do without my Vitamix blender. I make smoothies for the kids and me in the morning; a quick gazpacho for lunch; and it even helps me with snacks after school and dinner prep.” —Beth Nydick, coauthor of Clean Cocktails: Righteous Recipes for the Modern Mixologist, founder of Blue Barn Kitchen“I seriously would not know what to do without my Vitamix blender. I make smoothies for the kids and me in the morning; a quick gazpacho for lunch; and it even helps me with snacks after school and dinner prep.” —Beth Nydick, coauthor of Clean Cocktails: Righteous Recipes for the Modern Mixologist, founder of Blue Barn Kitchen
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8/15—David Tanis, chef, “City Kitchen” columnist for the New York Times and author of David Tanis Market Cooking.—David Tanis, chef, “City Kitchen” columnist for the New York Times and author of David Tanis Market Cooking.
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9/15“As a kitchen designer, the appliance I value the most in my home has to be the integrated refrigerator. It has a shallow footprint, everything is easy to see, has multiple drawers for easy access and blends seamlessly into the décor.” —Nick Geragi, kitchen designer, Klaffs“As a kitchen designer, the appliance I value the most in my home has to be the integrated refrigerator. It has a shallow footprint, everything is easy to see, has multiple drawers for easy access and blends seamlessly into the décor.” —Nick Geragi, kitchen designer, Klaffs
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10/15—Elizabeth King, owner of the Linen Shop and Kings’s Carriage House restaurant.
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11/15“The Big Green Egg: I have two of them built into my patio kitchen. It is the most amazing and perfect cooking unit for slow cooking, 180 degrees for up to 18 hours without changing lump coal, or 750 degrees for pizza or steaks. Makes the best ribs, chicken, fish, pork or beef on the planet! I do 8 pounds of slow roasted carrots, onions and beets on Sunday afternoon and eat them all week long.” —David Cingari, chef and owner of David’s Soundview Catering“The Big Green Egg: I have two of them built into my patio kitchen. It is the most amazing and perfect cooking unit for slow cooking, 180 degrees for up to 18 hours without changing lump coal, or 750 degrees for pizza or steaks. Makes the best ribs, chicken, fish, pork or beef on the planet! I do 8 pounds of slow roasted carrots, onions and beets on Sunday afternoon and eat them all week long.” —David Cingari, chef and owner of David’s Soundview Catering
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12/15“I use my oven all the time. Lately, I’ve been really into charring vegetables at a very high temperature.” —Karen Mordechai, creator of Sunday Suppers and author of Simple Fare: Fall and Winter“I use my oven all the time. Lately, I’ve been really into charring vegetables at a very high temperature.” —Karen Mordechai, creator of Sunday Suppers and author of Simple Fare: Fall and Winter
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13/15—John Barricelli, pastry chef/baker and owner of SoNo Baking Co.
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14/15“My Wolf built-in griddle is very versatile, time saving (fewer pans to wash) and big enough to handle a family of five.” —Julia Deane, chef and owner of Culinary Works“My Wolf built-in griddle is very versatile, time saving (fewer pans to wash) and big enough to handle a family of five.” —Julia Deane, chef and owner of Culinary Works
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15/15—Joe Najmy, kitchen and bath designer, owner of Nukitchens
