The moHA! ginger grater has blades that are arranged in all directions for steady grating, as opposed to a one-directional rasp grater. But like with a wand-style rasp grater, moHA!'s cutting surface is made of sharp and durable precision-cut stainless steel. When you rotate the device, an integrated cleaning arm sweeps in a circular motion to scrape shavings off the blade, so all of the grated food ends up in your recipe, not stuck in crevices. A small compartment catches food shavings, for less mess and easier measuring; plus, the concave sides are comfortable to hold and allow you to keep a firm grip on the grater during use. The moHA! Ginger Grater has pieces that detach easily for cleaning, but the device stays together during use. When you're done using it, simply disassemble and toss it in the dishwasher.

In Vegetables we treat vegetables with respect. We traveled the world to find the best ways to treat vegetables, grains and beans with respect and with a fresh, lively approach, one that transforms the ordinary into the extraordinary. In Athens, we learned how winter vegetable stews could taste light and bright, not hearty and heavy. In Cairo, we tasted eggplant and potatoes that punched up flavor with bold pops of texture from whole spices. And in Puglia, Italy, we had a revelatory bite of zucchini enriched by ricotta cheese and lemon. ​

Every kitchen should have a Chinese-style cleaver, whose tall, heavy-duty blade and forward-heavy balance do most of the work for you when chopping big batches of vegetables and mincing meats or herbs. We found an excellent model from Japanese producer Toryumon that, unlike most flat-bellied cleavers, has a slightly curved edge similar to a European-style chef’s knife, so American home cooks will find it easier to use. Roughly 7 inches long and 3.5 inches tall, the blade is smaller and more approachable than other models and ideal for those with smaller hands.

This Turkish tool is the secret to perfect char-roasted vegetables, especially if you don’t have a grill or fire pit. The disk fits perfectly over the grate of a gas grill or the burner of a gas stove, so no more painstakingly monitoring vegetables under the broiler or accidentally setting them on fire. The design lets heat circulate evenly around the vegetables, so you are truly roasting, rather than searing (as you would on a skillet). The holes in the közmatik are spaced close enough to hold even small veggies, so there’s no struggle to keep a bulbous eggplant steady or keep slender spring onions from falling into the fire or rolling off. It’s also less messy than trying to char directly on the burner: The közmatik catches nearly all of the bits of charred vegetable skin and juices that would otherwise leak onto the surface of the stove; and, once cooled, it can be thrown in the dishwasher for easy cleanup. Virtually impossible to track down in the U.S., this tool is essential for achieving luscious roasted eggplant and smoky-sweet roasted peppers.

The Garlic Slicer Mincer Set from Microplane perfectly marries form and function—with a shape that fits snugly in your hand and two different blades for mincing, grating and slicing notoriously unruly garlic into uniform pieces. Along with an integrated removable scraper and transparent collection chamber, it also features two different blades specially made for slicing and mincing. This tool can tackle three or more cloves at a time efficiently and safely without needing to contend with a heavy chef’s knife, precarious mandolin or even a cutting board, keeping your fingers away from danger (and that ever-lingering garlic odor).

And it’s not just efficient—thanks to Microplane’s thoughtful design, it’s also incredibly user-friendly: Simply attach the chute to your cutting plate of choice, then position both in the clear bottom cup. Add the peeled cloves to the chute and insert the plunger on the top handle into the shoot and then press gently with the lid and slide it back and forth along the cutting plate, watching as expertly-sliced garlic cascades into the cup—ready to be bloomed in butter to toss with pasta or pan-fried into savory garlic chips. When you’re done, use the scraper to sweep your fresh garlic from the cup and into your pan. Thanks to its stainless steel blades, the tool is dishwasher safe for easy cleanup—simply dismantle and toss in the top rack. You won’t have to worry about it’s pieces getting lost in your kitchen drawer either: Nestle the scraper back into the lid and click onto the base with the blades inside to compactly package the parts together.

When a chef’s knife is too big, and a paring knife is too small, the Milk Street Kitchin-tan is the perfect pinch hitter. We borrowed elements from our favorite Western- and Japanese-style knives to create this all-purpose utility knife. From making sandwiches to chopping herbs, dicing shallots and cutting fruit, this 5½-inch blade will become the go-to knife for all of your between jobs. It has a comfortable grip, cuts like a dream and has a curved sheepsfoot tip, which makes the knife safer to use.

This Turkish tool is the secret to perfect char-roasted vegetables, especially if you don’t have a grill or fire pit. The disk fits perfectly over the grate of a gas grill or the burner of a gas stove, so no more painstakingly monitoring vegetables under the broiler or accidentally setting them on fire. The design lets heat circulate evenly around the vegetables, so you are truly roasting, rather than searing (as you would on a skillet). The holes in the kozmatik are spaced close enough to hold even small veggies, so there’s no struggle to keep a bulbous eggplant steady or keep slender spring onions from falling into the fire or rolling off. It’s also less messy than trying to char directly on the burner: The kozmatik catches nearly all of the bits of charred vegetable skin and juices that would otherwise leak onto the surface of the stove; and, once cooled, it can be thrown in the dishwasher for easy cleanup. Virtually impossible to track down in the U.S., this tool is essential for achieving luscious roasted eggplant and smoky-sweet roasted peppers.

The worst recipe ingredient is, “4 cloves garlic, minced.” You know that it is going to be hard to do, it will make a mess, and you will end up with garlic all over your cutting board and knife. Jarred supermarket garlics are, well, awful! They often taste bitter and harsh or lack flavor altogether. Our solution to this problem is to create a garlic confit—mellow but full-flavored and enhanced with a few nice touches, including bay leaves, Aleppo pepper, ghee, olive oil and a hint of lemon. You will never have to mince garlic again!

This unique serving spoon-knife combo tool is a must-have for serving. Right at the table (or the picnic blanket or the potluck), you can use the serrated edge to cut out your perfect portion of food and then use the dipped bowl of the spoon to easily scoop it into your plate. The concave shape and wider width actually lifts up the food and holds it there—it won’t go tumbling back onto the platter like it would with a classic narrow, triangular server. The blade is sharp enough to cut through pizza crust and it’s ideal for slicing through gooey lasagna without lopping off that top layer of chewy cheese trying to slice and serve. Plus, it’s made from durable, dishwasher safe stainless steel with a satin finish, which is great for camouflaging scratches after frequent use. (And we promise you’ll be using this tool quite a bit.)

The Garlic Slicer Mincer Set from Microplane perfectly marries form and function—with a shape that fits snugly in your hand and two different blades for mincing, grating and slicing notoriously unruly garlic into uniform pieces. Along with an integrated removable scraper and transparent collection chamber, it also features two different blades specially made for slicing and mincing. This tool can tackle three or more cloves at a time efficiently and safely without needing to contend with a heavy chef’s knife, precarious mandolin or even a cutting board, keeping your fingers away from danger (and that ever-lingering garlic odor).

And it’s not just efficient—thanks to Microplane’s thoughtful design, it’s also incredibly user-friendly: Simply attach the chute to your cutting plate of choice, then position both in the clear bottom cup. Add the peeled cloves to the chute and insert the plunger on the top handle into the shoot and then press gently with the lid and slide it back and forth along the cutting plate, watching as expertly-sliced garlic cascades into the cup—ready to be bloomed in butter to toss with pasta or pan-fried into savory garlic chips. When you’re done, use the scraper to sweep your fresh garlic from the cup and into your pan. Thanks to its stainless steel blades, the tool is dishwasher safe for easy cleanup—simply dismantle and toss in the top rack. You won’t have to worry about it’s pieces getting lost in your kitchen drawer either: Nestle the scraper back into the lid and click onto the base with the blades inside to compactly package the parts together.

This unique serving spoon-knife combo tool is a must-have for serving. Right at the table (or the picnic blanket or the potluck), you can use the serrated edge to cut out your perfect portion of food and then use the dipped bowl of the spoon to easily scoop it into your plate. The concave shape and wider width actually lifts up the food and holds it there—it won’t go tumbling back onto the platter like it would with a classic narrow, triangular server. The blade is sharp enough to cut through pizza crust and it’s ideal for slicing through gooey lasagna without lopping off that top layer of chewy cheese trying to slice and serve. Plus, it’s made from durable, dishwasher safe stainless steel with a satin finish, which is great for camouflaging scratches after frequent use. (And we promise you’ll be using this tool quite a bit.)