Nope, you can’t use this charcoal grill indoors, but you can use it at an outside table, on a patio, or at the beach to efficiently cook four burgers or a couple of pounds of steak tips or bulgogi. The grill, made of fireproof porcelain and just under 12 inches in diameter, holds about a third of a typical Weber chimney in charcoal so the coals will stay hot for a long time. It comes with a wooden trivet base, cleans up easily and is easy to transport.

This thin-bladed santoku, a Japanese equivalent to the Western chef's knife, is simply a work of art. Kikuichi makes it using the warikomi method, a traditional “split and insert” forging technique in which soft blade steel is wrapped around a hard steel core, with 17 layers of metal overall. The exterior is gorgeous Damascus steel with a two-toned, rippled pattern, and the top of the blade has a hammered tsuchime finish for better airflow between your knife and food. The center VG-10 steel core, arguably one of the most successful Japanese knife steels ever created, takes on and maintains a razor-sharp edge. The knife even comes with a whetstone to keep it in top shape!

The Durotherm Hold & Serve, manufactured in Switzerland, is unlike any piece of cookware you have used before. The concept is simple—the double-walled construction allows the Durotherm to keep soups and stews hot for up to two hours, completely off heat. (It comes with a metal storage plate so you can leave the pot off heat without damaging your kitchen counter or table.) Now you can make dinner and leave it piping hot for family members who may end up eating later than you without reheating or plugging anything into an outlet.

Pressure cookers cheat time, putting dishes like soups, stews, braises and beans on the table in minutes, not hours. The Kuhn Rikon pressure cooker is sturdily built for the long haul and very easy to use, with clear instructions and a spring-loaded pressure valve that keeps things entirely safe. We love this model because it is heavy-duty and you can actually cook with it on the stovetop, doing the sautéing and other functions that are often required before closing the lid. Electric pressure cookers, for example, are flimsy by comparison and no good for serious cooking. By the way, the Duromatic Pressure Cooker goes all the way back to 1949 when the first model came to market. So when it comes to pressure cookers, Kuhn Rikon knows more about them than just about anyone.

Many stock pots are only good for boiling liquids since they are not heavy duty and do not contain a core of aluminum. This 8-quart stockpot is the real deal, with 5-ply stainless steel around an aluminum core. You can boil in it as well as sauté, stew, brown, braise—whatever you want—without worrying about burning or hot spots. Also designed for use on induction burners (this pot rated the best when compared to other premium brands in terms of induction efficiency). Great handles that stay cool on the stovetop and are designed for comfort. This pot can go into a 500 degree oven as well. It's an investment, but this pot will never let you down.

The Christopher Kimball 10-inch sauté pan provides superior heat conductivity and an enhanced cooking experience because it is made from 5-ply professional grade stainless steel sandwiched around a pure aluminum core. The magnetic stainless-steel exterior makes this premium cookware ideal for any cooking surface, including induction cooktops. Its deep sides prevent food from splattering and helps to create a larger cooking surface.

I partnered with Vermont company J.K. Adams to design this Milk Street Exclusive eBoard, with two key features designed for home cooks. One, a magnetic spot to hold a chef’s knife. With young kids, I don’t like knives just lying around. A knife-shaped groove in the board keeps blades lying flat, held in place with magnets, and you can turn the sharp edge safely inward, out of harm's way. Second, I wanted a spot to put my phone so I could see it while cooking — I often use the step-by-step photos and videos at the Milk Street website, and this would be the perfect spot, right on the cutting board itself. I could also take phone calls over speakerphone in a pinch. (The slot is also long enough to hold a tablet.) For the material, we decided on a dark walnut wood with a gorgeous grain, durable enough to withstand denting without blunting or dulling your blades. The color will deepen beautifully with use. — Christopher Kimball

The Christopher Kimball 4-quart covered saucepan offers more volume to match your cooking ambition. The magnetic stainless steel exterior makes this premium product ideal for both conventional and induction stovetops. (When rated against other top brands for induction cooking, this pan was more efficient.) Made from 5-ply professional grade stainless steel sandwiched around a pure aluminum core, this pan provides superior heat conductivity and cooking performance. Oven safe up to 500 degrees and made from 18/10 stainless steel. The ergonomic stainless steel handles stay cool during stovetop cooking and are permanently riveted to each pan.

If you only purchase one saucepan, this is it. Made from 5-ply professional grade stainless steel sandwiched around a pure aluminum core that provides superior heat conductivity, this saucepan produces professional chef results. No burning. No hot spots. Even heat conductivity. (If you answer a phone call, your oatmeal or onions won’t burn.) The magnetic stainless steel exterior makes this premium cookware ideal for any cooking surface, including induction cooktops. The brushed stainless steel finish also makes cleaning easier and keeps the saucepan looking new longer. Oven safe up to 500 degrees and made from 18/10 stainless steel.

I sat down with Zwilling J.A. Henckels to produce three everyday knives that meet the needs of every home cook. Manufactured in Albacete, Spain—where Henckels has been making knives since the 18th century—these knives feature comfortable, midsize polymer handles and tough high-carbon stainless steel that will hold an edge and resist rust. They are constructed from German stainless steel with a forged one-piece design and triple-rivets in the handle. The set includes a 7-Inch Chef's Knife inspired by the lightweight Japanese santoku knife; 5-Inch Utility Knife with a microserrated edge; and 4-Inch Paring Knife with a Japanese-style, acutely pointed kiritsuke tip. — Christopher Kimball

The Kiritsuke is a style of gyuto, or Japanese chef’s knife, that has a long blade for slicing meat combined with a height that's perfect for cutting vegetables—overall, it's an all-purpose knife for virtually any kitchen task shy of mincing. The flat-bellied profile creates full board contact and clean slicing, while the namesake acute kiritsuke tip, traditionally reserved for head chefs, is specially designed for delicate detail work. Tojiro designed this kiritsuke with an ergonomic western-style handle that will feel familiar to American home cooks. The inner core of this Kiritsuke is VG-10, one of the most popular kitchen knife steels on the market. VG-10's high chromium content means the steel holds an edge well, is easy to sharpen and requires little maintenance. 

• Net Weight: 220 grams
• Blade length: 210 millimeters
• Total Length: 345 millimeters 
• Blade Material: VG-10 + 13 chrome stainless steel 
• Handle Material: Reinforced laminated material 
• Edging: Double bevel
• Care: Hand-wash only; dry immediately.

If you are only going to purchase one skillet, this 12-inch Christopher Kimball stainless steel 5-ply skillet is the one to have. It can handle the biggest jobs, including a whole chicken of parts, big batches of vegetables or greens, or even for cooking our Spanish Pork and Chorizo Stew (Carcamusa) on the stovetop. This skillet is made from 5-ply professional grade stainless steel sandwiched around a pure aluminum core that provides superior heat conductivity and cooking performance. The magnetic stainless steel exterior makes this premium cookware ideal for any cooking surface, including induction cooktops. No hot spots. Even heating. Great durability because the weight and construction of the pan discourages warping. (Never put a hot pan in a cold sink.) It is made from 18/10 stainless steel and is oven safe up to 500 degrees. The handles are custom designed for comfort and ease of lifting.

These shears have a heavy-duty build and comfortable rubber-edged handles, so they are a pleasure to use—I can spatchcock a chicken in mere seconds and don’t feel as if I just had my hand put through the wringer! The 3.5-inch cutting edge is relatively short compared to the weight and length of the rest of the scissors, which means you can exert a lot of force without a lot of effort (much like having a long, heavy crowbar to turn over a rock). And they easily come apart for cleaning but will not fall apart during use, unlike some models. You can also use these shears for cutting up a chicken or trimming off fat or bones. Hands down, this is my favorite pair of poultry shears. — Christopher Kimball

A unique cross between a Japanese vegetable knife and a Chinese cleaver, the Kitchin-to™ will replace your chef’s knife.The knife's overall design borrows elements from our two favorite knives: the Japanese vegetable knife (nakiri) and the Chinese cleaver (cai dao). The 7-inch-long blade is nearly as tall as a cleaver—almost 2.5 inches at the butt—and 1.5 millimeters thick, much thinner than most Western-style knives and sharpened to an acute 15-17 degrees per side. The Kitchin-to™ can mince, chop, slice and push-cut, and it's broad enough to use as a bench scraper for transferring chopped foods from the cutting board. And similar to a Japanese santoku, the gently arced blade design can be used for both Western- and Japanese-style cutting methods. Its blunt tip keeps fingers safe, and the butt of the bolsterless blade is curved inward to make it easy to grip for fine control. A filework pattern machined into the blade near the handle acts as a grippy, tactile point for the thumb and index finger to grasp securely.
The knife’s ergonomic handle is made from micarta, a nearly indestructible composite created from layers of linen tightly compacted in phenolic resin. The material feels smooth and secure in the hand and becomes subtly grippier when wet. The handle is flattened on top to securely fill the palm, then tapers downward toward the butt of the knife to accommodate a secure grip.

This 10-inch stainless steel skillet is the workhorse of our kitchen for searing, frying and sautéing. It goes from stovetop to oven (handling temperatures up to 500 degrees) and is great for everything from vegetables and sauces to meats and poultry. It is made from 5-ply professional grade stainless steel sandwiched around a pure aluminum core that provides superior heat conductivity and cooking performance. The magnetic stainless steel exterior makes this premium cookware ideal for any cooking surface, including induction cooktops. The handle is a custom ergonomic design that makes the pan easy and comfortable to lift.

The Kiritsuke is a style of gyuto, or Japanese chef’s knife, that has a long blade for slicing meat combined with a height that's perfect for cutting vegetables—overall, it's an all-purpose knife for virtually any kitchen task shy of mincing. The flat-bellied profile creates full board contact and clean slicing, while the namesake acute kiritsuke tip, traditionally reserved for head chefs, is specially designed for delicate detail work. Tojiro designed this kiritsuke with an ergonomic western-style handle that will feel familiar to American home cooks. The inner core of this Kiritsuke is VG-10, one of the most popular kitchen knife steels on the market. VG-10's high chromium content means the steel holds an edge well, is easy to sharpen and requires little maintenance. 

• Net Weight: 190 grams
• Blade length: 160 millimeters
• Total Length: 295 millimeters
• Blade Material: VG-10 + 13 chrome stainless steel 
• Handle Material: Reinforced laminated material
• Edging: Double bevel
• Care: Hand-wash only; dry immediately.

Our five-ply cookware has three layers of aluminum sandwiched between two layers of nonreactive stainless steel. The aluminum core heats evenly and retains that heat well, eliminating hot spots, while the magnetic stainless steel exterior makes this premium cookware ideal for any cooking surface, including induction cooktops. The skillet's heavy-duty construction also ensures that it won't warp over time, unlike thin metal pans that become raised in the center. And the rounded, oven-safe handle feels comfortable and well-balanced in the hand, even when handling a full pan of food; plus, the handle's hollow core is lightweight and stays cool during stovetop cooking. We use an 8-inch skillet for a wide range of kitchen tasks from toasting nuts and spices, to breakfast duty, to omelets, to smaller jobs such as steak for one.

Fashioned from German stainless steel, this set of steak knives boasts fine-edged blades that’ll cleanly slice through even the toughest cuts of meat. Their forged bolster construction creates balance between the blade and its ergonomic, triple-rivet handle—which has a comfortable curved design and stylish stainless-steel end cap, which will add a little pizazz to your countertop knife block. The satin finish blade also adds an elegant touch whether you set these knives out for a special occasion or simple weeknight meal. Available with either white or red handles.