Field's cast-iron skillets work just as well as other brands but are so much more lightweight—the 10-inch model weighs just 4 pounds, at least 20% less than other models. The inside of the pans are also well burnished so they're smooth, not rough, for low-stick cooking, especially if you've seasoned your skillet properly. The Field skillets come pre-seasoned and are available in a range of sizes to suit the needs of any home cook. Choose between the No. 4, a compact 6-inch pan that's perfect for morning eggs and personal grilled cheese; the medium-sized 10-inch No. 8 or 12-inch No. 10; or the No. 12, a generous 14-inch skillet that is our favorite for big batches and campfire cooking.

Our pop-up colander is great for draining pasta or rinsing produce, and it will take up less space than traditional colanders when collapsed—no more wasted cupboard space. Made from heat-safe silicone, it functions double-duty as a steamer basket and easily nestles into larger sauce pots. For a fun Milk Street-inspired design element, we partnered with Kuhn Rikon to create the subtle bowtie design, which extends all the way up the sides of the colander and allows for quicker draining.

In professional kitchens, chefs choose stainless steel bowls because they're lightweight, stackable, sturdy and easy to clean. British company Falcon Enamelware's Prep Set, made by fusing porcelain to metal, has all these features in addition to the non-stick and heat distribution properties of ceramic cookware. The graduated set consists of 5 bowls and a colander, all of which are not only useful but also a pleasure to look at, with bright white interiors and a variety of accent colors—navy blue, vivid red or cool gray—around the rim and exterior of the pieces. You won't need any other mixing bowls with the variety of sizes in this set. We especially love the colander, which not only features a charming floral pattern with its drain holes but also fits perfectly into the largest bowl in the prep set—no more dripping water on your tables or countertops.

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

Why don’t home cooks use wooden scrapers for cooking more than wooden spoons? A scraper has a wide flat edge that is perfect for, that’s right, scraping the bottom of a pot or skillet. The problem with most scrapers is the wood deteriorates over time, damaged by repeated washings and use. That’s why we love this set. The long flat-edge scraper is made from Brazilian cherry, which is so strong and durable that it’s often used for tool handles and even railroad ties. The smaller scraper is fashioned from Mexican ebony, one of the hardest woods in the world that is, for all intents and purposes, waterproof. Finally, the spreader is made from hard maple (hard enough to be used for bowling alleys) and big enough for a big schmear of cream cheese or softened butter.

This sturdy, fine-wired balloon whisk is broad enough for whipping eggs, yet small enough to fit into any utensil drawer. It’ll easily whip stiff peaks and the thickest pancake batter.

We consider a set of tongs indispensable in the kitchen and collaborated with Kuhn Rikon on what we consider to be the perfect set. At 12 inches long, they are just the right length for both outdoor and indoor cooking (tongs designed for just BBQ are usually awkwardly long for anything but grilling). The scalloped, concave tips provide a firm yet gentle grip on most any food—they won’t tear delicate goods the way more aggressive serrations can (like most tongs on the market). We use them for everything from sautéing and grilling to baking, stirring pasta and even juicing--closed tight, the tips form a terrific citrus reamer. Consider them a heat-proof extension of your hands.

Also known as a fish spatula, Lamson's slotted offset spatula is an indispensable and endlessly useful kitchen tool for sautéing, stir frying, grilling and more. The long, flexible paddle is lightweight and easy to manipulate, yet it's sturdy enough to lift half-pound burgers and whole grilled cheese sandwiches. On the other hand, the sharp, angled edge and ultrathin design will easily slide underneath delicate foods like eggs, pancakes or its namesake fish fillets. The hardened and tempered high-carbon stainless steel—the same stuff Lamson makes its knives from—gives it a terrific springiness. We worked with Lamson to produce this exclusive version of the Slotted Turner, with a durable polymer handle in our favorite Milk Street high-visibility orange. The pop of color makes it easy to find in the messiest utensil drawer or beneath all the dishes in an overstuffed sink.

Working with Montana-based Earlywood, we designed our perfect rolling pin. The gentle, graduated taper starts off at 1 3/8 inches thick, slimming down to roughly 3/4 of an inch at the ends—perfect for rolling out the flattest, most even crusts. We prefer this French style to American-style ball-bearing pins because the lighter weight provides better control; tapered pins are also ideal for rolling out circles of dough. (Rotate the pin in an arc with the right hand while keeping the left side of the pin stationary.) In addition, we prefer longer pins that can handle a full pie crust, so we designed this model to be 20 inches long. Finally, a rolling pin has to be just the right weight: heavy enough to do the work for you but not so heavy that you lose touch with the dough underneath. This pin is a perfect one pound. Earlywood’s dark, dense hardwoods feel good in the hand and won’t dent if used to crush ice or flatten cutlets. For an especially sturdy rolling pin that is destined to become a family heirloom, we recommend the Mexican ebony. Not only does it have a gorgeous dark luster that will add interest to your kitchenware collection, the wood is also nearly indestructible.

This KAF oven mitt is the best way to keep your hands protected and burn-free during those hectic times in the kitchen. The 14-inch length provides extra coverage to forearms when reaching into the oven or over hot coals. The mitt is made of a comfortable, plush quilted knit-terry cloth. There is also an attached hanging loop for easy storage. The elegant French Stripe print comes in two colors, Raven and Bering Sea.

Because of their robust construction and fine machining, Cuisipro’s award-winning precision tools are elevated kitchen essentials and a pleasure to use. These stainless steel measuring cups are our favorite brand because their perfectly flat rims make it easier for leveling off ingredients with a knife, while their elongated elliptical shape can fit into narrower containers. We found that the longer handles are useful for scooping ingredients—with these cups, you won’t need to stick your hand deep into a bag of flour each time you bake. These cups are also visually appealing; both the eyelet hole at the end of the cup and the handle shape have contours that echo the clever oval design.

You can be the best cook you know by following a handful of “new rules” in the kitchen. Use herbs as greens, not garnish. Stop stirring your polenta. Create creaminess without cream. Super-starch your pasta. Use less liquid for more flavor. Cook fish on one side only. Use baking powder in frittatas. Don’t purée your pesto! These simple, transformational principles will change the way you cook whether it’s Pasta with Sweet Corn, Tomatoes and Basil or Pan-Seared Salmon with Red Chili-Walnut Sauce or a Vietnamese Chicken Salad. With over 190 recipes and 75 New Rules for how to cook, your cooking will go from good to great. It will also be easier – less time and less prep – since the big, bold flavors of this new approach to cooking requires less time and technique to develop flavors.

This durable steak frypan from French company de Buyer's Mineral B line is thicker than other brands and can be used in the oven as well as on the stove. We like the neat, effective design of the triple-riveted handles, which are the perfect length for easy maneuvering. And with each use, the carbon steel develops more of a protective surface coating that has nonstick properties. De Buyer even coats its pieces with a layer of beeswax to resist rust and provide a foundation for seasoning the pan. Choose between a 9.5-inch diameter—the perfect size for one steak—or an 11-inch diameter pan to make steaks for two. Both are perfect for everything from scrambled eggs and seared steak to grilled cheese or stir-fry.