Cutting Board - Unless your countertop has a built-in cutting surface, you will need a cutting board. Actually, I have 4 boards. Three of the boards are made of wood. One, a family antique, is quite small, only 9x6x1/2-inches, making it convenient for working with small amounts of foods. Another is 15x11x3/4-inches. It is the one I use most often. The largest is 16x12x1.5-inches. It has a well around the perimeter on one side for catching meat juices and is great for carving roasts, but the other side may be used for chopping. Additionally, I have one plastic board that I use for raw meats. Judging from the age of the antique, a good-quality hardwood cutting board will last several lifetimes. According to the research, there is no advantage to plastic over wood as far as bacteria growth, and most wood boards are easier on the knife blades. Whatever type of board you choose, wash it well with hot soapy water after use. In addition, wood boards should be rubbed occasionally with a mineral oil designed for food prep surfaces. If the board has cracks, it is time to replace it, as bacteria can hide inside.

Sifter - A sifter is a must. Even though many flours are pre-sifted, they need to be sifted again if the recipe calls for it because they get packed down in shipping and storage. There are different types available. Mine is made of stainless steel with a capacity of 4 cups and is operated with a crank handle. It took me a long time to find it, but I like it best.

Rolling Pin - If you want to work with pastry or doughs, you need a rolling pin. Believe it or not, they come in all sorts of sizes, shapes and composition. The kind you get will be determined by the uses. Mine is very basic and I have had it since I had my first kitchen. It is made of hardwood and has handles on either side that remain stationary as the pin is rolled. I never tried any other kind because I am perfectly happy with it. Pastry/Basting Brush - Every kitchen should have at least one brush for baking or basting. There are flat or round varieties with different type handles, such as plastic, stainless or wooden. Funnels - You might not use a funnel often, but the time will come that you wished you would have one. I have a set of three different sizes. I also have a canning funnel that has a wide opening that fits the top of a jar. Even if you don't can, this is very useful for placing foods into jars. Strainer - A strainer is essential for making sauces or purees when you want to discard unwanted particles, such as seeds or skins. One of the most simple strainers is a wire mesh basket with handle. The juices are pushed through the mesh with the back of a spoon. A chinois is a stainless strainer shaped like a cone, usually paired with a wooden pestle for pushing out the juices. A more elaborate strainer, and one to consider if you will be working with large amounts, is the food mill. Most come with several disks that have different size holes. A food mill rests on a bowl and is operated with a crank handle. I have a food mill, but I must admit I seldom use it. Cooling Racks - A must if you do any baking. Hot baked goods need to have air circulation on the bottom to prevent them from getting soggy while cooling. How many racks you need depends on how much baking you might do at one time. Pepper Mill - You know you should be using freshly ground pepper for all of your cooking, as well as at the table, so you need at least one pepper mill. There are many choices as far as style, size and composition. Make certain it has a high-quality steel grinding mechanism that adjusts to various grind sizes.   [BACK TO THE WELL-EQUIPPED KITCHEN INDEX]

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