Using Great Inexpensive Tools

Our Best New Chefs consistently amaze us with their kitchen wisdom. Here, past winners share their expertise with mini lessons on everything from how to make the ultimate panini to how to stock the perfect pantry.

By Ratha Tep

Disposable Single-Blade Razor

“I use drugstore razors for peeling delicate vegetables, like baby carrots, because they waste less,” explains Graham Elliot Bowles, who will be opening Graham Elliot in Chicago this summer.

Fish Spatula

Douglas Keane of Cyrus in Healdsburg, California, handles meat with a superflexible slotted Peltex fish spatula: “It keeps the meat juicier than tongs would, since you’re not pinching it” ($19; bridgekitchenware.com).

Cake Tester

“I use metal Ateco cake testers to check the heat level inside everything from fish to meat, and yes, even cake occasionally,” says Wylie Dufresne of WD-50 in New York City. “There’s something pleasantly old-school about it” (70 cents; 800-645-7170).

Bamboo Steamer

Ian Schnoebelen of Iris in New Orleans is fond of his two-level bamboo steamer for cooking fish: “I put aromatics like ginger or star anise on the bottom level and fish like halibut on top,” he says (from $10; cooking.com).

Plus: More Lessons

Lesson 1: Outstanding Bacon
Lesson 2: Top Country Ham
Lesson 3: Buying Fish
Lesson 4: Cooking Like a Latino
Lesson 5: Buying Chiles
Lesson 6: Using Butter
Lesson 7: Dukka
Lesson 8: Tuna and Gruyère Panino
Lesson 9: 10-Minute Tomato Sauce
Lesson 10: Dressing a Salad
Lesson 11: Choosing a Knife
Lesson 12: Sharpening a Knife
Lesson 13: Storing Cheese
Lessons 14–17: Using Great Inexpensive Tools
Lesson 18: Red Snapper Ceviche
Lesson 19: How to Prepare Whole Fish
Lesson 20: How to Prepare the Perfect Steak
Lesson 21: Prepping Party Food
Lesson 22: Creating a Wine Registry
Lessons 23–25: Making Quick Desserts: Port-Mulled Cherries with Ricotta (plus two recipe variations)
Lessons 26–28: Matching Wines
Lesson 29: Tender Meat: Roast Chicken with Bread Salad
Lesson 30: Tasty Broth

“I use drugstore razors for peeling delicate vegetables, like baby carrots, because they waste less,” explains Graham Elliot Bowles, who will be opening Graham Elliot in Chicago this summer.