Chef’s Knife

Used for chopping, slicing, and dicing fruits, vegetables, and proteins. Its broad, sharp blade allows for precise cutting.

Paring Knife

Ideal for peeling and trimming small fruits and vegetables. Offers control for detailed work.

Serrated (Bread) Knife

A serrated knife used for slicing bread or tomatoes without crushing it. The saw-like edge cuts cleanly through crusts and skins.

Santoku Knife

A Japanese-style knife used for slicing, dicing, and mincing. Its hollow edges prevent food from sticking to the blade.

Cutting Board

A flat surface used to cut ingredients safely. Protects countertops and helps maintain knife sharpness.

Dry Measuring Cups

Used to measure dry ingredients like flour or sugar. Typically come in sets (1/4 cup,  1/3 cup, 1/2 cup, and 1 cup).

Liquid Measuring Cup

Designed with a spout and clear measurements for liquids like milk or oil. Usually clear glass or plastic.

Measuring Spoons

Used to measure small quantities of ingredients, both liquid and dry. Common sizes are 1/4 tsp, 1/2 tsp, 1 tsp, and 1 tbsp. Sometimes you see also get a 1/2 tbsp. 

Mixing Bowls

Used for combining ingredients. Come in various sizes and materials like glass, plastic, or stainless steel.

Wooden Spoons

Ideal for stirring sauces, soups, or doughs. Gentle on nonstick cookware and heat-resistant.

Slotted Spoon

Used to lift foods out of liquids while draining excess. Commonly used for vegetables or poached eggs.

Whisk

Used to beat or whip ingredients to incorporate air. Common for eggs, cream, or sauces.

Tongs

Used to grip and lift hot or slippery foods. Handy for grilling, sautéing, or serving.

Ladle

A deep-bowled spoon used for serving soups, stews, or sauces. Allows for portioned scooping.

Colander

A bowl with holes used to drain water from pasta, rice, or washed produce. Often made of plastic or metal.

Sieve

Used to strain liquids or sift fine ingredients like flour or powdered sugar. Has a mesh screen and handle.

Box Grater

Used to shred or grate cheese, vegetables, and zest. Each side has a different size grating surface.

Microplane/Zester

Used for finely grating citrus zest, garlic, or hard cheeses. Its sharp surface creates fine shavings.

Can Opener

Used to open metal cans. Can be manual (hand-crank) or electric.

Peeler

Used to remove the outer skin of fruits and vegetables. Often features a sharp, swiveling blade.

Potato Masher

Used to mash cooked potatoes, squash, or beans. Has a perforated or zig-zag plate for even mashing.

Rolling Pin

Used to roll out dough for baking. Comes in wood, marble, or silicone varieties.

Pastry Brush

Used to brush egg wash, butter, or glaze onto food. Made of silicone or natural bristles.

Baking (Cookie) Sheet 

Flat metal tray used for baking cookies, roasting vegetables, or sheet-pan meals.

Muffin Tin

A tray with individual cups used to bake muffins or cupcakes. Usually 6 or 12 slots per pan.

Cake Pans

Used for baking cakes or bars. Comes in square, round, and rectangular shapes.

Loaf Pan

Used to bake bread, meatloaf, or pound cake. Shaped like a rectangle with high sides.

Pie Plate

Round dish with sloped sides for baking pies. Made from glass, metal, or ceramic

Casserole Dish

A deep baking dish used for oven-baked meals. Typically ceramic or glass and comes with a lid.

Dutch Oven

A heavy, lidded pot used for braising, soups, and baking bread. Retains and distributes heat evenly.

Saucepan

Used to cook sauces, boil water, or reheat soup. Has tall sides and a long handle.

Frying Pan (Skillet)

Used to sauté, sear, or fry food. Comes in nonstick, cast iron, or stainless steel.

Wok

A deep, round-bottomed pan used for stir-frying, steaming, or deep-frying. Ideal for high-heat, fast cooking.

Stock Pot

A large, tall pot used for making soups, stocks, or boiling pasta. Holds a high volume of liquid.

Double Boiler / Steaming Pot

Used to gently heat sauces, chocolate, or custards. The steam from the bottom pot heats the top insert without direct contact.

Slow Cooker (Crockpot)

Used for long, low-temperature cooking. Great for stews, soups, and roasts.

Timer

Keeps track of cooking or baking time. Helps prevent overcooking or burning.

Kitchen Scale

Measures ingredient weight for precise recipes. Especially useful in baking.

Deep Sauté Pan

A highly versatile piece of cookware with straight, high sides that make it suitable for a wide range of cooking tasks beyond just sautéing, particularly those involving liquids or larger volumes of food.

Immersion (Hand) Blender

A handheld blender used to puree soups, sauces, or smoothies directly in the pot or bowl.

Blender

Used to puree, mix, or emulsify liquids and soft foods. Ideal for smoothies or soups.

Food Processor

Used to chop, slice, shred, or mix foods quickly. Comes with various blade attachments.

Stand Mixer

Used for mixing doughs, batters, and whipping cream. Hands-free and powerful.

Hand Mixer

Portable tool used to beat or mix ingredients. Handy for baking tasks like whipping egg whites.

Microwave

Heats and cooks food quickly using radiation. Great for reheating leftovers or cooking frozen meals.

Instant-Read Thermometer

Used to quickly check internal food temperatures. Ensures meat or baked goods are properly cooked.

Oven Mitts

Thick gloves used to protect hands when handling hot pans or baking sheets.

Cooling Rack

Used to cool baked goods like cookies or cakes. Allows air circulation to prevent sogginess.

Ice Cream / Cookie Scoop

Used for scooping ice cream or portioning dough. It can even be used to make perfectly portioned meatballs! It has a rounded bowl and a release mechanism.

Pastry Cutter / Dough Blender

Used to cut cold fat into flour for pastry dough. Has several metal blades attached to a handle.

Bench Scraper

A flat, rectangular tool with a handle used to scrape dough, clean surfaces, or transfer chopped ingredients from board to bowl.

Pasta Machine

Used to roll and cut sheets of pasta dough into noodles. Helps create uniform thickness and texture for homemade pasta.

Toaster

A small electric kitchen appliance designed to expose sliced bread to radiant heat, browning it into toast.

Kettle

A specialized container used primarily for boiling water. It typically features a lid, a handle for safe carrying, and a spout for controlled pouring. 

Linens

Functional fabric items used for cooking, cleaning, and dining tasks. While the term "linens" originally referred to items made specifically from the flax plant, it is now a general category for household textiles made from cotton, linen, microfiber, or synthetic blends. We use them in our kitchen to wash dishes (small cloth) and dry dishes (large cloth)

Apron

A protective garment worn over the front of one's clothing to shield it from spills, stains, dirt, and potential hazards like heat or chemicals. They are typically held in place with straps around the neck and waist and come in various styles and materials depending on their intended use

Electric Stove

A kitchen appliance that uses electricity to generate heat for cooking and baking. It works by using metal heating elements (coils or radiant elements under a glass surface) that get hot when an electrical current flows through them, transferring heat directly to the cookware. 

Fridge (Industrial)

A large-scale cooling system engineered for continuous 24/7 operation in demanding environments like commercial kitchens. They prioritize massive capacity, extreme durability, and precise temperature control for bulk storage and processing rather than frequent access and aesthetic display.

Freezer (Industrial)

An appliance designed for long-term food preservation, available primarily in upright and chest configurations, with features like frost-free operation, energy efficiency, and various storage capacities.

Stainless Steel Prep Table

A highly versatile and durable table, primarily used as hygienic and robust work surfaces for food preparation in commercial and home kitchens.