Kitchen tools need not be expensive to be valuable. The above Benriner mandoline is one of my most valued kitchen tools for uniform slicing, julienning, and making brunoise (a julienne turned into a dice). By far my most valuable electric device in my kitchen is the hand blender—I use Braun that seems to be unavailable, but I bought this Cuisinart version for my mom  ($47) and it works well—these devices all do the job of pureeing soups and sauces, easy whisking, quick mayonnaise, and I make vinaigrettes in the cup attachment, which will even emulsify a great Caesar dressing will pureeing the garlic. Every kitchen needs a scale, the most reliable way of measuring, especially if you’re baking (which is why more cookbooks are including, if not leading with, metric weights, as does the ground-breaking Bouchon Bakery cookbook—another Read On »

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