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Baking pans (5 points) |
 Every kitchen needs at least two heavy-bottomed sheet pans (sometimes called jelly-roll pans) (2 points). Opt for the nonstick ones, or buy a roll of parchment paper. The nonstick pans allow less fat to be used, meaning all the fat that is used (healthy fat!) can contribute to taste. A muffin pan is also a necessity. Get a heavy one that makes small muffins and has a nonstick surface (1 point). Then add heavyweight round, square, and rectangular pans for roasting and baking (2 points). Don’t bother with cookie sheets (too thin), angel food cake pans (too specialized), or thin aluminum molds (too fragile).
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Blender (4 points) |
Most kitchens are not complete without a blender. They’re great for making breakfast smoothies, creating salsas, and smoothing out sauces. Fruit smoothies, tomato-based dips, and healthy sauces help make food fun, tasty, and RealAge-smart. Buy a blender that has a substantial motor, a large container (44 ounces or more, preferably glass), just a few buttons, and a warranty of at least one year, as they tend to burn out with heavy use (3 points). If you can find one with a graduated dial instead of buttons, buy it—you’ll have more control. Get an extra blender container, if you can, just to have on hand (1 point). Not having the hassle of replacing one after it breaks helps keep your RealAge younger. |
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Can opener (1 point) |
Even the most sophisticated chef needs a can opener. Although can openers come in many varieties, a manual one is suitable for most needs. Buy one that has an easy grip. |
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Colanders and and strainers (3 points) |
A colander is a necessity for every kitchen. Use it to wash foods to drain pasta and vegetables. Colanders and strainers are so useful, we suggest you have three sizes: small, medium, and large (1 point for each size). Having extra colanders handy to facilitate washing of food is a great way to foster food safety and a younger RealAge. A large basket-sized colander that has a fine mesh and a handle is great when you need to wash vegetables or if you want to press large quantities of sauce through a strainer. |
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Cookware (7 points) |
Cookware comes in a bewildering array of materials, sizes, weights, durabilities, and heat conductivities. There are endless combinations of sets, frequent sales, and various warranties. Buy one piece before purchasing an entire set; it’s important to get an item you will use. Larger is better. If you can afford only one piece at a time, start with a high-quality, 6-quart Dutch oven that is heavy-bottomed, 18/10 stainless steel, and dishwasher-safe. Stainless steel is easy to clean and doesn’t flake off. It’s usually combined with other metals to improve heat conduction. Heavy cast aluminum (not thin, plain, rolled aluminum) is also a good choice: It’s easy to clean and reasonably priced.
In addition to a Dutch oven (1 point), you’ll need these basic pans: a sauté pan (1 point), a saucepan (2 points), a sauce pot (1 point), a stockpot (1 point), and an oven-safe skillet (1 point). A stir-fry pan also comes in handy (1 point). In general, larger is better. (Although nonstick cookware lets you cook with less fat and sticking, cookware that doesn’t have a nonstick surface seems to get hotter and, for many foods, produces a better crust.) |
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Corkscrew (1 point) |
Because wine is good to drink and cook with, you need a corkscrew. There are many varieties of corkscrews. Although we like a simple one that looks like a T, it requires a bit of strength to remove the cork. Another type of corkscrew slips between the cork and the bottle and is favored by many connoisseurs because it seldom leaves bits of cork in the wine. Another type, the winged corkscrew, has two arms that rise as you screw down the device; this requires less strength and experience to extract the cork—its wings just fold down. |
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Cutting boards (2 points) |
No kitchen is complete without cutting boards. You’ll need at least two. Food safety is a primary concern with cutting boards, so two—one for produce, and one for meat, poultry, and fish—are necessary to gain any Kitchen IQ points and make your RealAge younger. A high-quality, polyethylene (plastic) cutting board is best. (Glass and marble boards are more decorative than practical for most people.) Look for the NSF (National Safety Foundation) label. Polyethylene boards usually have a slightly rough surface that prevents foods from slipping when cut. Plastic is more sanitary than wood because it’s dishwasher-safe. (Do wash your plastic boards in the dishwasher frequently.) Plastic also resists warping. Wood boards are porous and tend to crack and harbor bacteria. They cannot be put in the dishwasher, so they have to be cleaned with bleach and water, a solution that is potentially toxic. If you choose a glass board, select one that can withstand microwaving.
Popular sizes include 8 × 12-inch and 12 × 18-inch. To avoid cross-contamination, remember to use only one board for produce and another only for fish and meats. Grooved edges help keep juices from running onto the counter, but they are not really necessary and decrease the amount of usable surface area; we don’t recommend them. Here’s a RealAge kitchen tip: Place a damp dishtowel on the counter under your board. The dishtowel will keep the board from slipping as you cut, slice, and dice. |
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Food chopper (2 points) |
This quick and easy tool saves time when you don’t want to use a knife or clean your food processor. It’s especially good for chopping small amounts of dense foods, such as nuts, seeds, and root vegetables. The food chopper is a plastic (or sometimes glass) cylinder that contains a plunger equipped with a small rotating blade. The finer the chopping, often the more intense the flavor. Buy the most durable unit you can find; it’s going to take a lot of abuse. |
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Food mill (1 point) |
A food mill is used to purée and strain fruits and vegetables; it separates the meat of the food from the skin and seeds. Large food mills (those having 2-or 3-quart baskets) are great for making jams, jellies, and preserves. Buying one that’s easy to clean and dishwasher safe will make your RealAge even younger. |
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Food processor (2 points) |
The food processor goes beyond just chopping. It purées, shreds, grates, dices, kneads, slices, and juliennes. Food processors are great for chopping herbs, grating blocks of cheese, and chopping vegetables. The smaller models are used mostly for chopping and mincing. Choose a size appropriate for your needs. Also, remember: processing can quickly produce a purée, so watch as you do this! |
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Garlic press (1 point) |
Garlic makes your RealAge younger by reducing arterial and immune aging. If you want a garlic press, we recommend one that has large holes and doesn’t require that you peel the cloves. Make sure the press is easy to clean. Some presses can be used to crush peeled ginger: all of them leave a little of the flavor and oil behind. |
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Grater (1 point) |
The classic four-sided stainless-steel box helps you make vegetables and fruits, not to mention chocolate, more enjoyable, allowing you to gain intense flavor from just a little cheese (a key to keeping your saturated fat intake to less than 20 grams a day). Specialty graters are also fun—for example, those small, handheld gadgets you operate by turning a handle or a rasp (from a hardware or specialty cooking store) for zesting. These work well on hard cheeses, nuts, and whole nutmegs. Another specialty grater, the mandolin, has adjustable blades and teeth for creating slices and shreds of all kinds. It’s ideal for slicing, shredding, and julienning large quantities of vegetables. We recommend steel graters, not plastic ones. Whatever grater you purchase, it should have teeth of different sizes. Small, closely set teeth are good for grating fruits, vegetables, chocolate, and cheeses. Tiny teeth are necessary for zesting citrus fruit and grating whole nutmegs. Some graters have interchangeable blades that store in the unit. |
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Kitchen shears (1 point) |
Anything that decreases the frustration of opening difficult packages raises your Kitchen IQ. Kitchen shears can be used for general cutting chores and for cutting through food. Kitchen shears have other uses as well: the notched inside edge is used for cutting poultry bones, and the curved, notched inner handle can be used to open jars. You can find shears in stainless steel or chrome-plated carbon. Make sure they’re on the large side. We like 8-inch stainless-steel shears (with 4-inch blades) that have coated handles that make them easier to hold. |
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Knife sharpeners and steels (2 points) |
There’s nothing more dangerous than a dull knife. Dull knives can slip and injure you, the cook. If you need to exert a lot of pressure on the knife to cut or slice, your blade should be sharpened. Unfortunately, few knife sharpeners are truly useful. Most act as sharpening stones, but we recommend instead that you have your hardware store sharpen your knife.
In contrast, a steel (usually a fluted round rod that has a handle) is quite useful. It’s not intended for extremely dull knives. Steels are used to true (straighten) the edges of all kinds of knives except serrated knives, which should never be sharpened or straightened. Buy a steel that is harder and a little longer than your knife. It’s very handy to buy a knife and a steel together, from the same maker. |
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Knives and their protectors (4 points) |
Here’s a RealAge kitchen tip: Buy the best knives you can afford! Using high-quality makes cooking easier. You’ll use your knives every day, so don’t skimp. Shop around before you purchase and make sure each knife feels comfortable and balanced in your hand. There are only a few that you absolutely must have: a great quality chef’s knife (1 point), a paring knife (1 point), and a serrated knife (1 point). Select a chef’s knife that’s a little smaller than you think you need: shorter knives are easier to use than longer ones. Plastic handles are just fine; if left in water, wooden handles can crack.
Unsheathed knives should not be stored in drawers with other knives, as contact with each other can dull the blades. Also, knives can be dangerous to pick up in such a setting. You can store your knives in a butcher block or wall rack (1 point), or on a magnetic holder. Knives should not be washed in the dishwasher. That process dulls and nicks the blades. |
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Ladles (1 point) |
Many soups are RealAge-friendly, so having a way of serving them and of adding liquids to other dishes makes your kitchen smarter. Select a ladle that is made from one piece of dishwasher-safe stainless steel. A contoured grip that has a hole in it makes it easy to hold and store the ladle. Start with a 4-ounce ladle and move up from there. |
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Measuring cups (2 points) |
You’ll need different measuring cups for dry and liquid ingredients. Glass is typically used for liquid measurements, and plastic or metal is used for dry ingredients. Buy a set with 1-, 2-, and 4-cup capacities. A useful feature on liquid measuring cups is a spout for easy pouring.
Dry measuring cups are commonly available in sets of ¼, 1/3, ½, and 1 cup. Although a 2-cup measure is also available, the 1-cup set is sufficient. Dry measuring cups have a flat top so you can level off ingredients with a knife. There are also adjustable measuring cups that can be used for dry ingredients only. The sides of the measuring cup are marked with the different measurements. These are convenient because they save storage space. |
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Measuring spoons (1 point) |
I prefer metal sets to plastic sets. Both should be kept away from heat. Most sets are banded together at the handle so that they are easy to locate in your drawer, or can be hung on a hook. Adjustable measuring spoons are available, but we’ve found that these work well only with dry ingredients, not liquid ingredients. |
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Meat thermometer (1 point) |
A meat thermometer provides an instant read of the internal temperature of meat or poultry, letting you know the meat has reached the temperature necessary to kill harmful bacteria. Many thermometers have a scale on the face indicating what the internal temperature should be for a variety of foods. Digital thermometers are usually as accurate as the face thermometers. |
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Mixer (1 point) |
Basic handheld mixers are used to combine and cream ingredients, and to aerate liquids. The more advanced stand mixers have attachments that knead dough and grind meats. Stand mixers are convenient because you can step away from the mixing process and work on something else. A stand mixer is a good investment in your kitchen. |
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Mixing bowls (4 points) |
Purchase bowls in small, medium, and large sizes: two of each, preferably 2-, 4-, 6-and 12-quart capacities. We prefer stainless steel mixing bowls because they don’t break or react with food. Plastic bowls are not as durable, and warp easily. Some glass bowls are oven-safe and can be used for baking, but the larger ones are heavy and difficult to work with. The smaller glass bowls are great for serving and storage. |
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Mixing spoons (3 points) |
You’ll need at least six wooden spoons of various sizes. Wooden spoons are preferable because they don’t conduct heat and won’t burn your hands. Also, they won’t scratch nonstick surfaces. Wooden spoons are very inexpensive, so you can afford a variety of sizes. A slotted spoon, preferably of steel, is also useful. (If you have nonstick pans, such as those made of hard anodized aluminum—for example, Calphalon—you can use plastic or wooden spoons.) |
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Parchment paper (1 point) |
Keep a roll of parchment paper in your cabinet so you can provide cake pans and cookie sheets with a nonstick, easy-release surface. There’s no added fat to your foods, and the cleanup is easy. The disadvantage of using parchment paper is that making the pan liners can be tedious if you’re very precise or in a hurry. However, parchment paper can be used in baking, steaming, and roasting. It can also be rolled up to make a cone, filled with icing or mashed potatoes (among other things), and used to decorate cakes and various food dishes. |
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Pepper mill (1 point) |
All food that is RealAge-smart has to have great flavor; and freshly ground pepper can add great flavor. Get rid of all ground pepper and replace with a pepper mill and whole peppercorns. (Commercially ground pepper loses its flavor and aroma almost immediately after the peppercorns are crushed. You’ll get a lot more “bang” if you grind your pepper as needed.) Look for a mill that is small (so the peppercorns will be fresh), has an adjustable grind, and is easy to clean. |
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Potato masher (1 point) |
The long, slender shape of this utensil makes it easy to use in any bowl or pot. A masher makes mashed foods light and fluffy. It also does a good job of mashing other ingredients, such as beans for refried beans, bananas for banana bread, and sweet potatoes for sweet potato pie. Look for a masher that is sturdy, has a plastic handle, and is dishwasher-safe. |
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Rice cooker and steamer (1 point) |
This piece of equipment has gained popularity as Americans have discovered the flavor of rice and moved toward more whole grain in their diet. Rice cookers/steamers help cut calories and fat without destroying flavor and nutrients, making you (and all you share food with) younger. The steamer is also ideal for fish and vegetables. A built-in timer allows you to step out of the kitchen without overcooking the food. Look for cookers that can be easily cleaned and that can make a large quantity. |
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Salad spinner (3 points) |
Cleaning greens and herbs has never been easier. Wash the greens, place them in a salad spinner, and spin the water and debris off the greens, leaving them clean and crisp. Purchasing and preparing greens yourself may take a little more time than buying prepared salads from the store, but it’s less expensive, the quality is under your control, and there are no additives. The salad spinner doubles as a storage container for greens in your refrigerator. If you can afford it, consider buying three: one for washing, one for rinsing, and one for all other uses. Consider this tool one of the most important and use it to clean vegetables and fruit as well as salad greens. |
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Scrapers and turners (spatulas) (3 points) |
You should have at least one small and one large scraper in your kitchen. Small scrapers work well to scrape food out of jars and cans. Large scrapers help scrape ingredients off the sides of bowls, pots, and pans. Look for heat-resistant scrapers—they’re perfect when making sauces, puddings, and soups.
The turner has been referred to as a type of spatula, but they are two different tools. A turner usually has a wooden handle and a flat metal head that is bent where the metal meets the handle. A turner is useful for flipping foods, such as pancakes, French toast, and egg white omelets. You also need a turner for removing cookies and baked goods from sheet pans. |
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Tongs (2 points) |
If we could choose only one hand tool (excluding knives) in the kitchen, this would be it—that’s why they make your kitchen 2 IQ points smarter. Tongs are perfect for grilling and turning foods, mixing, scraping, and gently inspecting the bottom of a halibut steak or portobello mushroom. Choose tongs that are strong, heavy, and durable. Stainless-steel tongs are superior to chromed steel tongs. Have two tongs; sometimes a pair is in the dishwasher, and sometimes you have several dishes going at once. You’ll keep your RealAge younger with tongs that are about 10 inches long—just enough to keep you away from the heat. Longer tongs (about 18 inches) work well for outside grilling and help keep you a good distance from the surface. |
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Vegetable peeler and corer (1 point) |
The vegetable peeler and corer is an inexpensive but essential tool. It’s great for peeling vegetables or for making chocolate curls from blocks of solid chocolate (use dark chocolate—only from cocoa—as that is a healthy fat that makes your RealAge younger). The curls give you the intense flavor and delight of chocolate with fewer fat calories, so it increases your Kitchen IQ. Buy one that has an easy grip, is dishwasher-safe, and is easy to use. Also, having a swivel head makes a peeler easier to handle. |
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Whisks (1 point) |
A whisk is very handy in a RealAge kitchen. A sauce whisk is the most common. Look for one that has lots of wires (at least 16) and a sturdy handle you can hold like a pencil. The joint where the handle meets the wires should be sealed with silicone to prevent food from getting caught, and decrease the risk of infection. We recommend stainless-steel whisks rather than plastic or plastic-coated ones. Although plastic whisks have the advantage of not scratching nonstick cookware, they can put particles of plastic in your food. Your whisk should be dishwasher-safe. |
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Zester (1 point) |
We find a good zester infinitely useful in the RealAge kitchen. It can produce thin strips of citrus, curls of cucumber peel, or a squiggle of chocolate. Zest can be used in muffins and quickbreads and on top of fish. You can also zest carrots and radishes and use the colorful flavor on top of salads and as a garnish. Some zesters come with a scoring edge for decorating fruits and vegetables. Score citrus fruits and use the strips in drinks or tie the strips in knots or a bow for garnish. |