Knives

• In Anthony Bourdain's "Kitchen Confidential," he suggests that the well-stocked kitchen needs only one knife -- a sharp chef's knife for cutting meat and vegetables. Most cooking enthusiasts like more of a variety, so add a small paring knife and a serrated bread knife. Keep a sharpening steel in the drawer to sharpen knives before each use. Clean and store immediately. Do not put your gleaming, sharp knives in the dishwasher.
  
  

Chopping Blocks

• Chopping blocks come in a variety of sizes, shapes and fabrications. They should be made of a soft material that is nonabrasive and easy to clean. The traditional block is made of wood with a tight grain to prevent absorption of liquids and juices. Teak is recommended because of its moisture-repelling characteristics. Bamboo is also common. Plastic chopping blocks are easy to work with but are damaged with excessive cutting and can retain harmful bacteria. They can be cleaned with a harsher disinfectant than wood. Glass boards harm the sharp edges of knives and can splinter. Rubber is becoming a favorite because it doesn't harm knives, stays put and repels bacteria. Marble is not a good cutting board, but instead should be used for rolling pastry.
  
  

Measuring Implements

• Liquid and dry ingredient measuring cups, measuring spoons and a scale are vital in preparing recipes. Find products that measure in both American ounces and European grams as they are more versatile. Stainless steel cups are usually sold in sets of 1/8-, 1/4-, 1/3-, 1/2- and 1-cup sizes. Glass cups are sold individually. Glass measuring cups work best for liquids, and stainless is used for dry ingredients. Depending on your needs, you can purchase highly-weighted stainless steel or less expensive sets. A kitchen scale is also important when following precise recipes.
  
  

Glass Mixing Bowls

• Glass is the ultimate composition for mixing bowls as they are tough, clean easily, you can see what is happening inside them from the outside and they are simple to work with. Plastic bowls require plastic utensils. Glass performs well with anything. Get several sizes, and use them as you prepare raw ingredients.
  
  

Pots and Pans

• A cupboard full of a variety of pots and pans isn't necessary. A large skillet, preferably cast iron, serves many functions, including finishing in the oven. An 18/10 stainless steel skillet and saucier are useful, and a stainless steel soup/pasta pot are all that are necessary in a well-equipped kitchen. For diversity, enamel cookware goes from the stove to the oven to the table and into the dishwasher. It's long lasting and is rarely damaged. One nonstick frying pan is also useful.
  
  

Utensils

• Several bits and pieces are needed in a well-supplied kitchen, including a large and small whisk, spatulas, wooden spoons, straining spoons, a pasta server and an old-fashioned, handheld potato masher.