Kitchen
The reference shelf. Nothing here is homework; it’s where to look when you’re standing at the fridge, the market, or the spice rack with a question.
- MenusOne whole meal, planned: the grocery list by aisle and what time each thing starts.
- The FridgeWhat keeps, for how long, how to tell when it's done, and the second dinners.
- In SeasonThe Northern California produce calendar.
- Pantry and spicesWhat to own, and the Spice Guide.
- Feed MadeleineThe collection that reheats well, freezes, and eats with one hand.
- Cooking SchoolSix levels. The map behind the dinners.
- Go Deeper18 short essays on why things work. For when you're curious, not hungry.
- Use what I haveTap what's in the fridge and get one answer.
Equipment
You already have enough to learn to cook. Researching gear is the most respectable-looking way to avoid cooking.
Need
- Chef's knifeOne good one. Sharp matters more than expensive.
- Large cutting boardBig enough that food isn't falling off the edges.
- SkilletThe one you have. Nonstick is fine to learn on.
- Saucepan
- Big potPasta, soup, boiling anything.
- Sheet pan
- TongsYour hand, extended and fireproof.
- Spatula
- Colander
- Instant-read thermometer~$15. Ends all doneness anxiety forever. Kenji calls it the best value in cooking: it converts guessing into knowing.
- Mixing bowl
- Rice cookerYou own one. It's your superpower — and the porridge setting plus the delay timer makes steel-cut oats overnight, so it works breakfast too.
Later, earned with reps
- Dutch ovenWhen braises and big soups become a habit.
- Stainless skilletWhen you want serious fond for pan sauces.
- Cast ironWhen steak night becomes a ritual. Also the pan-pizza pan and the smash-burger pan.
- WokKenji's verdict: wonderful, not necessary. A hot cast-iron skillet gets you 90% of the way to any stir-fry in this app.
- MicroplaneGarlic, parmesan, citrus zest.
- Kitchen scale
- Immersion blenderFor when soups want to be smooth.
The knife you have, sharpened, beats the knife you’re researching.