We all have cook books that list all the essential cookware and tools for a well-rounded kitchen. I am going to share with you some of the tools I use the most and why they are an important implement for my kitchen.

1. Oven Thermometer ~ The only way to know if the temperature of your oven is correct is to have an oven thermometer and LEAVE IT in the oven. Most problems with cakes made from scratch that do not turn out as expected can be traced to oven temperature problems.

2. Refrigerator and Freezer Thermometers ~ Do any of us really know what the A,B,C or 1,2,3 on our refrigerators or freezers mean? Of course not. Put a good thermometer in each place. Leave it overnight and check the temperature the first thing in the morning after the doors have been closed all night. Make adjustments as necessary and leave the thermometers there for spot checks.

3. High Quality Chef Knives ~ You really only need 3 good knives:
A) Chef knife - usually 8 to 10 inches
B) Serrated knife - for soft foods, cold cuts, bread and tomatoes
C) Paring knife - usually 3 to 4 inches

What to look for in quality knives:
1. Will hold an edge.
2. Bolster - provides balance
3. Full tang - blade goes all the way to the end of the handle.

Plan to have them sharpened professionally about once a year - this usually costs $2 to $3 per knife.

A STEEL is not for sharpening, but just to keep the edge on the knife. You should use your steel on the knife edge every time you get ready to use your knife in the kitchen. And of course it should go without saying that your kitchen knives are for use on FOOD ONLY!

4. Wooden and Plastic Cutting Boards ~ Never use glass cutting boards as they will ruin the edge on your knives. I use plastic for raw meat only because it can be put directly into the dishwasher. I use wood for cooked meat and everything else.

What to look for in a Wooden Cutting Board: Maple is the best for care and ease on knives. Get one that is as big as you can afford - you really only need one because it will last a lifetime with proper care. Features you can look for: juice trough, finger wells, carving side. Treat your wooden cutting board with care - never put it in the dishwasher. Hand wash and dry immediately. Use a food safe mineral oil whenever the wood looks thirsty to keep it from cracking or splitting.

5. Pastry Knife ~ Makes quick work of incorporating butter into flour mixtures for scones, biscuits, etc. I like the one from Pampered Chef.

6. Microplaner and Zester ~ These are wonderful little tools for grating fresh spices, cheeses, making zest and garnish. There are usually two types of zesters: one with holes only on top and one with holes on top and one larger hole on the side. The larger hole on the side is for making curls for garnish. Remember to never zest into the white part of the fruit because this part is bitter. You can freeze zest to use anytime - so never throw out your citrus fruits without zesting them first!

7. Silicon Spatulas and Basting Brushes ~ These are very heat resistant. I find is worth paying a little extra to have these on hand. With the silicon basting brush you never have to worry about getting those bristles on your food!

8. Cooling Racks ~ These are essential. If you don't use a cooling rack and instead place your bakeware on the stove or countertop, you are holding in heat and continuing to cook your baked item. Also, cakes will have a soggy bottom if they cool in the pan placed on the stove or countertop instead of on a cooling rack. Be sure to purchase a sturdy one to support your heaviest bakeware.

9. Cake Tester ~ I love using these instead of toothpicks that are never long enough. I have mine from Pampered Chef.

10. Parchment Paper ~ Do most of you put your cheeses into plastic baggies and toss them into the fridge? The result is wet, slimy cheese. Instead, wrap your cheese in parchment paper and then put it into the plastic bag. No more wet, yucky cheese. It will last longer too. This also applies to lunchmeat you get at the deli. I also use my parchment paper for many baking uses in the oven.

11. Pastry Cloth ~ I know, our grandmothers used to just throw some flour on the countertop and start working that dough. But when you put flour on the countertop, what usually happens is the flour gets incorporated into your dough and can make it tough. A pastry cloth is meant to keep your dough from sticking without incorporating the extra flour. Try one - you'll love it.

12. Meat Thermometers ~ These can be really helpful. There are two types: instant read and oven. The instant read is used for grilling and once the meat is removed from the heat. It is not heat tolerant for more than 15-20 seconds. These usually have a very small dial. Oven thermometers have a large, easy to read dial because they are meant to go into the oven with the meat and allow you to read the dial through the window of your oven. It should be placed in the thickest part of the meat but not all the way through to the pan or through fat or touching bone.

13. Cookie Sheet vs Jelly Roll Pan ~ What most people call a cookie sheet with the 1/2 inch high sides all the way around is actually a jelly roll pan. A cookie sheet is completely flat and allows for very even cooking. A jelly roll pan causes the heat in the oven to go up over the sides and down into the pan. If you have cookies that seem to cook unevenly, you need to make sure you are using a cookie sheet and not a jelly roll pan.