If you want to do any serious baking, this is the way to go. These things last forever and they are pretty much the standard by which other mixers are measured.

I'm still old school enough I like to chop a lot of stuff by hand, but if you are in a hurry or have a lot to do, these are great. And for some recipes you just need a food processor, but don't get a gigantic one unless you really need it.

If you ever wondered what the first year of culinary school at CIA is like, this is a very interesting and informative look.

If you've ever worked in a restaurant or just want a good idea of what goes on, this is a great read for anybody interested in food.

All you need to know about the science of food and ingredients.

The first overall cookbook I ever bought.

I picked up one of these years ago and I've gotten a lot of use out of it. Really any cast iron skillet is okay, but this one has a nice enamel coating on the outside. It is very heavy, but most good cast iron skillets are.

Great basic fry pan for saute, scrambled eggs, etc.

This is on the list. I'll probably get this set and then just add pieces here and there.

I have the 3 1/2 quart one. This is an essential if you ask me, especially for doing provincial one pot types of dishes. It browns meat well and conducts very evenly because it is cast iron. Great all around pot to have.

I found out about Global through Anthony Bourdain''s Kitchen Confidential. These are great knives, perfect balance and lightweight so you don't get tired. and they look super cool too.

Wish this set had been available when I bought my chef''s knife. I still may pick it up.

This is just one example, but these are great to spray a pan (or fish or kebabs or whatever) with olive oil.