Category: Kitchen & Home Products

Spices are the quickest way to add flavor to home cooking. With a small, well-chosen collection, you can cook dishes from many cuisines around the world.

The everyday essentials

• Black pepper: buy whole peppercorns and grind them fresh.
• Cumin (seeds and ground): warm and earthy, used in Indian, Mexican and Middle Eastern cooking.
• Coriander (seeds and ground): citrusy and mild.
• Turmeric: gives color and earthy flavor to curries, rice and dal.
• Paprika (sweet or smoked): for color and gentle heat.
• Chili flakes or chili powder: to add heat to any dish.
• Cinnamon (sticks and ground): for both sweet and savory dishes.

Next level

• Garam masala: a warm Indian spice blend.
• Mustard seeds: pop in hot oil for tempering.
• Cardamom: for curries, rice, tea and desserts.
• Cloves: strong and aromatic, so use sparingly.
• Nutmeg: for baking, sauces and soups.
• Dried oregano: for pizza, pasta and Mediterranean dishes.
• Bay leaves: for soups, stews and rice.
• Ginger powder: for baking, marinades and spice rubs.

How to keep spices fresh

• Store spices in airtight containers away from heat, light and moisture. Avoid the shelf right above the stove.
• Whole spices keep their flavor longer than ground spices.
• Toast whole spices in a dry pan for a minute before grinding to boost their flavor.
• Buy smaller amounts of spices you use rarely.

Money-saving tips

• Ethnic grocery stores often sell spices in larger packs at lower prices than supermarkets.
• Refill jars from bulk bags instead of buying new jars.

Keep reading: Put your spices to work with our classic dal tadka and shakshuka.

Meal prepping saves time and money, but only if your food stays fresh. Choosing the right containers makes a big difference.

Glass containers

• Do not absorb smells or stains, even from curries and tomato sauces
• Usually safe for the oven, microwave, freezer and dishwasher (check the label, as lids are often plastic)
• Last for many years
• Heavier and can break if dropped
• Cost more upfront

Plastic containers

• Light and easy to carry for lunches
• Cheaper and less likely to break
• Can stain and hold odors over time
• Should not be used in the microwave unless they are labeled microwave-safe
• May warp or crack after many dishwasher cycles

What to look for

• Leak-proof lids with locking clips and a silicone seal
• Stackable shapes that save fridge and cupboard space
• Compartments if you like to keep sauces and sides separate
• Clear labeling for oven, microwave, freezer and dishwasher use
• BPA-free plastic, if you choose plastic

Our take

Many home cooks use both: glass for storing and reheating at home, and lightweight plastic for packed lunches and snacks. If you sell homemade food, see our tips on packaging and labeling homemade food.

Food safety basics

• Cool cooked food quickly and refrigerate within two hours.
• Most cooked meals keep 3 to 4 days in the fridge.
• Label containers with the date you made the food.

Keep reading: 12 kitchen essentials every home cook needs and the spice pantry starter kit.

Cast iron pans are affordable, nearly indestructible and excellent for searing, frying, baking and roasting. With a little care, a good skillet will last for generations.

Why cook with cast iron

• Holds heat very well, which gives a great sear on meat and vegetables
• Goes from stovetop to oven
• Develops a natural non-stick surface over time
• Works on gas, electric and induction cooktops, and over a campfire

How to choose one

• Size: a 25 cm (10 inch) skillet suits most households. Go bigger if you often cook for a family.
• Weight: cast iron is heavy. Check that you can lift it comfortably with a full load.
• Pre-seasoned or bare: most new skillets come pre-seasoned and are ready to use.
• Enameled cast iron: has a glass-like coating, so it does not need seasoning and is good for acidic dishes like tomato sauce. It costs more and can chip.

How to season cast iron

1. Wash the skillet with warm water and dry it completely.
2. Rub a very thin layer of neutral oil, such as vegetable or flaxseed oil, over the whole pan, inside and out.
3. Wipe off as much oil as you can. It should look almost dry.
4. Bake the pan upside down in the oven at about 230°C (450°F) for one hour.
5. Let it cool in the oven. Repeat two or three times for a stronger coating.

Everyday care

• Clean while still warm with hot water and a brush. A small amount of mild soap is fine on a well-seasoned pan.
• Dry it immediately on the stove over low heat.
• Rub in a few drops of oil before storing.
• Avoid soaking it or putting it in the dishwasher.

Fixing rust

Scrub the rust off with steel wool, wash, dry and re-season. Your skillet will be as good as new.

Keep reading: 12 kitchen essentials every home cook needs and try it with our shakshuka recipe.

A well-equipped kitchen does not have to be expensive. Most home cooks rely on the same handful of tools every day. Start with these essentials and add specialty items only when you know you will use them.

Knives and boards

• A chef’s knife (20 cm / 8 inch): the most important tool in your kitchen. Choose one that feels comfortable and balanced in your hand.
• A small paring knife: for peeling, trimming and small jobs.
• Two cutting boards: one for raw meat and fish, and one for vegetables, fruit and bread.

Pots and pans

• A heavy frying pan or skillet: cast iron or stainless steel lasts for decades. Read our cast iron skillet guide.
• A non-stick pan: for eggs, pancakes and delicate fish.
• A large pot with a lid: for soups, stews, pasta, rice and dal.
• A pressure cooker or multicooker: saves time on lentils, beans, rice and tough cuts of meat.

Prep and baking

• Mixing bowls in several sizes
• Measuring cups and spoons, plus a digital kitchen scale for accurate baking
• A sheet pan or baking tray: for roasting vegetables, baking cookies and making pizza.
• Wooden spoons, a silicone spatula and tongs
• A fine grater: for ginger, garlic, citrus zest and hard cheese.

How to save money

• Buy fewer, better tools that last instead of large sets with pieces you will never use.
• Look for seasonal sales on cookware and appliances.
• Check local kitchen supply stores, which often sell professional-quality tools at good prices.

Storage

Good storage keeps food fresh and your kitchen organized. See our comparison of glass vs. plastic meal prep containers.

Keep reading: Spice pantry starter kit and put your new tools to work with our classic dal tadka.