Here you will find tools & ingredients I use everyday in my kitchen and in my videos. These items carry my Stamp of Approval if you will. If it’s not on this list, then I probably haven’t used it and can’t attest to it’s awesomeness!
When a recipe calls for brown sugar, I always turn to the Swerve brown sugar. I use it in protein shakes and when baking chocolate chip cookies. I don’t know what sort of magic goes into this, but it works and it’s amazing. I’ve also found that it’s the only blend to really ‘harden’ for things such as creme brulee.
You’ve seen this kettle used throughout a ton of my videos – whether it’s making pour over, adding hot water to a creme brulee water bath, or simply making hot water for simple syrup. I have used this kettle multiple times per day for at least the last three years. 10/10 would buy again. They also have a new versions in different colors at a price premium. Here’s the link for the matte black version which is super legit.
Another work horse! In conjunction with my goose neck kettle – this little grinder has been used multiple times a day for the past three plus years. It can get a little messy sometimes, but it’s ability to consistently grind at different grind levels is amazing. As you’ve seen in my videos, I make coffee in all methods (French press, Moka pot, pour over, etc) and need the consistency of the grind level, and this grinder accomplishes that at an amazing price.
This is the only coffee I drink. I know the roasters personally and have seen the care and attention to detail they take when roasting the coffee beans. From the minute the green coffee is delivered to the time the coffee is packaged and shipped off is an example of the dedication to the craft and the science behind it. My preferred method of brewing is pour over, but Miska works great in espresso and French press as well!
To filter your pour over, you need a vessel that will hold your filters. This ceramic vessel is easy to clean, dishwasher safe, and honestly – just looks cool. I’ve been using mine for 4+ years and it will keep going unless I break it. Hario has a ton of different variations, but I’m partial to white (even though my favorite color is the complete opposite).
Knives & Cutlery
This little knife is perfect for so many things – cutting onions, peppers, cabbage, etc. It’s incredibly sharp and holds it’s edge really well. Made in Japan, it has an edge on the right hand side and the left side is flat – so if you’re left handed, make sure to get the left handed version. The price is a bit steep, but it’s a lifetime purchase. It’s also a perfect travel knife for your cooking travel kit – not too big and not too small, just perfect!
This knife was a gift and it’s fight perfectly into the kitchen. It’s incredibly sharp, but works incredibly well. Hold its edge for a long time and has a perfect weight distribution. Full tilt and solid – highly recommend. Just make sure you’re a fan of the blade style, otherwise you will have a tough time getting used to it.
Unfortunately, Anova no longer makes the 800W immersion cooker that I have, but this 750W bluetooth enabled one should get you where you need to be. You can get WiFi enabled machines, but I personally have never found myself out of my home thinking ‘I should start the steak I left in the water bath with the sous vide machine.’
This is my favorite workhorse in the kitchen. A great addition to the griddle, this is my most used skillet. I use it for making smash burgers, asparagus, keto biscuits, desserts, eggs, tons of bacon, and searing a nice ribeye steak. Like most cast iron, it’s a single purchase type of pan that with a little love, will outlast the you and your grandchildren.
Cast iron doesn’t require the need for crazy washing methods, however, sometimes you get some stuff that creates a gunk that a sponge simply cannot remove on its own. That’s where I like to use the Ringer. Think of it as a piece of chainmail for your cast iron skillet. Water + this = clean cast iron.
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