In our opinion, the old fashioned box graters work the best since they are sturdy and offer several different grating sizes.

We recommend 2 strainers for every kitchen. The first is a solid stainless steel colander (one big enough to wash a lot of lettuce at once). The second strainer is a fine mesh conical strainer (called a chinois) which is a must for any serious sauce or stock making. A chinois is an expensive purchase, but with care it will last many years.

The cooking water from most vegetables can be added to soups and gravies for extra flavor