You do not need a professional kitchen to cook safely, but a handful of simple tools makes the four basic steps of home food safety, Clean, Separate, Cook and Chill, much easier to follow. This list is organized by those steps. We do not sell anything and we do not recommend particular brands; any sturdy, easy-to-clean version will do.
For Clean
- Hand soap at the sink and a dedicated hand towel, so washing up between tasks is quick.
- Paper towels for wiping up raw meat juices, so you are not spreading them with a cloth.
- Dish soap, a scrub brush and fresh sponges, replaced often.
- Several clean dish towels so you can swap them out during the week.
For Separate
- At least two cutting boards: one for raw meat, poultry and seafood, and one for produce and bread. Different colors make it easy to remember which is which.
- Separate plates and tongs for raw and cooked food, especially at the grill.
- Leak-proof containers or bags to keep raw meat from dripping in the refrigerator.
For Cook
- A food thermometer. This is the single most useful item on the list. Color and texture are not reliable signs of doneness. Poultry should reach 165°F, ground beef and pork 160°F, and whole cuts of beef, veal, lamb and pork 145°F followed by a 3-minute rest. Our guide to using a food thermometer explains where to place it.
- Oven mitts and a timer, simple but easy to forget.
For Chill
- Appliance thermometers for the refrigerator and freezer. The refrigerator should be at 40°F or below and the freezer at 0°F or below.
- Shallow storage containers so leftovers cool quickly. See Leftovers and the Fridge.
- A cooler and ice packs for groceries, picnics and tailgates. Perishables should not sit out more than 2 hours, or 1 hour above 90°F.
For filming your cooking
If you share recipe videos, a few extras help: a phone stand so your hands stay free for washing, a clean, clutter-free counter in the shot, and good light so viewers can read a thermometer display. We cover the rest in plain language in Video Basics and Phones & Formats.
Where to start
If you buy only one thing, make it a food thermometer. Then read Food-Safety Basics at Home and A Kitchen Cleaning Routine to put the rest of your supplies to work.