Chowhound's 100 most-discussed cookware, cookbooks and kitchen products

The late, great Anthony Bourdain first helmed the kitchen at New York's no-nonsense French outpost Brasserie Les Halles. The beloved restaurant has since closed but its legacy -- and that of its famous former chef de cuisine -- live on in this collection of recipes and manual for cooking French classics like roasted veal short ribs, steak frites, escargots aux noix and foie gras au pruneaux. All written with Bourdain's undeniable wit and wisdom.

Perfect? Well, it's wide enough to sauté with reckless abandon, deep enough to pan-fry without oiling up the entire kitchen and the enameled cast iron allows for high, even heat distribution and easy cleanup. Oh, and did I mention it looks beautiful? So yeah, you might say this highly versatile pan has earned its name.

It's hard to know where to begin with the Vitamix but I will say, once you've used an elite blender, like the Explorian, it's difficult to go back to anything less. Power and precision are the two most important attributes your blender should have and are essential for soups, smoothies and sauces at exactly the desired consistency. For that, few machines are better than this one.

Are you a full-on ginger addict? Don't worry, this is a safe space. It's one of my favorite flavors and having a little stir-in paste blended with oils and lemon juice is the easiest, breeziest way to add this punchy flavor to soups, stir-fries or sandwiches.