Instructions: Here are some of the specialty tools that the chefs on our panel find integral to their work:
Maria Costa uses plastic squeeze bottles to store dressing and to keep and serve sauces for desserts. The salad spinner is one of Pamela Keiths favorites, which she finds perfect for cleaning salad greens and herbs such as parsley.

Gary Dankos favorites include a clay-sculpting tool for coring pears and apples, a Silpat mat for baking with little to no fat, and cheesecloth for air-drying duck prosciutto, preparing duck foie gras tourchon and straining fish fumets and other stocks.

Chef Larry Chu depends on the cleaver, a three-tiered bamboo steamer, and long bamboo chopsticks. On McNairs list is a potato ricer, which he uses not just for mashing potatoes and other root vegetables but also for squeezing moisture from cooked spinach and greens to be used in fillings or stuffings.

Diane Rose-Tosh uses an 8- or 10 inch Japanese vegetable knife with holes to keep the blade from sticking to foods. She likes it for onions.

Patrick Roney said he couldnt resist adding an 11 th tool - a dishwasher - which he said could either be a machine or, even better, your significant other.

In the same spirit, David Kinch says, Dont forget a corkscrew!

Costa and Rose-Tosh named a tool you cant buy: your hands. Your hands are the cheapest and most important tool in your kitchen, other than the love of cooking, Rose-Tosh says.

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