Glass vessel in David Ling's kitchen; New York City

According to experts at Real Simple magazine, every cook should stock the kitchen with the following items first:

1. A sieve with a fine mesh, for straining sauces
   
2. A colander, the bigger the better and with a sturdy base.
   
3. Box grater with four grating surfaces, for shredding everything
   
4. A good peppermill
   
5. Pyrex measuring cups
   
6. Jelly roll pans — the biggest ones that will fit in your oven
   
7. A kitchen timer
   
8. A two-quart saucepan
   
9. A saute pan
   
10. An 8-quart stock pot.

Real Simple magazine