My kitchen essentials: I’d be lost without…

Chefs and restaurateurs reveal their most prized culinary aids, from truffle oil to the tawashi brush

From fresh turbot to home-made gnocchi, smoking adds a delicate and distinctive flavour

The Japanese scrubbing tool is ideal for cleaning vegetables and pans

This wooden Mexican whisk dates back to Aztec times — and is the secret to making hot chocolate fit for Moctezuma

Tim Hayward on how six Naafi spoons represent the point in his life when he completely changed as a cook

Chef Shaun Rankin on the ‘liquid gold’ that can transform the most basic ingredients into a magical meal

They are deeply embedded in Japanese life, not just for cuisine but in rituals of birth, marriage and death, writes Kimiko Barber

More from this Series

Karan Gokani salutes this multi-talented seed

Chef Nieves Barragán argues it’s impossible to cook without this versatile ingredient

‘Cooking on fire is an exciting way to prepare food — but you need the right tool to do it’

Magic happens inside the mortar, says Vivek Singh, who’s used his to crush spices for more than one million meals

‘I am a complete perfectionist, so the pincers become an extension of my hand,’ says the multi-garlanded Anne-Sophie Pic

Chef Santosh Shah on why the flavour from using a clay oven ‘simply can’t be beaten’

It’s a vital part of any kitchen but seasoning with it is not as easy as you might think

Chef Sat Bains on how this crucial tool helps to visualise dishes, many of which end up on his restaurant menu

Chef Hus Vedat argues that fire should be regarded as an ingredient in its own right

It’s similar to Greek yoghurt, but fat free. I use it in everything from dressings and desserts to sauces and smoothies, writes Aggi Sverisson

Hollandaise sauce to whisky sour: Andy Taylor on the versatility of this key ingredient

A slug of this liquid gold makes just about any dish more delicious, writes Sophie Michell

As soon as he saw the Mexican Elbow in action, Henry Harris knew it was just what he needed in the kitchen

In the first of a new series, chef Rowley Leigh explains why this tool, more than any other, is an indispensable item wherever he cooks