When dining out, do you ever wonder how the Chef manges to turn the most simple ingredients into something magical? How the Chef manages to cut those potato slices paper thin? How he/she manages to perfectly sear that fish without drying it out? How they were able to cut that basil into delicate ribbons of intense flavor? A certain amount of skill that comes from experience is necessary but many people don't realize that most Chefs have various tools not found in the average home kitchen that gives them an advantage when creating their dishes. All these tools are available to purchase at virtually any home-goods/kitchen store and while some of them may be pricey, used correctly they can add that element of magic at your next dinner.

#1) The French Knife

Most definately the most important kitchen tool you could have in your arsenal, the classic French knife is used to cut everything from vegetables to meats and is well-suited to perform a variety of cutting. This tool can be anywhere from 7 to 14 inches long (I prefer to use a 10" blade, myself) and can cost anywhere from $20 to $200 depending on the quality. Most home Chefs can get away with using the $20 version so long as they use proper cutting techniques and don't abuse the knife. When searching for your knife, make sure to get one that's well-balanced and has a quality edge and most importantly, make sure you're comfortable with the handle! I purchased a $150 sushi knife two years ago that I never use because I hate how wimpy the handle feels. There are a number of instructional videos on youtube dealing with proper cutting techniques and knife care so if you're unsure about how to use and care for your new purchase, I'd strongly recommend checking those videos out.

#2) The Mandoline

The mandoline is one of the most favored (and dangerous) kitchen tools used by professional Chefs. Essentially, it consists of a razor-sharp adjustable blade that can be set to slice things paper-thin and most have attachments to create waffle cuts (graufettes) and confetti cuts. Potatoes, eggplant, carrots and any number of other ingredients can be quickly sliced to perfection using this handy tool but you must remember that the mandoline should be used with extreme caution as it's very easy to slice the tips of your fingers if you're not careful. Even the most experienced of Chefs will probably be able to show you their mandoline scars and brag about how many stitches they had but as long as you pay careful attention to your fingers and use a hand-guard, you should do just fine. Again, check out the instructional videos on youtube if you're at all in doubt. Mandolines usually cost $100 and up and are therefore not as popular a kitchen item in the average home but they can be found at many home-goods stores and specialty kitchen stores.

#3) Fine Mesh Strainer (Chinois)

How did the Chef manage to infuse all of that wonderful mushroom flavor into that ultra-smooth demi-glace? He/she used a fine mesh strainer - simple as that! The fine mesh strainer works to filter out all of the larger particles in your sauce and results in a very smooth consistancy. This simple kitchen gadget only costs a few dollars and is simple to use. Push stewed tomatoes through the strainer to make homemade ketchup or use it to strain a savory broth. Another nifty trick is to use a fine mesh strainer to "dust" cakes and tarts with powdered sugar or cocoa powder. When pushing food through a mesh strainer, take care not to use too much force as doing so can expand the mesh and ruin the strainer.

#4) The Rasp Grater (Micro-plane Grater)

Another nifty gadget that costs under $20, the rasp grater perfectly grates hard cheese, cinnamon, chocolate or anything else you need grated. Not only that, but it doubles as a citrus zester. Many a waiter has carried one in his/her apron to shred cheese table-side so if you eat out often, you may have seen one already. Essentially, it resembles a paddle with holes and will easily fit in any kitchen drawer so if you don't already have one, go get one at your favorite kitchen supply store.

#5) Electric Coffee Bean Grinder

That's right, the electric coffee bean grinder is a very important tool in any professional kitchen, but not just to make a fresh pot of coffee. Any Chef will tell you about the benefits of using freshly ground spices in your recipes but sometimes the bulky (and slow) French peppermill just doesn't cut it. Whole peppercorns, hard cinnamon sticks, whole cumin, star anise and any other dried herbs can easily be reduced to a fine aromatic powder in a matter of seconds and the "cup" of the coffee bean grinder is a perfect way to blend herbs together to make rubs and spice mixes. I have three in use at my kitchen: one for peppercorns, one for making curry and one for cinnamon. Any home-goods store sells them for around $15-20 and they tend to last forever.

#6) The Pastry Bag

I know, I know... pastry bags are only for bakers, right? Wrong. Pastry bags are perfect for a number of non-pastry recipes including twice-baked potatoes, deviled eggs, Maitre 'd butter pats and many other items. Most pastry bags come as part of a kit that includes an assortment of frosting tips and the star-tip produces beautiful (and tasty) results when topping anything with whipped potatoes, yams, carrot or other earth-fruit purees. Most Chefs can produce a good broiled steak but throw a rosebud of herb whipped potatoes on top then place under the broiler for a few minutes and you've got yourself a piece of art! Not only can the pastry bag produce visually appealing results but it's also one of the most practical tools when stuffing a piece of meat. Imagine stuffing a pork-chop with something as simple as apple-sauce... by hand. Doesn't sound easy at all, does it? Now, take that same pork-chop and put the apple-sauce into a pastry bag and viola! Easy to do with the right tools, isn't it? On top of all these creative uses, the pastry bag makes a perfect "dunce hat" for anyone who has the nerve to critique your perfectly prepared apple-sauce stuffed pork loin with fresh tarragon and raisin butter!

#7) The Brulee Torch

Basically, this tool is related to a welding torch (though odorless and compact). Typically, the torch uses butane as a fuel source due to the lack of fumes and is used for caramalizing the sugar on the top of creme brulee to produce that perfectly crisp candy shell that makes this dessert so famous. After experimentation with my beloved torch, however, I've found that it serves a variety of uses in my kitchen and I honestly would be lost without it. Sure, the broiler feature on many home ovens can produce the same results as the torch but in doing so, raises the overall temperature level of whatever food you are bruleeing. This is a classic no-no for creme brulee as you want to serve the custard chilled with only an essence of heat on top. I like to use my torch to put a nice crust on cheeses, roast/smoke certain spices such as paprika and chili powder, toast seeds and dehydrate various fruits and vegetables. Not only that, but part of the fun of being a Chef is playing with fire! Brulee torches are kind of difficult to find but most specialty kitchen stores carry them (though they are WAY expensive). The best bet is to go to your local hardware store and pick up a cheap butane torch. As long as the fuel source is butane, you should be safe. Expect to spend about $15-20 but believe me, this particular tool is WAY under-rated! In summation, imagine a controlled broiler in your own hand.

#8) The Cast-Iron Skillet

There is something so beautiful about a rare/medium-rare steak that's been perfectly seared and it's very easy to do in your kitchen. Most professional restaurant kitchens have a tool called the "flat-top" that is basically a super-heated flat cooking surface that can cook anything in a matter of minutes (think tepanyaki), but most home-chefs are at the mercy of an electric range and sub-par pans. Fortunately, there exists a tool that can superheat itself on the most mediocre of electric ranges, and that tool is the cast-iron skillet. Anytime you want to perfectly blacken that white-fish, caramalize those ramps or hard-sear that filet mignon, pull out your cast-iron skillet and get that puppy smoking! Optimal temperature is about 375-400 degrees but expect to let it warm up for about 20 minutes before using. At those high temperatures, very little oil is needed so you have the added benefit of a meal that can be lower in fat. The cast-iron skillet is also perfect for dry-searing certain vegetables such as onions or bell peppers.

#9) The Omelette Pan

I'm always amazed at how many home kitchens don't have this wonderfully useful item. Typically, the classic omelette pan has a rounded bottom, is made of a non-stick surface such as teflon or analon and is about 8 inches in diameter. One very obvious use for this pan is to make omelettes but anytime I need a non-stick cooking surface that I can easily use to "flip" whatever I'm cooking, I grab my trusty omelette pan. Anything from fish, veggies, crepes and many other items have graced my trusty omelette pan with stellar results. Much like the cast-iron skillet, once heated the omelette pan need less oil than a regular pan and once set, the food will slide easily from the pan to the plate. Even if you scimp out on purchasing your cookware, make sure to invest in a good quality non-stick omelette pan. You'll soon see just how wonderful this simple tool is. Expect to spend about $20-50 depending on the quality but as long as there is a good coating of high-temp non-stick surface, you'll be happy!

#10) The Pocket Thermometer

How many times have you cooked what you thought to be a perfect steak only to cut into it and find that it's leather? Or for that matter, carpaccio? Let's face it, most of us can't tell how a steak is cooked simply by looking at it and most of those dreaded "suggested cooking times" are infuriatingly incorrect. So, how exactly does the Chef at your favorite restaurant cook your steak to perfection, every single time? Simple. He/she uses a meat thermometer. This simple tool costs about $10 and is typically worn in the sleeve pocket of most Chefs as part of their uniform. Unfortunately, they are hard to find in a regular home-goods store but many specialty kitchen supply stores carry them (though expensive). Definately invest in one and download a free temperature chart at one of the meat producer's websites.