So you've just finished slicing up an onion. Maybe it'll go into a pot to for some French onion soup, or perhaps you're going to caramelize them and put them on a pissaladière, a French-style pizza.

When it comes to kitchen equipment, we say stick to the basics. That usually means a chef’s knife, paring knife, a spatula or two. Well now we want you to know that the “basics” should also include a ...