Chef and cookbook author Samin Nosrat, best known for Salt Fat Acid Heat, joins us to talk about her new book Good Things—and how she keeps cooking joyful, even in a small home kitchen.
She shares the tools she relies on daily, the condiments that transform simple meals, and her approach to entertaining without burning out.
This episode covers:
- How she organizes her tiny kitchen: Borrowing tricks from restaurant kitchens, Samin makes a small space efficient and inviting.
- The essential knives and sharpeners she recommends: Good blades (and the right sharpener) make prep faster, safer, and more fun.
- Tools she swears by for everyday cooking: From an immersion blender to a carbon steel pan, her kitchen MVPs do heavy lifting.
- When single-use tools are worth it: A food mill or Japanese mandoline can feel niche but save time and improve results.
- Condiments that elevate simple meals: Chili crisp, salsa macha, and preserved lemon paste turn basics into showstoppers.
- Her philosophy on entertaining: It’s about connection, not perfection—and choosing dishes that don’t leave you stuck in the kitchen.
Also, Samin shared more tips for hosting a stress-free dinner party with Wirecutter kitchen writer Maki Yazawatrio.
Wirecutter Picks in Samin's Kitchen:
Other Products Samin Loves:
Samin says she also keeps a carbon steel pan, fish spatula, microplane, mandoline, immersion blender, and spice grinder in her kitchen for everyday use. Plus, a food mill for perfect mashed potatoes! Like us, she recommends home cooks start out with three basic knives: a chef’s knife, a serrated knife, and a paring knife. Here are Wirecutter’s picks for these handy kitchen staples.
Additional reading:
More Samin:
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