Using condiments to keep cooking interesting

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: 

• The Y peeler Samin reaches for daily: Kuhn Rikon Original Swiss Peeler
• The sleek knife block in Samin’s small kitchen: Benchcrafted Mag-Blok
• The spatula she can’t cook without: GIR Silicone Spatula
• A handy and compact kitchen workhorse: Cuisinart Core Custom 4-Cup Mini Chopper

Other Products Samin Loves: 

• How she keeps pans spotless: Field Company Chainmail Scrubber
• A fancy at-home knife sharpener: Tormek Knife Sharpener
• Olive oil that supports a good cause: Seka Hills Olive Oil
• Another olive oil Samin counts on: California Olive Ranch
• A special condiment Samin loves: Kuali Salsa Macha

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. 

• The Best Carbon Steel Pan Made In Carbon Steel Frying Pan
• The Best Fish Spatula:  Winco Fish Spatula
• The Best Microplane Grater: Microplane Premium Classic Series Zester
• The Best Mandoline: Super Benriner
• The Best Immersion Blender: Braun MultiQuick 7 Immersion Hand Blender MQ7035
• The Best Food Mill: Oxo Good Grips Food Mill
• The Best Coffee Grinder (for grinding spices): OXO Brew Conical Burr Coffee Grinder
• Wirecutter's advice on how to build your own knife kit (along with picks for all three knife types Samin discusses)

Additional reading:

• Samin Nosrat's Tips for Hosting a Stress-Free Dinner Party
• The Best Olive Oil You Can Buy At the Store
• Life’s Too Short for Bad Olive Oil 
• Build Your Own Knife Set

More Samin:

• Instagram: /ciaosamin
• Facebook: /samin.nosrat
• Website: https://ciaosamin.com/
• Podcast: https://homecooking.show/
• Samin’s new book: Good Things

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The Wirecutter Show is executive produced by Rosie Guerin and produced by Abigail Keel.Engineering support from Maddy Masiello and Nick Pitman. Episodes are mixed by Catherine Anderson, Efim Shapiro, Rowan Niemisto, Sophia Lanman, and Sonia Herrero. Original music by Dan Powell, Marion Lozano, Elisheba Ittoop, and Diane Wong. Wirecutter’s deputy publisher and general manager is Cliff Levy. Ben Frumin is Wirecutter’s editor-in-chief. Hosted by Rosie Guerin, Caira Blackwell and Christine Cyr Clisset.

Find edited transcripts for each episode here: The Wirecutter Show Podcast