About this episode
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 PeelerThe sleek knife block in Samin’s small kitchen: Benchcrafted Mag-BlokThe spatula she can’t cook without: GIR Silicone SpatulaA handy and compact kitchen workhorse: Cuisinart Core Custom 4-Cup Mini Chopper Other Products Samin Loves: How she keeps pans spotless: Field Company Chainmail ScrubberA fancy at-home knife sharpener: Tormek Knife SharpenerOlive oil that supports a good cause: Seka Hills Olive OilAnother olive oil Samin counts on: California Olive RanchA special condiment Samin loves: Kuali Salsa Macha Sami
