A standing list of the equipment and pantry items the Institute uses in its test kitchen.

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Cooking Oils and Soy Staples

1. Canola oil, 48 oz. A neutral, nontropical plant oil. Polyunsaturated-fat profile consistent with the 2026 AHA dietary guidance on replacing saturated fat with PUFAs. The Institute kitchen's default cooking oil. Shop

2. Soybean oil, 1 gallon. Neutral flavor, higher smoke point than olive oil. Used in stir-fries, dressings, and marinades. The most direct expression of the Institute's published position, completely safe for human consumption. Shop

3. Unsweetened soy milk, 6-pack. A complete-protein plant beverage. Eight grams of protein per serving; no added sugar in the unsweetened variety. Kept in rotation in the Institute refrigerator. Shop

4. Firm organic tofu. Press, cube, marinate, or crumble as the recipe indicates. Ten grams of complete protein per serving. The Institute recommends purchasing two packages at a time. Shop

5. Premium soy sauce. Aged and fermented. Used as a finishing condiment and in reductions, glazes, and marinades. A pantry without soy sauce is incomplete. Shop

Tasting and Measurement

The Institute documents its own consumption with the same instrumentation used in its test-kitchen work. The items below are available to readers who wish to do the same.

6. Soy lecithin powder. A common emulsifier and texture modifier. Added to smoothies, baked goods, and homemade chocolates where an emulsifying agent is indicated. Shop

7. Clear shot glasses, set of 6. The Institute uses a six-glass pour to compare canola, soybean, sunflower, safflower, grapeseed, and corn oil side by side. The exercise clarifies visual and viscosity differences among common polyunsaturated cooking oils. Shop

8. Glass beaker measuring set. Laboratory-grade volumetric glassware. The Institute measures cooking-oil volumes in milliliters. Glass was chosen over stainless steel to eliminate the metallic contact common to consumer-grade measuring cups. Shop

9. Amber glass dropper bottles, 6-pack. For precise one-milliliter dispensing. Amber glass reduces UV exposure during storage of sensitive polyunsaturated oils. The Institute carries a filled set in the field. Shop

Reference

10. Lipid Biochemistry (undergraduate textbook). A standard reference on lipid metabolism and polyunsaturated fatty acid chemistry. Recommended as background reading for readers of the Institute's Field Investigations. Shop

Test Kitchen Gear

The items below are the specific products used in the Institute test kitchen. Links are affiliate links; proceeds fund Institute publications.

Cookware

  • Wok. Carbon steel, 14-inch, Yosukata. Seasons in thirty minutes. Lasts a lifetime. Shop
  • Wok spatula. 15-inch, Joyce Chen. Wide, shallow, angled. Shop
  • Cast iron skillet. 10.25-inch, Lodge. Twenty dollars. Will outlive the user. Shop
  • Nonstick skillet. Tramontina Professional, 10-inch, hard-anodized. The Institute's position on the nonstick-vs-cast-iron question is documented in Bulletin No. 21, The Nonstick Ribeye. For readers in need of a starting point, this is the correct pan at the correct price. Shop
  • Enameled Dutch oven. 6-quart, Lodge. For stews, braises, and bread. Shop
  • Half sheet pan. 13×18, Nordic Ware. The Institute keeps two. Shop

Knives and Cutting

  • Chef's knife. 8-inch Victorinox Fibrox, $45. A long-standing top pick in American test-kitchen surveys. Shop
  • Chinese cleaver. Small slicer, Dexter Russell. Most readers who adopt one stop reaching for the chef's knife. Shop
  • Paring knife. 3.5-inch Wüsthof Classic. For work the chef's knife cannot address. Shop
  • Cutting board. 20×15, Teakhaus. Larger than most readers initially assume. Shop

Measurement

  • Digital thermometer. ThermoWorks Thermapen ONE. The Institute standard; three years of daily service. Shop
  • Thermometer, budget alternative. ThermoWorks ThermoPop, $35. Shop
  • Kitchen scale. OXO Good Grips, 11 lb. Volumetric measurement of flour by cup is not defensible. Shop

Tools

  • Microplane. Premium Classic. For garlic, ginger, citrus zest, parmesan. Shop
  • Spider strainer. 7-inch, Joyce Chen. For lifting noodles; bamboo handle stays cool. Shop
  • Mandoline. Benriner Classic. The unit used in most professional kitchens. Shop
  • Mortar and pestle. 6-inch granite, ChefSofi. For Sichuan peppercorn, garlic paste, and pesto. Shop
  • Wooden spoon. Jonathan's Spoons. Will not scratch enameled cookware. Shop
  • Pepper mill. Peugeot Paris u'Select, 9-inch. Adjustable grind; lifetime guarantee. Shop

Serveware

  • Ceramic bowls, cream. KOOV, 26 oz, set of 6. Deep enough to present a stew without visual excess. Shop
  • Bamboo chopsticks. Hiware, 10 pair. Reusable. The Institute does not stock disposables. Shop

Pantry — Salts and Oils

  • Flaky finishing salt. Maldon, 8.5 oz. For finishing only; not for cooking. Shop
  • Olive oil. California Olive Ranch, 500 ml. Acceptable for most applications. Shop
  • Vegetable shortening. Crisco, 48 oz. Seed-oil-derived. Shop
  • Organic canola oil. La Tourangelle, 25.4 oz. The same molecule as Wesson in a different bottle. Shop