6. Grind the Healthiest Rub Editor's Pick
Krups Electric Coffee and Spice Grinder ($30; Krups Online Store)
"My grinder isn't just for coffee; I use it for spices, too. I throw in toasted whole cumin, cardamom seeds, a little bit of turmeric, chili powder, ginger paste, and freshly pressed garlic, grind 'em up, and voil?! I've got an aromatic, healthy rub. It makes everything even bland chicken breasts special. Plus, cumin is loaded with iron; turmeric and ginger have been shown to help prevent cancer; and garlic is great for a healthy heart." Leah McLaughlin, Prevention's brand editor
7. Control the Fat
Misto Oil Sprayer ($10; Misto)
"Instead of pouring gobs of oil into my pan, I spritz a light coating of olive oil with my nonaerosol sprayer. If I'm saut?eing or baking, I'll spray grapeseed oil you can find it at the grocery store which works great for really high temperatures. Using the sprayer allows me to cook with 100% pure oils without the addition of alcohol, lecithin, or methyl silicone found in some store-bought sprays." Dawn Jackson Blatner, RD, dietitian at the Northwestern Memorial Hospital Wellness Institute in Chicago
8. Upgrade Your Grilling
Calphalon One Nonstick Square Grill Pan ($50; Williams-Sonoma)
"The nonstick surface of my grill pan means I don't have to add a lot of oil and any excess I do use drips into the grooves, away from my meal. And grilling indoors keeps my food from being exposed to carcinogens. The excessive heat of the outdoor barbecue can create these cancer-causing chemicals." Ellie Krieger, RD, host of Food Network's Healthy Appetite
9. Make Safety Simple
ThermoWorks Thermapen ($90; The Baker's Catalogue)
"This thermometer is a favorite in our test kitchen because it's so easy to use and gives the quickest, most accurate read. And the long 4 1/2-inch metal probe makes it perfect for checking large roasts. We always know exactly when our food is done and safe to eat." Christopher Kimball, host of the PBS cooking show America's Test Kitchen and creator of Cook's Illustrated magazine
10. Make Soup Less Salty
All-Clad Stainless 8-Quart Stockpot ($280; Cooking.com)
"A large stockpot is essential to making chicken, fish, and vegetable stocks from scratch. I use the stock as a base for healthy soups or to poach meat and seafood, which eliminates the need to cook in any oil or fat. And I use a lot less salt than canned broths or stocks." Curtis Stone, star of TLC reality series Take Home Chef
11. Keep More Nutrients
Sharp Stainless Steel Microwave model R-315JS ($115; Sharp USA)
"Microwaving vegetables is the easiest way to steam them. I like to put sliced broccoli, asparagus, onion, pumpkin, and shiitake and enoki mushrooms in a bowl, season with salt and pepper, add a dash of sake, cover with plastic wrap, and microwave for 6 minutes. Since I don't add water, vegetables steam in their own juices and don't lose any nutrients." Nobu Matsuhisa, chef and owner of 16 restaurants worldwide and author of the cookbook Nobu West
12. Snack Smarter Editor's Pick
Oxo Apple Slicer ($9; Sur La Table)
"I core and divide whole apples and ripe pears into slices, then eat them as a snack or use as a topping on oatmeal, yogurt, or cottage cheese. If I didn't have this handy tool, I swear my fruit would sit around uneaten for weeks!" Gloria McVeigh, Prevention's nutrition news editor
Three Must-have ToolsForget the pricey butcher block peppered with a dozen knives; you only really need two sharp ones. "It may sound counterintuitive, but the sharper the knife, the safer it is," says Katherine Polenz, culinary skills development instructor at the Culinary Institute of America. Dull blades make you exert more force, which can lead to accidents.
1. A chef's knife is a great all-purpose knife use it for chopping, slicing, and mincing most foods. Look for one made of high-carbon, no-stain steel, such as the 8-inch W?sthof Grand Prix II Chef's Knife ($95; The Cook's Warehouse).
2. Also, get a paring knife, like the Forschner Fibrox 4-inch Paring Knife ($14; Amazon.com, pictured), for delicate tasks such as peeling tomatoes or cucumbers.
3. To get the most out of your cutlery, use a steel blade sharpener before cutting to refresh the edge.