Pro Tips

Last-minute gift advice from chefs

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If you're anything like us, you haven't even started your holiday shopping yet. (Too much drinking; not enough thinking.)

Before you give up and go the gift card route, find last-minute inspiration from those masters of last-minute innovation: chefs.

Gray Kunz Spoon ($11)

"It's simple, practical and cheap. Get it engraved to make it extra special." -Dale Talde of Talde, Thistle Hill Tavern and Pork Slope

Mauviel Roasting Pan ($270)

"The thickness of the pan maintains heat perfectly. They're also great to bring to the table. Perfect presentation, every time!" -Laurent Tourondel of Arlington Club

Chef Alex Stupak

Le Creuset Reversible Grill/Griddle ($180)
"I use this griddle pan for everything from making eggs to cooking tortillas. If your stove has big burners but you have small pots, the griddle acts as a heat diffuser." -Alex Stupak of Empellón Taqueria and Empellón Cocina

Bamix Hand Blender ($200)

"It's the best quality, super durable and handy when you don't want to pull out the whole blender. Gives sauces and vinaigrettes the greatest texture." -Bryce Shuman of Betony

Chef Corey Cova

Bernzomatic Torch ($40)
"I use a torch daily for everything from charring mackerel to giving a super-light smokiness to the sliced guanciale on our salumi plate." -Corey Cova of ABV and Dough Loco

Garcima Traditional Steel Paella Pan ($25)

"Paella is a simple family-style dish that fights the winter chill. I've used the same paella pan I brought back from Madrid nearly 20 years ago made of carbon steel. Coat it with oil to keep it seasoned." -Michael Lomonaco of Center Bar and Porter House New York