1. A really nice chef's knife:

It allows you to cut things properly, be comfortable and not waste a lot of time in the kitchen," says Engel, "A flimsy knife causes you to do a lot more work."

"Also a dull knife causes you to cut yourself more often," says Goldberg. "I know that sounds counterintuitive, but that's really what happens. Basically, what you're looking for is that the blade goes through the entire knife, even into the handle. Usually, you can see it on the handle on the other end if it's not one solid piece of steel.

2. "Baby" whisk:

It's not actually called a baby whisk, but the sisters affectionately call their miniature whisks that. They use them to make sauces and salad dressings on a daily basis. "Jenny and I share a giant salad pretty much every day if I get my way," says Goldberg, "Making your dressings and sauces is really easy as opposed to buying them. I used to buy dressing, but then when I started making my own I realized I never wanted to [buy] ever again. So we keep [the whisks] handy.

3. Microplane/Fine grater:

Goldberg says, "We often use a microplane or fine grater. We grate fresh nutmeg, ginger and lemon zest. These sort of flavors help to bring the flavors in your dish. Using fresh nutmeg as opposed to the pre-ground spice out of the jar makes a huge difference.

4. Pastry whisk/biscuit cutter:

Instead of a regular whisk that has a teardrop shape, this is shaped more like a rainbow. As you mix things together, things don't get stuck as easily. It incorporates your ingredients really fast. Instead of having a stand mixer, this is the same essentially; you do have to get a little of an arm workout in. This is a really great tool we use all the time for cupcakes, biscuits, and scones," Engel says.