These items you cook with daily could be leaking microplastics into your food.

As you spend more time in the kitchen, it becomes clear that having the right tools can have an outsized impact on your recipe success rate. Some gadgets out there aren’t worth the space they take up in a drawer, but many are essential without an obvious substitute or workaround. A high-quality knife collection, forgiving wooden cutting boards and a smattering of good pans fall squarely in this category.

Other, less obvious kitchen tools that chefs and home cooks deem essential exist. As a culinary school grad-turned kitchen tech writer, I have several. One, in particular, I can never count on finding in rental kitchens and Airbnbs, so I always take one along.

I used to travel to summer beach rentals with all manner of basic tools: tongs, a whisk, a rubber spatula, you name it, plus a fleet of knives, a good bottle of olive oil and bagged-up samples of my entire spice rack.

After a couple of years, I realized that most rentals, at least on the East Coast, were well-equipped, and I was happier not having to schlep the contents of my kitchen to feel empowered to make dinner. I might stash a chef’s knife, just in case, but more often than not, even that would stay tucked in my bag.

There is one tool, however, whose utility is so singular that it can’t be substituted; in my experience, it’s the key between a good dinner and a great dinner (and dessert), and, surprisingly, you can’t expect to find it in other kitchens.

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