When I started cooking for myself, my number one question was– where do I start? What are the basics that I need to stock up on? And when I searched for help online, I’d get lists that ran over 3 pages long. So here is my basic list of things you should have in your kitchen (I’ll add to it as I go, so bear with me).

Tools

Pot

If you need a lid, covering your pot with an extra plate has worked for me (but careful, because it will get hot).

Pan

Chopping knife (straight edge)

I’ve found this is particularly good for raw meat (as well as chopping up veggies, obviously).

Serrated knife

Cutting board

I recommend good old plastic. Unless you want to be replacing your knives all the time, marble/granite/glass is not the way to go, and personally I’m not good at keeping wooden boards in good condition (they split/get gross with time). So a cheap plastic cutting board that can be easily replaced for little expense works fine for me.

I currently am living sans oven, but if you have one, you’ll probably want a sheet pan and maybe a cake pan, for all of your baking needs.

Finally, there are a few extras that you can add to your collection, if you have the extra cash.

Slotted spoon

This is wonderful when I’m too lazy to drain the water from the pasta, as I can scoop it out of the pot and plop it onto the plate without worrying about the water.

Colander

For when you’ve got a little more time and can properly drain your pasta! But it’s useful for other things as well, such as rinsing out vegetables and draining other things while cooking.

Ladle

In a pinch you can use a spoon instead, but I do appreciate my ladle when trying to put soup in a bowl, or scoop out rice onto a plate. It just makes your life easier.

Pantry essentials

Herbs and spices

Having some form of herbs helps add flavor to your dishes, and makes simple meals more delicious. I currently have basil, which I use a fair amount off. Another great idea is to buy mixes. A friend of mine has an Italian mix, a Mexican mix, and a mix for chicken. A dash of Italian on pasta, Mexican on tacos, and chicken on… well, chicken, really makes a difference! So if you’re like me and don’t know much about which herbs/spices go with what, a mix is the way to go.

Sugar

I haven’t used too much sugar in the past, but I still think it’s a good thing to have around.

Salt

Pepper

Powdered garlic

Used it so many times on so many things. As wonderful as fresh garlic can be, I love the convenience of always having garlic around. A sprinkle of garlic here and there is perfect for various dishes.

Oil

You can go fancy with a nice olive oil if you like. I generally stick to sunflower oil, but to each their own.

Soy sauce

Might seem like a strange thing to stock up on, but trust me, it’s a good idea. With it you can easily season some meat or chicken, make fried rice, asian style noodles, or try your hand at a marinade.

Balsamic vinaigrette

A very tasty salad dressing that can also be used in pasta, among other things.

Onions

Just grab a big old bag of onions and sit them somewhere cool. They’ll keep for ages, and you’ll be using plenty of them.

Tomato sauce

Which tomato sauce you buy depends on you. You can buy a simple tomato sauce and spice it up by adding tomatoes, carrots, mushrooms, etc, or you can go for something more exciting, like bolognese or provençal. You can then use it to cook your meat, flavor your pasta, or prepare some yummy pizza bread (or a full on pizza if you’re so inclined).

Rice and pasta

A nice big bag of rice or pasta is a wonderful thing to have. It doesn’t matter if you’re partial to spagetti, fusilli, or cute little bow ties, anything will do. You can make them a staple of your diet, or you can keep them for a rainy day. They’re very easy to prepare, and very easy to spice up. There are tons and tons of variations of meals you can cook with some rice or pasta.

Butter

I think butter’s pretty self explanatory. Good on veggies, in pasta, on toast, etc.

Cornstarch

This last item is something I’ve recently fallen in love with. Just a little cornstarch goes a long way to thickening your sauces and helps them stick to the other items on the plate (like rice), which makes the dish much more flavorful. Note, when adding cornstarch, place about a teaspoon into a little cup and mix in some water, until it looks like white soup. Then pour it into your sauce. Otherwise it’ll just be clumpy and kind of gross.

Personally I consider all of these things to be essential items to have around, but you can decide for yourself if you really need what I’ve listed here.

Now for the extras!

Potatoes

You can get along just fine without them, but they’re great for french fries, mashed potatoes, or cooked up in a stew, and if you keep them in a cool place, they last for a nice long time.

Teriyaki sauce

It can be expensive, but it tastes delicious on chicken and veggies, and really adds to your fried rice.

Sweet and sour sauce

This is more of a personal preference, but I love it in my fried rice, and I can make tasty sweet and sour chicken by cooking the chicken and some veggies in the sauce.

Chicken or beef broth

I don’t have it, nor have I used it, but many of the recipes I see online require it, so it might be a good idea to get some.

Ketchup (or other condiments)

I’m a big fan of ketchup, but I know others prefer mayo or mustard. Great in sandwiches or with french fries.

Regular cooking ingredients

These are things that you’ll have to restock over and over again, because they go bad or get used up quickly.

Meat

Whatever’s on sale, generally chicken or beef. Ground beef is great for tacos and pasta, but also more expensive at the store, so I generally stick to chicken. Meat + rice tends to equal a pretty good meal, and with the addition of a sauce or spice, I’m content. Buy plenty when it’s cheap, and then freeze it so it’ll last. Too impatient to defrost your food? Move it to the fridge the night before, and it’ll defrost while you sleep. If you’re like me and can’t decide what to cook until the last minute, a quick pop in the microwave will have your meat ready to cook.

Veggies

You definitely need veggies in your diet. Obviously fresh vegetables are the best. Cucumbers and carrots are great for their crunch. Cucumbers go great in sandwiches and salads, and work well in pasta sauce. Carrots are also good with pasta, cooked alongside meat and served on rice, boiled till soft, or added into a salad. Broccoli works well alongside chicken or beef, and tomatoes are great too. The problem with these is that they all go bad pretty quickly. If you like to buy things in bulk, but are only cooking for yourself, you’re probably going to see a lot of mold and have to empty your fridge on a regular basis. The alternative is only buying a few things at a time, but then you’re more likely to run out.

For days when you run out of fresh veggies or they’ve all gone bad, I like to keep a bag of frozen veggies on hand. Peas, carrots, broccoli, cauliflower, even corn, these can all be found in various fozen vegetable mixes. Pick the one you like the most and keep it in the freezer. You can then add them to your ramen noodles, add them to your rice, add them to your pasta, whatever you like!

Eggs

Good for breakfasts, quick snacks, sandwiches, hard boiled in salads or mixed into your rice, the list goes on.

Bread

Mostly good for sandwiches or toast, but it’s also a necessary ingredient for garlic bread and pizza bread, among other things.