16-04-2025
Cook Like—Culinary Personality Hailee Catalano
Cook Like is a column in which Forbes Vetted asks some of the food space's most notable personalities about the kitchen items they reach for the most. Whether you're hosting a gourmet dinner party or trying a new recipe for dinner, look no further for ideas and inspiration.
Five years ago, Hailee Catalano wasn't thinking about personal branding or follower counts. A graduate of the Culinary Institute of America, she had spent nearly a decade working in acclaimed professional kitchens, with dreams of one day opening a café of her own. But when COVID shuttered restaurant dining rooms, Catalano began posting videos of herself cooking approachable yet elevated dishes in her home kitchen, which resonated with the rest of the world also eating every meal at home. Since then, she's cultivated a devoted following of nearly 2 million on TikTok and over 500,000 on Instagram—and this week, she's celebrating the release of her debut cookbook.
With over 100 recipes including vegetable-driven pastas, beach-ready sandwiches and Italian-American dishes inspired by her grandmother—plus sample menus and practical tips to remain calm and efficient in the kitchen—By Heart is 'definitely the biggest project I've ever worked on,' Catalano says. After all, writing a cookbook wasn't part of her five-year plan. But if she's learned anything recently, she adds, it's that careers rarely follow a script: 'It's okay to have a one-month goal and see where that gets you.'
While Catalano still hopes to open a café someday, for now, holding her book in hand—and getting the opportunity to meet her audience on tour—is enough. 'Because most of my stuff is online, I'm excited to have something tangible that everyone who supports me can have in their home and be a staple in their kitchen,' she says.
Below, Catalano shares some of her most-prized kitchen tools, from nice-to-haves like a colorful pepper grinder and butter bell to restaurant staples like tweezer tongs.
Ateco Cake Testers
'These are classic cake testers you see chefs using a lot. I really love them, not only for baked goods and cakes, but also proteins. If you're making salmon or frying something, you can poke it in the item to see if it's hot. They're especially great for scallops.'
Sur La Table Fine Mesh Stainless Steel Chinois
'You can use a fine mesh strainer for sifting, obviously, but also for making sauces. Specifically, I love my chinois—I'm always using it.'
Alessi ES18 Salt/Pepper Grinder
'I'm big on pepper grinders and have this one from Alessi that's pink and yellow. I love pops of color in my kitchen, and it's good—it grinds peppercorns really well. It's also not too big, so it feels good in your hands.'
Earlywood Wooden Tasting Spoon
'As far as cooking utensils go, I like Earlywood's wooden spoons. My favorite one is their long-handled tiny spoon—it's just so cute. I use it as my main wooden spoon.'
Gestura 01 Silver Spoon
'I love Gestura's Silver Spoon for basting or dolloping things. It perfectly measures one tablespoon, plus it's sleek and pretty. I also like the brand's offset spatula.'
Made In 3-Quart Clad Saucier
'This is one of my favorite pans that I've been using for many years. It's very versatile: You can braise things in it, you can make a one-pot chicken and rice dish in it, you can make soup in it. It just fits the right amount of food, whether you're cooking for two or four people. It can also go right in the oven.'
JB Prince Tweezer Tong
'Another thing I'm always reaching for are kitchen tweezers. When I was a line cook, I'd always get them at the JB Prince store in New York. In movies and whatnot, you'll see chefs using them for intricate plating, but I use them for everyday cooking—especially when I'm making pastas or frying things. They're just a little less clunky than tongs.'
L. Tremain Original Butter Bell Crock
'It's frustrating when you want a piece of toast and all you have is the hardest butter ever, so my butter bell is very important to me. I got mine on Etsy, and it has a cute design.'
MAC Superior Santoku Knife
'I am always changing the main knife that I use, but whenever people tell me they want a beginner's knife, I recommend the MAC Superior Santoku Knife—the 6.5-inch version. It's compact and lightweight, not clunky.'
Jacobsen Salt Co. Pure Flake Sea Salt
'This is my favorite speciality salt (along with, of course, Diamond Crystal Kosher). I especially like their flakier, chunkier salt.'
Stainless Steel Yakumi Pans
'These are Japanese mise en place pans, and we always have them out on our counter. We put salt in one, pepper in another and our oil bottle in another.'
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