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Long-handled spoons, assorted mixing bowls, pots and pans--you can't cook without them. But what other items really stand out in a kitchen? What makes cooking easier, faster--and more fun? We rounded up some of our favorite food writers, recipe developers, food testers and food stylists and asked them to share their can't-live-without gizmos.

cherry stoner/olive pitter *

Robin Robertson

food writer and recipe developer

WHY It's a really fun gadget that I use all the time. Good-quality olives almost never come pitted, and I frequently use them in cooking. For instance, I use a ton of olives in my puttanesca pasta sauce and in vegetarian nicoise salad. Before I got the pitter, it took forever to hand-pit enough for either recipe. And in the summer, I eat cherries nonstop. But I never used to cook with them because if I pitted them with a knife, they'd look squished and flat, not like juicy round orbs. But all last summer, I made cheesecakes and covered the tops with loads of fresh (pitted!) cherries. It has actually inspired me to cook more. I use a Leifheit stainless steel handheld model ($12). I just adore it.

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chef's apron *

Lisa Cherkasky

food tester and food stylist

WHY I can't really relax if I'm not wearing an apron. I've got to suit up to cook! I need to Be able to focus on what I'm doing, and I can't lean against the counter if I'm worried about my clothes. In a pinch, I also use it as a pot holder, a hand towel or a basket--I pile potatoes and lemons in it peasant-style if I'm walking from one side of the kitchen to the other. I always Buy aprons with pockets so I can carry a pen (for adding to a shopping list as I use up an ingredient or for making notes on a recipe). And I prefer Black ones Because they stay clean-looking a lot longer. I Buy mine from the Chefwear catalog ($19).

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electric knife sharpener *

Ken Haedrich

VT contributing editor, food writer and recipe developer

WHY You just turn it on, swipe the blade through and you've got a sharp knife. There's no worrying about the right angle for the blade; it has magnets that hold it in place. For a tiny bit of time-seconds-you get weeks of value. Sharp knives such a difference. Dull knives are dangerous too: They're more likely to slide off the food and cut your fingers. If you have a good knife, I highly recommend a sharpener to keep it good for years. I use a Chef's Choice electric sharpener ($130).

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immersion blender *

Kathy FarrelI-Kingsley

VT contributing editor, recipe developer and food tester

WHY It's just so handy. For example, when you're pureeing soup, you don't have to transfer food from a pot to a blender and then back again. You can just stick the immersion blender directly into a pot and whir. And you don't have a whole blender to clean after you use it, just the blade. It saves time, saves steps. I use it to make sauces, dressings, smoothies and pureed vegetables as well as soups. And it doesn't hog counter space--it's little, so I tuck it away in a cabinet. I use a basic Hamilton Beach ($25).

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mezzaluna *

Frank Melodia

VT contributing editor, recipe developer and food stylist

WHY I use my mezzaluna (a half-moon cutting blade that comes with a concave cutting board) for cutting herbs and seeds like cumin and coriander. I first fell in love with it when I was working in restaurants: I had to finely chop bunches and bunches of parsley. When I found the mezzaluna, it made life a lot easier. The concave board contains the food, so nothing rolls off it. The curved blade lets you chop really fast and beautifully. You can also use it for scallions, garlic, nuts-anything that needs to be chopped. I take my mezza una with me on every photo shoot I do. I can't live without it. You can find one at any fine cooking store. (This one from J.K. Adams is $57.50.

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nylon flexible spatula *

Mary Margaret Chappell

VT editor-in-chief, food writer and recipe developer

WHY I love my Oxo Good Grips spatula because it's safe for nonstick pans, and it can withstand high heat. It's strong enough to lift foods, but it's thin and flexible enough to turn eggs and crepes. It's really great for cookies--it doesn't smush the edges while they're warm. It's super-flexible, easy to clean and oddly sharp (you can scrape it against stuck-on food without scratching the pan). It also comes in fun colors that don't get lost in your drawers. I have lime green and hot pink. It's cheap too--$5. Who needs a $25 stainless steel spatula?!

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food processor *

Akasha Richmond

VT contributing editor, food writer and recipe developer

WHY I couldn't live without it. I use it to make breadcrumbs, purged vegetables, pureed tofu, ground nuts and even bread dough. In fact, I really like the way it kneads bread dough. The time it saves is the biggest benefit--I like to do things fast. My machine's at least six years old. I replaced the blade recently; after years of almost daily use, it had gotten a little dull. Otherwise, it's still going strong. I use a 14-cup Cuisinart ($320).