Tyson Cole: Austin’s best known sushi master; Executive Chef of the uber-popular Uchi Restaurant; one of Food & Wine Magazine’s Best New Chefs in 2005 – the list goes on and on. For this issue of Your Address Magazine, Cole is our featured Taste Maker and reveals the top 12 things he cannot live without in his home kitchen.

1

Vinegar – To me acidity is a key element in cooking, and I achieve this with an array of many different vinegars including Japanese Rice Wine Vinegar, French Red Wine Vinegar and White Balsamic Vinegar.

2

All-Clad Saucier and Sauté Pans - stern, conductive and multi-versatile for many different tasks. Highly recommended.

3

White Soy Sauce - Called “Shiro Dashi Joyu” in Japanese, this is a light soy sauce with dashi stock infused into it. Because it is fish stock bottled, it adds depth and a savory element to any dish immediately.

4

Silpat French Silicon Mats - These mats are typically used for traditional baking, but most of the time I use mine for roasted root vegetables and homemade pizzas.

5

Le Creuset Dutch Oven - To me this is the simplest form of cooking, and is irreplaceable during the holidays. Just put whatever you want inside, put on the lid and stick it in the oven. Similar to the “crock-pot” cooking I grew up with, everything is always juicy and delicious.

6

Gourmet Salts- Top quality salts like English Maldon, Smoked Murray River, and Fleur de Sel are great finishing salts to use to add that last bit of taste to your dishes.

7

Japanese Knives - The sharpness of your knife defines whatever you prepare, and Japanese knives are the best. A master once told me, “If you cut onions and they make you cry, you’re crying because they’re crying. This is because your knife is too dull and you are crushing their flesh and causing them pain.”

8

Flavored Oils - Lately I am crazy about mixing finishing oils with various ingredients. I use Styrian Pumpkin Seed Oil, Hazelnut Oil and Lemon Oil quite a bit.

9

Fresh Seasonal Fruit - I like to be creative in trying to coax true flavors out of fresh fruit by using various preparations and creative combinations with proteins. Fish and fruit is one of my trademarks.

10

Sugar - I believe most home cooks don’t take advantage of what adding sugar can do to their savory preparations. Most of the time sugar really balances out a dish and makes it great.

11

Aluminum Foil and Parchment Paper – I use these as a way to steam food in the oven. It is a quick and easy way to make healthy, wonderful dishes, especially with the addition of aromatics.

12

Vita-mix Blender – This is so versatile in making sauces, juices and even frozen drinks. Perfect for the holidays and fresh homemade hot apple cider.