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Laura Vitale hosted "Laura in the Kitchen"-this YouTube cooking channel has more than 3.8 million subscribers. This New Jersey chef was born and raised in Naples, Italy. She is passionate about sharing her culturally inspired recipes for the public to enjoy.

"People really know my pasta, and I think they know that I have never avoided carbohydrates in my life," Vitale, 34, told the Washington Post. "I am also famous for pizza, because I have been spinning pizza with my father since I was 5 years old."

Vitale says she is a "fan of eating really good food" and believes in making wise choices to build a daily meal palette that will make you excited about eating them.

"Someone once asked me if I was nervous about the calories when cooking with olive oil, and I said,'Absolutely not,'" said the host who has more than 340,000 followers on Instagram. "Compared to soda, macchiato or snacks, I prefer to use the calories in olive oil. I choose my food wisely and use the calories like a bank account-using your money to make you feel good And bring you happiness."

This is why she opened her own YouTube channel in January 2010-to share the delicious food she has been loving for years. Initially wanting to create a blog, her husband Joe encouraged her to start making videos so that people can get visual tutorials on frying, frying and baking.

She said: "I have been cooking from the time the sun rises to the time it sets." "The idea just came up, and I am also a seasonal chef; I focus on the things that are available, the things that are rich and growing, and the monthly Good price."

More importantly, she compiled her "favorite Italian American cookbooks made easy" into her first cookbook, and the other is in production.

"My first book is full of simple recipes-what you have on hand and how to use the same ingredients multiple times," she said. "The second book is much more detailed-more about'You know who I am, this is how I live my daily life through food.'"

Vitale likes to share her cherished culinary traditions with her 4-year-old daughter Mia. She said it was "nostalgia" and let her daughter be the sous chef, just like she grew up at the feet of her grandmother in Italy.

"I naturally fell in love with the kitchen and what it means to our family," she said. "I think the same thing happened to Mia. Because I spent a lot of time in the kitchen, we see food as a celebration-not only for consumption, but also to express our love and appreciation for others. a method."

Even if you live alone, Vitale wants everyone to value the meaning behind preparing food and enjoying it on the table. On her website, you can search for a pot of rice or quick and easy recipes to make weekend dinners after commuting from get off work.

"When you cook for a workday night, think of a formula," she explained. "You can either make pasta because it is relatively versatile and simple. Or, think about things you can start in the morning and finish in the evening, such as marinating steak." (Related: Laura Grilled Steak with Pineapple Sauce).

In the front, find some of Vitale's kitchen essentials, from splurge worthy appliances to underrated tools, to make cooking easier. But before you continue reading, please take a look at the four recipes she recommends to try first:

"When you start cooking, start small and learn the basics," Vitale said. "When you start driving, you won't go to the racetrack tomorrow. When making ketchup, go to the grocery store to find the best tomatoes. Understand the difference between sunny side up and overly simple eggs. This requires Some trial and error, but most importantly-baby steps."

"A good sharp knife is essential," Vitale said. "I Love My 10" Global Chef Knife. This is my favorite, I have owned it for nine years, and I never need to sharpen it. "

"You need a good, shallow Dutch oven, I like my Le Cruset," Vitale said. "I have Dutch ovens of all shapes and sizes, but a shallow, three-and-a-half quart oven is perfect for a family of four. You can stew, fry, sauté and roast in it."

In addition, when you use a Dutch oven, “it’s hard to want to use anything else,” she adds.

“I always tell people to buy a non-stick pan—especially if you are a new cook—because stainless steel can be a bit scary,” said Vitale. "Don't buy one with a rubber handle, because then you can't put it in the oven; if you are roasting a chicken, you don't have to change the pan."

Specifically, she likes her all-inclusive frying pan.

"A good set of wooden spoons is a must," she said. "They don't have to be expensive; a cheap set of wooden spoons can do the same."

"I recommend a good, thick, heavy wooden cutting board," Vitale said. "I can't cut and work on thin, shaky plastic cutting boards-I just can't."

When the guests are over, she also uses her cutting board as a cooked food board. "They are versatile and buying high-quality cutting boards is an investment, so I like to use them for cutting vegetables, not just for cutting vegetables."

"I have Emeril Everyday 360, and it’s on my counter because it’s omnipotent: it cooks like a convection oven, it toasts like a toaster, it’s slow simmering, it has a roast chicken adapter, air fries, It's so good," Vitale said. "For a family of three, I hardly turn on my large oven because it suits our needs very well."

More importantly, she also forced many of her friends to buy it. "My counter is precious real property, if it lives on my counter, trust me-it should live on your counter," she added.

"Whether you have children or not, silicone popsicle molds are great," Vitale said. "I know it sounds strange, but I can turn my daughter's protein smoothie into a popsicle, and she doesn't know."

She said that silicone molds are smaller than plastic molds, so they are easier to remove when the popsicle is ready.

"If you are a person who bake a lot, mainly a person who makes a lot of bread dough, you might want to invest in a KitchenAid mixer," she said. "I have been there for 15 years-my father bought it for me when I moved to Jersey-I may not make much dough because I have to knead it with my hands."

"If you like rolling fresh pasta, the KitchenAid accessory is revolutionary," she said. "Once you get it, you can make pasta every week because it is so easy to use."

"I think everyone should have a lemon juicer," she said. "I have a lemon, lime and orange, and I don't think any of them can better extract citrus juice from citrus."

"A good set of pots and pans is great, I am a big fan of All-Clad," she said. "If you don't want to buy a single product, that's great."

"If you bake a lot of pizza, you have to get a pizza stone," she said. "Mine has been 15 years old, and it has been used in my oven for 15 years."

"If you have a pizza stone, the pizza crust is crucial," she said. "Find a short handle or something else, the big handle will get in the way. I also like to use it for appetizers or deli plates."

"What shocks me is that people don't use ice cream scoops as often as I do," Vitale said. "I use them to make cookie dough, meatballs, and anything you want to make the same size. I use them to scoop muffins and cupcakes. Strangely, they are the least used to make ice cream."

She recommends using a variety of ice cream scoops of different sizes, such as this one from Amazon.

"I like my Blendtec blender," she said. "I prefer quality over quantity, so I can spend a little bit more so I can use it for a long time. I have been using this blender since 2011 and nothing can provide creamy smoothness like Blendtec."

In addition, she often uses it to make soups and make frozen drinks. This is not something she uses every day, but if she wants to make something super creamy, that would be great.

"I have a Ninja blender, which I often use to make smoothies for me and my daughter," she said.

"I like the desktop scraper," she said. "It's always on my cutting board because I will transfer a chopped thing I use."

"The splash screen is definitely a must," said Vitale. She really couldn't live without it in the kitchen.

"Fish shovel is an underrated thing," she said. "Not only is it great for turning delicate fish, but because of its flat edges, you can underneath vegetables, shells or thin steaks without scratching or shredding it."

"I love my salt pig," she said. "My dad calls it a PVC pipe. I can't see it now, but when you cook with salt, it fits your hand in. This is the best salt container I have ever owned."