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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Heat-resistant spatulas for folding, stirring, scraping
Cooling and draining rack for baked goods, fried items
Professional copper saucepan — ultimate thermal control for sauces
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Rinse shrimp; pat dry with paper towels. Combine 1 tablespoon cornstarch and soy sauce, sugar, garlic and shrimp; let stand 15 minutes. Meanwhile, reserving 1/4 cup juice, drain peaches and cut crosswise in half. Add enough water to reserved juice to measure 1 cup. Stir in remaining 1 tablespoon cornstarch, 2 tablespoons soy sauce and vinegar; set aside. Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add shrimp and stir-fry 1 minute; remove. Heat remaining 1 tablespoon oil in same pan. Add remaining 3 ingredients; stir-fry 4 minutes. Add shrimp and soy sauce mixture; cook, stirring, until sauce boils and thickens. Stir in peaches; heat through.