Hear that ruckus? It's the sound of sweet carrots and baby lettuces storming the menus at some of the world's best restaurants. Their co-conspirators? Big-deal chefs like Rene Redzepi and April Bloomfield, who are celebrating produce with a reverence formerly reserved for Wagyu beef. They're turning ingredients that used to be side dishes into centerpieces (even if it does involve some pork now and then--it's not a vegetarian revolution). For the ideas, tips, and recipes that prove there's never been a better time to eat your vegetables, see the whole feature here.
Peeler
We swear by the Y-shaped Kuhn Rikon model: It's inexpensive and sharp, and offers good control. $4, williams-sonoma.com
Mandoline
A necessity for getting paper-thin slices of veg. The easy-to-use, easy-to-store Benriner is our favorite. $65, surlatable.com
Paring Knife
For detail work--separating broccoli florets, trimming mushrooms--a cook's paring knife is essential. $10, worldknives.com
Compost Container
Put your scraps to work: This kitchen pail is sleek and has a charcoal filter that absorbs odors. $60, simplehuman.com
Brush
You don't always have to peel. This handheld Chef'n brush is nimbler than long-handled models. $7, kitchenkapers.com
Steamer Basket
Steaming is (still) a great way to coax out flavor while retaining nutrients. Choose a no-frills collapsible basket. $8 sears.com
Because that bag of produce won't chop itself, here's how to equip your kitchen for the movement, courtesy of the BA Test Kitchen
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