The tools a chef works with are known as the batterie de cuisine. As a professional chef, I take for granted the presence of some items a home cook might like some advice on. The following comments are just a broad guide to help you know what to look for when shopping for these tools.
Food Mill: This is an old-fashioned tool that requires a bit of elbow grease to operate, but the results are worth it. There are times when a food processor works too well! When you want a heavier consistency in a puree, a food mill will allow you to achieve it. When you are looking for a silky quality to your seafood mousse, the mill helps remove all sinew and connective tissue. A stainless steel model is ideal because it won't discolor or rust; these mills usually come with three different disks with fine, medium, and relatively large holes.
Meat Grinder: I use an electric meat grinder; KitchenAid makes a very good attachment to its electric mixer. Grinders come with disks of varying sizes that will allow for different textures in the grind.
Pasta Machine: If you plan on making pasta by hand all the time for the next decade, I would recommend a large, commercial, hand-cranked machine such as Imperia R220, which is made in Italy. For more typical (occasional) use, a smaller version available in most cookware shops is fine. I do not recommend electric pasta machines.
Smoker: Smoking foods is a very simple process; if you can operate an outdoor grill, you can operate a smoker. For our purposes, an inexpensive water-smoker for from $35 to $60 works just fine. They are available in most hardware sections of large department stores.
Tart Pans: The best tart pans are tin-lined. Whether they be fluted or cylindrical, you will always want tart pans with removable bottoms. Terrine Molds: Heavy porcelain terrine molds are quite durable and readily available. I use a one-quart capacity Le Creuset mold, but they do offer smaller sizes. Le Creuset molds come in vibrant, attractive colors.
1. Souffle Molds: Porcelain souffle molds such as the one used here in the frozen lime souffle are readily available in cookware shops. There are a multitude of sizes available to suit whatever needs you have. It is important, however, that they be heavy enough to withstand extreme cold and heat.