From pie weights to Pyrex, each of us considers a different set of elements to be crucial to our cooking, and we often have strong opinions as to why. In this column, I will ask chefs, foodies, and restaurateurs from across the borough for the top ten necessities—both edible and utensil—that they keep stocked in their home kitchens. In this installment, Working Class Foodies producer Rebecca Lando gives us her top ten must-haves.