Good quality dish towels. And plenty of them. They may not be as sexy as knives or pots, but I use one every single time I’m cooking.

Toaster Oven.

Good, Accurate Thermometer. I favor the Thermoworks products—their thermopen is consistently well rated. Their accuracy and speed can’t be understated. And if you don’t think speed is relevant, watch how fast your caramel will turn into charcoal.

Silicone plastic spatula(s). I like the Mastrad all silicone ones—keep several thick, several thin, and several “spoontulas” around. I don’t like the wood handle ones where the handle seems to come out of the head—strikes me as a nasty breeding ground for bacteria.

Scissors/Shears - Even if you’re good with a knife for cutting up food, you’ll need scissors for opening stuff (even non food items). There are many kitchen-oriented pairs, some of which are useful in other ways (such as having a can-opener grip, like this one.)

I’d say at least one good, high quality knife (and preferably a knife block). You don’t have to drop several hundred, but don’t go bargain basement. The difference over a cheap knife is actually pretty significant.

Mixing Bowls. I have a set similar to these, but with a few extra sizes. (and a few duplicates)

Measuring cups and spoons. Even if you’re not doing a lot of precise measuring, a good set of measuring cups can be quite useful. I have this set, as well as an extra half-cup one.