Chefs' Obsessions

Twist by Pierre Gagnaire
Pascal Sanchez, chef de cuisine at Twist by Pierre Gagnaire, uses a repurposed perfume atomizer for a last-minute tableside spritz of raspberry liqueur and vodka on a macaron. And it's great for spraying flavorful oils on dishes where a light touch is required--ceviche, for instance, or delicate salads.Todd Coleman

Chefs on the Las Vegas Strip may have the world's most high-tech kitchens, but many of their go-to tools and ingredients are simple, creative solutions that would come in handy for any cook. From perfume atomizers to barrel-aged vinegar to a heavy-duty mortar and pestle, these are tools and ingredients you can easily bring home from your visit.