You can't make good food without technique nor equipment.
As I developed my kitchen, I bought more tools, while trying to avoid the unnecessary gadget, or giving up on the recipe that required a tool I would probably not use another time. So I've never spiralized vegetables, but I don't need a "vegetable slicer" thanks to my mandolin.
I've also moved on from I'm finishing my non-stick pans, with their cracking coating after three years, to gradually replace them with stainless steel or enamelled cast iron pans, which are more durable (and I'm dreaming of buying a copper pan).
As I have a small kitchen, I try to apply the principles of minimalism to instruments: do I really need it? will it last? will it be used often? is it practical? easy to clean (I don't have a dishwasher)? If I can't find it here, can I make it myself?
Here you'll find my advice, for the choice and the maintenance of all this, my dreams too, if by chance a good fairy was passing by, and indications to find all this in the shopping section.