Anthony Bourdain emphasized the importance of homemade stock as 'the backbone of good cooking,' advocating for its use to elevate dishes such as risotto, soups, and sauces. He stressed that making stock is simple: roast bones and vegetables, simmer with water in a ratio of 2 parts water to 1 part chicken, and freeze in small portions for convenience. Bourdain considered good stock essential for professional and home kitchens, contrasting it with commercial bases or canned broth. Additionally, Bourdain advised home cooks to avoid wasting money on overly specialized cutlery sets, recommending instead a single high-quality chef's knife, such as the Global G-2, which is lightweight and affordable yet versatile. He also suggested supplementary knives like a boning knife, pairing knife, and serrated bread knife for specific tasks. Despite emphasizing practicality, he was a collector of unique knives, including a meteorite-blade knife by Bob Kramer, which sold at auction for over $231,000 after his death. Overall, Bourdain's tips focus on simplicity, quality, and practicality in the kitchen, advocating for homemade stock and a minimal yet effective set of tools to improve home cooking.