A good wooden spoon is a must for any kitchen. This one, from Le Creuset, is top notch. It's gorgeous to look at; it has a flat front, which makes it great for scraping up fond or stirring vegetables; and it's got a smooth, ergonomic grip that makes using it a joy.
The E5 kitchen knife sharpener is easy to use, gentle on knives, and creates professional results in just 90 seconds. Press the button and go. Guesswork is eliminated with timed cycles and sharpening guides that ensure consistent edge geometry along the entire blade. Additionally, Work Sharp Culinary's exclusive MicroForge technology creates a durable, more controlled edge on any knife, and the ceramic honing rod keeps your knife in top shape, long after sharpening. — Work Sharp Culinary
Coffee geeks will have a lot of fun with this coffee scale. It pairs with a smartphone through Bluetooth, and an accompanying app helps walk you through the brewing processes, like pourover and French press, calculating bean-to-water ratios and brew times. It can also be used as a basic kitchen scale with a maximum weight of two kilograms (about four and a half pounds).
In this book, Meathead Goldwyn, the founder of AmazingRibs.com, distills decades of research on the art and science of barbecue and grilling into a single volume that shows not just the best ways to take food to live fire, but why the techniques work. Far more than a recipe book alone (though there are tons of bulletproof recipes), this text will teach your favorite barbecue lover the hard-tested fundamentals of outdoor cooking, giving them the confidence to cook anything, even without a recipe. The myth-busting and equipment tips alone were enough to get us hooked.
This epic set of stainless steel pastry tips is perfect for the home baker with professional-grade aspirations...or the food-enthused, arts-and-craftsy kid in your life. With this kit in hand, nothing but practice stands between you and gorgeous piped flowers, leaves, stars, and beyond.
Do you know someone who's getting into tea? Like, really into tea? This is the tea set to get for that person. It comes with a traditional Chinese brewing vessel (a gaiwan), a decanter, four tasting cups, and a beautiful wood tea tray with a rack to store all the pieces. At $120, it's not cheap, but it's a bargain compared to other well-made tea sets, especially when you consider the high-quality, paper-thin porcelain. For tea lovers looking to dig into tea ceremonies, this set has everything you need.
Native to Cincinnati, Ohio, goetta (pronounced "get-a") is a sublime beef and pork sausage made with steel-cut oats (as opposed to the cornmeal used in its close cousin, scrapple). Glier's is one of the biggest and best producers of the German-style pork product. Just slice it, fry it, and serve it with eggs and toast.
By the time you're done reading BraveTart, you'll not only know how to make Stella's favorite brownies (or Little Debbie's favorite Oatmeal Creme Pies), you'll have been sufficiently schooled in the underlying science and technique to be able to make your own favorite brownies, whether you like them fudgy or cakey (and, because of Stella's infectious infatuation with history, you'll note that the cake-fudge paradigm shift occurred sometime in 1929). Where Willy Wonka relied on magic to bring his creations to life, Stella relies on science, history, and fanatical testing and devotion to her craft. This is good news for us. You have to be born with magic, but science, history, and technique are lessons we can all learn.
An otoshibuta is, in essence, a lid; the original ones are made of wood. But it's not just any lid: It's submergible. That means you can set an otoshibuta directly on the surface of the food you're cooking, which is handy for simmered foods and pickles that require keeping everything covered in liquid. Since they're not made of metal and fit a variety of diameters, they're also really handy as bowl covers when you're reheating food in the microwave.
There are countless great books on American regional cooking, dozens of them on the South alone. But Lewis's tribute to Southern cooking is particularly important because it goes beyond just great recipes to tell her story of growing up in Virginia in a farming community founded by freed slaves.
The ChefSteps Joule is the smallest circulator on the market. It's sleek, compact design fits in a drawer and it heats quickly and accurately. It has the advantage of the ChefSteps community and legacy content built into its app, though its one downside is that it requires a smartphone or tablet along with a registered account to operate.
A sushi mat (tatami in Japanese) is the only way to successfully make maki rolls, which means that if you ever host sushi parties, you'll need to have a few on hand. They consist of thin bamboo sticks knitted together with thread, so they're very flexible in one direction but rigid in the other. This makes forming tight, even rolls a simple task.
The smaller version of our favorite 16-cup food processor, the Breville Sous Chef has the same adjustable slicing blade, and an easy to assemble work bowl design with quiet, yet powerful, performance.
A good dish mat, combined with a small rack, is more than adequate for most after-meal cleanup. This mat is made from absorbent microfibers that dry quickly after being dripped on and can be folded up and stashed away when not in use.
Sorghum syrup is made from the pressed juice of sorghum grass, which grows prominently throughout the American South. This amber-colored syrup has a unique, nutty flavor that's both sweet and savory. And since the 1960s, the Guenther family of Muddy Pond, Tennessee, has been making some of the best.
It's almost impossible to find good-quality Dutch cocoa in supermarkets, so make it easy for your favorite baker to whip up the best possible chocolate treats. This cocoa powder is unusually dark, with an earthy chocolate flavor for out-of-control brownies, devil's food cake, and ice cream.
Jessie Kanelos Weiner's vivid and imaginative watercolors have enhanced several of our stories. Her book Edible Paradise: An Adult Coloring Book of Seasonal Fruits and Vegetables, is a great theraputic outlet. For those who enjoy it, coloring can leave you with a profound sense of zen-like relaxation and accomplishment. Weiner's fanciful landscapes are organized by season; they're a riot of vegetation, edible plant life, and tantalizing market scenes. They'll encourage you to paint (or pencil) the town red—in any colors you like.
Unlike tongs, it's easy to always have a pair of tweezers at your side at all times, since they fit right in an apron pocket, which means they're always at the ready to pluck out rogue eggshells or the last olive from a jar. No pocket? Their compact size makes them a much better fit in a crock next to the rubber spatulas or sharing a cubby in the cutlery drawer with spoons.
Pastry projects are best done using a digital thermometer with a clip-on attachment, so you can monitor every second of the candy-making process, which can go from success to failure in a split second (most instant-read pocket thermometers require three or four seconds to register). Our favorite is Polder's In-Oven Thermometer, which has a temperature alert function so you don't have to watch the readout like a hawk. We love that it has a timer as well.
Madhur Jaffrey has become one of the foremost authorities on Indian cooking since she published An Invitation to Indian Cooking in 1973. It and her subsequent books helped introduce American cooks to a cuisine that, at the time, was hardly known here at all.
We prefer to use a Boston shaker over a three-piece metal cobbler set, which has a tendency to seize up. Boston shakers open easily, they're relatively inexpensive, and even if the mixing glass breaks, you can replace it for cheap. Using a Boston does require you to have a separate strainer, but that means you can choose a strainer that'll do the job well.
We can't fathom decorating a birthday cake without this sturdy, heavy-bottomed stand. It speeds the process of crumb coating and decoration, while allowing for a whole new array of finishing techniques. It can also double as a lazy susan on the dinner table, piled with condiments and toppings, even when there's no cake in sight.
At their core, cooking chopsticks are just like tongs, except with way more precision thanks to their delicate, narrow form. They're longer than the tongs that come with take out, which keeps your hand farther away from the heat, and a string keeps the pair connected. We keep a pair in the utensil crock by the stove and use them instead of the more traditional fork when making a French omelette.
Even if it's possible to unlock your tongs with just one hand, most models require a free second hand to pull a tab and lock them again. Oftentimes when you're cooking, there's no second hand available to do that when you need it. For that reason, we looked far and wide for true one-handed locking tongs. The best of the bunch are the Rosle Locking Tongs. These feature a sliding mechanism that's activated by the tongs' angle: Point them toward the floor, squeeze, and they unlock; point them toward the ceiling, squeeze, and they lock again.
There's form, and then there's function. The aprons from Tilit are great on both fronts. Made from waxed cotton, they offer breathability along with water resistance, but they're also damned handsome.
This book is, and possibly always will be, the go-to English-language source on regional Italian cooking, and for good reason: Hazan was deeply knowledgable, exacting, and opinionated, as all good Italian cooks should be.
Few things get us as excited as a good raw bar, but most of the time, we eat far too little because after the first couple dozen oysters it just gets to be too expensive. That's even truer when the oysters are top-notch, like the briny little suckers from Island Creek up in Massachusetts. But you can order their oysters online by the 50- or 100-count for much less than they cost at most restaurants for an at-home shucking extravaganza.
The steep, 13-degree angle on their stainless steel scalloped ends enables the OXO Good Grips Tongs to securely grasp a large range of food shapes and sizes, from a whole chicken to thin spaghetti to tail-on shrimp. The build features a responsive and durable spring, large rubber grips, and pinch-free, stay-cool handles.
A staple of American kitchens for close to a century, Joy of Cooking continues to be a valued resource for all the basics, from pancakes and waffles to casseroles, stews, and roasts.
It's hard to find a better-curated food catalog than Zingerman's. They are righteous folks, they know seriously delicious food when they come across it, and they sell it at a fair price. Nothing in the catalog is cheap, but then again, good food rarely is.
Our top pick among diamond honing steels. While diamond steels are a bit controversial, as some say they remove far too much metal from the blade, this Messermeister won't set you back too much if you want to try one out.
A basic two-piece aluminum tube pan is perfect for large chiffon and pound cakes, but it's absolutely essential for angel food cake, which will collapse in a nonstick pan. The two-piece construction allows the sticky angel food to be removed from the pan with ease, and comes in handy for removing crumb-topped coffee cakes as well.
The most accurate set we tested, the OXO Good Grips Stainless Steel Spice Jar Measuring Spoons have narrow heads for access into most sizes of spice jars, while their shovel-like bowls scoop easily into powdery cinnamon and densely packed brown sugar. The five-piece set's handles are covered in comfortable nonslip rubber, and the bowls are a cinch to sweep level after scooping.
Grill brushes come in all shapes, sizes, and styles, but for a tool that sees so much use, we find it hard to justify spending a huge amount of money. This simple, heavy-duty wire-style grill brush has served us well for years, and if it ever wears out, well, it's cheap enough to replace.
This bi-material scraper spoon has an exceptionally well-designed shape from top to bottom with an elliptical ergonomic handle design and a business end that has a wide, deep bowl for scooping and a flattened end for scraping up fond. The glass-reinforced nylon that it's made out of is about as heavy-duty as nylon utensils get.
Eight-hundred recipes. Yes, you read that right. Really, it shouldn't be surprising, given that this definitive work by Claudia Roden encapsulates so much of the Middle East, a region with such diverse cooking styles that each one could inspire a thousand books. Persian food? Check. North African food? Check. Turkish cooking? Check. Everything else? Check, check, check.
The OXO's Silicone Flexible Turner is plenty big for flipping pancakes and is made just like their cookie spatula, which is our favorite non-stick friendly tool. If you have a large nonstick pan and use it mostly to make big things, like pancakes and omelettes, you may prefer the coverage of the larger OXO, which is almost as thin and just as sturdy as the cookie spatula.
One of the best cookbook gateways into Middle Eastern cuisine—an obsessive and personalized exploration of the many cultures and traditions that make up Jerusalem's culinary world. What will you find here? A recipe for the best hummus of your life, for starters; messy-beautiful dips and salads; and the delicately spiced soups, grains, and vegetables Yotam Ottolenghi has become famous for.
Whether you're baking cakes from scratch or from a mix, giving the batter more room to grow will minimize doming, for thicker, more level layers. Light, reflective metal also minimizes browning to keep the cake crust delicate and pale. Because the pans are nonreactive, they can also be used with poke cakes that involve acidic liquids, like lemon juice.
This type of strainer, called a Hawthorne strainer, consists of a flat disk affixed to a coiled spring. The spring traps large chunks or slivers of ice and other solid ingredients, such as muddled fruit or mint leaves. The spring also allows you to control the flow of liquid from the shaker, and the strainer does a generally excellent job of keeping small ice chips, citrus pulp, and particles of muddled ingredients in the shaker, where they belong.
Something we see a lot in home kitchens is salt that's way too inaccessible, whether it's tucked into a cabinet or sealed into a difficult-to-use dispenser. Considering how frequently salt is used in recipes, it should be within reach at all times. Along with our salt pig, we recommend this olivewood salt cellar with a swing-top lid. We like to keep one salt container at each side of the kitchen, so we never have to reach too far for good seasoning. Depending on how your kitchen is set up, you might want to consider having salt in more than one place, too; generally it's most useful right by the stove, and then wherever you do most of your prep work.
Everyone talks about New York bagels and their Montreal counterparts in quasi-religious tones, but our prayers get answered every time we eat a Hot Bread Kitchen bialy. Bialys are an endangered species (think of them as a toasted Jewish English muffin with caramelized onions in the center), but Hot Bread Kitchen is doing its best to make them fashionable again. Now, if only Taylor Swift would put an HBK bialy on her Instagram feed.
Aluminized steel isn't our favorite material for layer cakes, as it encourages the development of a heavier crust, but for that very reason, it's amazing for baking an evenly browned loaf, whether we're talking about classic banana bread or a sour cream pound cake. We like the sharp corners and tall sides of Chicago Metallic's eight-inch aluminized steel loaf pan, also known as a "one-pound" loaf pan.
Unlike so many chef cookbooks, this one features simple, honest recipes for classic regional French dishes. No crazy flourishes or flights of fancy, just solid French country cooking from a master.
If you can only buy one muffin pan for both muffins and cupcakes, we recommend getting a nonstick pan, with these greaseproof foil liners to reduce browning in cupcakes.
This two-layer tiffin is neat and attractive without being too cutesy, and it's small enough that it won't occupy too much space in a shared office fridge. In the warmer months, it'll do just as well for packing sandwiches and individual portions of salad or fresh fruit for a picnic.
A rad cake stand will make any layer cake look like a work of art (and make any occasion feel special).
Docking provides steam vents so doughs lie flat. Sure, you could stab your raw pizza dough a thousand times with a fork. Or you could just give it a quick pass with this tool, perforating the whole thing quickly, evenly, and perfectly. It's also our favorite way to dress up cookie and cracker doughs, as the uniformly spaced polka dots add an undeniably professional touch to treats like chocolate-filled shortbread cookies, DIY Wheat Thins, and chocolate digestive biscuits.
In this book, Peterson not only explains the most important cooking methods for various kinds of fish and shellfish, but also provides an abundance of recipes to try them out, along with very useful step-by-step color photographs of how to prep, clean, and fillet just about anything you can imagine, including eel.
The four-piece Amco Advanced Performance Measuring Spoons are accurate and easy to work with. The handles have little stands on them that help keep the bowls nearly level for accurate filling when the spoon is on the countertop, and the wide, shallow design makes it easy to clean out sticky ingredients, like honey, with a small spatula.
Reflective metals like aluminum keep muffins from browning along the bottom, which is why we prefer to bake them in a dark nonstick muffin pan like this one.
For those who find Scotch too smoky, bourbon too sweet, and rye too spicy, Irish whiskey is the ideal gift. Redbreast emerges from the barrels complex and substantial; some of the whiskey is aged in sherry casks, lending it a weight and dark hue, while some is aged in bourbon casks, imparting characteristic vanilla flavors. There's a hint of fruit up front and spice on the finish.
These cork-bottomed ceramic coasters by Xenia Taler are vibrant and shiny, so it feels like they add to your decor, rather than detracting from it. If you're not into this particular color scheme, she has a range of other cute designs to choose from.
They may look like novelty whisks, but ball whisks are super useful for reaching into the sharp corners of a pot, where the rounded tines of a balloon whisk won't quite fit, as well as whisking across flat surfaces, like a wide skillet, when making scrambled eggs. We use ours almost exclusively for whisking things in measuring cups, where the tines of a ball whisk will splay to reach the corners. Plus, it's longer, easier to handle, and more effective than a simple fork.
We like these cups because you can read them from above, meaning you don't have to hunch down to see if your measuring is accurate.
Shizuo Tsuji's masterwork on Japanese cooking is as useful today as it was when it was first published more than two decades ago. He takes you through essential equipment, cooking techniques, ingredients, recipes, and the philosophy that underlies it all. Reading this book doesn't just help you learn to cook Japanese food, it helps you to understand and appreciate it far more, too.
This is the least expensive of our top three picks for inexpensive skillets that perform just as well as fancy ones. While its curves are deeper than those of the other two skillets we like, it still has a nice, wide cooking surface to work with.
Whether you're waffling something silly, like s'mores with Halloween candy, or something traditional, like Stella's perfect vanilla buttermilk waffles, you'll need a good iron to get the job done. We like
A set of nested round cookie cutters that will see you through 99% of common baking projects.
Lightweight and virtually unbreakable, melamine can be super convenient for outdoor entertaining or big parties. Unfortunately, it's not always super attractive. That's why we're so in love with these plates, which look like hand-painted ceramic, with the weight and heft of, well, plastic.
What's the point of perfectly roasting that turkey or prime rib if you don't have a pretty surface to carve it on? We love this teak cutting board because it's large enough for major projects, but lighter than thicker boards, making it easy to move from the kitchen to the dining room. It's made from scraps of larger teak products, making this cutting board a good environmental choice as well.
A good pair of kitchen shears is one of those things that are hard to appreciate until you have them. Sure, there are all the obvious uses, like opening food packages with a snip and cutting up poultry, but that's just the start. Yes, that's right, they're also a nutcracker and a bottle opener. Did you see the flathead screwdriver built into them? Handy, right? Plus, the two blades come fully apart, so you can wash them really wash the icky chicken juice hiding in the recesses.
Lighter fluid is fun to play with, but it can impart an off flavor to your food. A chimney starter is faster, cleaner, more efficient, and better for the environment. It's a tall metal cylinder with holes punched in it and a grate at the bottom for holding the charcoal. It works with the power of convection: When a lit newspaper is placed at the bottom, igniting the lowest coals, the hot air rises up, pulling fresh oxygen in through the vent holes and through the bottom. This constant supply of fresh oxygen, coupled with the fact that the metal efficiently reflects heat back toward the coals, means you require nothing more than a single piece of newspaper and a match to turn a full six quarts of coals into a roaring inferno within 20 minutes.
Race relations, religion, the New South versus the Old: These are just a smattering of the heavy issues Rien Fertel writes about through the lens of—well—smoked meat, in this new book. And, while you might be thinking, "Oh, man, another book about barbecue?", this one stands out from the crowd thanks to Fertel's superb writing and storytelling skills. In a book that's part culinary history, part personal narrative, and part tale of an American road trip, Fertel travels throughout the South, documenting the men who have long stood behind the fires practicing the time-consuming pursuit of whole hog barbecue—the ones who have been keeping alive the embers of what once seemed like a dying art, and the ones who are inspiring a new generation of pitmasters today.
We like to keep this solid slab of steel permanently atop one of the burners of our stove. One side has a pebbled surface—ideal for getting extra-crisp, better-than-a-baking-stone crust on homemade pizzas. And, unlike a baking stone, this thing is going to last forever. The griddle arrives as shiny steel, but with just a few uses, it seasons up into a dark, slick nonstick surface that can be used for everything from pancakes to eggs to hamburgers to grilled cheese.
This KitchenAid attachment takes all of the frustration and fussiness out of making fresh pasta, and, unlike the manual alternatives out there, it's incredibly easy and efficient to operate on your own. Hello, homemade ravioli!
For anyone new to vegetarianism, or even just new to cooking in general, the vegetarian volume of Mark Bittman's How to Cook Everything series should be considered essential. If what you want most is a cookbook that will teach you how to cook, this is it: Bittman excels at laying out the basics and showing you how to riff on them, becoming a self-sufficient cook in the process.
A vertical spoon rest is the kind of sensible, space-saving kitchen innovation you won't realize you need until you try it. This one is a clean-and-simple two-part affair, with a dishwasher-safe stainless steel bowl and accompanying vertical rack. Rather than taking up precious countertop with the long handle of your cooking utensil (all while its business end relaxes in a puddle of the sauce that you're ostensibly trying to drain from it), simply prop your spoon or spatula upright against the rack, allowing the liquid to drip off more thoroughly.
This drying rack has enough space to handle after dinner cleanup. It has five slots for about 10 dishes, and holds them up for efficient drying. The roughly 9x4-inch footprint is easy to store when not in use, meaning you don't have to relinquish that counter space forever.
A bean is a bean is a bean. Or is it? Once you go down the rabbit hole of eating quality dried beans, you'll fall in love with their variety of flavors, textures, and colors. Some are starchy, some are nutty, some are earthy, and some are slightly sweet. Rancho Gordo is one company that sells some really cool ones to try.
Cheap pie plates made of tempered glass give you much better results than heavier (albeit prettier) ceramic pie plates. Glass is also nonreactive, which makes these dishes perfect for all sorts of pies.
While an eight-inch nonstick pan works for a classic three-egg omelette, we suggest the 10-inch skillet for scrambling larger batches of eggs or for making frittatas.
While you certainly can make dumplings on your own, it's always better (and more fun) with company. Use this amazing compendium of dumpling recipes to throw a good old-fashioned dumpling party.
Time was, you had to build an actual wood-fired stone oven to get Neapolitan-style pizza in your backyard. With the Serious Eats edition KettlePizza and Baking Steel combo you can convert your Weber kettle grill into an honest-to-goodness wood-fired pizza oven that'll bake Neapolitan-style pizzas in minutes.
If our rice cooker got it on with a Roomba, we imagine their offspring might look a bit like the new Breville Crispy Crust countertop pizza oven. It's a new plug-and-go appliance that promises "professional brick-oven results right in your own kitchen," for about $150.
Unlike crackable baking stones, the Baking Steel is a solid sheet of steel. Not only will it last forever, but, with superior thermal properties, it produces the best pizza crusts we've ever seen in a home oven.
For those who prefer nonstick pans, a better option would be aluminized steel (we tested some from USA Pans). In contrast with the thin, dark nesting pans you find at grocery stores, these pans use a much thicker gauge of metal and a reflective aluminum/silicone coating, two factors that slow the conduction of heat to the batter. They're more expensive and less versatile than our favorite pan, but we recognize that for some folks, nothing can beat nonstick.
If you've ever noticed that a recipe's suggested bake time never quite applies to you, chances are your oven's out of whack. It's a matter of not just timing but consistency, too. When ovens run too hot, cookies burn, cakes turn gummy along the bottom, and flaky pastries melt too fast, losing their delicate layers. In cool ovens, cookies turn out thin and pale, cakes develop a wet crumb, and flaky pastries melt too slowly, producing a mealy crust. With a reliable oven thermometer, you can rule out these problems from the start.
Larousse is the serious food encyclopedia for the serious cook. Its focus is mostly on French preparations, though more recent editions have attempted to remedy that with some more international entries. Arranged alphabetically, Larousse offers up historical context, recipes and cooking instruction, and definitions galore.
What is there to say that hasn't already been said? This is the original work that exposed countless Americans to classic French cooking, forever changing the course of this country's cuisine. Never mind if some of the recipes are a bit labyrinthine. You should own it. Both volumes. Period.
Old cast iron has a perfectly smooth nonstick surface that's surprisingly easy to maintain. You can sear, bake, roast, braise, stew, and deep-fry in it, and there's nothing more thoughtful than a gift that you have to expend a bit of effort to find (check out eBay, yard sales, and flea markets). These modern Lodge pans will do in a pinch if vintage isn't in the cards.
This isn't your standard hot cocoa. It's a rich drinking-chocolate mix, made from organic, 74% cacao single-plantation chocolate from the Dominican Republic and 68% cacao wild-harvested chocolate from Bolivia. Whisk the ground chocolate with warm milk for an intense cocoa experience: It's silky and deep, with hints of orange zest, cinnamon, and juicy berries, tempered by a subtly bitter edge.
Sure, you can serve crushed-ice cocktails in a regular old glass, but these shiny pineapple-shaped tumblers really up the ante and make a tiki party feel special.
The Blackstone is the oven of choice for high-output, rapid cooking, as it takes very little time to preheat and recover, pumping out pie after pie at a nonstop clip. Users who are comfortable making frequent mechanical repairs and adjustments, and who care more about speed than about versatility and aesthetics, will be happy with this one.
How much praise can we throw at a Le Creuset Dutch oven? This is one of those things couples put on their wedding registries and desperately hope someone buys for them. This is a pot you hand down to your kids. This is a piece of cookware that you will use for everything, including serving at the table, and then you won't want to put it away because you just like looking at it. This is a workhorse of the kitchen. Yes, it costs a lot. But things that are built to last a lifetime despite daily use usually do.
Unlike glass measuring cups, this flexible silicone version has a textured pattern on the surface, so it won't get slick or slippery when wet, and it's thick enough to provide a temperature buffer if you're working with hot liquids. It's equally well-suited to adding chicken stock to risotto and pouring cold ice cream base into the machine.
Spending $50 on cheese knives feels a little silly, especially when a regular knife does the trick just fine. But that's why they're the perfect gift—arguably unnecessary, but nonetheless useful, they feel like a real luxury. We're pretty sure they also raise your "real adult" status by at least 10 points. Especially when they're these beautifully crafted Dubost Laguiole knives. We like the simplicity of the olivewood handles, but they do come in other colors and styles, with the same high-quality blades.
Oxo's poultry shears include an easy to engage and disengage locking mechanism, a looped handle that won't allow greasy hands to slip when squeezing hard, and a take-apart hinge for thorough cleaning. But what really makes it our top pick is that it's one of the only pairs of shears we tested that can both snip through squirmy skin and cleave through bone. If poultry shears can't do that, you might as well not own a pair.
Even if you've never heard of Joyce Chen, even if you never pick up a copy of her outdated, out-of-print cookbook, even if you aren't a big fan of Northern Chinese cuisine, we can flat out guarantee that Joyce Chen has changed the way you eat or cook. Maybe you own a company that sells chafing dishes, or perhaps you're the landlord of a suburban strip mall. Well, Joyce Chen invented the Chinese lunch buffets that are the bread and butter of your business. Perhaps you're one of those unfortunate souls who doesn't have a wok range at home and instead resorts to stir-frying in a flat-bottomed wok. Guess what? Joyce Chen is the original patent-owner for that flat-bottomed wok.
If you want to start making legit espresso at home, this machine from Breville is a great investment. We like that it has a built-in burr grinder that will stay set at whatever dosage you've decided is best for your shot, as well as an adjustable pre-infusion time. Getting the hang of it—and dialing in—takes a while, but ultimately, the results are impressive.
With their smooth surface and cool temperature, marble pastry slabs are a baker's best friend. They're great for rolling out pie crusts, laminating doughs, and tempering chocolate. This marble version is pretty enough (albeit heavy) to use as a serving platter.
The Whirley Pop is the fastest, most convenient way to make popcorn, popping out cups of the stuff in under a minute, with virtually no un-popped kernels. It also produces fluffier popcorn than any other stovetop method (air poppers might have it beat in that department), and it's excellent for distributing toppings.
The Instant Pot Duo60 is a fantastic value and performed almost as well as the top pick among countertop pressure cookers we tested. It's easy to use, the company has a reputation for great customer service, and there's an avid and helpful community of users online to boot.
Fresh pasta is incredible, but unless your rolling pin skills are in the 99th percentile, there's no real way to get pasta dough thin enough without a pasta machine. We own and occasionally use a KitchenAid stand mixer attachment, but we find a clamp-on manual countertop model to be almost as easy to use (and far cheaper).
To avoid singed arm hairs, you need a heavy-duty grill spatula with a long handle. This one's wide size is great for cooking whole fish, or even for flipping grilled pizzas—a tough task for a regular spatula or wooden pizza peel.
The curvy shape of a balloon whisk conforms nicely to bowls and sauciers, making it easy to scrape every surface and reach every corner. Because there aren't too many tines, it won't get gunked up making thick batters, like crusty dinner rolls, and its hollow shape makes it easy to knock out whatever's trapped inside.
A good bench scraper is one of those tools people don't think they need until they start using it. We use it for everything from transferring chopped vegetables or herbs from one place to another, to portioning dough, to giving our cutting boards a quick clean.
The angled end of a fish spatula means it's one of the few kitchen tools out there that is not ambidextrous. And unfortunately, a lot of manufacturers, including the two above, don't make a left-handed version of their spatula. So if you're a lefty, go for the LamsonSharp Chef's Slotted Turner. It's a bit more expensive than the Victorinox (the lefty version is currently around $23, while the righty is around $30), and the flipper doesn't curve as much, which makes it trickier to slide under things. But overall, it's quite comparable to our favorite spatula, and you can get it with either a walnut handle or a dishwasher-safe polyoxymethylene (POM) handle. (It also gets a stamp of approval from Serious Eats' resident lefty, Daniel.)
One of the most common things we see in the home kitchens of friends and family is salt that's way too inaccessible. It's either squirreled away in a cabinet or sealed inside a shaker that dispenses salt in a frustratingly slow sprinkling. But salt is the ingredient we use more frequently than any other. It needs to be within easy reach at all times. One of your best options is a dedicated salt pig, which is a ceramic container designed just for this purpose. They tend to have wide openings that make it easy to reach in and grab big pinches of salt. An overhanging top helps keep dust and other unwanted particles from falling inside. They're also large enough to hold a decent supply of salt, reducing the frequency with which you'll have to top up.
These PackIt cooler bags come in a variety of sizes and styles, and all of them can be collapsed and chilled in the freezer overnight to provide refrigerator-level temperatures for a 12-hour period. Not a lunch bag person? No problem—it's still handy toting beers to the park or beach, or transporting raw meat to barbecues and campsites.
They may not come in the most festive or glamorous packaging, but you can't go wrong with Effie's Oatcakes. Buttery, crumbly, nutty, and salty-sweet, they're insanely addictive.
Cooks who do a lot of preserving, or keep several types of flour, rice, or other dangerously similar-looking ingredients around the kitchen in plastic or glass jars, need a practical way to identify the contents of all those vessels. The Brother P-Touch label maker—which prints and slices off labels quickly, in your choice of 14 fonts, and even on multiple lines—does the job admirably. But that's not the only reason, or even the most important reason, this device should be on your gift list. The real reason is that, for a certain type of organization freak whom you probably know (or are), labeling everything, from bottles of homemade syrups and dressings to recipe files to kitchen cabinets, is a particularly habit-forming kind of fun. Of course, a label maker is handy for all sorts of non-kitchen-related tasks, too, so there's no need to be prescriptive—just let the fastidious recipient's imagination run wild.
Who should read this book? Folks who are in the Venn diagram intersection of "loves cooking," "loves survival horror," and "loves rockumentaries."
If you've ever thought that citrus presses are overhyped, absurdly specific, rarely useful, space-consuming, money-wasting gadgets, you're not alone. But it takes only one use to see just how wrong you are—not only does a citrus press guarantee that you'll get way more juice out of every lemon and lime you squeeze, but you can say good-bye to stinging papercuts and all those infuriating attempts at pinching slippery stray seeds from your salad dressings and cocktails.
For the baker who has it all, embossed rolling pins can make even the most traditional shortbread seem exciting again. We love this large, open paisley pattern so much. Its design works well with many styles of dough, so it's a great starting point before you experiment with pins that have a more intricate pattern.
There are a lot of artisanal jams out there, some good and some grossly overpriced. Though we've tasted hundreds of them, we still haven't had any as good as those made by Oakland's June Taylor, who has been making what she calls "conserves" out of superb Northern California produce for more than 25 years now. The Dapple Dandy pluot conserve tastes like you're taking a bite out of the juiciest pluot in the world, with just enough acidity to offset the sweetness.
If you get a towel bar for your kitchen—or have wire shelving units—it helps to have some S-hooks to hang from it. From them, you can suspend bottle openers, scissors, and any utensil or tool that has a hanging loop on it.
They may look like odd, but ball whisks are useful for reaching into the sharp corners of a pot, where the rounded tines of a balloon whisk won't quite fit, and for pushing across flat surfaces, like a wide skillet, when making scrambled eggs. Use them to whisk things in measuring cups, where the tines of a ball whisk will splay to reach the corners.
The nylon fork and spatula set from Calphalon has a stiff fork that works perfectly for agitating those eggs into creamy, tender curds, while babying your pan's surface like a newborn infant.
Coffee and tea just feel more luxurious in this pretty handmade mug from Portland, Oregon's Mazama Wares. We love the satiny, soft-colored glazes and find the handle particularly comfortable. These mugs also stack nicely, thanks to an unfinished tapered section at the base of each mug.
Wooden pizza peels are too thick to easily slide under a pie once it's hit the oven. For that, you'll want a thin-bladed metal peel. Basic models made of thin-gauge aluminum, like this Kitchen Supply peel, are just fine for the occasional baker, but they'll bend and warp eventually. If you're going to be making pizza multiple times a year for many years to come, you might want to spring for something a little more heavy-duty. We recommend the KettlePizza Pro Peel, which has a thick-gauge aluminum body that extends fully past the solid teakwood handle.
When you're portioning out cookies and muffins, a good scoop can be a huge help. This one is the perfect size for most drop cookies, and a natural for ice cream and even meatballs.
Having The Cocktail Chronicles at your side is like having a friend who always knows a good drink recipe for whatever you've got on hand. It doesn't talk your ear off or suggest something with a dozen ingredients. Instead, it shares classics, recent spins on classics, and drinks you've never heard of but can easily mix up and enjoy, and the introductions are never preachy or boring.
Ah, martini glasses: so angular and sexy, so prone to making you look like a drunk as you struggle to keep a generously poured beverage within their confines. The traditional wide bowl, delicate stem, and sharply sloping sides are meant to enhance the botanical aromas of the gin, keep the drink frosty-cold, and provide a comfortable wall for a cocktail pick to lean against, respectively—but in practice, all those features feel like bugs for clumsy-fingered folk. So we sought out a design that wrapped up those attributes in a more user-friendly package, and discovered this lovely set of glasses. The broad mouth remains, but the conical shape has been softened and the stem fattened (which, if we're being honest, will make us all the more inclined to actually use that stem instead of clutching the bowl for dear life). Got no space for uni-tasking glassware? These double nicely as pretty dessert dishes.
Quarter sheet pans are half the size of a half sheet pan (the rimmed baking sheets we all use at home for cookies and such). We love them for all kinds of recipe tasks, like holding small amounts of ingredients we're prepping or roasting. We reach for them just as often as we do the half-sheet size, because sometimes you need the SUV, and sometimes you need the compact.
Not all food storage containers are built the same. OXO's Pop Containers stack neatly in the cabinet, make it easy to see exactly what's inside, and have a neat push-button top that forms a perfectly airtight seal, keeping your dry pantry goods fresher for longer.
Despite its fast pace, self-deprecating style of humor, and easy readability, there's an insane amount of usable information packed into every paragraph of The Man Who Ate Everything, and what's more, you find yourself actually remembering the stuff. Not everything he writes about is immediately useful in the kitchen, but you are guaranteed to be successful at cocktail parties and Jeopardy! tournaments alike.
A large mortar and pestle is one of the most underutilized kitchen tools. Not only is it faster than a spice grinder for small amounts of dry spices (particularly when it comes to cleaning), it draws out more flavor by crushing rather than shearing. It's also the perfect tool for making pastes out of moist ingredients, like herbs, garlic, and shallots.
We don't know if there's a book about cooking that we've thought about more than this one by Tamar Adler, a former Chez Panisse cook who was once an editor at Harper's Magazine. It's about cooking simply, and enjoying the simple meals that naturally follow from thinking about your ingredients in cycles. We forget, sometimes, that the leftover stems from blanched broccoli are wonderful cooked with olive oil and piled on toast; that their cooking liquid could be the base of a soup; that the stems of greens like Swiss chard and kale make a lovely pesto. She reminds us that stale bread can make something delicious and that yesterday's bean broth could be the start of a pasta dish today. This book sends the valuable message that dinner doesn't always need to be a big deal.
This isn't just a chili cookbook. Author Robb Walsh digs deep into the beloved dish's ancestry, tracing threads through Mexico City, San Antonio, Santa Fe, Hungary, Greece, and the Canary Islands. Walsh is one of food writing's best storytellers, so the book is a satisfying read best enjoyed with a big bowl of chile con carne.
The GIR Mini Flipper is a great silicone spatula that's sturdy but still has a relatively thin edge that slides right under your food. It's made of one solid piece of silicone with a fiberglass core, so there are no seams or crevices for food to get lodged in. Those details make it a sturdier tool for stirring stews or scraping the bottom of a pan, and potentially a better choice for someone who plans to use their nonstick spatula frequently for a wide variety of tasks.
These wine glasses feel fancy enough for an elegant dinner party—and you can throw them in the dishwasher after, which is a pretty rare attribute. Their sturdy construction means you (or your giftee) can expect to hang on to these for several years.
A good digital scale is an essential tool for bakers or home charcuterie makers. The OXO Food Scale comes with an easy-to-clean, removable stainless steel weighing surface; great accuracy and precision; and a backlit pull-out display to make measuring easy, even for large or unwieldy items.
Warning: Reading this book might lead to the purchase of some very expensive plane tickets. The Roads & Kingdoms crew will get you hungry for a journey to Japan, for onigiri basted with chicken fat, juicy one-bite gyoza, milky-white tonkotsu ramen broth, and briny sea urchin.
A great mandoline will rapidly make photo-worthy cuts of your favorite vegetables, whether thin slices of radishes for a salad or potatoes for a gratin. The OXO slicer has four thickness settings and a fold-down stand allows this slicer to either be set on a cutting board (with the legs down) or perched over a bowl (with the legs up).
We don't often recommend single-function items, but for the cocktail enthusiast, a couple of julep cups really are fun to have. There's nothing like holding that metal cup frosted with ice on a blisteringly hot summer day. If you don't have an ice crusher, check out our Lewis bag suggestion as well.
Homemade ice cream tastes better than almost anything you can buy in a store, and it's a snap to make. This ice cream maker, from Cuisinart, is all the gear you need: an easy-to-use workhorse that makes delicious ice cream every time. The simple construction means that there are few moving parts to break, and the wide mouth at the top makes it easy to add mix-ins and scoop out your ice cream when it's at its fresh, creamy best.
Tackling all the food in China is no easy task, which is why we tend to gravitate more quickly to works that keep a more limited focus on specific regions and cooking styles. Still, a single book that provides a good overview is still extremely helpful when trying to get one's bearings. This book by Eileen Yin-Fei Lo does a laudable job at that, starting you out in the market with an introduction to shopping and ingredients, and then proceeding into the kitchen to cover basic techniques and classic recipes.
We've owned many models of corkscrew over the years, but a good old folding waiter's corkscrew is still our favorite for ease of use, ease of storage, and longevity. A good one will have a two-level lever system to make pulling out even tough corks a snap, along with a beer bottle opener and a foil cutter.
Single-use wooden skewers are just fine if you only rarely cook meat-on-a-stick, but if you kebab your dinner more regularly, a set of sturdy reusable skewers is a sound investment. We like to use flattened metal skewers, which prevent vegetables and meat from rotating as you maneuver them on the grill.
If you're looking for proof that the future of grilling involves technology, look no further than Weber's Genesis II line of gas grills, which come preconfigured with a dedicated spot for the installation of their latest iGrill3 Bluetooth-enabled digital thermometer. This speaks volumes to us, because a mass-market brand as big as Weber has never before built this kind of tech right into the grill itself. The signal is clear: Weber believes better temperature-monitoring technology is the future of grilling.
Whether you're making a rhubarb crisp or tiramisu, a two-quart baking dish (usually measuring seven by 11 inches, or else eight by 10 inches) is the perfect size for most baking projects. Pyrex makes a reliably baking dish, and you can't beat that accompanying lid!
When you're working with nonstick cookware, a silicone whisk is essential. But even with traditional metal cookware, silicone has a muting effect, like a silencer for your whisk, so it's pretty handy if you're trying to keep quiet in the kitchen (the clatter of a stainless ball whisk in a bowl can be fairly deafening in the early morning hours).
Sous vide cooking—cooking foods in vacuum-sealed pouches in precisely controlled water baths—is no longer the exclusive preserve of fancy restaurant kitchens. The Anova Precision Cooker is one of the best home water bath controllers on the market, with an easy-to-use interface, Bluetooth support, rock-solid construction, a sleek look, and an affordable price tag to boot.
This thermometer is in almost every way equal to the ThermoPop, which was the best-in-class from our inexpensive-thermometer tests. The only area where it falls short is the length of its probe, which isn't quite long enough for bigger roasts.
Having a couple of plastic squeeze bottles around is always a good idea; they're great for making salad dressings and storing other homemade condiments. They also open up the possibility of buying certain sauces and oils in bulk, which will save you a bunch of cash in the long run.
A necessity for more than just baking, these measuring cups are sturdily made and conveniently equipped with magnetic handles, which help keep them together in storage.
Michael Solomonov's Israeli cookbook has changed the way we cook. His recipe for tahini sauce, which includes a novel technique for incorporating garlic and lemon, is alone worth the price of admission. We've loved the Yemenite beef soup (and the accompanying hot sauce), his wide focus on vegetarian-friendly dishes, and a host of homemade condiments that will elevate almost any meal, even if you don't follow full recipes from the book.
This is, arguably, the book that set the United States straight: Those burritos you've been calling Mexican food? Not so much. Kennedy was one of the first English-language authors to call out Mexican cooking as distinct from the Tex-Mex and SoCal versions that many had come to assume was the real deal. In this seminal book, she covers regional variations, ingredients, techniques, and more.
High-quality Swedish steel and Japanese design, along with great features like a perfectly balanced handle and blade and an ergonomic bolster, makes the Misono UX10 Santoku one of our favorite knives.
If you're following our advice to buy someone julep cups, you might as well go all the way and grab a canvas Lewis bag as well: It's used to smash ice into a fine powder with a mallet.
Jacques Pepin has more than 20 cookbooks to his name, but this one might be the most universally useful to home cooks. Clear photos and descriptions walk newbies thought holding a knife properly, then using it to slice and dice an onion and debone a chicken. But there are also an endless number of little tricks, like why your salad greens should be bone dry before dressing them, that will up your kitchen IQ.
Cupcakes do best in aluminum pans, like this muffin pan, that keep their crusts delicate and pale.
The Cadillac of kitchen thermometers is indispensable when you're roasting meat, cooking steaks, making candy, deep-frying, or carrying out any other task where precise temperature control is needed. It's got a big display and a blazing-fast measuring time of under two seconds.
Anyone who appreciates Scotch (or good spirits in general) will embrace Nikka's exquisite whiskies. The Taketsuru Pure Malt is named for the company's founder, who studied in Scotland before bringing whisky distilling back to Japan. This bottling has a slight fruity character, with lingering sherry on the finish.
When fall and winter roll around, we start thinking about rich, comforting casseroles, which means that these stoneware baking dishes get pulled out, filled, and popped into the oven at least once a week. They're great-looking on the table and provide gentle, even cooking all around for really nice, crisp edges on your lasagna.
Salad servers should be functional, but it doesn't hurt to have a set that actually looks good on your table. This olivewood duo is sturdy and durable, with a warm, lustrous finish and natural wood-grain pattern that's complemented by smooth, polka-dotted bone handles.
Almost every element of this slicer is a little unorthodox, so we were surprised when it clearly outperformed all of its competitors in our slicing tests. If you're looking for the tool to make quick work of your next prime rib, this is it.
Another master of nut cheese is Bryant Terry. His brilliant new cookbook, Afro-Vegan, is a love letter to the food of the African diaspora. In it, he remixes the traditional dishes of his ancestors by replacing animal products with fresh, flavorful produce. There are no apologies or tricks to cover up the flavor of the substitutions; if there's cashew cream in a dish, Terry highlights its silky nuttiness instead of hiding it behind a few tablespoons of maple syrup. But the best part of Afro-Vegan has nothing to do with its dietary requirements. Each recipe strikes a balance between tradition and creativity, encouraging us to always put ginger in our collards or Creole blackening seasoning on our cauliflower.
The Fletchers' Mill Federal grinds consistently and quickly, excels at fine grinding, and comes in 11 finishes to match a wide range of kitchen decors.
Punt e Mes is both bitter and sweet, like a rich bottled vermouth cocktail that'll please lovers of Italian amari. It's delicious stuff, wonderful chilled on its own and fantastic with Cynar, lemon, salt, and orange bitters in this cocktail. If your favorite drinker hasn't tried it, make the introduction.
f you're crumb-coating a cake or loosening Oreo dough from the counter, an eight-inch offset spatula will always get the job done.
No matter how well you maintain carbon steel and cast iron pans, they won't deliver the same degree of cling avoidance as a modern nonstick surface. For this reason, we like to keep just a couple of nonstick pans at home, which we use exclusively for cooking eggs, though they're helpful for making thin pancakes like crepes as well.
This hefty volume ranges from regional Mexican cooking down through the complex cuisine of Peru, over to Argentina's famed grilling tradition, and much, much more. If you want to understand how an empanada or arepa differs from one country to the next, this is the book to grab.
A stand mixer is obviously great for mixing batters and doughs, but we also love the range of KitchenAid attachments available for purchase—once you have the base, there's suddenly a whole world of homemade sausages, ice creams, pastas, and fresh juices at your fingertips.
This 400-page guide to meat may be focused on sustainability and local eating, but that doesn't make it any less comprehensive. Krasner goes deep on all the basics of meat, including beef, pork, lamb, chicken, and more, offering anatomy charts, buying tips, basics on animal husbandry, and, of course, plenty of recipes.
While we don't believe that a roasting pan is generally the best tool for large roasts—a wire rack set in a sheet pan often works better—there are times when a roasting pan with a rack is ideal. Cuisinart offers one of the best values in roasting pans on the market, and it can handle any job just as well as its more expensive competitors.
Ruhlman and Polcyn do a great job of demystifying one of the more abstruse cooking arts, and, while charcuterie may seem daunting, it can be gratifyingly easy. Start simple, with the pancetta, confit, rillettes, and duck prosciutto, and you'll find yourself with a mold-inoculated curing chamber in no time.
How do you make perfect caramels, ice cream, gravies, and reductions? A nifty pot called a saucier. The durable stainless steel is cladded with aluminum for even heating, essential for temperamental ingredients like caramel and egg custards. A curved bottom makes whisking a snap (no more lumpy gravy!), and the wide top encourages evaporation for fast sauce reductions. You can buy cheaper versions than this All-Clad saucier, but this is one piece of equipment in which quality really makes a difference.
To those who are already devotees of Deborah Madison's classic volumes on vegetarian cooking, parts of her new book, In My Kitchen, will seem familiar. The recipes published here, as Madison explains in the introduction, have all made their way into her regular routine, and they include tweaked and tinkered-with versions of dishes that have appeared in past books. And yet nothing in this cookbook seems repetitive or dated. In step with vegetarian food generally, Madison's cooking has evolved over the years, becoming lighter, brighter, and often simpler. "We change as our culture changes," she writes, "and I found I have been cooking in a more straightforward, less complicated fashion."
Not only can you cook perfect plain rice in this traditional Japanese clay pot, but it doubles as a vessel for flavorful one-pot stews and hot pots, and an infinite variety of noodle and rice dishes. Anyone interested in Japanese home cooking should have one.
Backyard-pizza enthusiasts who enjoy working with live fire, including all the joys and headaches involved, will be rewarded with truly wood-fired Neapolitan pizza.
Fizz fiends will delight in having a soda-maker at home. It means sparkling water (and your homemade concoctions of choice) any time you want it. For an extra $50, you can upgrade to the Power Source, which allows you to choose your carbonation level at the touch of a button.
Long tweezers have the strength of tongs coupled with the same precision and tight grip of a tool you might find in an ER. They allow you to turn over a thick ribeye with ease and even garnish it with some fragile herbs immediately after, if you're in the mood. If you don't mind getting a little close to the heat, long tweezers are the perfect utensil for carefully flipping vegetables or hot dogs on a grill without letting any slip through the grate. Their simple design means that there aren't any grooves or pockets for food and gunk to get trapped, so cleanup is a cinch.
When we tested bread knives earlier this year, we were absolutely blown away by the cutting quality of Tojiro's bread knife. It surpassed every other serrated knife, cutting beautifully clean slices of even the most tender bread, and making quick, neat work of ripe tomatoes. It's a must-have for any kitchen.
Tying a roast or a joint is a useful technique that helps it retain a nice shape as it cooks, which leads to both better presentation and more even cooking. Whether you prefer regular old square knots or butcher's knots (our preferred knot), be sure to use 100% cotton twine because it grips the meat nicely as you're tightening and won't melt or burn in the oven.
Interested in sous vide cooking? You're going to want this. And it's handy for way more than just sous vide cooking. A vacuum sealer makes it really easy to save meats or other foods in the freezer, and it keeps air (read: freezer burn) off it all. The Oliso sealer uses a unique resealable-bag system, which means far less wasted plastic than a conventional cut-and-seal vacuum sealer.
Even pros like to use rulers when they pick up a rolling pin. Our favorite ruler has measurements that start from the very edge, so it can be stood upright to measure the thickness of any dough. Rulers are also great for keeping you on track when you cut rectangular cookies, crackers, and strips of Old-Fashioned Flaky Pie Dough for a lattice-top pie.
Peterson has long been the master of writing comprehensive works on major subjects. In Sauces, he breaks down sauce-making in all its intricacies, starting with stocks and leading you through the classics of French and Italian cuisines and beyond.
Breville's food processor is powerful, large (16 cup capacity), and packed with features that make it best-in-class, like a blade drive that runs like the base of a blender (no more leaking sauces) and a slicing blade with adjustable width, giving you more power and versatility in the kitchen.
We tested dozens of stovetop pressure cookers before settling on Kuhn Rikon's Duromatic. It has a heavy sandwiched-aluminum-and-steel base that gives you even heat, and a pressure gauge that makes telling exactly how much pressure has built up inside visual and intuitive.
An ideal gift for any Manhattan, cherry, or all-around whiskey lover. These cherries trade the cloying sweetness of maraschinos for the boozy bass notes of great whiskey. Use them in your go-to whiskey cocktail, or to top a favorite dessert.
When it comes to portioning pizza, a knife simply won't cut it. At least, not if you don't want to drag cheese and toppings all over the place. For our money, nothing beats a traditional pizza wheel.
Whether we're making a lattice-top pie, a batch of homemade Biscoff, or fresh ravioli, it's amazing how much a fluted pastry wheel can spruce up simple strips of dough.
For quick, even baking and the perfect crust on treats from brownies to hot cross buns, what you want is a nine- by 13-inch anodized aluminum baking pan. Anodization ensures the metal is nonreactive, which keeps recipes such as lemon bars and lasagna from taking on a wonky metallic flavor. Our favorite brownie pan goes the extra mile with a removable bottom, making it easy to extract fragile desserts for slicing into bars.
Calling all lovers of bittersweet drinks! In flavor, Barolo Chinato is somewhere between vermouth and amaro, but the best chinati are more delicious than either of those. Even the fanciest vermouths are usually made with a basic, cheap white wine, but the base for Barolo Chinato is certified DOCG Barolo wine—that is, 100% Nebbiolo from the Barolo region in Piedmont, which is then mixed with an infusion of herbs, spices, and bittering agents. We love this one from Cappellano.
Dave Arnold (you might know of his bar, Booker and Dax in NYC) won't just accept the common assumptions about cocktail technique—his mission in this excellent book is to dig into the science of how the very best drinks are made. This is a must-read for inquisitive types who like to host cocktail hour at home.
Wooden peels absorb excess moisture and have a rougher surface than metal, which means that your stretched and topped pizza dough will remain loose and easy to launch far longer, saving you from potential pizza-spilled-all-over-the-oven accidents. Though there are cheaper options around, the Perfect Peel Baker's Board is handcrafted to last a lifetime from gorgeous solid cherrywood. They'll even put initials or a logo on it if you'd like!
Install this bar on a wall over your stove and you can hang small pots and pans, ladles, and other frequently used tools on it for rapid access; place it elsewhere and you can hang not only kitchen towels from it, but also bottle openers, scissors, honing steels, and anything else you use often and would rather not rummage around in drawers for.
These thin chocolate disks have a creamy, melt-in-your-mouth texture and a complex, pleasantly fruity bitterness. But it's the scattered cacao nibs on top that take them from memorable to exceptional. The crunchy bits of bean are toasty and flavorful in their own right, but Recchiuti goes the extra mile, tossing them in caramel and fleur de sel for a brightly salty-sweet finish that electrifies each bite.
At less than half the cost of our favorite 14-cup food processor the Cuisinart is no slouch. It only comes with the bare minimum, but the Cuisinart punches above its price weight in all the core processing areas, including forming dough.
The Spirit E330 was introduced last year to replace the E320. The two models are identical except that the 330 adds a 7,500-BTU sear burner between the left and middle main burners. Sear burners are one of our favorite extras for gas grills. You'll love turning this baby up to 11 when searing steaks and burgers.
To make good tortillas at home, you'll need a tortilla press. You might find lightweight aluminum presses out there but this one, which is made of cast iron, is heavy enough to easily press your masa mixture into perfect flat little tortillas with minimal effort on your part.
If you know someone who has a taste for a well-made cocktail, but lives far from the heart of the Brooklyn drinking scene, this book is the perfect gift. It features 300 innovative and classic drink recipes from the best bars of the borough; every cocktail we've tried from it so far has been killer. The drinks Carey Jones has selected aren't dumbed down at all, but, for the most part, you're not looking at mile-long ingredient lists, either.
REC TEC offers high-quality pellet smokers featuring excellent digital controllers and sturdy construction. With a 40-pound pellet hopper, a 680-square-inch cook surface, and nine inches of headroom, the REC TEC 680 is a large, smartly constructed pellet smoker. It also looks awesome.
These fluted cookie cutters add flair to any basic cookie.
Leave it to Murray's Cheese Shop owner Rob Kaufelt to come up with a cheese that is both global and local at the same time. Kaufelt's crew discovered cheesemaker Walter Rass's extraordinary Annelies cheese in a small village in Switzerland. Kaufelt has wheels of the stuff shipped to his New York shop, where he ages them for nine months in the Murray's cheese cave before selling them to the public. The result is a nutty, caramelly, toasty cheese that needs no cracker for completion.
This cookbook is a great guide to learning how to use a donabe cooker. It offers a wide range of recipes to help give you an idea of just how many one-pot dishes can be made using a donabe, plus background on the history and variety of donabe cookers.
Functional, but with an elegant twist: The width of the forks and spoons is just slightly smaller than that of your standard set, and they feel slightly longer in the hand. This set is a good and long-lasting upgrade to those starter Ikea sets.
When we're cooking with garlic, we're pulling out the press nine times out of 10, because, even with the slightly fussy cleaning, it's still faster and easier than chopping fresh garlic on a board.
While the usefulness of a vegetable peeler should be obvious to anyone who's ever cooked, the necessity of a Y-peeler may not be quite as clear. But trust us: They are categorically better than those swivel peelers a lot of people use. And they're cheap!
In the inexpensive-thermometer department, the ThermoPop comes in an impressive package. An easy-to-read display rotates at the touch of a button, so you don't have to twist your head to read it. It takes a few seconds longer to read temperatures than its big brother, the Thermapen, but it's every bit as accurate.
A hefty weight and a narrow head design make this an extremely efficient fish scaler. We've used it on smallish porgies, bigger black sea bass and fluke, and just about everything in between. It's a significant improvement over the clamshell we used to use, and something about its design reduces the spray of scales.
Enter all the bottles you have at home when you start, and the app will tell you all of the drinks you can make, with recipes straight from New York's famous PDT cocktail lounge. You can also search for drinks of a certain type or cocktails created by a specific bartender, and save favorites for making again.
If her first two books are any indication, Nancy Singleton Hachisu is poised to become the Julia Child of traditional Japanese home cooking. In her second book, she tackles the deeply fascinating world of Japanese preserving. From easy pickles made by packing foods in miso (kabocha squash! eggs! apple pears!) to homemade miso, salt-rubbed vegetables, and air-dried fish, this should be the next frontier in all your home preservation undertakings.
Anyone who loves soft-boiled eggs deserves the perfect cup to eat them from. These sturdy stoneware Le Creuset cups come in a range of beautiful colors. They're totally classic, which is a good thing because they'll also last for generations to come.
One of the most frustrating parts of grilling is the parade of bowls, plates, and tools you have to carry from the kitchen to the grilling station outdoors. A stack of inexpensive rimmed aluminum baking sheets makes this easy. Just load them up with food or utensils, and you're ready to go. Of course, in the off season, they're the best pans for roasting meat, baking cookies, and charring vegetables.
The curving shape of a balloon whisk conforms nicely to bowls and sauciers, making it easy to scrape every surface and reach every corner. Because there aren't too many tines, it won't get gunked up making thick batters, like the yukone in Stella's bagels and crusty dinner rolls, and its hollow shape makes it easy to knock out whatever's trapped inside.
While an immersion circulator can be used with any old pot, we strongly suggest using a Cambro container, small or large (or both) depending on what recipes you have your eye on to start with. Pots aren't as ideal for sous vide as Cambros, as plastic is a better insulator.
Thanks to a few simple innovations in the filter and beaker design, this French press fixes some of the brewing device's biggest drawbacks. The result is a cleaner batch of coffee that won't accidentally over-steep.
A premixed 2:1 rye-vermouth Manhattan with a few dashes of bitters, this stuff spends three months aging in used rye barrels, which integrates the flavors and adds a touch of woody character to the drink. Give it a quick stir over ice for chill and dilution, spray an orange twist on top, and you've got a drink worthy of any cocktail bar—no barrel required.
Proper seasoning is one of the most important parts of cooking, and if you're still using plain table salt from (heaven forbid!) a saltshaker, you're shooting yourself in the food. Using kosher salt from a salt cellar lets you feel exactly how much salt is getting into your food, whether it's a tiny pinch or a big ol' wallop.
The iGrill thermometer connects to up to four different ambient and leave-in meat probes. The ambient probes can be set near the surface of the grill grate, allowing you to accurately track the temperature inside your grill, while each meat probe can be inserted into whatever you're cooking, allowing you to keep tabs on exactly what's happening in your grill while the lid is closed, all via Weber's app. You can set alerts too, so that your phone will summon you as soon as each piece of meat reaches your desired temp.
Louie Mueller's beef ribs are so good, we feel comfortable comparing them to Aaron Franklin's brisket. These gargantuan specimens of flesh and bone give new meaning to fall-off-the-bone-tender, and they have such a concentrated beefy flavor, you'll think you're eating beef confit (which, in a way, you are). How big are they? One rib feeds two people, easily.
If you're tired of pancakes that fall flat, if you're sick of roast chicken that looks lovely on the outside but is dry and stringy inside, if you get paralyzed by choosing between the dozens of banana bread recipes a quick Google search turns up, if you've never made a meatloaf in your life and want to make sure it comes out right the very first time, The New Best Recipe is an invaluable resource that you'll turn to again and again.
Heavy-duty kitchen towels have a tendency to accrue big, ugly stains. That's why it's nice to keep a separate set of more attractive towels for gentle drying, transporting too-hot-to-handle serving dishes, and lining bread baskets. These colorful, summery tea towels instantly brighten any kitchen or tabletop, while still doing a stand-up job at the tasks they were made for.
The Magimix impressed us with each slicing, chopping, grating, and pureeing test we tossed at it, especially with pizza dough, which it combined so well no additional kneading was required.
After countless failed grilling mitts, we got ourselves a pair of welding gloves to use when grilling or smoking and never looked back. With great heat protection, dexterity, and construction, these are a necessity for every backyard cook.
Manhattan chef Jody Williams's Buvette: The Pleasure of Good Food is as charming and inviting as the restaurant that inspired it. This is a book to get greasy and damp as you cook through its pages, and it's a nightstand read, dreamy and warm, to flip through as you wind down. Channeling a traditional French bistro, with a bit of Italy and a touch of New York thrown in, the recipes are classics, both inspirational and totally doable. Some are so simple that they hardly count as recipes at all—they're more like suggestions for how to better your day with a plate of food, from breakfast through dessert after a lingering, late-night supper. Perfect for your impossibly, effortlessly stylish friend.
No pasta machine? No problem. This book is devoted to the art of handcrafted Italian dumplings, from yeasty, spindle-shaped cecamariti to classic gnocchi to golden-brown parallelograms of deep-fried crescentine. If the adage "practice makes perfect" fills you with excitement rather than dread, this is the kind of book that will make you utterly determined to prevail.
Parsons's book doesn't try to be everything to everyone, and it doesn't pretend to be an encyclopedia of food science. Instead, it's a well-curated package of only the most useful and interesting scientific tidbits, with a straightforward, "just the facts, ma'am" approach. Each of the six chapters is about a single basic concept of food science: how frying works, how vegetables ripen, how beans and pasta soften, how meat reacts to heat, how eggs are the most useful culinary tool on the planet, and how fat, flour, and water come together to form pastries and cookies.
The Akorn is a double-walled, insulated steel egg that is much lighter and in some ways more durable than the popular Big Green Egg. It performs fairly close to traditional kamados at a fraction of the cost, so you can spend your saved bucks on getting some great meat.
A good steak knife should cut steak well, and it should look good while doing it. French-made Laguiole knives are the gold standard in performance, with extra-sharp edges for easy cutting, a long life, and gorgeous handles with distinctive bee-shaped bolsters. (Beware inexpensive knockoffs!)
Surprisingly, many of the portable pellet smokers out there still have an antiquated LMH controller, while Davy Crockett employs Green Mountain's advanced digital touch-pad controller, with an integrated meat thermometer that lets you check internal meat temp with the flick of a switch.