Published on what would have been the late British author’s 100th birthday, Elizabeth David’s On Vegetables will teach you how a bag of grocery store onions can be transformed into an unforgettable roasted side dish, and how some fresh shelled peas can yield the most vibrant soup you’ve ever tasted. Filled with recipes that are simple, straightforward, yet often revelatory, this book also features a few of David’s best essays, as well as gorgeous photography.  — Keith

A good cookbook stand makes cooking at home much more pleasant. And this collapsible beechwood stand from West Elm has its own built-in conversion chart to boot.  — Keith

Kentucky-based writer Ronni Lundy is an expert on the foods and foodways of the Mountain South. In her latest book, Sorghum’s Savor, she explores the history and folklore, and the many uses, of the region’s staple sweetener. Recipes range from fried chicken to sorbet.  — Keith

Based in Lafayette, Louisiana, the La Canne company makes flavored sugars that are sure to give added depth to everything from baked goods to your morning coffee. Flavors include ginger, lavender, and pecan smoked sugar, which is smoked over real pecan shells.  — Keith

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.  — Keith

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.  — Keith