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.  — Niki

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—plus, this one's pretty enough (albeit heavy) to use as a serving platter.  — Niki

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. Case in point: I've eaten three in the last 10 minutes. My advice? Purchase them in bulk so you can stuff a stocking or two and hoard the rest for yourself.  — Niki

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. I'm pretty sure they also raise your "real adult" status by at least 10 points. Especially when they're these beautifully crafted Dubost Laguiole knives. I like the simplicity of the olivewood handles, but they do come in other colors and styles, with the same high-quality blades.  — Niki

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 I'm so in love with these plates, which look like hand-painted ceramic, with the weight and heft of, well, plastic. Plus, I get complimented for them all the time.  — Niki

I never realized how incomplete my kitchen was until I added a stand mixer to my appliance lineup. It's obviously great for mixing batters and doughs, but I especially love the range of KitchenAid attachments available for purchase—once you have the base, there's suddenly a whole world of homemade sausages, ice cream, pastas, and fresh juices at your fingertips.  — Niki

This is hands down the KitchenAid attachment I use most often. It 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!  — Niki

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 (or, you know, your heart). With this kit in hand, nothing but practice stands between you and gorgeous piped flowers, leaves, stars, and beyond.  — Niki

If you're looking for one definitive primer on pasta-making in its myriad forms, this is it: Superlative step-by-step photographs take the guesswork out of potentially intimidating fundamentals like mixing and kneading dough, as well as more intricate tasks, like pleating teardrops of corn- and cheese-stuffed culurgiònes. Better yet, Vetri arms you with the tools and knowledge that allow for controlled, intelligent experimentation and exploration before sending you into the fray.  — Niki

My all-time favorite food-focused Tumblr, none other than LiarTownUSA’s Apple Cabin Foods, now has an official 2016 calendar, which means you can have a whole year populated by the nonsensical murmurings of orange hopefuls, chicken whispers, and shrimp pull-ups. Confused? That’s the point. I think.  — Niki

There are few activities that so easily produce the sensation of soul-sucking helplessness and all-around inadequacy as going head to head with a stubborn jar. A quality opener is a major game-changer, guaranteed to pop those lids every time—no dejected pleas, prying, smacking, or self-loathing required. This particular model, from Restoration Hardware, actually looks nice and has held up to extensive use in my own kitchen.  — Niki