In the inexpensive-thermometer department, the ThermoPop is the new kid on the block, but it 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 see it. It takes a few seconds longer to read temperatures than its big brother, the Thermapen, but it's every bit as accurate.
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. Several NYC restaurants have commissioned custom apron designs from the company for their chefs and cooks, and I'm pretty psyched to wear one of these bad boys at home, too.
A New York Times best seller! The Food Lab: Better Home Cooking Through Science, by J. Kenji López-Alt, is his column on this very website, blown up to 900+ pages (and 7+ pounds) of concentrated culinary science. Gorgeous color photos, detailed how-tos, and elaborate explainers cover ingredients, technique, gear, and the secrets of the universe underneath it all. May include puns.
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.