Coffee and Tea Lover
Cook Who Has Everything
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.
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.
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.
If you're short on space, this compact soda maker fits snugly into any refrigerator door. The iSi Sodamaker Classic can carbonate 0.9 liter of water at a time using recyclable, 15-gram CO2 cartridges. This unit also maintained the carbonation level of the water over the long term better than the other models we tested.
A high-speed hand blender is great for whipping up silky soups and purées, making emulsions like mayonnaise and Hollandaise, or smoothing out sauces, all right in the pot. No need to dirty up an extra blender jar!
There are enough coffee-brewing devices on the market to drive a person crazy, but it's hard to beat a quality pourover brewer like this Japanese one. It's compact and solid, making it ideal for home or the office, and it brews a mean cup of coffee. It claims to make two to four servings, but we find it's perfect for a full 12-ounce single cup, too (note that you need these filters for it).
What's important to new cooks? Making dishes that compound in flavor as they cook, require minimal effort, and little in the way of special equipment. That means braising, and All About Braising is one of the best treatments on the subject. Author Molly Stevens breaks down every stage of the braising process for cooks of all skill levels—taking out the mystery of what's going on under the lid. We think that's one of the best ways to learn: master a technique rather than cook from a catch-all encyclopedia. From pages of notes on braising vessels to detailed breakdowns of how it all comes together, she takes delicious-yet-intimidating-sounding recipes like sausages and plums with red wine and makes you shout, yeah, I can do this! Oh, and the vegetable recipes are some of the best.
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.
The Cuisinart is an easy-to-use, powerful blender that aced many of our tests. This model's dashboard is intuitive, and it features a built-in timer that counts down for you or can be programed to stop after a certain amount of seconds.
These colorful bowls make setting up your mise en place a little more fun, but they're also great for bringing extra seasonings to the table, like fennel seeds and pepper flakes for pizza.
If you ever plan on hosting a hard-shell-taco party—and, if our trend predictions are right and we get our recipes sorted in time, 2018 is going to be the year that hard-shell tacos make a major comeback—having a mold to shape those freshly fried shells is essential. We like this single-shell model because we can use it to fry in our wok; the multi-shell models require a deeper vessel or a dedicated deep fryer, and the oven-baked versions don't come out as delicious.
Plenty More highlights the versatility of vegetables with 120 inventive plant-based recipes. It takes a degree of commitment to cook through this book—many, though not all, of Ottolenghi's recipes require extra time spent sourcing unusual ingredients or toiling in the kitchen—but the reward is food that is enigmatic and downright dazzling. The ideal gift for anyone who thinks vegetables are boring, and for those who know they're not.
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. (Beware inexpensive knockoffs!)
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.
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.
Grating ginger is a minor pain in the ass—rub it on a Microplane and the grater's holes quickly become clogged with the ginger's long, tough fibers, making the tool less effective and difficult to clean. A porcelain or ceramic grater, like this one from Kyocera, has tiny little pointy teeth that do a miraculous job of rapidly reducing the ginger to a purée, while separating out those annoying fibers. When you're all done, it's a lot easier to clean, too.
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.
Paring knives don't need to cost a lot to do their job—questions of balance and build quality matter less in a knife that fits almost entirely in the palm of your hand. Of all the ones we tested, this inexpensive blade from Wüsthof came out on top, with a razor-sharp edge and comfortable grip. This is our new go-to paring knife, and we already have several of them at work and home.
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.
This guide is equal parts science and poetry, exploring the curious and complicated relationships that underlie flavor pairings both classic and new. If you know someone who's always searching for the perfect bottle of bitters, or just the right type of cinnamon, this book will soon become a treasured favorite of theirs.
The Victorinox Chef's Slotted Fish Turner is an all-around great spatula for a little over $20. The curve of the flipper and the angle of its front edge are just right for slipping under a delicate piece of fish or scraping the bottom of a pan. It's lightweight, flexible, and easy to control, but still strong enough to lift a half-pound burger. The wood handle is comfortable, though it's also the only downside—it means this spatula is not dishwasher-safe.
We've used many oyster knives as Serious Eats staffers and the R. Murphy Duxbury knife is our hands-down favorite. It has a fat, grippy handle that's easy to wield, and a short blade that tapers to a point and always manages to find the sweet spot on an oyster's hinge. The slightly sharpened blade edges make slicing through the muscle and removing the top shell as smooth as butter.
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.
Order them in an array of bright colors, or stick with a set in a single hue—either way, these sturdy bowls are bound to earn their keep. Perfect for soup, cereal, ice cream, lattes, and more.
Every lip balm Stewart & Claire makes uses great ingredients that you wouldn't hesitate to smear all over your mouth, but even cooler are the scents the company comes up with, many of them inspired by foods. They also offer a cocktail inspired trio includes Negroi, with spiced orange and juniper, along with an old fashioned with cedar, vanilla and black pepper. The tiki balm is, as you'd expect, tropical with traces of coconut, mandarin, and mango
If we had to pick one person to cook for us forever, it might well be Yotam Ottolenghi. (Oh god, how we hope we're never in that position—cough, cough, wink, wink.) We think we could eat at his table for the rest of our life and never get bored. His previous three cookbooks (Ottolenghi, Jerusalem, and Plenty) inspired a global epidemic of fevered fandom. A follow-up to Plenty (which, with it's creative, largely Middle-Eastern bent on vegetarian cooking, was pretty much the best PR vegetables ever got), Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi expands his already bursting universe of plant-based cooking.
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.
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.
If you love food in any capacity, The Art of Eating is essential. A collection of five of M.F.K. Fisher's works (including Consider the Oyster and The Gastronomical Me), this book is at once a resource for good cooking, an enthralling love story, and an insightful guide to the intersection of food and culture. PS: It's too big for most stockings.
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.
Tom Colicchio's Think Like a Chef is not one of those inflated coffee-table chef books. Instead it helps you think of cooking in broad stroke techniques: Roasting. Braising. Blanching. Stock-making. Sauces. Sure, you'll make dinner by following a recipe, but, as Colicchio tells us, cooking isn't about learning to follow recipes to the letter, just like real art isn't created by following a paint-by-numbers coloring book. Get bogged down in the minutiae of a recipe, and you lose sight of what really matters: the food that results.
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.
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.
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.
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.
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.
There are so many classics cookbooks out there but for a beginner James Peterson's Essentials of Cooking is comprehensive without being overwhelming. Color step-by-step photos walk you through basics like roasting a chicken, prepping vegetables, making sauces to next level techniques like butchering a fish.
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.
The food you'll make out of this book is undeniably healthy. It's full of vegetables, whole grains, pickles, miso and other fermented foods, and lean protein. Much of it is also the kind of food that works equally well served hot, at room temperature, or straight out of the fridge the next day. It's convenient when you're cooking out of a book primarily for flavor, but health and easy-to-use leftovers tag along for the ride as well.
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.
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.
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.
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.
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.
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.
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.
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.
For decades, Spain stood in the gastronomic shadows of France and Italy, not receiving nearly enough attention for its own amazing ways with food. Then the country's restaurant scene exploded with chefs like Ferran Adrià, and suddenly the rest of the food world was racing to catch up. To understand those chefs requires understanding the traditional Spanish foods that formed the basis upon which they experimented so wildly, and Penelope Casas's book is one of the best starting points to do so. Flip through its pages, and it won't take long to see that Spain has always deserved a more prominent place in the the eyes of the hungry world.
The best ham on earth doesn't come cheap, but this is the caviar of pork: jamón ibérico puro de bellota, from purebred Ibérico pigs raised on acorns for a ham that's nutty and sweet, with meltingly soft fat.
Rather than focusing on the cuisine of a specific country, Jeffrey Alford and Naomi Duguid trace the connections between flavors and cultures along the Mekong river. The book starts in Southern China and follows their travels through Burma, into Laos and Thailand, and finally down into Vietnam. With gorgeous photography and compelling essays, Alford and Duguid capture a version of Southeast Asia that is at once peaceful, dynamic, and captivating. Never has a book caused us to want to book a plane ticket so quickly, though this urge was matched by an even stronger desire to jump into the kitchen.
The Char-Broil's WiFi-enabled digital electric smoker is very easy to use and has WiFi connectivity, so you can monitor and control the smoking session from a paired smartphone. Electric cookers lack serious heat and combustion gases, because of the electric element, making them better suited for imparting a light smoke flavor, especially on bigger cuts of meat.
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.
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.
The books are set up in a question-and-answer format that really appeals to us. Best of all, these are questions that people really ask. "Does blowing on hot food cool it?" "When I cook with wine or beer, does all the alcohol burn off, or does some remain?" "I know that a calorie is a unit of heat, but why does eating heat make me fat? What if I only ate cold foods?" And so on. Each question is answered in a manner that's personable and relatable, but also authoritative.
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.
What we find really great about both books in this series is their episodic, casual nature. Have a few spare minutes? Just flip to a page and find out what bones contribute to a good stock (collagen, baby!), or what freezer burn actually is (and find out that airtight plastic wrap isn't actually so airtight after all).
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.
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 Complete Nose to Tail combines Fergus Henderson's seminal The Whole Beast: Nose to Tail Eating with its sequel, Beyond Nose to Tail. Don't let the name mislead you: It does shine a light on offal, but its primary focus is Henderson's unfussy, straightforward cooking, the most famous example of which is his signature dish of roasted bone marrow and parsley salad. While that dish may have spawned a thousand imitators, both here and across the Atlantic, cooks the world over would do well to crib from some of the other recipes in the book. The recipe for duck legs with carrots alone makes it worth the price, and "trotter gear"—chicken stock fortified with wobbly bits of pigs' feet—is a pantry staple that everyone needs in their life.
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.
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.
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.
This knife is perfect for those who want to experiment with specialty Japanese blades without shelling out too much cash, or for those with aspirations of understanding how to make yakitori at home. Unlike a true honesuki, or Japanese poultry knife, this blade has a double-beveled assymetrical blade, so it is a little more multipurpose—it can be used for boning out poultry and other meats, and it can even be used for slicing and chopping in a pinch—and it is easier to maintain for novice knife sharpeners than a single-beveled blade. But it really shines at boning out chickens, and if you're used to using a flexibe western boning knife, it is nothing short of miraculous to experience the ease with which this knife's tip can maneuver around a bird's bones; it sometimes feels as if the knife is willing the bones to rise up out of the meat.
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.
The Breville Smart Oven performs consistently and is very intuitive to use. It scored high marks in each round of testing, producing one of the better pieces of toast, baking frozen pizza to yield melted cheese on top and crispy crust below, cooking a frozen chicken pot pie, and baking perfect cookies. The styling is handsome, and the bright LCD screen is easy to navigate with just a few dials and buttons.
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.
With so many buttery casseroles, bacon-laden vegetables, and heavy meats to eat over the holidays, it's literally impossible to not get a stomachache at least once. That's why we like to buy Gin Gins by the pound. Suck on one of these super-spicy hard candies after a meal, and you'll soon feel relief. Take it from experts in the art of eating too much: There really is nothing better for postprandial indigestion than Gin Gins.
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.
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.
This etched mixing glass from Japan looks stunning on a bar cart and even better in action, whether you're stirring a Negroni, a Martini, or a Manhattan. Mixing glasses made from two parts joined together sometimes split at the seam, but this version, made in one piece with a beaker-like spout, can stand up to heavy use.
This mat will solve the quandary of many a renter who loves to cook, best summed up as "I hate the way my kitchen looks, but there's not much to be done about it." Get this mat. It's stylish, colorful, and incredibly durable—and it really looks like fancy European tile installed over your questionable laminate flooring.
Slow-smoked brisket is Texas's best-known contribution to barbecue culture, and, though you can now get it in just about every major city, you still need to go to the source to get brisket so good it will make you cry. But if you can't make it to Texas, ordering Louie Mueller's brisket is the next best thing—they ship the whole brisket, which means you get plenty of the critically important fatty half.
On Vegetables, a new book that's generated a lot of buzz among chefs, is organized alphabetically by ingredient, although recipes for "larder" items, like dressings, sauces, pickles, breads, and garnishes, are separated into an appendix. The author, California chef Jeremy Fox, has a reverence for vegetables, leading him to similarly include some recipes so simple they barely warrant the name—like broccoli di cicco dressed with olive oil, lemon juice, and garlic and served with burrata.
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.
This is the electric kettle has an elegant gooseneck spout that makes pouring a thin, controlled stream easy—very helpful for Chemex and other pourover coffee methods—and a base with controls that allow you to set a specific temperature and hold it there.
This versatile cocktail jigger features two primary measures for one- and two-ounce pours, but what makes it especially useful are the etched markings inside each cup indicating 0.5, 0.75, and 1.5 ounces, so that you don't have to get out multiple jiggers just to make a cocktail.
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.
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.
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.
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.
Laurie Colwin is the best friend you never knew you had. Her tales of cooking, both successfully and disastrously, are charming, honest, and hilarious. While the book reads like a memoir (that you won't be able to put down), its recipes are accessible and sound so delicious that you'll want to make them right away. That is, after you've finished the book.
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.
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.
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.
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.
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.
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.
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.
Insightful (and very well-written) memoir by the elder statesman of food and cooking in the United States. From his early memories of picking salad for his mother to his recollection of eating raw clams on a Connecticut pier, the book shows how food is not just a passion or a career; food, for Jacques Pépin, is life.
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
Mark Kurlansky's Cod is part history, part biography (fishy biography, that is), part ecological allegory, part cookbook, and all-around great storytelling. It opens with the tale of a waning fishing village in Newfoundland in 1992, at what Kurlansky refers to as "the wrong end of a 1,000 fishing spree." Over the next 200 pages or so, he tells the fascinating story of how a single fish shaped the course of history.
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.
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.
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.
A rad cake stand will make any layer cake look like a work of art (and make any occasion feel special).
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.
Global Goods Clear Vanilla is a blend of natural and synthetic vanilla, formulated to be crystal clear. While admittedly a strictly cosmetic feature, clear vanilla is a prized ingredient among bakers obsessed with snowy white royal icing for snowflake cookies, or an angel food cake as white as a cloud. Since it's not completely synthetic, this extract has an unexpected depth of flavor when compared to other clear brands, and the fancy bottle makes it great for gifting as well.
Most piping sets include a vast array of tiny tips that never get used, but these tips are large and versatile enough to be put to work on a near-daily basis. Whether you're using them for classic cupcakes, swirls of whipped cream, deviled eggs, or twice-baked potatoes, these tips will make every piping job more beautiful.
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.
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.
These dainty little guys will be your new best friends. They are perfect for reaching into the tight nooks of spice grinders or deep into blenders, and ideal for scraping the last bit out of a jar. They're also heat-resistant and great for stirring small pots of sauce or caramel.
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.
Messy cooks—or germaphobes—will love this easy-to-use soap dispenser. Unlike other models with finicky settings, this Simple Human dispenser changes how much soap you get based on where your hands are: Keep them up high for just the right amount to wash your hands, or move them lower for enough to clean a few dinner plates.
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.
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.
Fuchsia is a scholar of the highest order, and her recipes are packed with interesting cultural and historical lessons and observations. She's also a technician, which means that you're going to be getting a lesson in the 23 distinct flavors of Sichuan cuisine (no, it's not all ma and la), as well as the 56 (56!) different cooking methods employed by Sichuan chefs. On top of that, her recipes truly work.
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.
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.
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.
Elizabeth David 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.
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 therapeutic 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.
As far as Dutch ovens go, the Le Creuset is the gold standard and, while pricy, it lives up to its reputation. The pot is easy to cook in, has comfy handles, and is backed by a solid reputation for quality enamel.
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.
This small, quarter-cup liquid measure from OXO is indispensable in the kitchen, making all the awkwardness of measuring something like one and a half tablespoons a thing of the past. You can use it at your home bar, too: Its fluid-ounce markings make it a handy stand-in for a cocktail jigger.
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.
The Staub's classic flat lid hides spikes underneath designed to evenly shower your food with moisture. We found it heats evenly, is a pleasure to cook in, and is handsome enough to serve from at the table.
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.
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.
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.
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.
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.
A good ice cream scoop is worth keeping in your kitchen utensil drawer. This one works for both right and left hands, and features a specially designed handle that transfers heat into the scoop, helping it slide into more solid ice cream without too much trouble.
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.
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.
The Roccbox is an incredible little oven with simple, reliable operation, whether you're using gas, wood, or charcoal to fire it. It consistently hits wood-fired-oven temperatures and maintains them for as long as you are cooking, with no fussing or babysitting, which means Dad can spend more time enjoying pizza with his friends and family and less time coddling a temperamental flame.
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.
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.
Aprons get all the attention, but they don't protect your clothes nearly well enough, leaving large swaths of sleeves and shoulders exposed to spatters and stains. You could always put on a shirt you don't care too much about before donning an apron, but a protective work coat like this keeps your clothes safe without the need for a complete costume change.
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.
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.
These fluted cookie cutters add flair to any basic cookie.
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.
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.
It's not exactly cheap, but this burr grinder does an admirable job of grinding coffee for espresso, pourover, and drip at a significantly lower price point than similarly performing competitors.
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.
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.
You could use any old spoon to stir a cocktail, but a bar spoon is best suited for the job. Long and slender, it can reach to the bottom of a tall mixing glass packed with ice, without getting stuck on the way in or out. Its twisted handle isn't just for aesthetics, either—it's designed to spin gracefully in your fingers as the spoon goes round and round, minimizing the jostling of the contents with the spoon bowl and reducing splashes and spills. Plus, it just looks cool.
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.
Basic stainless steel kitchen spoons are useful to have, but sometimes their long handles get in the way more than they help. That's where professional sauce spoons come into play. This one has a nice large bowl that can scoop up generous dollops of yogurt, a heap of cooked grain, or a serving of sauce, and a short enough handle to make wielding those ingredients easy instead of clumsy.
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!
What makes it worth reading? Turns out that the usefulness is hidden in its prose. It's Hugh's geeky but down-to-earth fascination with raising and foraging your own food that will either fascinate or bore you. Each of the four chapters—Garden, Livestock, Fish, and Hedgerow—starts with a lengthy study of not just how to grow and harvest vegetables, livestock, seafood, and wild plants, but also what has the best flavor when, and the environmental impacts of the various choices you can make.
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.
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.
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.
Coffee and tea just feel more luxurious in this pretty handmade mug from Portland, Oregon's Mazama Wares. We love the satiny glaze and find the handle particularly comfortable. These mugs also stack nicely, thanks to an unfinished tapered section at the base of each mug.
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.
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.
In this book, the writer, a food critic turned stay-at-home dad and a serious lover of dad jokes and dry humor, talks about his experiences raising his young daughter Iris, and how he dealt with her ever-changing tastes in food. The book is an easy, fun, and hilarious read, even for folks who don't have children.
If you're interested in dabbling in modernist cooking, start with a gram scale. Capable of measuring to the hundredth of a gram, this is an absolute must-have when you're working with hydrocolloids, where accuracy is paramount.
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.
A New York Times best-seller! The Food Lab: Better Home Cooking Through Science, by J. Kenji López-Alt, is his column by the same name on this very website, blown up to 900-plus pages (and seven-plus 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.
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).
Rarely found in the home but extremely common in restaurants, sizzle platters are one of the most useful pieces of kitchen gear around. We reach for them any time we want to cook or reheat small portions of food, like one or two pork chops, chicken breasts, or steaks. Even small roasts, like a pork tenderloin or lamb shoulder roast, will fit on one, saving you from having to use larger pieces of cookware (and clean them up) for jobs that don't require them.
Jacques Pépin 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.
Kitchen towels are always welcome in any cook's kitchen, but these can also double up as a half-apron in a pinch.
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.
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.
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.
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.
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.
A pressure cooker is a cooking vessel that just keeps on giving: Once you discover the time-saving feats it's capable of, you'll never look back. A countertop electric model gives you set-it-and-forget-it convenience. Breville's Fast Slow Pro Cooker gives you complete control over your pressure cooking but also works as a slow cooker and a rice cooker.
If you've ever been given a homemade birthday cake, return the favor by buying your favorite baker this iconic cake stand. Its heavy base keeps cakes secure and makes all types of decorating techniques a breeze.
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.
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.
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.
Another encyclopedic essential for the vegetarian kitchen, Deborah Madison's The New Vegetarian Cooking for Everyone is one of the most beloved vegetable cookbooks out there. It's thorough and approachable, combining coverage of the fundamentals with a reverence for produce that feels distinctly Northern Californian. Madison has lived in Santa Fe for a long time now, but she got her start cooking in and around San Francisco, including at Chez Panisse, and it shows. This is not a new book—the original Vegetarian Cooking for Everyone came out in 1997; this update was published in 2014—but that California sensibility has given it an enduring vitality that some other older vegetarian cookbooks lack. Like the newer generation of vegetable-forward chefs, Madison champions placing fresh, local ingredients at the center of the plate.
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.
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.
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.
Indian food has a reputation for being difficult and time-consuming, with hard-to-find ingredients and new techniques. But in this book, Serious Eater Denise D'silva Sankhé breaks Indian cooking down into simple techniques that any home cook can master to produce amazingly flavorful dishes with minimal effort. Over the course of more than 100 recipes, Denise introduces us to simple cooking from every region of India, focusing on home-style dishes that move well beyond the world of curries. We're also super stoked that she's included notes with every recipe on whether it's vegan, vegetarian, and/or allergy-friendly.
Can't install a proper dishwasher, but hate doing dishes? This baby takes up about the same amount of space as a large dish rack and hooks up to your sink when you're ready to run a load. It fits roughly six place settings at a time and does an excellent job of blasting them clean. Say good-bye to that pile of dirty dishes in the sink—this one's a game changer.
If you want your home cocktail equipment a little less out of sight and out of mind, consider highlighting your bourbon and bitters with a bar cart. The combination of curves, straight lines, and brass finish in this one makes it feel very mid-'50s. Mix drinks on the upper shelf and stash ice buckets, glasses, and other supplies down below.
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.
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.
This cast iron workhorse spans two burners, making it perfect for high-volume indoor grilling projects (did anyone order skewered shrimp?) on one side, and griddled classics like pancakes and smashed burgers on the other.
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.
A good carbon steel pan has many of the qualities that make cast iron great—it's durable, it forms a completely nonstick surface if cared for properly, and it's inexpensive. But it's lighter and easier to maneuver, making it great for sautéing and searing everyday foods.
The slope-sided skillet, like this one from All-Clad, is a chef's best friend and one of the most versatile pans in the kitchen, whether you're sautéing vegetables, searing meat, or cooking one of our dozens of one-pan meals. The best have solid stainless steel construction, with an aluminum core for even heat distribution.
We know: It might sound nuts to mail-order cornmeal and grits, given that they're found on any supermarket shelf. But we'd argue that you haven't experienced the best cornbread, grits, or other classic Southern dishes until you've had them made with the kind of high-quality stuff Anson Mills is selling. It'll change how you understand those foods and what they can be.
This simple attachment will transform your blowtorch into a handheld, high-octane broiler. It's perfect for searing steaks, lighting charcoal, and finishing roasts. It provides even and intense heat, without the off-putting aroma of a traditional blowtorch.
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.
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.
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.
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.
Who should read this book? Folks who are in the Venn diagram intersection of "loves cooking," "loves survival horror," and "loves rockumentaries."
A simple geometric design to bring some warmth to your table while protecting its surface during entertaining season.
Level up this year's pecan pie by giving the bakers in your family or social circle a big bag of fat and buttery wild pecans. Their freshness, flavor, and tender texture will ruin everyone for those limp and withered supermarket brands.
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.
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.
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).
Orwell's accounts of working as a plongeur—a dishwasher—under an abusive chef in a bug-infested basement in Paris are a remarkable look at what restaurants were like in the early 20th century. It's Kitchen Confidential before Kitchen Confidential and, unlike that great work, contains very little in the way of BS. This book is short, easy to read, and packed with firsthand insight. Required reading for anyone who wants to know what being truly destitute means.
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.
Pretty espresso cups make a nice hostess gift and stocking stuffer on their own for coffee fiends. But when they're Le Creuset, they're even better—mostly because everything from the French heritage brand is aesthetically pleasing and built to last. Oh, and these cups might be the most affordable Le Creuset pieces on the market. So, if you want in on the trend for a moderate price, they make a good starter item.
Bayless's skills as a recipe writer are exemplary. As is true of any good recipe writer, his recipes are meticulously tested and designed with the constraints and knowledge of the home cook in mind. There are only a few photographs, interleaved on glossy inserts, but the printed pages of the book are sprinkled with clear illustrations that demonstrate unfamiliar techniques, such as how to tuck banana leaves around chicken for pollo pibil (the original pit barbecue from the Yucatán) or how to fillet whole fish for pescado a la veracruzana (poached fish topped with tomatoes, capers, and olives).
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.
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.
This remarkable book, from Martin and Rebecca Cate of San Francisco's Smuggler's Cove, traces the birth and evolution of exotic drinks and tiki bars—bars that embodied an American escapist fantasy. A lively exploration of our country's drinking history (and the current tiki scene), it's essential reading for rum lovers, offering the best categorization we've encountered of the head-spinningly diverse spirit. The mai tai recipe is great, too.
This is a great introductory stone for sharpening Japanese knives. The combination of grits gives you everything you need: The coarser side quickly restores an edge, while the fine side smooths and polishes.
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!
From stuffing to mashed potatoes to turkey, the holidays tend to feature a lot of brownish foods. And we're not complaining. But if you'd like to add some green to your table without actually eating any, these vibrant cloth napkins are a great way to do it.
Kentucky-based writer Ronni Lundy is an expert on the foods and foodways of the Mountain South. In her 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.
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.
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, author Marc Vetri arms you with the tools and knowledge that allow for controlled, intelligent experimentation and exploration before sending you into the fray.
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.
A combo cooker is the key to getting a gorgeous shattering crust on homemade bread. It acts as its own little steam chamber, like what you'd find in a professional bread oven, and it costs way less than a kitchen renovation.
This straight-sided sauté pan from All-Clad has a wide, flat base for searing off big batches of meat, and high sides so you can braise, stew, or simmer several meals' worth of food directly in it. It's the ideal vessel for stove-to-oven dishes like this Braised Chicken With White Beans, or a one-pot pasta dish like our Macaroni and Beef. Versatile and robust, it makes comfort food all the more comforting.
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.
Basic stainless steel kitchen spoons are useful to have, but sometimes their long handles get in the way more than they help. That's where professional sauce spoons come into play. This perforated one has a nice large bowl that can scoop up generous mounds of beans, vegetables, and pieces of meat from their cooking liquid or sauce, and a short enough handle to make wielding those ingredients easy instead of clumsy.
Microplanes do fine grating work way better than those tiny, raspy holes on a box grater. Whether you're quickly grating fresh nutmeg or cinnamon, taking the zest off a lemon, or turning a clove of garlic into a fine purée, the Microplane is the tool to reach for.
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.
After a year of more to protest than what feels like ever, Julia Turshen compiled her favorite meals to feed a hungry crowd coming back from a long day of resisting. Whether you're hosting fellow organizers after a march or feeding friends as a form of emotional support in trying times, these large-format recipes satisfy.
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.
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 line of serveware features hand-painted ceramics with gold detailing—nothing too flashy, but special enough to dress up a meal. This bowl is the perfect size for side dishes, like roasted Brussels sprouts or mashed potatoes.
Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese is the perfect gift for anyone who loves cheese. Written by the husband-and-wife duo of Bronwen and Francis Percival, it offers a fascinating look into how industrialization has transformed cheese production, and some insight into positive aspects of the cheesemaking process that may have gotten lost along the way. If you haven't already, do take a look at our interview with the Percivals to get an idea of what the book contains.
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.
These were the most accurate set of glass measuring cups we tested and include 1-, 2-, and 4-cup measures. Only the smallest cup was off by more than a milliliter at full volume, which is very accurate for kitchen use. The cups have durable, easy-to-read markings; a classic shape that nests well; and spouts that are easy to pour from.
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.
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."
Manual grinders are the cheapest way to get good-quality freshly ground meat at home, and are a great choice if you don't own a stand mixer. Our favorite is this suction-mounted grinder from Gideon. The suction cup provides as firm a base as bolt-mounted models we've owned, and it does such an excellent job grinding meat that we often reach for it instead of our stand mixer attachment.
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.
Vegetarian cookbooks are easy to come by these days. Some are subtly so—between all of the recipes highlighting kale, sweet potatoes, and cauliflower, it's hard to fit in the meat—while others, like Sarah Copeland's recently released cookbook, Feast, embrace the title and its implied wholesomeness. But Feast is far from a dour health food cookbook. Meals are abundant and colorful—they just happen to lack meat.
The great thing about buying a meat grinder attachment is that you already know that the hardest-working part of your grinder—the motor—is going to be a workhorse that can power through even the toughest grinding projects. Stand mixer attachments are a great option if you make a lot of sausage. You can grind the meat directly into the processor bowl, then attach the bowl to the machine and immediately start mixing it with the paddle to develop protein. It's a real time-saver.
Magnetic knife strips are not only space-saving but they also look pretty badass hanging on your wall. They'll keep your knives from rubbing up against other utensils, which can make them dull (and can be dangerous, too).
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.
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.
Take it from us: Living in hot urban apartments makes storing age-worthy wines nearly impossible, unless you don't mind risking the life of a pricey Burgundy by putting it through years of extreme temperature swings. Anyone with an interest in building even a small collection of special-occasion bottles should get a wine fridge. It's a small investment that protects your real investment.
Drinking Diplomático Reserva Exclusiva Rum—with its dark caramel and vanilla on first whiff, and its rich and velvety-smooth feel as you sip—is like drinking a crème brûlée, but with a long, dry finish. Add an ice cube if you must, but it's really worth it to give it a try without first.
A good digital scale is an essential tool for bakers or home charcuterie makers. This one 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.
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.
Kenji says that On Food and Cooking is, has been, and will probably always be the most important, most referenced, and and most cherished book in his library.
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.
The Hydro Flask is designed to keep water cold for hours on end, but its vacuum-insulated walls don't discriminate between beverages: The 32-ounce flask can also accommodate a full bottle of wine or a big batch of margaritas. It's ideal for picnics and trips to the beach, no matter what you're drinking.
The five-piece Norpro Grip Ez Stainless Steel Measuring Cups took the top spot in our tests for accuracy, and it wasn't even close. Not only that, the bowls are securely joined to the comfortable nonslip handles, and manufactured to tight tolerances, which helps with level sweeping. The unique oval cup shape comes to a narrow end, acting like a shovel to dig into compacted ingredients, like brown sugar.
Many of the milk frothers out there do a poor job of emulating the thick, creamy foam produced by a good espresso machine's steaming wand, over-aerating the milk to the point where it gets a light sudsy texture. Nespresso's frother is different—it whisks the milk but manages to get much closer to the ideal cappuccino-foam. Plus, it has a nonstick interior that's easy to clean, and a hot/cold setting for hot or iced drinks.
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.
Cookbooks based on popular restaurant dishes are easy to notice. But the better ones speak to the time, skill, and equipment home cooks have. In Molto Gusto: Easy Italian Cooking, Mario Batali and Mark Ladner have done that with recipes pulled from Otto, Batali's pizzeria and wine-focused West Village restaurant. Manageable dishes split into sections without protein-heavy mains keeps most of the focus on simplicity with vegetables and some smart technique like the par-cooked pizza crust on a griddle or cast iron skillet.
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.
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.
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.
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!
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.
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.
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.
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.
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.
To store tools like spatulas and whisks, a good old crock will do the trick. We like this ceramic one, which looks extra pretty on the counter. Keep it right next to your stove so your most-used tools will be at an arm's length whenever you need them.
Forget those puny kitchen torches designed to make crème brûlée for ants. If you want some serious torching power in the kitchen, for putting the final touch on fancy desserts or for finishing off a sous vide steak, you want a high-output torch like this one. You'll get a deeper char than you'll ever be able to get from using a skillet alone.
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.