These glass storage containers are super affordable compared with other dry-storage solutions. They're a little heavier than plastic containers, but they nest well, and they're great if you need to transport any of your ingredients.
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.
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.
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.
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.
If you prefer to keep your knives tucked away, as opposed to on the wall, this in-drawer knife dock is a great solution. It keeps knives out of sight but easy to grab, without the risk of nicking yourself in the process.
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.
Hotel pans are vital to restaurant kitchens. There are all sorts of sizes (all of which nest into a full-sized hotel pan), but we find the shallow sixth to be an MVP. Daniel uses his to keep blanched and drained vegetables, cooked grains, and more. Cover it with plastic wrap and secure it with an elastic band for easy and safe storage.
They may look like odd, but ball whisks are useful for reaching into the sharp corners of a pot, where the rounded tines of a balloon whisk won't quite fit, and for pushing across flat surfaces, like a wide skillet, when making scrambled eggs. Use them to whisk things in measuring cups, where the tines of a ball whisk will splay to reach the corners.
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.
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.
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!
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.
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.
The OXO's Silicone Flexible Turner is plenty big for flipping pancakes and is made just like their cookie spatula, which is our favorite non-stick friendly tool. If you have a large nonstick pan and use it mostly to make big things, like pancakes and omelettes, you may prefer the coverage of the larger OXO, which is almost as thin and just as sturdy as the cookie spatula.
Long tweezers have the strength of tongs coupled with the same precision and tight grip of a tool you might find in an ER. They allow you to turn over a thick ribeye with ease and even garnish it with some fragile herbs immediately after, if you're in the mood. If you don't mind getting a little close to the heat, long tweezers are the perfect utensil for carefully flipping vegetables or hot dogs on a grill without letting any slip through the grate. Their simple design means that there aren't any grooves or pockets for food and gunk to get trapped, so cleanup is a cinch.
When 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.
The Staub’s classic flat lid hides spikes underneath that are designed to evenly shower your food with moisture. The pot heats evenly and is a pleasure to cook in. It's also handsome enough to serve from at the table.
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.
Grill brushes come in all shapes, sizes, and styles, but for a tool that sees so much use, we find it hard to justify spending a huge amount of money. This simple, heavy-duty wire-style grill brush has served us well for years, and if it ever wears out, well, it's cheap enough to replace.
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.
As the name implies, this whisk excels at helping with French cuisine. Use the plethora of tines to make a classic béchamel, developing a pan sauce with butter, or whip up a French meringue. Their shape makes it easy to maneuver in small pans, reach into the corners of a pot, and provide enough agitation to aerate or emulsify.
At less than half the cost of our favorite 14-cup food processor the Cuisinart is no slouch. It only comes with the bare minimum, but the Cuisinart punches above its price weight in all the core processing areas, including forming dough.
The iGrill thermometer connects to up to four different ambient and leave-in meat probes. The ambient probes can be set near the surface of the grill grate, allowing you to accurately track the temperature inside your grill, while each meat probe can be inserted into whatever you're cooking, allowing you to keep tabs on exactly what's happening in your grill while the lid is closed, all via Weber's app. You can set alerts too, so that your phone will summon you as soon as each piece of meat reaches your desired temp.
The Blackstone is the oven of choice for high-output, rapid cooking, as it takes very little time to preheat and recover, pumping out pie after pie at a nonstop clip. Users who are comfortable making frequent mechanical repairs and adjustments, and who care more about speed than about versatility and aesthetics, will be happy with this one.
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.
Instead of taking up space on your counter, this dish rack will actually fit right into your sink. This way, wet dishes can drip right into the drain and not muck up any dish towels in the process.
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.
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!
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.
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.
A sushi mat (tatami in Japanese) is the only way to successfully make maki rolls, which means that if you ever host sushi parties, you'll need to have a few on hand. They consist of thin bamboo sticks knitted together with thread, so they're very flexible in one direction but rigid in the other. This makes forming tight, even rolls a simple task.
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.
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.
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).
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 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.
If you can only buy one muffin pan for both muffins and cupcakes, we recommend getting a nonstick pan, with these greaseproof foil liners to reduce browning in cupcakes.
These small rimmed baking sheets are one-eighth the size of a full sheet pan (most baking sheets at home are half sheets, not full sheets). This tiny size is perfect for roasting or reheating a portion or two of meat or fish, or toasting a small portion of nuts or grains. They're also great for organizing prepped ingredients and small kitchen tools.
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.
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 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.
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.
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.
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.
One of the most frustrating parts of grilling is the parade of bowls, plates, and tools you have to carry from the kitchen to the grilling station outdoors. A stack of inexpensive rimmed aluminum baking sheets makes this easy. Just load them up with food or utensils, and you're ready to go. Of course, in the off season, they're the best pans for roasting meat, baking cookies, and charring vegetables.
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.
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.
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.
Install this bar on a wall over your stove and you can hang small pots and pans, ladles, and other frequently used tools on it for rapid access; place it elsewhere and you can hang not only kitchen towels from it, but also bottle openers, scissors, honing steels, and anything else you use often and would rather not rummage around in drawers for.
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.
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.
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.
Shallow ninth pans are useful for dry storage and for holding your mise en place before you start cooking. Once every ingredient has its place, you can whip up just about anything, then toss the pan into the dishwasher for a quick and easy clean. Should you have extra herbs or veggies lying around, cover the pan with plastic wrap, secure it with an elastic band, and put it in the fridge.
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.
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.
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.
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.
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.
While organization is key for cooking effectively, it's also helpful to be organized and stocked for cleaning up. To make the process less stressful and time-consuming, make sure you have everything you need at arm's reach, starting with soap. This Command soap rack can hang right next to your sink—and won't leave any holes in the wall when it comes time to move.
The curvy shape of a balloon whisk conforms nicely to bowls and sauciers, making it easy to scrape every surface and reach every corner. Because there aren't too many tines, it won't get gunked up making thick batters, like crusty dinner rolls, and its hollow shape makes it easy to knock out whatever's trapped inside.
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 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.
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.
The curving shape of a balloon whisk conforms nicely to bowls and sauciers, making it easy to scrape every surface and reach every corner. Because there aren't too many tines, it won't get gunked up making thick batters, like the yukone in Stella's bagels and crusty dinner rolls, and its hollow shape makes it easy to knock out whatever's trapped inside.
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.
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.
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.
Unlike glass measuring cups, this flexible silicone version has a textured pattern on the surface, so it won't get slick or slippery when wet, and it's thick enough to provide a temperature buffer if you're working with hot liquids. It's equally well-suited to adding chicken stock to risotto and pouring cold ice cream base into the machine.
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.
Not only do magnetic knife strips save space, 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).
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.
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.
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.
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.
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.
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.
Cupcakes do best in aluminum pans, like this muffin pan, that keep their crusts delicate and pale.
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.
The OXO worked on every bottle and cork we tested it with. The two-step motion—push down, then pull up—yanks the cork out in about two seconds. Repeat the process, and the cork drops free of the opener. The capable foil cutter clips into the body of the tool.
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.
Even if it's possible to unlock your tongs with just one hand, most models require a free second hand to pull a tab and lock them again. Oftentimes when you're cooking, there's no second hand available to do that when you need it. For that reason, we looked far and wide for true one-handed locking tongs. The best of the bunch are the Rosle Locking Tongs. These feature a sliding mechanism that's activated by the tongs' angle: Point them toward the floor, squeeze, and they unlock; point them toward the ceiling, squeeze, and they lock again.
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.
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.
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.
To make doing the dishes a little less, well, wet, we suggest a good drying mat. This one from All-Clad is super absorbent and machine-washable. It also comes in six colors, so you can match it to your kitchen—true, color coordination isn't a must for your cleaning supplies, but we'd call it a plus.
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.
These fluted cookie cutters add flair to any basic cookie.
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.
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.
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.
Reflective metals like aluminum keep muffins from browning along the bottom, which is why we prefer to bake them in a dark nonstick muffin pan like this one.
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.
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.
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.
The GIR Mini Flipper is a great silicone spatula that's sturdy but still has a relatively thin edge that slides right under your food. It's made of one solid piece of silicone with a fiberglass core, so there are no seams or crevices for food to get lodged in. Those details make it a sturdier tool for stirring stews or scraping the bottom of a pan, and potentially a better choice for someone who plans to use their nonstick spatula frequently for a wide variety of tasks.
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.
The Gangy uses a single tooth-like blade to repeatedly puncture the can’s lid and has no gears where food, water, or grease can accumulate and get funky. The opener’s wide, rounded metal body is comfortable to hold, and, while it’s not as fast as a rotary version, with practice you can work around a can fairly quickly.
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 they’re better suited for imparting a light smoke flavor, especially on bigger cuts of meat.
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.
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.
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.
We love a good multitasker, and this lid organizer definitely makes our list. Of course, it can slide into a cabinet and keep lids in order, but it can also serve as a dish-drying rack for your plates.
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.
Quarter sheet pans are half the size of a half sheet pan (the rimmed baking sheets we all use at home for cookies and such). We love them for all kinds of recipe tasks, like holding small amounts of ingredients we're prepping or roasting. We reach for them just as often as we do the half-sheet size, because sometimes you need the SUV, and sometimes you need the compact.
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.
Even pros like to use rulers when they pick up a rolling pin. Our favorite ruler has measurements that start from the very edge, so it can be stood upright to measure the thickness of any dough. Rulers are also great for keeping you on track when you cut rectangular cookies, crackers, and strips of Old-Fashioned Flaky Pie Dough for a lattice-top pie.
A dishwasher-safe alternative, which happens to be less expensive than the Victorinox but also slightly flimsier, is the Wüsthof Pro Slotted Fish Spatula. At about $15, it's one of the least expensive spatulas weI tried, and it still does a fine job of flipping and scraping, even in a crowded pan. The flipper flares a little wider than the one on the Victorinox, so lifting things like pancakes is a bit less of a balancing act. But the Wüsthof flipper is also more flexible than the Victorinox one, so, while it could still hold a hefty burger, the perch felt more precarious.
Serious Eats' own J. Kenji López-Alt brings his popular column to life in this six-episode series. With help from food blogger and cook Katie Quinn, Kenji demonstrates techniques, busts myths, and 'splains the science behind perfect burgers, tender roast chicken, exquisite chocolate chip cookies, and much more. Rent or download individual episodes or the whole show!
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 programmed to stop after a certain number of seconds.
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.
The Le Creuset is the gold standard among Dutch ovens, and, while pricey, 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.
There are plenty of utensils that don't need to be out on your counter or walls, and for those, we like this adjustable cutlery tray that can slot right into a drawer. Its many sections are built to fit all sorts of cutlery, from your longest salad forks to those cute baby spoons.
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.
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.
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.
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.
There's a lot to say about how to manage your spice collection. First and foremost, pay attention to freshness: If you can't remember when you bought that bottle of paprika, chances are it's transformed into sad red sawdust. To keep your spices at their peak (and keep them organized), pick up a masala dabba like this one.
If you've ever noticed that a recipe's suggested bake time never quite applies to you, chances are your oven's out of whack. It's a matter of not just timing but consistency, too. When ovens run too hot, cookies burn, cakes turn gummy along the bottom, and flaky pastries melt too fast, losing their delicate layers. In cool ovens, cookies turn out thin and pale, cakes develop a wet crumb, and flaky pastries melt too slowly, producing a mealy crust. With a reliable oven thermometer, you can rule out these problems from the start.
If you're short on counter space, or if you simply prefer seltzer by the splash rather than the glassful, this handheld soda maker fits snugly in your refrigerator door. It uses 15-gram recyclable CO2 cartridges to charge chilled water instantly.
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.
Something we see a lot in home kitchens is salt that's way too inaccessible, whether it's tucked into a cabinet or sealed into a difficult-to-use dispenser. Considering how frequently salt is used in recipes, it should be within reach at all times. Along with our salt pig, we recommend this olivewood salt cellar with a swing-top lid. We like to keep one salt container at each side of the kitchen, so we never have to reach too far for good seasoning. Depending on how your kitchen is set up, you might want to consider having salt in more than one place, too; generally it's most useful right by the stove, and then wherever you do most of your prep work.
This drying rack has enough space to handle after dinner cleanup. It has five slots for about 10 dishes, and holds them up for efficient drying. The roughly 9x4-inch footprint is easy to store when not in use, meaning you don't have to relinquish that counter space forever.
The most accurate set we tested, the OXO Good Grips Stainless Steel Spice Jar Measuring Spoons have narrow heads for access into most sizes of spice jars, while their shovel-like bowls scoop easily into powdery cinnamon and densely packed brown sugar. The five-piece set's handles are covered in comfortable nonslip rubber, and the bowls are a cinch to sweep level after scooping.
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.
If concern over weight or risk of breaking glass has you in the market for a plastic set of measuring cups, these lightweight OXO Good Grips 4-Piece Angled Measuring Cups were the second most accurate ones we tested, and they include a handy 1/4-cup measure.
A good dish mat, combined with a small rack, is more than adequate for most after-meal cleanup. This mat is made from absorbent microfibers that dry quickly after being dripped on and can be folded up and stashed away when not in use.
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.
For quick, even baking and the perfect crust on treats from brownies to hot cross buns, what you want is a nine- by 13-inch anodized aluminum baking pan. Anodization ensures the metal is nonreactive, which keeps recipes such as lemon bars and lasagna from taking on a wonky metallic flavor. Our favorite brownie pan goes the extra mile with a removable bottom, making it easy to extract fragile desserts for slicing into bars.
When you're storing spices, it's essential to keep them not just organized but fresh, too. Keep them airtight in these spice tins, so they'll last as long as possible. Our suggestion? Make like a professional kitchen and do a little label-making to ensure you don't mix up your paprika with your cayenne.
When you're working with nonstick cookware, a silicone whisk is essential. But even with traditional metal cookware, silicone has a muting effect, like a silencer for your whisk, so it's pretty handy if you're trying to keep quiet in the kitchen (the clatter of a stainless ball whisk in a bowl can be fairly deafening in the early morning hours).
A good digital scale is an essential tool for bakers or home charcuterie makers. The OXO Food Scale comes with an easy-to-clean, removable stainless steel weighing surface; great accuracy and precision; and a backlit pull-out display to make measuring easy, even for large or unwieldy items.
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.
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.
If our rice cooker got it on with a Roomba, we imagine their offspring might look a bit like the new Breville Crispy Crust countertop pizza oven. It's a new plug-and-go appliance that promises "professional brick-oven results right in your own kitchen," for about $150.
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.
Global Goods Clear Vanilla is a blend of natural and synthetic vanilla, formulated to be crystal-clear. While that's admittedly a strictly cosmetic feature, clear vanilla is a prized ingredient among bakers who are obsessed with snowy-white royal icing for snowflake cookies, or angel food cake as white as a cloud. Since it's not completely synthetic, this extract has an unexpected depth of flavor compared with other clear brands, and the fancy bottle makes it great for gifting as well.
With a classic shape that’s intuitive to use, the EZ-Duz-It was among the fastest models we tested. This well-built opener grabs on to cans easily, has a balanced weight, and cut smoothly through every size tin we threw at it.
We cooked a very good pot of jambalaya in this under-$100 model. While you can spend two or three times as much on fancier Dutch ovens, there's a lot to like about the Martha Stewart: a large-diameter pot bottom, comfortable side handles, and a simple, handsome design. But, at nearly 14 pounds, it's also the heaviest six-quart model we tested.
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.
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.
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.
This bi-material scraper spoon has an exceptionally well-designed shape from top to bottom with an elliptical ergonomic handle design and a business end that has a wide, deep bowl for scooping and a flattened end for scraping up fond. The glass-reinforced nylon that it's made out of is about as heavy-duty as nylon utensils get.
Who should read this book? Folks who are in the Venn diagram intersection of "loves cooking," "loves survival horror," and "loves rockumentaries."
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.
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.
This durable yet lightweight scale is an excellent kitchen workhorse. It has a minimal design with simple buttons and an easy to read display. We found it to be accurate to the gram, with instantaneous readings, and a long delay before auto shut off.
Kitchen towels are always welcome in any cook’s kitchen, but these can also double up as a half-apron in a pinch.
Having a couple of plastic squeeze bottles around is always a good idea; they're great for making salad dressings and storing other homemade condiments. They also open up the possibility of buying certain sauces and oils in bulk, which will save you a bunch of cash in the long run.
The misleadingly named Silicone Cookie Spatula from OXO is actually a great all-around tool. Its flipper is silicone-coated steel, so it's strong, but still sharp-edged and flexible. The spatula is on the small side, but it’s size actually made it easier to manipulate in a crowded pan. Plus, if you only keep a nonstick spatula around for cooking eggs you may never feel the need for anything larger.
Oxo's poultry shears include an easy to engage and disengage locking mechanism, a looped handle that won't allow greasy hands to slip when squeezing hard, and a take-apart hinge for thorough cleaning. But what really makes it our top pick is that it's one of the only pairs of shears we tested that can both snip through squirmy skin and cleave through bone. If poultry shears can't do that, you might as well not own a pair.
To store utensils and make better use of wall space, we love Command strip hooks, which come in a wide variety of sizes and finishes. They're quite durable and can stay on walls for years. If you're a renter, they're an especially good way to store tools, towels, oven mitts, and more without poking too many holes in the walls.
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.
Cheap pie plates made of tempered glass give you much better results than heavier (albeit prettier) ceramic pie plates. Glass is also nonreactive, which makes these dishes perfect for all sorts of pies.
If you're crumb-coating a cake or loosening Oreo dough from the counter, an eight-inch offset spatula will always get the job done.
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.
Make your own seltzer water at home with this easy-to-use unit. It comes equipped with LED indicators displaying three levels of carbonation and a BPA-free bottle that locks into the unit with no twisting, and it requires no batteries or electricity to operate. This model fits 14.5-ounce and three-ounce CO2 cylinders, which can be traded in for just the cost of the gas at your local hardware or home-goods store.
For those who prefer nonstick pans, a better option would be aluminized steel (we tested some from USA Pans). In contrast with the thin, dark nesting pans you find at grocery stores, these pans use a much thicker gauge of metal and a reflective aluminum/silicone coating, two factors that slow the conduction of heat to the batter. They're more expensive and less versatile than our favorite pan, but we recognize that for some folks, nothing can beat nonstick.
There are plenty of fancy built-in storage solutions out there for your pantry, but many sacrifice utility for looks, while saddling you with a hefty bill. Metro shelves, on the other hand, will run you under $60. They're affordable, easy to clean, and tall enough to fit larger appliances. What's more, if you get some S hooks, you'll be able to hang all of your utensils, strainers, mandolines, and even pots and pans right from the unit.
No matter how well you maintain carbon steel and cast iron pans, they won't deliver the same degree of cling avoidance as a modern nonstick surface. For this reason, we like to keep just a couple of nonstick pans at home, which we use exclusively for cooking eggs, though they're helpful for making thin pancakes like crepes as well.
We like to keep this solid slab of steel permanently atop one of the burners of our stove. One side has a pebbled surface—ideal for getting extra-crisp, better-than-a-baking-stone crust on homemade pizzas. And, unlike a baking stone, this thing is going to last forever. The griddle arrives as shiny steel, but with just a few uses, it seasons up into a dark, slick nonstick surface that can be used for everything from pancakes to eggs to hamburgers to grilled cheese.
This 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.
If you get a towel bar for your kitchen—or have wire shelving units—it helps to have some S-hooks to hang from it. From them, you can suspend bottle openers, scissors, and any utensil or tool that has a hanging loop on it.
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.
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.
Whether you're making a rhubarb crisp or tiramisu, a two-quart baking dish (usually measuring seven by 11 inches, or else eight by 10 inches) is the perfect size for most baking projects. Pyrex makes a reliably baking dish, and you can't beat that accompanying lid!
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.
The high-capacity removable bowl and lightning-fast grinding speed make the Cuisinart the ideal spice grinder for the spice fanatic. The grinder cup easily locks into place with a twist and is dishwasher-safe for fast cleanup. The cord tucks away into the base for tidy storage, and the grinder is activated simply by pressing down on the lid.
This three-quart baking dish comes equipped with easy-to-grip handles for effortless transfer to and from the oven. The tall, straight sides are perfect for generously layered lasagnas and deep bread puddings. Its compact and lightweight design makes it a great choice for small kitchens. Although it’s not broiler-safe, at only $20, it’s a great budget-friendly choice.
Single-use wooden skewers are just fine if you only rarely cook meat-on-a-stick, but if you kebab your dinner more regularly, a set of sturdy reusable skewers is a sound investment. We like to use flattened metal skewers, which prevent vegetables and meat from rotating as you maneuver them on the grill.
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.
While we tested machines that are five times pricier than the Braun, its performance in taste tests, its ease of use, and its wallet-friendly price pushed it to the head of the pack.
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.
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.
This thermometer is in almost every way equal to the ThermoPop, which was the best-in-class from our inexpensive-thermometer tests. The only area where it falls short is the length of its probe, which isn't quite long enough for bigger roasts.
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.
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.
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.
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.
It can be easy to brush off appearances as unimportant, but tableside presentation is a big part of a baking dish’s appeal. If you want excellent performance combined with a handsome and classic design that will look great on your holiday table (or on your Instagram account), Staub is your best bet. This heavyweight dish heats evenly in the oven at temperatures up to 575°F (300°C) and has great heat retention, keeping food hotter longer when you're serving. The generous four-quart capacity is ideal for large roasts and extra-deep casseroles.
Unlike tongs, it's easy to always have a pair of tweezers at your side at all times, since they fit right in an apron pocket, which means they're always at the ready to pluck out rogue eggshells or the last olive from a jar. No pocket? Their compact size makes them a much better fit in a crock next to the rubber spatulas or sharing a cubby in the cutlery drawer with spoons.
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.
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.
The smaller version of our favorite 16-cup food processor, the Breville Sous Chef has the same adjustable slicing blade, and an easy to assemble work bowl design with quiet, yet powerful, performance.
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.
Whether you're waffling something silly, like s'mores with Halloween candy, or something traditional, like Stella's perfect vanilla buttermilk waffles, you'll need a good iron to get the job done. We like
A tourné knife can be good for more than just tormenting culinary students. It's perfect for peeling onions and garlic, hulling strawberries, removing stubborn potato eyes, and much more.
Not everyone is lucky enough to have a true pantry at home. If that's you, try some of these under-cabinet storage sets. They can hold up to six pounds of whatever you want to store, from dish soap to snacks, and help you make best use of the space you do have. As with most Command technology, you won't need to poke any holes in your cabinets to hang these up.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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!
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.
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.
When weighing powerful ingredients such as baking or yeast, one gram can make all the difference. This jewelers scale can accurately weigh ingredients to the hundreth of a gram to ensure foolproof results.
For about the same price as a very inexpensive bottle of wine, you can own a Truetap, which feels like it should last a lifetime. The all-metal handle has curves and grooves that help make finger placement more comfortable. The worm is covered in a nonstick material, so it drives into corks easily.
A basic two-piece aluminum tube pan is perfect for large chiffon and pound cakes, but it's absolutely essential for angel food cake, which will collapse in a nonstick pan. The two-piece construction allows the sticky angel food to be removed from the pan with ease, and comes in handy for removing crumb-topped coffee cakes as well.
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.
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.
The ChefSteps Joule is the smallest circulator on the market. It's sleek, compact design fits in a drawer and it heats quickly and accurately. It has the advantage of the ChefSteps community and legacy content built into its app, though its one downside is that it requires a smartphone or tablet along with a registered account to operate.
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 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.
We often use a steamer basket to cook eggs because nestling a few of them into this rack not only cooks them evenly and gently, but it does so with none of the shell cracking risk that comes with dunking eggs into simmering water. OXO’s version is roomy, fitting pots 8 inches and wider, with plenty of space for larger things like salmon, piles of veggies, or dumplings.
Our top pick among diamond honing steels. While diamond steels are a bit controversial, as some say they remove far too much metal from the blade, this Messermeister won't set you back too much if you want to try one out.
For those with room to spare, the Breville Sous Chef is an easy to use, large capacity food processor that comes with nearly any attachment you’re likely to need, including a slicing disc with 24 different settings. Plan for double the space to store the large accessory tub.
In scratch-prone, nonstick, or enameled cast iron pans, the scalloped silicone ends on these tongs can withstand temperatures up to 600°F (316°C) without leaving a mark. The body is nearly identical to that of the OXO's stainless version. While that silicone coating makes the tongs safe to use in damage-prone cookware, it also makes the grabbers a hair more bulky, which means they're slightly less deft than the stainless steel version.
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.
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 you're looking for a more budget-friendly carving knife, the Mercer is your best bet. It's made from the same steel as the Wüsthof that we highly recommend, but the blade's a bit stiffer and the grip slightly less comfortable. It'll still get the job done just fine.
The angled end of a fish spatula means it's one of the few kitchen tools out there that is not ambidextrous. And unfortunately, a lot of manufacturers, including the two above, don't make a left-handed version of their spatula. So if you're a lefty, go for the LamsonSharp Chef's Slotted Turner. It's a bit more expensive than the Victorinox (the lefty version is currently around $23, while the righty is around $30), and the flipper doesn't curve as much, which makes it trickier to slide under things. But overall, it's quite comparable to our favorite spatula, and you can get it with either a walnut handle or a dishwasher-safe polyoxymethylene (POM) handle. (It also gets a stamp of approval from Serious Eats' resident lefty, Daniel.)
They may look like novelty whisks, but ball whisks are super useful for reaching into the sharp corners of a pot, where the rounded tines of a balloon whisk won't quite fit, as well as whisking across flat surfaces, like a wide skillet, when making scrambled eggs. We use ours almost exclusively for whisking things in measuring cups, where the tines of a ball whisk will splay to reach the corners. Plus, it's longer, easier to handle, and more effective than a simple fork.
We love these small pint containers just as much as their nestable and stackable quart-size cousins for storing dry goods, prepped veggies, and even lunches for the week. They're sturdy enough to withstand the dishwasher and cheap enough that if you need to throw one out, you won't feel too guilty about it.
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.
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.
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.
This is the only soda maker capable of carbonating any pulp-free liquid, not just water. Inject CO2 into liquids with the easy-to-use button located on the top of the unit; the hissing noise indicates that the beverage is fully carbonated. It uses refillable 14.5-ounce and three-ounce CO2 cylinders.
When you're portioning out cookies and muffins, a good scoop can be a huge help. This one is the perfect size for most drop cookies, and a natural for ice cream and even meatballs.
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.
From the slide-out rack to the intuitive controls, the Breville is an easy-to-use toaster oven with excellent performance. It quickly and evenly toasts bread and bakes frozen pizza and pot pies. The preset for cookies makes it simple to bake off nine treats in less than 15 minutes.
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.
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).
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.
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 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.
A manual grinder is the cheapest way to get good-quality freshly ground meat at home, and it's 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.
If a waiter’s friend is too difficult, but you don’t have the space to store a larger, lever-style opener, the Brabantia is a nice solution. This one-piece tool sits on top of the bottle and, with six rotations of the thumbwheel, presses against it, lifting the cork out using a nonstick-coated worm.
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.
A rad cake stand will make any layer cake look like a work of art (and make any occasion feel special).
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.
Almost every element of this slicer is a little unorthodox, so we were surprised when it clearly outperformed all of its competitors in our slicing tests. If you're looking for the tool to make quick work of your next prime rib, this is it.
A set of nested round cookie cutters that will see you through 99% of common baking projects.
Organized by spirit—vodka, gin, agave, rum, brandy, and whiskey—with an additional section devoted to specific seasons and occasions, The One-Bottle Cocktail makes it easy to figure out how to polish off that lingering liter of rum and is guaranteed to expand your cocktail repertoire for your go-to bottle. It does so by forging surprising, nuanced, eminently sippable flavors from commonplace liquors and fresh fruits, herbs, and other seasonal ingredients, as well as vinegars, spices, and sodas. This is the kind of book that every home cocktail-maker should keep on their shelf.
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.
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.
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.
While you can get it brewing with just the push of a button, the Breville offers layer upon layer of fine-tuned control for the coffee geek who wants to tweak brew variables. Finishing near the top of our taste tests, this spendy machine allows you to control brew-water temperature and time and the blooming phase. It can also make cold brew, and it’s compatible with popular pourover devices like the Hario V60 and Kalita Wave.
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.
We've owned many models of corkscrew over the years, but a good old folding waiter's corkscrew is still our favorite for ease of use, ease of storage, and longevity. A good one will have a two-level lever system to make pulling out even tough corks a snap, along with a beer bottle opener and a foil cutter.
While it’s one of the most precise thermometers we tested, the ChefAlarm is also easy to use. The probe, which comes with a pot clip, has about six inches of usable length to reach into the thickest roasts, and springs on both ends of the 47-inch-long cable that protect it from wear at common failure points.
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.
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.
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.
Wire racks are essential for resting meats, both pre-cooking (if they’ve been salted) and post- (to keep them out of their pooling juices), as well as for cooling cakes, cookies, and the like. Any time you need air circulation around your food, whether before, during, or after cooking, a wire rack is a must.
Aluminized steel isn't our favorite material for layer cakes, as it encourages the development of a heavier crust, but for that very reason, it's amazing for baking an evenly browned loaf, whether we're talking about classic banana bread or a sour cream pound cake. We like the sharp corners and tall sides of Chicago Metallic's eight-inch aluminized steel loaf pan, also known as a "one-pound" loaf pan.
This is the least expensive of our top three picks for inexpensive skillets that perform just as well as fancy ones. While its curves are deeper than those of the other two skillets we like, it still has a nice, wide cooking surface to work with.
To store tools like spatulas and whisks, a good old-fashioned 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.
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.
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.
Pastry projects are best done using a digital thermometer with a clip-on attachment, so you can monitor every second of the candy-making process, which can go from success to failure in a split second (most instant-read pocket thermometers require three or four seconds to register). Our favorite is Polder's In-Oven Thermometer, which has a temperature alert function so you don't have to watch the readout like a hawk. We love that it has a timer as well.
The Trudeau is comfortable, light, and fast—out of the openers we tested, it required the fewest number of turns to sink the worm. The two-step fulcrum works consistently to lift the cork from the bottle, with both synthetic and natural corks.
While an eight-inch nonstick pan works for a classic three-egg omelette, we suggest the 10-inch skillet for scrambling larger batches of eggs or for making frittatas.
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.
Taking a cue from those in the office who have worked in professional kitchens, we rely pretty heavily on these containers to store veggies or dry goods. They can also be filled with stocks or soups and stored in the freezer (it helps that they're stackable), and this size is perfect for keeping leafy herbs, like cilantro and parsley. You can even use them for drinking cups in a pinch.
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.
To avoid singed arm hairs, you need a heavy-duty grill spatula with a long handle. This one's wide size is great for cooking whole fish, or even for flipping grilled pizzas—a tough task for a regular spatula or wooden pizza peel.
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.
This baking dish is both lightweight and durable, at a price that’s hard to argue with. The large looped handles are easy to grip with both oversize oven mitts and kitchen towels, making it easy to lift from a hot oven. It is broiler-safe up to 500°F (260°C) for crunchy, golden-topped casseroles and gratins.
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.
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!
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.
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.
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’re seriously into barbecuing pork butts, briskets, and ribs, the FireBoard is the brainiest thermometer we tested, aimed at making your cooking more predictable. The app enables you to name, chart, and store your smoking sessions, and the base has a port to accept a fan accessory, which controls the temperature of a smoker or charcoal grill by adjusting airflow.
Tying a roast or a joint is a useful technique that helps it retain a nice shape as it cooks, which leads to both better presentation and more even cooking. Whether you prefer regular old square knots or butcher's knots (our preferred knot), be sure to use 100% cotton twine because it grips the meat nicely as you're tightening and won't melt or burn in the oven.
The nylon fork and spatula set from Calphalon has a stiff fork that works perfectly for agitating those eggs into creamy, tender curds, while babying your pan's surface like a newborn infant.
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 Smoke is designed for grillers and barbecuers, but it’s a precise two-probe thermometer that can be calibrated and is just as handy indoors. Use the meat probe to gauge the temperature inside a roast and the ambient probe to track the smoker or grill’s temperature.
We love the Due Buoi Wide Spatula almost as much as the beautiful smashed burgers it helps make. If you are partial to burgers or do a lot of grill or griddle work, add one of these to your arsenal. It's got a business-end that's 5 inches long, a generous girth of 3.9 inches at the front, and a hefty weight of 7.76 ounces—just large enough to successfully smash a ball of beef into a 4-inch patty without being so large that it doesn't fit into a small skillet.
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.
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.
At their core, cooking chopsticks are just like tongs, except with way more precision thanks to their delicate, narrow form. They're longer than the tongs that come with take out, which keeps your hand farther away from the heat, and a string keeps the pair connected. We keep a pair in the utensil crock by the stove and use them instead of the more traditional fork when making a French omelette.
For those who can’t justify spending hundreds on a heritage brand, the Cuisinart is a smart choice that'll serve home cooks well. A wide bottom, short sides, and a heavy build that retains heat very well make this pot a bargain in the crowded under-$100 market.
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.
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.
At just over $100 at the time of testing, this Panasonic punches above its small size. The Flash Xpress is the smallest toaster oven we tested (as well as the funkiest-looking), making it ideal for tighter kitchens. But it was also the quickest to melt cheese and the best at holding a consistent temperature.
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.
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."
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.
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.
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.
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.
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.
Our budget pick outperformed immersion blenders four times the price. It’s 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!
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.
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.
The sleek and minimalist design of the Krups means it's easy to hold, handle, and store—perfect for anyone tight on space. Even without a removable bowl, cleanup is a cinch because spices never get trapped beneath the blade, and there are no unnecessary ridges or notches to clog with spices. The one-touch operation makes it easy to use, and it quickly yields a fine and consistent grind in both large, tough spices and smaller seeds.
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.
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.
Precise enough for most cooking tasks, the Polder is intuitive to use and has a kink-resistant round cable that we found effortless to work with. The Polder’s six-inch-long probe is tied for the longest we tested, and it comes with one of the best pot clips.
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.
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.
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.
One of the most common things we see in the home kitchens of friends and family is salt that's way too inaccessible. It's either squirreled away in a cabinet or sealed inside a shaker that dispenses salt in a frustratingly slow sprinkling. But salt is the ingredient we use more frequently than any other. It needs to be within easy reach at all times. One of your best options is a dedicated salt pig, which is a ceramic container designed just for this purpose. They tend to have wide openings that make it easy to reach in and grab big pinches of salt. An overhanging top helps keep dust and other unwanted particles from falling inside. They're also large enough to hold a decent supply of salt, reducing the frequency with which you'll have to top up.
A utility knife may not seem like it belongs with all your other essential kitchen knives, but it’s one of the most useful to keep on hand. Perfect for detail work, and always one quick snap away from a freshly razor-sharp blade, this knife will finely dice apples and cut a perfect basil chiffonade even when all your other kitchen knives are in need of a sharpening.
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.
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.
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.
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
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.
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.
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.
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.
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.
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.
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.
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.
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).
Warning: Reading this book might lead to the purchase of some very expensive plane tickets. The Roads & Kingdoms crew will get you hungry for a journey to Japan, for onigiri basted with chicken fat, juicy one-bite gyoza, milky-white tonkotsu ramen broth, and briny sea urchin.
A great mandoline will rapidly make photo-worthy cuts of your favorite vegetables, whether thin slices of radishes for a salad or potatoes for a gratin. The OXO slicer has four thickness settings and a fold-down stand allows this slicer to either be set on a cutting board (with the legs down) or perched over a bowl (with the legs up).
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.
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.
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 Kuhn Rikon has an intuitive design that makes latching onto cans a cinch. While safety can openers are usually a little harder to turn than traditional rotary-style ones, the Kuhn Rikon is about as easy as a safety can opener gets. It also has built-in metal pincers that lift the lid off without getting your hands messy.
The Bonavita is one of the faster models we tested, and it earned high scores in nearly all of our tastings. A single switch governs all of its operations, making the brewing process incredibly simple.
What we’re looking for in a slotted spoon is pretty straightforward. It should be comfortable to hold with a generously cupped spoon that drains quickly. The wide business end on this one has 12 cutouts so boiling water can find the nearest exit as you fish out eggs, pasta, or dumplings.
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 KitchenAid is a solid budget blender choice that brings mayo together easily and purées soups to a smooth consistency. Available in 21 colors to match just about any decor, this KitchenAid was the quietest machine we tested, and the jar has one of the best drip-free pour spouts.
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 learn about 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.
You can use a deep sixth pan to store all sorts of items, including braises and stews, cooked beans in their water, and grains. Once you're done using them, toss 'em in the dishwasher, then nest them together for easy storage.
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.
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.