Coffee and Tea Lover
Cook Who Has Everything
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.
Messy cooks—or germaphobes—will love this easy-to-use soap dispenser. Unlike other models with finicky settings, this Simple Human dispenser changes how much soap you get based on where your hands are: Keep them up high for just the right amount to wash your hands, or move them lower for enough to clean a few dinner plates.
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.
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.
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.
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.
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!
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.
If the concept of receiving cooking-themed mystery boxes piques your interest, then CrateChef may be right up your alley. The subscription service partners with a different chef every two months to deliver a curated selection of tools, gadgets, and ingredients right to your kitchen. And this month, we're excited to announce that their newest partner is...us! Order your box to find a great selection of gift-worthy picks from the Serious Eats culinary team, chosen with holiday entertaining in mind.
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.
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.
Souper Cubes is the brainchild of two Serious Eaters, Michelle and Jake, who wanted to develop a better way to portion and freeze soups, stocks, and stews. The food-grade silicone mold features four one-cup cube molds, perfect for meal-prepping and stocking up on winter warmers for the long, cold months ahead.
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.
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.
After years of putting up with a cheap toaster that she picked up at the supermarket, Stella recently upgraded to this super-fancy Italian job in cool mint. Its sleek design and soothing pastel color transform the kitchen's most boring appliance into a statement piece, and it does a great job with the toast itself. Plus, it's really dang pretty. If nothing else, you owe it to yourself to read this toaster's priceless reviews.
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.
Kitchen towels are always welcome in any cook's kitchen, but these can also double up as a half-apron in a pinch.
Can't install a proper dishwasher, but hate doing dishes? This baby takes up about the same amount of space as a large dish rack and hooks up to your sink when you're ready to run a load. It fits roughly six place settings at a time and does an excellent job of blasting them clean. Say good-bye to that pile of dirty dishes in the sink—this one's a game changer.
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.
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.
Fuchsia is a scholar of the highest order, and her recipes are packed with interesting cultural and historical lessons and observations. She's also a technician, which means that you're going to be getting a lesson in the 23 distinct flavors of Sichuan cuisine (no, it's not all ma and la), as well as the 56 (56!) different cooking methods employed by Sichuan chefs. On top of that, her recipes truly work.
Daniel's been lusting after one of these hand-painted ceramic tagines since seeing one in a cookware store a couple years ago. They require some special care, and possibly a heat diffuser to prevent cracking from intense direct heat, but they're worth it just to look at, even if you never cook in them. If you do, a future of flavorful North African stews, presented beautifully at the table, awaits. They also come in a variety of designs and colors, meaning you can find the perfect option for any home.
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.
A deft and nimble blade, Misono's UX10 is one of the lightest-weight knives we tested. It's razor-sharp right out of the box and handled every task we threw at it with ease, dicing an onion as if it were as soft as a blob of Jell-O and making paper-thin slices of smoked salmon as if the knife were a true slicer.
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.
This simple attachment will transform your blowtorch into a handheld, high-octane broiler. It's perfect for searing steaks, lighting charcoal, and finishing roasts. It provides even and intense heat, without the off-putting aroma of a traditional blowtorch.
On a recent press trip to Alaska, I was introduced to this fancy canned salmon. The king and white king versions blew my mind—hands down the best canned smoked salmon I've ever had. It's pricey, making it more of a special-occasion indulgence than a daily canned-fish option, but one taste will prove its worth.
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 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.
More and more children are interested in cooking, and that means they'll eventually need to learn to wield a real, grown-up-style knife. The decision on when to put a safety-feature-free blade in their hand is best left to the parents, but when that day does come, this short chef's knife is a good size for young hands.
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.
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.
From stuffing to mashed potatoes to turkey, the holidays tend to feature a lot of brownish foods. And we're not complaining. But if you'd like to add some green to your table without actually eating any, these vibrant cloth napkins are a great way to do it.
The hottest new nerdy book of kitchen geekery has to be The Noma Guide to Fermentation by Rene Redzepi and David Zilber. If you know someone who's mixed koji up with dried fish to make a kind of fish sauce, this is the book for them. Also a good gift for anyone who's into drying meats or pickling—it details methods and processes that take those hobbies a step further.
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.
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.
If you like to give a nice bottle of whiskey for special occasions, try switching things up with some nice glassware. This whiskey set from Snowe is durable and elegant, sure to get serious use in the homes of your spirit-loving friends for years to come.
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.
We usually aren't the biggest fans of the big and beautiful cookbooks put out by super fancy restaurants, in part because they have limited appeal to most home cooks, even if they are fascinating windows into the processes and methods of some of the best chefs in the world. We'll make an exception for Estela by Ignacio Mattos, though, since it's as inspiring as it is informative.
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.
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.
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).
With so many buttery casseroles, bacon-laden vegetables, and heavy meats to eat over the holidays, it's literally impossible to not get a stomachache at least once. That's why we like to buy Gin Gins by the pound. Suck on one of these super-spicy hard candies after a meal, and you'll soon feel relief. Take it from experts in the art of eating too much: There really is nothing better for postprandial indigestion than Gin Gins.
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.
Manual grinders are the cheapest way to get good-quality freshly ground meat at home, and are a great choice if you don't own a stand mixer. Our favorite is this suction-mounted grinder from Gideon. The suction cup provides as firm a base as bolt-mounted models we've owned, and it does such an excellent job grinding meat that we often reach for it instead of our stand mixer attachment.
Hawker Fare is a wonderful introduction to some of the flavors that make Isan and Lao cuisines unique. The recipes are excellent, but what we find so compelling about the book is Syhabout's story: a refugee who arrived with his family in the United States at the age of two, Syhabout went on to pursue a career in fine-dining. Only after establishing himself did he embark on a personal journey of discovery to find out more about the food of his forebears.
If you love to cook and host parties, you'll know that a lot of prep time is spent on your feet. Why not make at least the cooking part a bit more comfortable with one of these gel mats? It'll provide some nice cushion under your feet, so when it's time to put on your party shoes, you'll be ready.
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.
Laurie Colwin is the best friend you never knew you had. Her tales of cooking, both successfully and disastrously, are charming, honest, and hilarious. While the book reads like a memoir (that you won't be able to put down), its recipes are accessible and sound so delicious that you'll want to make them right away. That is, after you've finished the book.
Rarely found in the home but extremely common in restaurants, sizzle platters are one of the most useful pieces of kitchen gear around. We reach for them any time we want to cook or reheat small portions of food, like one or two pork chops, chicken breasts, or steaks. Even small roasts, like a pork tenderloin or lamb shoulder roast, will fit on one, saving you from having to use larger pieces of cookware (and clean them up) for jobs that don't require them.
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.
A wonderful gift for anyone who is interested in history, food, the history of food, and this terribly flawed but nonetheless beautiful thing we call America.
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.
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.
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.
The Breville produced crispy brown waffles the fastest and with the most consistent color of all the batches we tested, making it the best option if you prefer thinner waffles. Although it makes only one waffle at a time, it reheats and cooks rapidly, so you can crank out waffle after waffle with ease. The built-in drip tray, nonstick surface, and minimal design keep cleanup effortless.
Who should read this book? Folks who are in the Venn diagram intersection of "loves cooking," "loves survival horror," and "loves rockumentaries."
If you're dead set on a traditional German knife profile—characterized by a more curved blade that's bigger and heavier than the Japanese options—the Wüsthof Classic continues to be a stalwart. It weighs more than most of the other knives tested, giving it a solid and sturdy feel, but it still handles well and has a sharp edge.
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!
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.
Even if you maintain good cleaning habits, a pan can lose its like-new appearance over time. Small spills that run down the outside of a piece of cookware can burn on, oil can polymerize, and eventually that shiny, silvery metal will have splotches tinged yellow and thin stains of carbonized black. The best method we've found to fix this is scouring with the powdered version of Bar Keepers Friend, which contains oxalic acid, among other ingredients. Together, the oxalic acid and the powder's abrasive properties will clean away much of those stubborn stains.
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.
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.
To store tools like spatulas and whisks, a good old crock will do the trick. We like this ceramic one, which looks extra pretty on the counter. Keep it right next to your stove so your most-used tools will be at an arm's length whenever you need them.
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.
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.
Even if you've never heard of Joyce Chen, even if you never pick up a copy of her outdated, out-of-print cookbook, even if you aren't a big fan of Northern Chinese cuisine, we can flat out guarantee that Joyce Chen has changed the way you eat or cook. Maybe you own a company that sells chafing dishes, or perhaps you're the landlord of a suburban strip mall. Well, Joyce Chen invented the Chinese lunch buffets that are the bread and butter of your business. Perhaps you're one of those unfortunate souls who doesn't have a wok range at home and instead resorts to stir-frying in a flat-bottomed wok. Guess what? Joyce Chen is the original patent-owner for that flat-bottomed wok.
The Cuisinart is an easy-to-use, powerful blender that aced many of our tests. This model's dashboard is intuitive, and it features a built-in timer that counts down for you or can be programed to stop after a certain amount of seconds.
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.
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.
A combo cooker is the key to getting a gorgeous shattering crust on homemade bread. It acts as its own little steam chamber, like what you'd find in a professional bread oven, and it costs way less than a kitchen renovation.
Get these if you want to up your Instagram game! These are the plates we use the most in our photo shoots—the matte texture makes a great surface on which to make any food pop.
A good steak knife should cut steak well, and it should look good while doing it. French-made Laguiole knives are the gold standard in performance, with extra-sharp edges for easy cutting, a long life, and gorgeous handles. (Beware inexpensive knockoffs!)
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.
I spent most of 2018 getting into wine, and one of my biggest takeaways was that most wines could benefit from a decant. Does a wine feel closed—like it has only one note on the nose or the tongue? Then it definitely needs to aerate in a decanter. This one is an inexpensive glass model with a chic wooden topper, from the Scandinavian brand Sagaform. It looks just as good on your bar cart or shelf as it does on the dinner table, and will give your Bordeaux a little room to breathe.
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.
This small, quarter-cup liquid measure from OXO is indispensable in the kitchen, making all the awkwardness of measuring something like one and a half tablespoons a thing of the past. You can use it at your home bar, too: Its fluid-ounce markings make it a handy stand-in for a cocktail jigger.
After a year of more to protest than what feels like ever, Julia Turshen compiled her favorite meals to feed a hungry crowd coming back from a long day of resisting. Whether you're hosting fellow organizers after a march or feeding friends as a form of emotional support in trying times, these large-format recipes satisfy.
We have this 10-piece punch bowl set in our office, and it's been put to very good use. It's big and impressive while still being affordable, which are the best qualities you can hope for in holiday-party decor.
This cookbook by Julia Turshen, author of Small Victories and Feed the Resistance, is full of simple, delicious meals for everyday eating, parties, and holidays. Better yet, each one includes a bunch of suggestions for how to remake it as leftovers. It's a trove of great, creative ideas, and a must for any bookworm.
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.
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.
These shears set the bar for excellent heavy-duty scissors. They're strong enough to cut out a chicken back without hesitation, they're sharp enough to snip chives as cleanly as any pair of shears could ever hope to, and they come with all the accoutrements a good pair of kitchen shears should (even if you never use half these things): bottle opener/lid lifter, flathead screwdriver head, nutcracker, jar opener, bone notcher, and more.
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.
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.
With a neutral color and simple silhouette, this serving bowl is versatile enough to complement any table setting. It's also big enough to accommodate a big salad or crowd-sized portion of stew.
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.
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.
You could use any old spoon to stir a cocktail, but a bar spoon is best suited for the job. Long and slender, it can reach to the bottom of a tall mixing glass packed with ice, without getting stuck on the way in or out. Its twisted handle isn't just for aesthetics, either—it's designed to spin gracefully in your fingers as the spoon goes round and round, minimizing the jostling of the contents with the spoon bowl and reducing splashes and spills. Plus, it just looks cool.
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.
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).
There are enough coffee-brewing devices on the market to drive a person crazy, but it's hard to beat a quality pourover brewer like this Japanese one. It's compact and solid, making it ideal for home or the office, and it brews a mean cup of coffee. It claims to make two to four servings, but we find it's perfect for a full 12-ounce single cup, too (note that you need these filters for it).
This customizable (and monogrammable!) tote, plus a bottle of Sancerre, will make any wine drinker's day.
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.
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.
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.
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.
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.
A good digital scale is an essential tool for bakers or home charcuterie makers. This one comes with an easy-to-clean, removable stainless steel weighing surface; great accuracy and precision; and a backlit pull-out display to make measuring easy, even for large or unwieldy items.
Niki received this classic Waterford pitcher as a wedding gift, and it's become a workhorse in her home. When she's not using it to decant wine, it's hard at work serving cocktails, ice water, and juices. And in between any special occasions, you can drop in some fresh flowers and use it as a vase.
The quick pickles common in Japanese cuisine that go by the name asazuke, or "morning pickles," are typically made in a contraption similar to this one. The screwable tamper is spring-loaded, which exerts consistent pressure on sliced, salted vegetables, which presses out excess water and creates a highly seasoned brine, which then flavors the vegetables. The small size is perfect for anyone who wants to experiment with the technique.
Level up this year's pecan pie by giving the bakers in your family or social circle a big bag of fat and buttery wild pecans. Their freshness, flavor, and tender texture will ruin everyone for those limp and withered supermarket brands.
Magnetic knife strips are not only space-saving but they also look pretty badass hanging on your wall. They'll keep your knives from rubbing up against other utensils, which can make them dull (and can be dangerous, too).
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.
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.
The Hydro Flask is designed to keep water cold for hours on end, but its vacuum-insulated walls don't discriminate between beverages: The 32-ounce flask can also accommodate a full bottle of wine or a big batch of margaritas. It's ideal for picnics and trips to the beach, no matter what you're drinking.
The 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.
There's no such thing as too many serving bowls, and this simple two-tone piece goes with virtually everything. At 11.5 inches across, it's the perfect size for side dishes, so it'll quickly become your go-to for salads, roasted vegetables, mashed potatoes, and pasta.
These dainty little guys will be your new best friends. They are perfect for reaching into the tight nooks of spice grinders or deep into blenders, and ideal for scraping the last bit out of a jar. They're also heat-resistant and great for stirring small pots of sauce or caramel.
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.
If you're interested in dabbling in modernist cooking, start with a gram scale. Capable of measuring to the hundredth of a gram, this is an absolute must-have when you're working with hydrocolloids, where accuracy is paramount.
Trying to get your mom to finally write down all those family recipes? This sleek Moleskine journal will get her organized and become a precious family heirloom in the process.
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.
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.
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.
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 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.
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.
One of the more affordable options among the German-style knives tested, Mercer's Genesis chef's knife delivers good bang for the buck. The knife is quite a bit lighter than the Wüsthof Classic and has a grippy rubber-and-plastic handle that's comfortable to hold.
If you love beautifully seared steaks, golden-brown grilled cheese sandwiches, and crispy-skinned fish and poultry, this is a great thing to have in your kitchen. Chef's presses help you get even contact between ingredients and your skillet. They're vented, so you won't accidentally steam your food, and they're stackable, so you can get a couple for weighing down heftier items.
I don't mind baking with supermarket chocolate bars, but for snacking, I'd rather spring for the good stuff. If you're a "bite of dark chocolate after dinner" kinda person (which means every bite needs to count), that's where this stack of single-origin chocolates comes in. It's a fun way to explore the world of chocolate, and learn how different beans and countries of origin can impact its taste.
Ah, martini glasses: so angular and sexy, so prone to making you look like a drunk as you struggle to keep a generously poured beverage within their confines. The traditional wide bowl, delicate stem, and sharply sloping sides are meant to enhance the botanical aromas of the gin, keep the drink frosty-cold, and provide a comfortable wall for a cocktail pick to lean against, respectively—but in practice, all those features feel like bugs for clumsy-fingered folk. So we sought out a design that wrapped up those attributes in a more user-friendly package, and discovered this lovely set of glasses. The broad mouth remains, but the conical shape has been softened and the stem fattened (which, if we're being honest, will make us all the more inclined to actually use that stem instead of clutching the bowl for dear life). Got no space for uni-tasking glassware? These double nicely as pretty dessert dishes.
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.
This santoku from MAC's professional line is an absolute pleasure to use, no matter the task. It's lightweight, well balanced, sharp as can be, and comfortable to hold. It made perfect carrot cuts, broke down a chicken with ease, and filleted a whole fish as if it were a fish-shaped block of butter.
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.
We were impressed by all the Mac knives in our testing, across their range of price points, but this one came out on top thanks to its combination of price and performance. While not inexpensive, it was one of the more affordable Japanese-made knives we tested. This blade is comfortable in the hand and has hollow-ground dimples to help reduce friction when cutting.
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.
If you want your home cocktail equipment a little less out of sight and out of mind, consider highlighting your bourbon and bitters with a bar cart. The combination of curves, straight lines, and brass finish in this one makes it feel very mid-'50s. Mix drinks on the upper shelf and stash ice buckets, glasses, and other supplies down below.
The Char-Broil's WiFi-enabled digital electric smoker is very easy to use and has WiFi connectivity, so you can monitor and control the smoking session from a paired smartphone. Electric cookers lack serious heat and combustion gases, because of the electric element, making them better suited for imparting a light smoke flavor, especially on bigger cuts of meat.
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.
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.
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.
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.
Even lighter in weight than its more expensive sibling, the UX10, the Misono 440 offers an incredibly agile experience, with an especially sharp out-of-the-box blade. It handled all our testing tasks with ease. The price variance between this one and the UX10 mostly comes down to the steel used, a difference most home cooks won't likely notice, making this one a good intermediate choice.
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.
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.
Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese is the perfect gift for anyone who loves cheese. Written by the husband-and-wife duo of Bronwen and Francis Percival, it offers a fascinating look into how industrialization has transformed cheese production, and some insight into positive aspects of the cheesemaking process that may have gotten lost along the way. If you haven't already, do take a look at our interview with the Percivals to get an idea of what the book contains.
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.
At a certain point, you need to give up on proper knife storage and just think safety: How can I toss this knife into a drawer and not cut myself on it later when fishing around for matches? The answer is blade guards. It's smart to put them on knives in a knife bag, but they're also essential if you're keeping any knives in a place where they're free to bang around—they'll protect the blade edges and you.
This All-Clad model features extra-deep divots for maximum syrup capacity, makes two small waffles at a time, and contains a drip tray for minimizing spills and messes. The heavy stainless steel body and plates heat up quickly and evenly for consistent browning. The machine is compact in size and features cord storage and locking handles, making it easy to tuck away into any cabinet or on any shelf.
The Breville Smart Oven performs consistently and is very intuitive to use. It scored high marks in each round of testing, producing one of the better pieces of toast, baking frozen pizza to yield melted cheese on top and crispy crust below, cooking a frozen chicken pot pie, and baking perfect cookies. The styling is handsome, and the bright LCD screen is easy to navigate with just a few dials and buttons.
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.
Proper seasoning is one of the most important parts of cooking, and if you're still using plain table salt from (heaven forbid!) a saltshaker, you're shooting yourself in the food. Using kosher salt from a salt cellar lets you feel exactly how much salt is getting into your food, whether it's a tiny pinch or a big ol' wallop.
This 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.
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.
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.
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.
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.
This knife is a good choice for kids who are transitioning into using grown-up blades. It has a plastic loop to keep the index finger safely away from the edge, and a guard for the other hand, allowing the child to practice the claw with less risk if they make a mistake.
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 make a fair amount of noodle soups at home, particularly for multiple people, you should pick up a couple of these baskets. (They're also great for blanching small quantities of vegetables.) The baskets are cheap yet sturdy, and they're smaller than a lot of the fancier ones out there, so they'll fit in pots that are more home kitchen–sized.
These small plates are some of our favorite photo props, not only because they come in an array of soothing colors, but because their matte finish doesn't reflect too much light. Hello, gorgeous cheesecake.
On a recent trip to Portugal, Ariel discovered this line of homemade jams and honey, and, worried that she'd never find them again, she brought 12 tubes home. Turns out you can buy them online, too. The packaging is beautiful, and the products, like pumpkin and orange jam with rosemary, fig jam with port wine, and apple jam with cinnamon, will revolutionize your cheese plate.
A simple geometric design to bring some warmth to your table while protecting its surface during entertaining season.
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.
We like to keep our kitchens very clean. This handheld vacuum (which a few of us have, use, and swear by) ensures zero crumbs left behind, whether in that small space under the dishwasher or in the crevice between the stove and the cabinets.
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.
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.
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."
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.
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.
This cast iron workhorse spans two burners, making it perfect for high-volume indoor grilling projects (did anyone order skewered shrimp?) on one side, and griddled classics like pancakes and smashed burgers on the other.
If you eat a lot of rice, or if you want to eat a lot of rice, you should absolutely invest in a rice cooker. There are many options on the market—and you can, of course, use a multi-cooker, like an Instant Pot, or a simple pot and lid—but the reason Japanese households invariably have rice cookers is that they produce consistently great results, with very little effort. Zojirushi is the gold standard among rice cooker manufacturers, and this five-and-a-half-cup model is perfect for almost any family. Because the heating element in the cooker surrounds the rice receptacle, the Zojirushi will produce perfectly cooked rice when used correctly, with no scorching and no mushy pockets of waterlogged grains. Finally, it also plays a very sweet and not at all annoying melody when you start cooking and when your rice is ready.
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.
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.
Old cast iron has a perfectly smooth nonstick surface that's surprisingly easy to maintain. You can sear, bake, roast, braise, stew, and deep-fry in it, and there's nothing more thoughtful than a gift that you have to expend a bit of effort to find (check out eBay, yard sales, and flea markets). These modern Lodge pans will do in a pinch if vintage isn't in the cards.
This hand-poured soy-wax candle will look beautiful on your kitchen table—and the scent of Champagne, saffron, and leather is just fragrant enough to offset any accidentally burnt foods that no one needs to know about. Plus, the packaging, which comes with a customizable matchbox, makes the candle an impressive gift that's also affordable.
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.
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.
A cute, punny onesie for the baby and future food lover in your life.
Vicky's four-year-old niece is obsessed with Stella. This wooden stand mixer set is a perfect gift for the young baker. It has eggs that you can actually crack!
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.
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.
Most professional cooks own a knife bag so they can tote their knives around from one job to another. But knife bags can be really useful storage options, as well. They're compact, they can hold many knives, and they can be moved around as needed, which means you don't necessarily need to have a dedicated knife drawer as long as you can find somewhere safe to stash your knives.
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.
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.
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.
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).
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.
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.
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.
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.
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.
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.
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.
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.
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.
An ideal gift for any Manhattan, cherry, or all-around whiskey lover. These cherries trade the cloying sweetness of maraschinos for the boozy bass notes of great whiskey. Use them in your go-to whiskey cocktail, or to top a favorite dessert.
This 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.
These fermentation crocks come in a variety of shapes and sizes, but they all have the same smart design: An inner lid can be pressed down against the surface of the brine, ensuring the vegetables remain submerged (and thus don't rot), while the lids lock into place to keep bugs out.
We know: It might sound nuts to mail-order cornmeal and grits, given that they're found on any supermarket shelf. But we'd argue that you haven't experienced the best cornbread, grits, or other classic Southern dishes until you've had them made with the kind of high-quality stuff Anson Mills is selling. It'll change how you understand those foods and what they can be.
This is the holy grail of inexpensive chef's knives: incredible quality and design, high-end materials, perfect balance, and a razor-sharp edge.
Equipped with an assortment of wood chips, the Smoking Gun allows you to easily smoke anything indoors with just the flip of a switch. It's instant fun right out of the box.
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.
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.
Bamboo steamers are particularly useful when you're steaming largish things—say, a small whole fish, like a porgy or small sea bass. They're also super easy to clean.
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.
Everyone talks about New York bagels and their Montreal counterparts in quasi-religious tones, but our prayers get answered every time we eat a Hot Bread Kitchen bialy. Bialys are an endangered species (think of them as a toasted Jewish English muffin with caramelized onions in the center), but Hot Bread Kitchen is doing its best to make them fashionable again. Now, if only Taylor Swift would put an HBK bialy on her Instagram feed.
This simple, affordable serving tray from Williams-Sonoma will be a boon to even the most minimalist of cooks: The generous size of the large version (14 by 18 inches) holds a dinner party's worth of side dish or pasta, the classic white goes with everything, the handles and surprisingly light weight make it easy to maneuver, and it's dishwasher-safe on top of it all.
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.
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.
A large platter is a must-have for any household, especially during the holiday season. This oval platter has high enough sides to accommodate saucier dishes, while the gray-and-white hand-glazed finish gives it a one-of-a-kind feel.
This knife is perfect for those who want to experiment with specialty Japanese blades without shelling out too much cash, or for those with aspirations of understanding how to make yakitori at home. Unlike a true honesuki, or Japanese poultry knife, this blade has a double-beveled assymetrical blade, so it is a little more multipurpose—it can be used for boning out poultry and other meats, and it can even be used for slicing and chopping in a pinch—and it is easier to maintain for novice knife sharpeners than a single-beveled blade. But it really shines at boning out chickens, and if you're used to using a flexibe western boning knife, it is nothing short of miraculous to experience the ease with which this knife's tip can maneuver around a bird's bones; it sometimes feels as if the knife is willing the bones to rise up out of the meat.
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.
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.
As far as Dutch ovens go, the Le Creuset is the gold standard and, while pricy, it lives up to its reputation. The pot is easy to cook in, has comfy handles, and is backed by a solid reputation for quality enamel.
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.
Tojiro's santoku knife held its own throughout the testing. It feels a little chunkier in the hand than our top pick, and it cracked one slice of carrot before sailing through a dozen more slices without any problems. It's a well-made knife, offering an excellent money-to-quality ratio.
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.
The great thing about buying a meat grinder attachment is that you already know that the hardest-working part of your grinder—the motor—is going to be a workhorse that can power through even the toughest grinding projects. Stand mixer attachments are a great option if you make a lot of sausage. You can grind the meat directly into the processor bowl, then attach the bowl to the machine and immediately start mixing it with the paddle to develop protein. It's a real time-saver.
This is a book for people who like to live extra large, and by that we mean people who are intrigued enough by the microwaved foie gras recipe to consider trying it some day. It's a text that espouses an eating- and cooking-philosophy as much as it is a collection of recipes.
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.
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.
Cooking with fresh herbs makes every recipe better. Cooking with fresh herbs that you grew all by yourself makes life better. The AeroGarden takes the guesswork out of growing herbs inside, with an automated light to keep your parsley and thyme thriving and weekly reminders for water and nutrients. Just prepare yourself for epic amounts of basil.
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.
Kristina's mom's signature dish is her homemade lefse, a Norwegian potato flatbread rolled gauze-thin and cooked on a round griddle, just like this one, at a blazing-hot heat. If you're not into the Scandi thing, you can use this griddle to make crepes, injera, or regular old pancakes.
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.
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.
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.
This is a great introductory stone for sharpening Japanese knives. The combination of grits gives you everything you need: The coarser side quickly restores an edge, while the fine side smooths and polishes.
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.
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.
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.
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.
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.
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!
SAF instant dry yeast is our go-to for every type of baking project: pizza dough, cinnamon rolls, English muffins, waffles, and more. Unlike active dry yeast, it’s super stable and won’t lose potency over time, nor does it need to be rehydrated for use. Buy a pound now and store it in the freezer—it will last for years to come, and produce superior results in all your favorite recipes.
Fancy olive oil always makes a good gift, but there's a difference between fancy olive oil and good fancy olive oil. The house oil from Frankies 457 Spuntino in Brooklyn is delicious (i.e., great on fresh bread and in dishes), is DOC certified, and comes in a chic tin that prevents light from spoiling the product.
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.
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.
Benton's country ham is an exemplar of American charcuterie. We recommend the deboned and trimmed smoked ham (just $3 more than the whole smoked ham), but the cured, unsmoked ham is also fantastic. With shipping, it's about $90, which is still a steal when you consider the quality and quantity, and the fact that the trimmings can be used to make many, many super-smoky pots of beans. Fry slices up with brown sugar and brewed coffee, and eat them with a stack of parathas—trust us.
Leave it to the former owner of Murray's Cheese Shop, 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. Wheels of the stuff are shipped to the New York shop, where they're aged for nine months in the Murray's cheese cave before being sold to the public. The result is a nutty, caramelly, toasty cheese that needs no cracker for completion.
Basic stainless steel kitchen spoons are useful to have, but sometimes their long handles get in the way more than they help. That's where professional sauce spoons come into play. This perforated one has a nice large bowl that can scoop up generous mounds of beans, vegetables, and pieces of meat from their cooking liquid or sauce, and a short enough handle to make wielding those ingredients easy instead of clumsy.
Biltong is a dried meat, similar to jerky, that hails from South Africa. As we understand it, the process is distinct from making jerky in that the meat is given a vinegar bath before drying, which gives the final product a slight tang. We got samples of Brooklyn Biltong's stuff a while back, and while we can't actually recommend the "Original" flavor, which is a little bland, the "Jo'burg Steakhouse" variety is addictive. The "Zulu Peri Peri" flavor ain't bad, either.
We've long loved the beautiful aprons made by Hedley & Bennett, and recently noticed that the brand had teamed up with Parachute Home to make all sorts of kitchen towels and napkins, so you get that cool Hedley & Bennett style with the nice, soft craftsmanship of Parachute. We love these colorful napkins because they're super soft and machine-washable (perhaps the most important thing).
The Complete Nose to Tail combines Fergus Henderson's seminal The Whole Beast: Nose to Tail Eating with its sequel, Beyond Nose to Tail. Don't let the name mislead you: It does shine a light on offal, but its primary focus is Henderson's unfussy, straightforward cooking, the most famous example of which is his signature dish of roasted bone marrow and parsley salad. While that dish may have spawned a thousand imitators, both here and across the Atlantic, cooks the world over would do well to crib from some of the other recipes in the book. The recipe for duck legs with carrots alone makes it worth the price, and "trotter gear"—chicken stock fortified with wobbly bits of pigs' feet—is a pantry staple that everyone needs in their life.
Bangkok is a great gift for anyone who loves cooking Thai food at home and wants to expand their culinary repertoire. It's a steal for the noodle soups alone, but we particularly enjoy Punyaratabandhu's seafood recipes, like the pan-fried salted king mackerel steak.
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.
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).
Beautiful photos accompany Nik Sharma's impressive recipes. The best of the bunch embody the kind of inventive cuisine that draws from multiple cultures to produce dishes that can only be described as emphatically, joyously American, like the roasted carrots with sesame, caraway, chili, and nori. Great for cooks looking for inspiration yet still hopelessly devoted to classic, comforting dishes.
If you're short on space, this compact soda maker fits snugly into any refrigerator door. The iSi Sodamaker Classic can carbonate 0.9 liter of water at a time using recyclable, 15-gram CO2 cartridges. This unit also maintained the carbonation level of the water over the long term better than the other models we tested.
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.
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.
If you've ever been given a homemade birthday cake, return the favor by buying your favorite baker this iconic cake stand. Its heavy base keeps cakes secure and makes all types of decorating techniques a breeze.
After experiencing one too many Airbnb kitchens with terrible knives, Daniel invested in a travel knife: a small, sharp blade to take with him so that cooking can be a pleasure even when he's not at home. The wooden sheath makes it safe to keep in a bag, but remember not to fly with it in a carry-on.
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.
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.
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.
It's not exactly cheap, but this burr grinder does an admirable job of grinding coffee for espresso, pourover, and drip at a significantly lower price point than similarly performing competitors.
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.
a fun, interactive book featuring over a dozen flowcharts to guide you to the perfect drink for every mood and occasion.
The Staub's classic flat lid hides spikes underneath designed to evenly shower your food with moisture. We found it heats evenly, is a pleasure to cook in, and is handsome enough to serve from at the table.
This 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.
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.
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.
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.
Basic stainless steel kitchen spoons are useful to have, but sometimes their long handles get in the way more than they help. That's where professional sauce spoons come into play. This one has a nice large bowl that can scoop up generous dollops of yogurt, a heap of cooked grain, or a serving of sauce, and a short enough handle to make wielding those ingredients easy instead of clumsy.
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.
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.
For great performance at a low cost, Mercer is killing it these days, and its santoku knife is no slouch on either front. One of the most affordable knives we tested, Mercer's blade outperformed many knives that cost more than twice as much. For the price, you might as well grab one—it's the perfect knife for guests who want to be helpful in the kitchen, but whom you don't trust with pricier blades.
This versatile cocktail jigger features two primary measures for one- and two-ounce pours, but what makes it especially useful are the etched markings inside each cup indicating 0.5, 0.75, and 1.5 ounces, so that you don't have to get out multiple jiggers just to make a cocktail.
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.
Pretty espresso cups make a nice hostess gift and stocking stuffer on their own for coffee fiends. But when they're Le Creuset, they're even better—mostly because everything from the French heritage brand is aesthetically pleasing and built to last. Oh, and these cups might be the most affordable Le Creuset pieces on the market. So, if you want in on the trend for a moderate price, they make a good starter item.
Order them in an array of bright colors, or stick with a set in a single hue—either way, these sturdy bowls are bound to earn their keep. Perfect for soup, cereal, ice cream, lattes, and more.
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.
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.
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.
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.
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.
This mat will solve the quandary of many a renter who loves to cook, best summed up as "I hate the way my kitchen looks, but there's not much to be done about it." Get this mat. It's stylish, colorful, and incredibly durable—and it really looks like fancy European tile installed over your questionable laminate flooring.
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.
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 etched mixing glass from Japan looks stunning on a bar cart and even better in action, whether you're stirring a Negroni, a Martini, or a Manhattan. Mixing glasses made from two parts joined together sometimes split at the seam, but this version, made in one piece with a beaker-like spout, can stand up to heavy use.
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.
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!
A pressure cooker is a cooking vessel that just keeps on giving: Once you discover the time-saving feats it's capable of, you'll never look back. A countertop electric model gives you set-it-and-forget-it convenience. Breville's Fast Slow Pro Cooker gives you complete control over your pressure cooking but also works as a slow cooker and a rice cooker.
If you love food in any capacity, The Art of Eating is essential. A collection of five of M.F.K. Fisher's works (including Consider the Oyster and The Gastronomical Me), this book is at once a resource for good cooking, an enthralling love story, and an insightful guide to the intersection of food and culture. PS: It's too big for most stockings.
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.
This guide is equal parts science and poetry, exploring the curious and complicated relationships that underlie flavor pairings both classic and new. If you know someone who's always searching for the perfect bottle of bitters, or just the right type of cinnamon, this book will soon become a treasured favorite of theirs.
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.
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.
Ariel's dad lives in Florida and never drinks enough water. These little tumblers are the perfect compromise for getting him to drink just enough to not get totally dehydrated every day. And if he refuses to fill them with water, at least he can use them for alcoholic beverages. The final plus: They stack, so they won't take up too much space in his cabinets.
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.
Hoping to familiarize yourself with Jamaican food beyond jerk chicken and curried goat? Want to learn more about the evolution of Caribbean cuisine? Provisions: The Roots of Caribbean Cooking is the book for you. Suzanne and Michelle Rousseau share 150 bright and exciting vegetarian recipes inspired by the women who first taught the two sisters to cook. The recipes are accompanied by gorgeous photos, and a thorough history of Caribbean foodways. It's an inspiring—and delicious—ode to the women who make Caribbean food great.
These fluted cookie cutters add flair to any basic cookie.
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.
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.
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.
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.
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.
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.
Forget flowers—they'll be dead by the end of the week. These flower waters, on the other hand, will last (most of) a lifetime. Both rose and orange flower water will stay good just about forever on the shelf, and a drop or two is all that's needed to give any recipe an aromatic boost. Try a splash of rose water with a strawberry or rhubarb dessert, or orange flower water in a classic New York cheesecake, where its gentle perfume can work wonders.
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 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.
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.
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.
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.
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.
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.
A good ice cream scoop is worth keeping in your kitchen utensil drawer. This one works for both right and left hands, and features a specially designed handle that transfers heat into the scoop, helping it slide into more solid ice cream without too much trouble.
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.
For those who just don't want to spend much, or who want a "beater" knife—one that they can abuse without feeling guilty—this option from Mercer is hard to, um, beat. It's not the best knife by any measure—its balance feels off, and its thick handle can make a chef's grip awkward for smaller hands—but it has an impressively sharp edge and a price that's just about as low as it gets.
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.