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.
These fluted cookie cutters add flair to any basic cookie.
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.
This is a cheesecake pan designed according to Stella Parks's exact specifications, specifically for a towering New York-style cheesecake—though it'll coax a great rise out of any cheesecake you make.
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.
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.
A Bundt pan is essentially a functional sculpture that can spruce up an open kitchen shelf quite nicely, even if it never gets any use. Give one to the baker (or bakeware admirer) in your life, and, as long as you promise shared cake, I'm sure you'll be allowed to borrow it any time.
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.
Like a pretty Bundt pan, a beautiful cake stand has an aesthetic value of its own, even without a cake—but present it with Mom's favorite cake on top, and it will also be a nice reminder of the day.
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.
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.
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.
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.
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 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.
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.
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.
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.
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.
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.
Level up this year's pecan pie by giving the bakers in your family or social circle a big bag of fat and buttery wild pecans. Their freshness, flavor, and tender texture will ruin everyone for those limp and withered supermarket brands.
With their smooth surface and cool temperature, marble pastry slabs are a baker's best friend. They're great for rolling out pie crusts, laminating doughs, and tempering chocolate. This marble version is pretty enough (albeit heavy) to use as a serving platter.
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.
For us, a waffle cone–maker is an investment that brings tremendous personal satisfaction and one that will more than pay itself off in a lifetime of freshly made ice cream cones, waffle bowls, and other treats—it's the gateway gear needed to make truly homemade Drumsticks and Chocotacos from scratch, not to mention waffle-adjacent desserts like homemade Kit Kats, Sugar Wafers, and stroopwaffles.
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.
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.
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.
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.