Reiko Yamamoto’s handmade fruit bowl (measuring six by 15 inches) is a sturdy and versatile piece that doesn’t sacrifice style. Its shape and feel are pleasantly natural—with clean lines and a sleek silhouette. Because each one is individually handmade, they may differ slightly in shape and finish—custom glazing ranges from high-gloss to matte.
Penned by René Redzepi, chef and co-owner of Noma, and David Zilber, head of the restaurant’s fermentation program, The Noma Guide to Fermentation is a book as beautiful as it is informative. Fermenting is a vital part of the culinary world and continues to grow because of its health benefits and complex flavors. Using more than 500 step-by-step recipes and illustrations, the pair give readers exclusive insight into Noma’s famed kitchen, their fermentation practices and the end products—and, with a bit of practice (plus access to great ingredients), anyone can follow along and ferment, too.
Made in Japan from heat-resistant silicone, this pig lid can be used on any kind of pot or plate—for stove-top or microwave cooking. Steam is released through its snout, which is ideal for more fragile ingredients as it eases the pressure within the container. It’s available in pink or white.
Divided into a set of eight notebooks, this collection of 100 “essential” cocktail recipes was devised by the editors at PUNCH. Each notebook focuses on one base ingredient–vodka, gin or tequila, for example–and helps readers builds out an expansive repertoire of drinks to have on hand for any occasion. In total, the collection is 384 pages worth of cocktail knowledge, recipes and tips.
This simple design from Brabantia accommodates countertop waste and compost in a modern and discreet way. Topping out at six liters, the bin can be mixed, matched and combined with others in their line to create an organized system. It can also be wall-mounted or easily carried with its handle.
Designed for soil-free use, this hydroponic smart garden from Plantui can grow up to six plants at a time with autonomy and ease. The 18 lights tucked into the device’s lid fuel the plants’ germination and growth all year. The only work to be done is to add water to the chamber and adjust the lamp’s height as the plants grow. From first breach to full-grown plant, the process takes about six weeks.
Available in three sizes, dubbed Maker (10 oz), Mover (18 oz) and Founder (32 oz), the Purist bottle another well-designed water vessel. But this one features a glass interior that guarantees a clean flavor no matter what’s inside—use it as a growler one night and a water bottle the next morning, with no lingering flavor of beer or kombucha. Plus, the double-wall vacuum insulated interior can also keep liquids cold for 24 hours or hot for 12 hours. Of course, the lid is 100% leakproof.
Featuring photography from William Mullan, “Odd Apples” is a book that indexes the rare, odd and beautiful varieties of apple available today. The book’s cover and page-to-page layout were designed by Andrea A Trabucco-Campos—an associate partner at Pentagram and known for projects like Mastercard’s new logo, Raaka’s packaging and Cynthia Nixon’s campaign logo. “Odd Apples” is limited to 200 printed, hand-numbered editions.
Nothing beats cooking with cast iron. Replacing every piece of cookware in your kitchen with ironware makes for a worthy goal. It’s easy to use, retains (and distributes) heat well and can go from the stovetop to the oven without a pan switch. Plus, you can make pretty much anything in there: cookies, steaks and even bread. This three-piece set from Smithey Ironware—with eight, 10 and 12 diameter skillets—is one of the best out there.
One of the heart notes in Dewars Blended Scotch Whisky, Craigellachie provides that well-known tipple with some Speyside single malt sweetness. On its own, the whisky shines beyond expectation—and its 33-year-old iteration is one that should make collectors swoon. It’s limited to 1,700 bottles around the world though, so very few will get to try this superb spirit with notes of apple, vanilla and nutmeg.
Buying fresh, farm-grown produce is one thing; preparing your bounty with appropriate utensils is another. “The Ring” from Full Circle Home is exactly that: a bamboo ring (with an opening wide enough for two fingers) finished with a row of recycled plant fiber and recycled plastic bristles for cleaning vegetables. Also, the tool is coated with non-toxic materials and the bristles are BPA-free.
For all its meticulous branding and thoughtful development, the greatest strength of Moët Hennessy’s first-ever tequila brand, Volcán De Mi Tierra, happens to be the flavor. Of the two debut products, the Cristalino remains our favorite. It’s an añejo, filtered through charcoal to remove all color, and the luscious vanilla, creamy caramel and toasted agave flavor profile will impress lovers of premium spirits.
For those seeking a well-designed starter set or looking to replace some battered hand-me-downs, Edge of Belgravia’s Precision knife set meets the needs of both. The six-piece knife set includes bread, paring, deba, chef’s, cutting and filleting knives. They’ve all been designed by Christian Bird and produced in the UK. Each blade has been crafted from stainless steel and, as the name implies, these are about precision.
These minimal salt and pepper shakers from Vipp are some of the best minimal accessories for any table or counter. Their audible grinding, an intentional design attribute, is inspired by the sound of a Franz Jäger safe. The ceramic grinder inside is durable, long-lasting and consistent—providing an ideal coarseness time after time. Price is in Danish krone.
Packed inside this “Amish Popcorn Library” are 12 separately packaged varietals of corn grown in Indiana’s Amish country. Each four ounce bag is one serving—enough for a few light snackers or one hungry human. They’re non-GMO, tender and colorful alternatives to the industrialized kernels inside supermarket bags. And, you’re purchasing directly from a family farm when you buy a box—Brian Lehman’s to be exact.
The brains behind Melbourne’s Smith & Daughters and Smith & Deli, Shannon Martinez and Mo Wyse have put out a second cookbook. Smith & Deli-cious: Food From Our Deli (That Happens to be Vegan) is an aptly named guide to all kinds of impressive and unexpected plant-based dishes. From shepherd’s pie to plakopsy, larb, brownies and more, the recipes evoke the warmth and comfort of home, but are concurrently super-inventive. With helpful guides to basics (like stock and sauces) and the Smith & Deli story (about a Fitzroy favorite with queues streaming out the door), it’s a comprehensive book that spans cuisines, cultures and flavors—and might even satisfy avid non-vegans.